How to make persimmons?

Autumn is the golden season for making persimmons. After the red persimmon is picked from the treetops, it opens another way of existence. Persimmons can also be made into dried persimmons, which is more convenient to store. There are many places in China where persimmon is produced, and the practices in different places are different. Because the quality and taste are excellent, it is also exported to Japan in large quantities. I wonder if you have seen the persimmon production site? Huang Chengcheng is really attractive.

We collected some photos of making persimmons. Let's feel the "golden autumn" season together. I thought persimmons could be made as long as they were persimmons. Until now, I have seen the practices of persimmons in various places and the steps of selecting persimmons, and I know that the production of persimmons is also very particular.

Although there are many varieties of persimmons, all of them are low in water and high in sugar. Among them, Niuxin persimmon, sweet persimmon and Cui Shi persimmon can be used as persimmons.

This is mainly used to make persimmon. Simply put, making persimmon is "drying-covering-drying-covering". Rural areas are generally made by hand and naturally, without modern baking and mechanical processing. It's time to make persimmons. After the first frost, you can pick the fruit, peel it and dry it.

When peeled and dried, dried in the daytime, covered at night, turned once every three days, and kneaded persimmon into cakes. Repeat this method 3-4 times a day until 10 days or so.

Then frost, find a container that can store persimmons in the shade, choose according to the number of persimmons, fill one layer of persimmons with one layer of persimmon skin, and then package. Do not contact with the outside air when packaging, seal it for about a week, take it out quickly and sun it for another day, then package it again and repeat it several times. About a month and a half later, it's done. It doesn't matter if it is sealed for a long time, so the persimmon will be sweeter and more caramel will come out.

There is frost on persimmons because fresh persimmons contain a lot of water, glucose, fructose and so on. In the process of drying persimmon, the water gradually evaporates, and the glucose and fructose contained in the pulp seep into the epidermis with the water. So don't worry about the frost of persimmon, just eat it normally.