Persimmon is a dried fruit made of persimmon by dehumidification. Persimmon, also known as persimmon, can be used as a filling for dessert. Meat is dry and sweet, and it won't go bad if it is kept for a long time. Persimmon contains mannitol, sucrose, glucose and xylenol. Persimmon is golden yellow, translucent, gelatinous, soft and sweet in cross section, sweet and moist, non-toxic, moistening the heart and lungs, relieving cough and phlegm, clearing away heat and quenching thirst, strengthening the spleen and astringing the intestines. Actually, making persimmons at home is very simple. The specific method is as follows:

Prepare 2500 grams of persimmons first.

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

Wash persimmons. Drainage.

Tear off the sepals on the fruit stalk. Take care of everything.

Peel the persimmon skin with a scraper.

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.

After a week, I pinched the persimmon with my hand and felt the flesh inside was slightly soft. 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. Persimmon cakes are soft and can be eaten at this time. It tastes soft and sweet.

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

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

Last gear

. 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.