1, picked fresh persimmons (only hard persimmons can be destroyed on the spot, soft persimmons can't be made), which is the pointed persimmon in Yaoxian County.

Picked a persimmon tree, about 1200 Jin.

2. People on the tree are picking, while my mother-in-law and I are cutting off branches and leaves under the tree.

Finally, leave a small T-shaped handle on the persimmon to hang and dry.

3. Because I saw the weather forecast, it will rain in the next few days, so my mother-in-law didn't make persimmon. Because there is no sun to dry, persimmon is easy to mildew and rot.

After returning to Xi 'an, I dried the rain and floating ash one by one and dried them in a ventilated place.

4. I finally learned that the sun was going to shine the next day. One night, the three of us began to work-scraping the skin of the persimmon.

5, scraped persimmon skin can not be thrown away, to dry up.

Why? Look down and you will know.

6. This is a rope made of woven tape to dry persimmon.

7. Hang the peeled persimmon on the rope.

Remember to keep a certain gap to ensure that each persimmon has enough ventilation and sun exposure.

8. Dry a string of persimmons on the set shelf.

The shelf is placed in a sunny and ventilated place.

9. According to the degree of persimmon drying, judge whether to continue drying.

Generally speaking, in sunny weather in autumn, you can bask in it for seven or eight days. At this time, we can see that some persimmons have already precipitated some sugar, and some have slowly frosted a little.

You should pinch the persimmon on the way. First, you can get rid of the seeds, but you can feel the hardness of the persimmon.

Persimmon will change from golden to brown when pinched-persimmon has already taken shape.

10. If the persimmon already has the color and shape shown above, you can take it home without airing it, so as to avoid the persimmon from being too hard and too dry.

At this time, it is necessary to prepare an urn and store it layer by layer.

The function of persimmon peel is to control humidity and temperature of persimmon.

1 1, finally cover the last layer of persimmons with persimmon skin, and then cover the urn with plastic wrap.

Put the urn in a cool place, and it can't be heated!

12, 15 days later, let's look at the persimmon in the urn.

It's covered with frost. Is it more beautiful than what the supermarket sells? !

13, plate, taste a few ~ ~ ~ ~

Finished product drawing:

Very sweet, the icing on the persimmon is completely precipitated from the inside of the persimmon, which is natural and healthy!

Witnessed the whole process, isn't it mysterious? Ha ha.

Dear friends:

1, pat and shake the persimmon when you buy it. If there is white dust rustling down, it must be sprinkled with flour-pretend to have icing.

2. Persimmons that are naturally dried should be listed now. If they have been listed long ago, they are either old goods last year or made by unnatural processes.

Making skills of persimmon;

First, material selection: choose persimmons with large fruit, moderate water content, no pests and diseases, and no soft rot. It is best to choose persimmons with seedless or less seedless varieties. From the outside, the ripe fruit with golden color and reddish color and thin yellow calyx tip is the best. Persimmons should be harvested at the right time for processing. If harvested too early, persimmons will have more water and less sugar, and the quality of processed persimmons will be poor. If the persimmon is harvested too late, it is soft and ripe and difficult to process.

2. Peeling: The hard skin on the surface of the selected fresh persimmon can be shaved with an iron planer, and the stem skin close to the calyx plate and fruit stalk of persimmon can be kept.

3. Sun-drying Kang: Lay the peeled persimmon fruits neatly on the sun-drying mat (the sun-drying mat can be woven with bamboo) and sun-dry them. Sun mats should be placed on a shelf 1 m above the ground. Persimmon fruit is spread out in the sun with calyx plate facing down and dried in the open air at night. If the weather is bad during the day, plastic film can be used to cover it overhead, but the film can not be directly covered on the persimmon. Persimmons caught in the rain should be dried with a dry cloth in time. If it rains for a long time, it can be dried with slow fire at night. Generally, after 2 days of air blowing and night dew, persimmons can start to knead cakes on the third to fourth day when the outer pulp is slightly soft. After kneading and drying, continue to turn over the sun for 10 to 12 days, and stop drying when it is half dry.

4. Pinch the cake: Pinch the persimmon with your hands to form a cake. The specific method is: don't use too much force for the first time, so as not to pinch the skin and affect the appearance. Every 2-3 days, when the spread persimmon fruit surface gradually dries and wrinkles, continue to knead it for the second time, which is the key to affect the quality. Pinch harder than the first time, and all the lumps of pulp should be softened. Every two to three days, when the fruit surface appears coarse wrinkles, knead it for the third time. This time, the fruit surface should be flattened and the pulp should be softened, and it should be flattened and shaped in time. It is advisable to choose sunny or windy morning, because the moisture of the exposed pulp moves outward at night, and the fruit surface is resilient and not easy to crush.

5. Exposing frost: put the flattened semi-finished products in wooden cases, and spread clean white paper around the wooden cases and on the top and bottom. Before and after the first frost Festival, take out the persimmon and spread it in a cool place. At this time, be careful not to expose it to the sun. It is usually spread in the morning and put back in the box in the afternoon. In case of rainy days, use charcoal or anthracite as fuel and bake with slow fire. After repeated treatment for several times, the sugar of persimmon can overflow and white frost appears on its surface. The frost on persimmon depends on the moisture content of persimmon. The persimmon in the last plastic surgery should be hard on the outside and soft on the inside. Too much water is easy to seep out, making the surface sticky and not frosting. Too little moisture makes it difficult to frost. The persimmon with good quality is yellow and red in flesh color, transparent and sticky, flat and complete in pie shape, with gong edges and white frost on the surface. Sweet taste, no astringency, dryness of about 95%, no mildew and no moth.

6. Storage: The dried persimmons are stripped of defective products, tied every 10, and tied with white dry rice straw or shredded palm leaves into a cross shape, which can be sold as products. If sold in batches, it should be properly stored to prevent mildew and deterioration. The method is: put sterilized and dried rice straw in the basket, put into the tied persimmon, cover it with sterilized rice straw, and store it in the barn for heat preservation. It can also be placed in a dry and ventilated place.