In terms of size, it is best to choose smaller persimmons that weigh no more than 100 grams, because larger persimmons (such as more than 300 grams each) are not easy to dry. And it is not easy to produce persimmon frost.

Methods and steps for drying persimmons at home, how to dry persimmons

2. Peel the persimmons

Wash and drain the selected persimmons, and cut off the sepals and Leave only the calyx disk and part of the stem of the excess parts such as the leaves, and then peel off the outer skin. Don't throw away the peeled persimmon skin, dry it in the sun and use it later, because you will need it later when there is frost.

3. Drying the persimmons

Prepare some strings that are strong enough and tie the peeled persimmons to the strings. Then you will know why you should keep the fruit stems. Bar. When tying, don't arrange them too tightly, and keep at least about two inches between two persimmons. Because drying persimmons requires good ventilation, an arrangement that is too crowded is not conducive to ventilation. Finally, hang the tied persimmons in a sunny and well-ventilated place to start drying.

Of course, you can also put the peeled ham on a screen window or bamboo basket to dry. The thing used must be breathable from top to bottom, and must be placed in a sunny and well-ventilated place. When placing persimmons, be careful not to overcrowd them, place them in only one layer, and keep a certain distance between each persimmon.

No matter which method is used for drying, be sure to turn it during the drying process so that it can dry more evenly.

4. Kneading persimmons

Generally, after 3 to 4 days (or more) of drying, the surface of the persimmon flesh will begin to turn white and form a skin. When you feel that the flesh of the persimmon begins to soften, you can gently knead it with your hands. This will help soften the persimmon and remove astringency. The intensity and degree of kneading for the first time should be light to avoid crushing the persimmons. You only need to squeeze the pulp of the persimmons.

After the first kneading, continue to dry for a period of time. You will find that wrinkles begin to appear on the surface of the persimmons. At this time, you can knead for the second time. This time, increase the intensity and crush all the hard lumps in the pulp, including the hard lumps in the core.

Two to three days after the second kneading is completed, the third kneading can be carried out. When kneading for the third time, pinch off the fruit handle and calyx plate, pay attention to squeeze out the persimmon core, and squeeze the persimmon into a cake shape with both hands.

Then stack the persimmons squeezed into cakes two by two with their bases facing each other, and place them on a screen window or bamboo basket to continue drying for a period of time. Keep drying until the persimmons start to harden and are not easy to pinch with your hands. This means that the water content in the persimmons is already very low. At this time, you don't need to dry them any more and put them away to prepare for frosting.

5. Generate persimmon frost

Put the dried persimmons into a clean container, still keeping the two cakes together, and place them one layer on top of the other, with one layer of persimmon skin and one layer of persimmon cake. Cover with another layer of persimmon skin. Then wrap it in plastic paper, tie the mouth of the container tightly and place it in a cool place. After stewing in this way for 4 to 5 days, when the persimmons begin to soften, take them out and spread them out in a ventilated and cool place to dry, and persimmon frost will form.

This step should be repeated at least 4 to 5 times. The more times it is repeated, the better the persimmon frost will come out