How to make persimmon cakes?

The first frost is coming. As the saying goes, "When the first frost comes, the persimmon is ripe." Every year, when the first frost solar term comes, persimmons are fully mature, and persimmons in this period are the best. Speaking of persimmons, children born after 50 s and 60 s in rural areas should have special feelings for persimmons. Although it is a kind of fruit, it is a famous "woody grain" and "hardcore crop".

Many young people may not quite understand how persimmons can be eaten as food. Persimmon was the main food to satisfy hunger in bad years. In the past, old people in rural areas often said that "dates and persimmons are half a year's grain, and they are not afraid of famine." Persimmons planted in rural areas in the past are all old varieties with strong vitality and low environmental requirements. Even if they are not managed, they will bear many fruits with high yield. Moreover, persimmon trees have a long fruiting period, and some persimmon trees can live for hundreds of years.

Another feature of this fruit is that it is very resistant to storage. You can eat it directly after astringent treatment, and you can eat more than a dozen in the past meal. Of course, persimmons are mainly made into persimmons. In the past, after the first first frost solar term in the countryside, when persimmons were harvested, every household was busy making persimmons, and the yard was full of persimmons, which was a busy and prosperous scene. How to make persimmons? In fact, the method is easy to learn. Friends who like persimmons may wish to make them themselves. It's delicious and hygienic.

The first step is to select the fruit and peel it. Persimmons will become soft when they are ripe, but persimmons generally used to make persimmons are fully mature, with regular fruit shape, hard meat, high sugar content and few or no seeds. This is mainly to facilitate peeling. Peeling used to be done by hand, but now it is mostly done by machine. If you make persimmons yourself, you have to peel them with a knife. Remember to peel them clean, thin and even during the operation. Don't throw away the peeled skin, you will need it when it comes out of frost in the future.

The second step is to dry persimmons. When all the persimmons are peeled, string them one by one with clean string. In this process, it should be noted that persimmons should not get too close, and the distance between persimmons is about two inches, mainly to ensure ventilation and facilitate drying. After binding, hang it in a sunny and well-ventilated place to dry. There is little rain and plenty of sunshine during this time.

Generally, after two or three days of drying, the persimmon surface turns white and scabbed. At this time, you can gently knead the persimmon by hand, just to make the persimmon soft and astringent faster. However, this process needs to be careful not to use too much force to avoid crushing persimmons. After kneading, continue to dry. When you find wrinkles on the surface of persimmon, you can knead it for a second time. Compared with the first time, we should intensify our efforts this time.

After two or three days, rub it for the third time. Remember to pinch the stone and stem in the persimmon. Then continue to dry until the persimmon begins to harden and can't be pinched by hand, which means that there is little water in the persimmon. It's time to start preparing for frost.

The last step is icing. Its operation is relatively simple, as long as the pedicels of two persimmons are facing outward, and then the persimmons are put in a clean container. Generally, some persimmons are put first, then another layer is put, and then some persimmons are put. Put it repeatedly until all the persimmons are put in. Finally, seal the container and cover it with frost in a cool place. This process is mainly to control the temperature. Generally speaking, the lower the reading, the better the icing.

The above is how to make persimmons. Is it simple? To sum up, there are three steps: peeling, pinching persimmons and frosting. Among them, the more complicated thing is to pinch the persimmon, which should be pinched three times, and the persimmon core and fruit stalk should be pinched out!