Ingredients: 2500 grams of persimmon.

Steps:

1. Fresh persimmons are hard and astringent and can't be eaten.

2. Wash persimmons.

3. Drainage.

4. Tear off the sepals on the fruit stalk.

Everything has been taken care of.

6. Peel the persimmon skin with a scraper.

7. Put the persimmon on the baking net and dry it in a sunny place. This is what it looks like after three or four days of broadcasting.

8. After a week, pinch the persimmon with your hand and feel that the pulp inside is slightly soft.

9. Continue to dry in sunny places. After the inside is soft, you can gently press it to flatten the persimmon. This is what it looks like after 15 days in the sun. Persimmon cakes are soft and can be eaten at this time. It tastes soft and sweet.

10, continue to dry for a few days, the surface has turned slightly white, and it can be stored at this time.

1 1 cannot be stored in a heated room. After a certain period of storage, the surface will be covered with a layer of persimmon cream.

12, persimmon cream has the effects of moistening dryness, resolving phlegm and relieving cough. What needs to be remembered is that persimmons must not be eaten on an empty stomach.