How to eat fruit persimmons: persimmon sauce, persimmon cake, persimmon pudding, persimmon tart, fire crystal persimmon cake and so on.

1, persimmon sauce

Ingredients: 6 persimmons, 1 cup of lemon juice, 1 tablespoon of cornstarch, sugar, water in moderation.

Steps: peel the persimmons and puree, add the right amount of sugar into the pot and cook for 15 minutes; corn starch with a little water to cook into a paste, pour into the cooked puree and cook for another 15 minutes, stir well that is; cooked jam cooled, and then put into an airtight jar refrigerated storage can be.

2, persimmon cake

Ingredients: cream persimmon, flour, eggs, brown sugar, vegetable oil, ginger paste, dry ingredients (salt, cinnamon, baking soda, ginger powder, cardamom powder).

Method: Cream persimmons cut in half, scoop out the pulp; sieve the flour, put in the right amount of dry ingredients, egg, brown sugar, vegetable oil, ginger paste; add the persimmon meat, mixed with the dry ingredients, mix to form a dough into a mold. Bake in the oven at about 170 degrees Celsius for 40 minutes, then cool and unmold.

3, persimmon pudding

Ingredients: persimmon 2, a cup of milk, honey (moderate).

Practice: take out the persimmon pulp puree; in the puree add milk and moderate honey, mix well, cover and refrigerate for 2 hours.

4, persimmon tart

Ingredients: persimmon, flour, bean paste filling.

Practice: persimmons washed and peeled and mashed into mud, persimmon mud little by little added to the flour, constantly kneaded into a dough, dough wake up for about 15 minutes to take out, cut into a one by one the appropriate size of the small pieces of dough. Flatten with the palm of your hand, take the right amount of bean paste filling into it, tighten the mouth like a bun and then flatten it. Heat a suitable amount of oil in a pan over low heat, and fry the flattened persimmon cakes over low heat until golden brown on both sides.

5, fire crystal persimmon cake

Ingredients: fire crystal persimmon, flour, sesame seeds.

How to do: peel the persimmons, put them into a container and puree them; put in the appropriate amount of flour and mix well and form a pile; cover with plastic wrap or cloth and wake up for about half an hour; knead the persimmon surface into a small dosage, and then pat it round and put it into the frying pan until both sides are golden, and then sprinkle sesame seeds on top of it.