The whole process of how to make persimmons

Illustration of how to make persimmons:

1. Pick fresh persimmons (only hard ones, soft ones will be destroyed on the spot and cannot be made into persimmons). This is Yaoxian County’s top specialty. persimmon.

I picked a persimmon tree, which weighed about one or two hundred pounds.

2. While the people on the tree were picking, my mother-in-law and I were cutting off the branches and leaves under the tree.

Finally, leave a T-shaped handle on the persimmon for hanging to dry.

3. Because the weather forecast indicated that it would rain in the next few days, my mother-in-law did not make persimmons. Because there is no sun to dry, persimmons are prone to mold and rot.

After returning to Xi'an, I wiped off the rainwater and floating dust one by one and dried them in a ventilated place.

4. Finally we learned that the sun was going to rise the next day. One night, the three of us started working - scraping off the skin of the persimmons.

5. The scraped persimmon skin cannot be thrown away, it must be dried.

Why? Just look down and you will know.

6. This is a rope made of braided tape for drying persimmons.

7. Hang the peeled persimmons on the rope.

Remember to keep a certain gap to ensure that each persimmon has enough ventilation and sunlight.

8. Dry the bunched persimmons on the set up rack.

The shelf is placed in a sunny and ventilated place.

9. Determine whether to continue drying the persimmons based on the degree of drying.

Generally speaking, under sunny weather in autumn, it can be left in the sun for seven or eight days. At this time, you can see that some persimmons have precipitated some sugar, and some have been slowly frosted.

Pinch a persimmon on the way, firstly to remove the seeds and to feel the softness and hardness of the persimmon.

Pinch the persimmon and it will turn from golden to brown - the persimmon cake has taken shape.

10. If the persimmons already have the color and shape as shown in the picture above, they can be taken back home and do not need to be dried to prevent the persimmons from becoming too hard and dry.

At this time, you need to prepare an urn and store the persimmon skins one layer at a time.

The function of persimmon skin is to control humidity and temperature of persimmons.

11. Finally, cover the last layer of persimmons with persimmon skin, and then cover the urn with plastic wrap.

Place the urn in a cool place, away from heat!

12. Fifteen days later, look at the persimmons in the urn again.

It is already covered with white frost. Is it more beautiful than the ones sold in supermarkets?!

13. Put it on a plate and try a few~~~~~

< p>Picture of the finished product:

It is very sweet. The icing on the persimmon cake is completely precipitated from the inside of the persimmon. It is very natural and healthy!

Isn’t it mysterious after witnessing the whole process? What? Haha.

Dear friends:

1. When buying persimmons, pat them and shake them. If there is white dust falling, it must have been sprinkled with flour—— Pretend icing.

2. Naturally dried persimmons should only be on the market now. If they have been on the market long ago, they are either old goods from last year or made by unnatural processes.

Tips for making persimmons:

1. Selection of materials: Choose persimmons with large fruit, moderate moisture content, no diseases and insect pests, and not soft and rotten. It is best to choose persimmons that are seedless or have few seeds. From the appearance, the color is golden and slightly red, and mature fruits with thin yellow calyx tips are best. Persimmons must be harvested at the right time for processing. If harvested too early, the persimmons will have more water and less sugar, and the processed persimmons will be of poor quality. If harvested too late, the persimmons will be soft and ripe, making them difficult to process.

2. Peeling: You can use an iron plane to peel off the outer hard skin of the selected fresh persimmons, leaving the skin close to the calyx disk and fruit stem of the persimmons.

3. Sun-drying on the kang: Place the peeled persimmon fruits neatly on a sun-drying mat (the sun-drying mat can be woven from bamboo) and dry them in the sun. The drying mat should be placed on a shelf 1 meter above the ground. When the persimmon fruit is spread out to dry, the calyx plate is facing down, and it is dried in the open air at night. If the weather is bad during the day, you can use plastic film to cover it overhead, but the film cannot be directly covered on the persimmons. Persimmons that have been exposed to rain should be dried with a dry cloth in time. If it rains for a long time, it can be dried over a slow fire at night. Generally, after persimmons have been exposed to wind during the day and dew at night for 2 days, on the 3rd to 4th day, when the outer flesh is slightly soft, you can start to make cakes. After that, you can dry it while pinching it, and continue to turn it over for 10 to 12 days. When it is half dry, you can stop drying it.

4. Kneading the persimmons: There are particularities when kneading the persimmons into shape by hand. The specific method is: do not use too much force the first time to avoid breaking the skin and affecting the appearance. After 2 to 3 days, when the persimmon surface gradually dries out and wrinkles appear, continue to pinch it a second time. This time is the key to affecting the quality. When pinching, use more force than the first time to soften all the hard lumps in the pulp. After another 2 to 3 days, when coarse wrinkles appear on the fruit surface, pinch it a third time. This time, flatten the fruit surface and soften the pulp, and flatten and shape it in time. It is best to do it on a sunny or windy morning, because the moisture in the pulp that is exposed at night moves out, and the fruit surface becomes tough when it returns to moisture and is not easy to crush.

5. Lushuang: Put the processed and flattened semi-finished products in wooden boxes, and lay clean white paper around and on top and bottom of the wooden boxes. Wait until around the Frost Festival, take out the persimmons and spread them in a cool place. Be careful not to expose them to sunlight at this time. Usually it is spread out to dry in the morning and put back into the box in the afternoon. If it rains, use charcoal or anthracite as fuel and bake over a slow fire.

After repeated processing in this way for several times, the sugar content of the persimmon cake will overflow and white frost will appear on its surface. The quality of frosting on persimmons depends on the moisture content of the persimmons. During the last shaping process, it is better to make the persimmons hard on the outside and soft on the inside. Excessive moisture can easily seep out, making the surface sticky and unable to produce frost. If there is too little water, it will be difficult to get frost. Good-quality persimmons have yellow-red flesh, are transparent and sticky, are flat and complete in shape, have gong edges, and have white frost on the surface. It tastes sweet, not astringent, has a dryness of about 95%, and is free from mold and insects.

6. Storage: Remove defective persimmons from the finished products, bundle them into 10 pieces each, and tie them into a "cross" shape with white dry straw or brown leaf silk, which can be sold as a product. If sold in batches, they must be properly stored to prevent mildew and deterioration. The method is: line the radish basket with sterilized and dried straw, put the bundled persimmons in it, cover it with sterilized straw, and store it in a barn for heat preservation. It can also be placed in a dry and ventilated place.