The practice of frying persimmons
Step 1
Two persimmons, picked in autumn, frozen in the refrigerator, will be very soft after thawing!
Second step
Scrape the persimmon pulp out and put it in a small pot, leaving only a thin layer of skin and fruit pedicle.
Third step
Add sugar and flour, stir with chopsticks, and then mix the dough. Different varieties of persimmons don't have to be hard or soft, and their water content is also different. If persimmon pulp is soft and thin, flour is used more, if pulp is thick, flour is used less.
Fourth step
Dough like this is sticky!
Step five
Cut into small dough with a dough knife, about 30-40.
Step 6
Sprinkle some flour to prevent sticking, knead the dough round and flatten it.
Step 7
Put a little oil in the pot and fry the persimmon in the pot. Be careful with low calories!
Step 8
Fry on one side until golden brown, then turn over and fry. When the two sides are golden, they are almost cooked, but pay attention to the small fire in the whole process, otherwise it will be easy to fry and the inside is not cooked. It's easier to make bread thinner!
Step 9
Two golden persimmon cakes are fried, the skin is crisp and waxy, and they taste sweet. Breakfast will be delicious soon!
Cooking skills of fried persimmon
1. The amount of flour should be adjusted according to the hardness and water content of persimmon pulp.
2. If the persimmon has a stone, it must be picked out.
3. The amount of white sugar can be more or less, or not, because persimmon itself is sweet, but adding white sugar tastes better.