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The practice of persimmon (the usual practice of persimmon)

1. Persimmons can only be peeled if they are hard and crisp. Soak in salt water for a while. Cut off the leaves and longer stalks. Scrape the bag and peel it off. Put it on a breathable mat. Expose yourself to the sun. I've been drying this for seven days. Flatten it gently with your hands. Keep drying. It's been like this for about half a month. You can eat it.

2. The preparation materials of persimmon cake: the main materials of persimmon cake are persimmon and glutinous rice flour, as well as sugar, white sesame, sweet-scented osmanthus and other auxiliary materials. Peel and seed persimmons and cut them into small pieces. Make glutinous rice ball: add the glutinous rice flour to the right amount of water and stir it into a glutinous rice ball and knead it until smooth. Divide the glutinous rice into small pieces and rub them into strips.

3. Bask in the Kang: the persimmon fruit with a clean skin will be shaved and placed in the sun. General persimmon during the day and night dew after 2 days, to 3 to 4 days, when the outer flesh is slightly soft, you can begin to knead cakes. After pinching while drying, continue to turn the sun for 10 to 12 days, when the sun is half-dry, please click to enter a picture to describe the kneading cake: pinch the persimmon with your hands: don't push too hard for the first time, so as not to break the skin.

4. Wash the persimmons and dig out the flesh with a spoon. Break the persimmons into mud with a hand-held blender and pour in the right amount of glutinous rice flour. Mix the ingredients in the bowl well. Fry it in the pan. In addition, in order to reduce oil, put a few in the oven; because do not want to do it, plus do not want to put sugar and more glutinous rice flour, use chopsticks as tools, so the shape is not very good-looking. It worked, one plate baked, one pan fried.

How to make persimmon cakes

1. Prepare two soft persimmons, wash them clean and set aside, pay attention to the very soft ones, which can squeeze out the juice at once. Squeeze the juice from the soft persimmon into the container and be careful not to drop the skin into the container. Add flour and sugar. The proportion of flour exceeds the amount of persimmon juice.

2. Wash persimmons and drain. Then peel off the persimmon. Persimmons are dried in the sun. Squeeze the persimmons slightly during the period. The persimmons will be ready in 10 days. Note: (1) do not wash persimmons with water, persimmons can be eaten directly. (2) Persimmon should be kept in a cool and ventilated place. Persimmon, also known as persimmon, is a cake-shaped food made of persimmon, which is a famous traditional snack in China.

3. Wash the persimmon, drain the water, and then peel off the persimmon skin with a peeling knife. Put the peeled persimmons on the bamboo drawer, dry the persimmon epidermis in the sun-ventilated condition (can not touch the water), and gently squeeze it into a cake (not too hard, so as not to break). Once again, put the squeezed persimmons back on the bamboo drawer to make, about eight to ten days later, squeeze again in turn (the same method as the first squeeze).

How to cut persimmon cake is delicious and simple

Wash and peel the persimmons, then cut them into thin slices. If you want thinner persimmon slices, you can use a planer to scrape the persimmon into thin slices. Spread the cut persimmon slices on a clean plate, then sprinkle the right amount of oatmeal and sugar evenly. Take a piece of gauze, soak it in warm water, gently wring it out, and then cover it with persimmon slices. This can help persimmon slices better absorb oatmeal and sugar.

Slice: cut the peeled and seeded persimmon into thin slices, about 0.5 cm thick. Try to slice the persimmon evenly so that the baked persimmon will taste better. Drying: put the cut persimmon slices on the drying rack and put them in a ventilated place to dry. The drying time depends on the local climate and temperature, which usually takes 2-3 days. The purpose of drying is to make persimmon slices lose some moisture and make them drier.

Wash the persimmon, drain the water, and then peel off the persimmon skin with a peeling knife. Put the peeled persimmons on the bamboo drawer, dry the persimmon skin under the condition of daylight ventilation, and gently squeeze it into a cake with your hands. Once again, put the squeezed persimmons back on the bamboo drawer to make, about eight to ten days later, squeeze again in turn.

Before making persimmons, it is an important process to choose fresh persimmons. We must choose persimmons without cracks, correct fruit, high sugar content and sufficient water content. Persimmons without kernels can be eliminated directly. Because we must have a core when making persimmon. And when choosing persimmons, don't choose persimmons that are already ripe, preferably half-cooked ones.