The ingredients are as follows: 30 persimmons (persimmons should not be too soft, but rather hard, and soft persimmons are not easy to peel).

The specific method is as follows: the persimmon can be washed in advance, peeled, and the peeled persimmon can be put on the line to dry. After cooling for a period of time, the persimmon can be kneaded into the shape of persimmon cake.

Practice 2: Huang Gui persimmon cake

The ingredients are as follows: flour150g, walnut 40g, persimmon 3, cooked flour15g, white sugar 20g, black sesame10g.

The specific method is as follows: peel little persimmon, mash it in a container with a spoon, add flour, knead it into soft dough, wake up for a while, crush the cooked walnut kernels on a chopping board, add black sesame white sugar and appropriate amount of cooked flour, and stir evenly to make stuffing. Divide the dough into ingredients, flatten one ingredient in the palm of your hand, add a proper amount of stuffing, seal it like steamed bread, knead it into small cakes by hand, and put a proper amount of cooking oil into the prepared persimmon cakes in a frying pan.

Practice 3: Sesame persimmon cake

The ingredients are as follows: 8 persimmons, medium gluten flour 150g, cooked glutinous rice flour 100g, and sesame seeds.

The specific methods are as follows: persimmon is washed, pedicled and peeled; Persimmons are ground into mud with a spoon or a cooking machine; Prepare cooked sesame, flour and cooked glutinous rice flour; Mixing the two kinds of flour and adding them into persimmon paste; Let the soft dough stand for 30 minutes; The dough is divided into 65,438+00 portions on average; Roll into small cakes with moderate thickness; Evenly coating cooked sesame seeds on both sides; And all the persimmon cakes are prepared in turn.

Practice 4: Persimmon sauce

The ingredients are as follows: 8 persimmons, 30g sugar and 250ml clear water.

The specific method is as follows: wash the persimmon, peel it, take out the pulp, add 250 ml of clear water and 30 g of white sugar, paste it in a cooking machine, then put it in a pot, stir it while cooking, and cook until the water evaporates and thickens. There are many ways to eat jam, which everyone can use at ordinary times. It is best to keep it in a sealed glass jar!

Practice 5: appetizing persimmon cake

The ingredients are as follows: 300g of cooked persimmon, 50g of corn starch and 20g of rock sugar.

The specific method is as follows: add 100g water to the starch and stir evenly for later use. Peel the persimmon and cut into pieces, put it into a wall-breaking machine and fine it. Pour persimmon juice into the pot, then add water starch and rock sugar, stir with a shovel, and cook until it is sticky. Brush the mold with oil, and lay a layer of oil paper at the bottom to prevent sticking. You can also pour persimmon juice into the mold instead of the glass bowl where the mold is placed at home.