How to make persimmons?

When I was a child, there was a big persimmon tree in our family. Every autumn, it was covered with persimmons produced in Huang Chengcheng. It is also very eye-catching, because the persimmons hung on the tree will not be eaten for a while. At that time, my mother will use some of them to make persimmons, which are really delicious and not lost to persimmons sold outside. Let's share how to make persimmons.

-How to make persimmons-

Required materials

Persimmons should be hard, knives, hot water and bamboo plaques.

Start making

Step 1: Buy the persimmon home, wash it, clean it with a knife or plane, and then blanch the peeled persimmon with hot water. Be sure to keep the pedicel of persimmon and the skin of persimmon. Put persimmon skin on a bamboo board or thread it through to dry.

Step 2: Leave the persimmon in a bamboo plaque to dry for a few days, and then gently knead it by hand (how to knead it will be explained in detail later).

The third step: continue to dry for a few days, and gently squeeze your hand for the second time.

Step 4: Continue drying. Persimmons are soft. Pinch the key points for the third time and let it dry for a few days.

Step 5: Put the persimmon in a clean paper box, put the persimmon skin under it, put the persimmon on it, cover the box, and the persimmon will frost in a few days, or put it in a sealed container or pile it together, cover it with plastic sheets, soften the persimmon for 4-5 days, take it out and dry it in a ventilated and cool place, and persimmon frost will be produced.

How to choose persimmons is the key to making persimmons.

1. First of all, choose persimmons that are just completely mature, not softened, with regular fruit shape, no longitudinal grooves, no trauma and no insect bites. Secondly, we should choose persimmons with high sweetness, low water content, seedless or seedless.

2. In terms of shape, because persimmon needs to be peeled, it is easier to peel such persimmons because the fruit shape is more correct. In addition, when persimmons are dried to a certain extent, they have to be kneaded. The shaped persimmons are easily crushed, which will not only affect the shape of persimmons, but also attract dirty things.

3. In terms of size, it is best to choose smaller persimmons, with the weight not exceeding100g, because larger persimmons (for example, about 300g each) are not easy to dry and produce persimmon cream.

How to make persimmon cream from persimmon?

1, put the persimmon into a clean container, and the two cakes are still together. Put the persimmon skin layer by layer like this, and cover it with a layer of persimmon skin. Then wrap it in plastic paper, tie the container tightly and put it in the shade. After stewing for 4 ~ 5 days, when the persimmon begins to soften, take it out and put it in a ventilated and cool place to dry, and persimmon cream will be produced.

2. In addition, the frosting amount of persimmons has a great relationship with the drying humidity of persimmons when they are braised in brown sauce. Persimmons are not easy to soften when they are too dry, and the frost is thin and few, but they are not easy to frost when they are too wet. Even if they can frost, they are easy to mildew and deteriorate. Therefore, it is very important to control the dryness and humidity of persimmon when frosting. Only persimmons with suitable dryness and humidity can frost quickly and much, but it requires some experience.

Why do you have to rub persimmons repeatedly when drying persimmons? How to pinch?

Because this is repeated, the persimmon paste is better, and this step should be repeated at least 4 to 5 times.

1. Generally, after 3 ~ 4 days (or longer) of drying, the surface of persimmon pulp will turn white and scab. When you feel the persimmon pulp begin to soften, you can gently knead it by hand, which can promote the persimmon to soften and astringent. The intensity and degree of kneading the dough for the first time should be light, so as not to crush the persimmon, just crush the persimmon pulp.

2. After the first kneading, continue to air for a period of time, and you will find that wrinkles begin to appear on the persimmon surface, so you can knead it for the second time. This time, we should step up our efforts to crush all the lumps in the pulp, including those in the core.

3. When two or three days pass after the second kneading, the third kneading can be carried out. When kneading for the third time, the fruit handle and calyx plate should be pinched off. Pay attention to squeeze out the persimmon core and knead the persimmon into a cake with both hands.

4. Then, stack the persimmon stalks pressed into cakes in pairs facing the persimmon stalks, and put them on the screen window or bamboo raft to continue drying for a period of time. Dry until the persimmon begins to harden, and it is not easy to knead it by hand. This shows that the water content of persimmon is already very low. There is no need to do it at this time. Put it away and get ready for first frost.

The above are the detailed steps of persimmon drying. If you want to dry delicious persimmons yourself, there are no fewer steps here. However, the time required for drying persimmons at each stage is not a fixed number, which is related to many factors, such as the size of persimmons, the water content in the air, whether the sunshine is sufficient, and whether the ventilation is good, so everyone should judge and decide according to the characteristics of each stage. If there are any steps you don't understand in the process of reading this tutorial, please leave a message for Ruth in the message area at the bottom of this article, and I will answer you immediately after reading it. If you have a better idea or suggestion, please leave a message in the message area.

Banna Ruth

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