When eating, put the persimmon in a bowl, add a proper amount of cold water (warm water can be used in winter), and stir the frozen persimmon with cold water. After a while, a thick and bright ice shell can be excited outside the persimmon. At this time, the persimmon in the ice shell is soft. Take off the pedicel of persimmon by hand, peel off the skin as thin as cicada, and slowly suck the soft persimmon into your mouth. The cold taste is really sweet.

I remember eating frozen persimmons in Camel Xiangzi. "He bought a frozen persimmon with a mouthful of ice! The coolness of the thorn slowly cooled from the mouth to the chest, making him tremble all over. After eating a few mouthfuls, my tongue became numb and I felt comfortable. " Yes, that's the feeling. It's March 9th cold weather, and it's ten degrees below zero outside. The indoor heat is wrapped in a stove or heating. Eating a few frozen persimmons is like eating ice cream. The feeling brought by the contrast between cold and warm is more of a stimulus.

Ingredients: fresh persimmon, blueberry sauce.

Production process:

1. Three fresh and undamaged persimmons, wash the floating dust on the surface with clear water.

2. Put the washed persimmons in the fresh-keeping box.

3. Cover the box cover.

Freeze in the freezer for one night (I opened the lid for everyone to see clearly).

5. Take out the persimmon when eating, and you can see that there is a thin layer of frost on the surface of the persimmon.

6. Add a proper amount of cold water to the crisper and let it stand for about 10 minute, so as not to touch the persimmon surface.

7. 10 minutes later, pinch the persimmon with your hands, feel the persimmon pulp soften, and pour out cold water.

8. Put the persimmons on a clean plate.

9. Remove the stems of persimmons by hand.

10. Peel the persimmon skin gently by hand.

1 1. Peel persimmon pulp and put it in a cup.

12. Sprinkle a little blueberry sauce for decoration.

Tips:

1. Persimmons should be frozen in the refrigerator for at least a few hours to make them feel hard when pinched.

2. Mature persimmons are perishable when stored at room temperature for a long time, and freezing can be said to be one of the ways to preserve persimmons.

3. Persimmons should be thawed at room temperature for a period of time before eating, especially for people with spleen and stomach deficiency. When eating, it is best to put persimmons at room temperature, which is similar to room temperature, and eat them without cold taste.

Just put the persimmon in the freezer, take it out when eating, soak it in cold water (warm water in winter) 10 minute, and you can taste the frozen persimmon with the same taste as ice cream ~