Green persimmon wants to get rid of astringency and make it crisp and sweet. The best way is to soak in warm water. When soaking, the temperature of water must be kept, preferably controlled between 40-50 degrees. If the water temperature is too low, it should be changed to new warm water in time, so that the astringency of persimmon can be removed by continuous soaking for 2 to 3 days, which can make persimmon crisp and sweet and taste particularly good.

2, fruit to astringent

Green persimmons can also converge with the help of other fruits. The specific method is to put the green persimmon with other naturally mature and fully mature fruits, such as apples and pears, which are common in life. When necessary, green persimmons can be put into fresh-keeping bags together with apples and pears, tied tightly and put into the warm landlord's body. After three or four days, the astringency of green persimmon can be removed, and the taste will become crisp and attractive.

3, the granules are astringent

Green persimmons can also be astringent with grains, especially those with more millet. Removing the astringency of green persimmons is very simple. You can directly bury the green persimmon in the grain pile and cover it with a quilt. In a few days, the persimmon will turn yellow and astringent, and the taste will be much sweeter, which will make people get crispy persimmons.

4, liquor astringency

The astringency of green persimmon with white wine is also delicious. After purchasing green persimmons, you can prepare a proper amount of white wine to evenly spread on the surface of green persimmons, then put them in a clean carton, and cover the outer layer with a quilt or other heat preservation substances. The astringency of green persimmons can be removed after standing for 2-3 days. At this time, you can get crispy, sweet and refreshing crispy persimmons.