1. Prepare a larger container, peel the persimmon, and scrape the persimmon pulp directly with a spoon or by hand. A few persimmon skins and all persimmon seeds can be left in the basin temporarily to prevent persimmon waste, and some leftovers can be eaten by yourself (my hobby), but remember not to eat persimmons on an empty stomach!

2. Stir with an eggbeater and break the persimmon paste slightly. At this time, the persimmon skin will be wrapped around the eggbeater and can be taken out.

3. Seed removal, this step may need to be more careful. You can dig out the seeds with a spoon or use other tools. It won't take long, and finally make the persimmon paste into a smooth porridge.

4. At this time, you can sift in the flour and enjoy the color change of persimmon sauce while stirring.

5. The process of mixing red and white faces, beautiful bright orange.