Many people like persimmons. This kind of fruit is usually picked and eaten in first frost after it bears fruit every autumn. Its skin is bitter, but its meat is sweet. However, only ripe persimmons can be eaten directly, not on an empty stomach. In fact, the way to eat persimmons does not stop there. Soft persimmons can also be used to make many delicious cakes. For example, it can be mixed with white flour to make steamed bread and corn flour to make cakes.

Persimmon cake

Ingredients: fresh persimmon, spontaneous flour (nothing can replace ordinary flour and baking powder), sugar, black sesame and oil.

Steps:

Wash fresh persimmons and put them on a plate for later use.

Peel the persimmons in 1 one by one, remove the inner core, squeeze them into juice and put them in a big bowl.

Use a rolling pin or other things to evenly mash the persimmon juice pulp that has been squeezed into a large bowl in 2, as long as the pulp is not visible.

Add a small amount of sugar to the persimmon soup of 3, and then pour the flour into the persimmon soup of 3 bit by bit. Stir while pouring, so that the flour and persimmon juice are gradually blended evenly. Be careful not to pour many noodles at a time, which will cause uneven taste of persimmon cakes. After mixing all the flour and persimmon juice, you can knead it into dough, as soft as possible.

Change persimmon dough with plastic wrap or wet cloth, let it stand for 15 minutes, and start cooking when you wake up.

Before making, knead the dough soft and smooth, and divide it into small dough according to the size you want to make. In order to prevent it from sticking to the panel, flour should be sprinkled on the panel continuously.

Roll out the separated dough with arbitrary thickness, and apply olive oil and cooking oil on both sides. Put a little black sesame seed in the center of both sides of the cake, heat both sides with an electric baking pan, put it in to see that both sides are brown, and then take it out of the pot.

Second, persimmon pasta

Ingredients: persimmon, white flour, yellow rice flour and corn flour.

Steps:

1. When choosing persimmons and flour as pasta, there must be a qualified food supermarket and choose qualified flour.

2. Choosing flour according to the requirements is to see the quality of flour, whether there are impurities in flour and whether the flour is moldy.

3. The fruit supermarket chooses persimmons as pasta. Persimmons should be fully cooked. Don't buy persimmons that have just been picked.

4. After the purchased yellow wheat mixed yellow wheat and persimmon meat in proportion, it began to use edible wood to make noodles, so that persimmon meat and yellow rice noodles were blended together, and then made into pieces of rice cakes and steamed in a steamer.

5. After the bought white flour is made into steamed bread, put persimmon meat on the steamed bread and eat it together.

6. Corn flour and persimmon meat ginseng are combined to make corn flour persimmon cakes and eaten in the oven. There are many ways to make persimmon pasta, some are to mix persimmon meat with noodles, some are to add persimmon meat after cooking pasta, and some are to eat persimmon meat as pasta, depending on the choice.