Exercise 1

Ingredients: persimmon (hard), white wine.

Steps:

1. Wash persimmon (hard) and dry it for later use.

2. Put the persimmon in the pickle jar. Spray a little white wine, then spray a layer of white wine until it is full, cover the jar, inject clean water to seal the jar mouth and put it in a cool place.

3, 6-7 days later, open the lid, take out the persimmon, clean it, remove the skin and put it on a plate, and serve.

Tips:

1. To make crispy persimmons, you must use hard persimmons. Soft persimmons are meaningless.

2. Don't uproot persimmons with pedicels, just peel off the crooked edges.

Don't open the persimmon after putting it in the jar, so as not to affect the effect.

4. If there is no pickle jar, you can also use a plastic bag instead (be sure to tie the bag tightly).

5, white wine is an ordinary 45-degree wine, the dosage is not much, and it should be sprayed as evenly as possible.

Exercise 2

Ingredients: 30 green persimmons, appropriate amount of salt and water, 2 jars.

Steps:

1. Wash the persimmons that have just been picked and are not broken. Heat the water and add the right amount of salt, not too much.

2. Wash the jar with green persimmons (be sure to clean it, otherwise it will pollute the persimmons and the persimmons will rot during the astringency removal), and put the selected green persimmons into the jar neatly.

3. Pour the hot salt water into the pot to keep warm, so it can be kept for about a week.