How to make persimmon?

Autumn in October, the autumn wind is cool, and the osmanthus fragrance! It's harvest season again, and the persimmons in my hometown are red. My mother asked me to take it off and dry it. These persimmons are all red, and if I don't pick them, they will all be gone, and there will be little red birds to eat. Unfortunately, some people like to soak persimmons in water, and the astringent taste will be very sweet. Crispy persimmons are delicious, too. Old people can't eat more, so most of them are persimmons. I like to eat both ways.

Clear sky Wan Li is especially suitable for drying persimmons. Persimmons are most afraid of rainy days and are easy to break, but they can be frozen in the refrigerator, but after all, the space in the refrigerator is limited! The trunk of this persimmon tree was cut down, and now it is a branch that grows behind it. This tree is not too high and easy to pick. If you can't pick it, you can directly hit the ground with a bamboo pole and pick it up. There are too many weeds under the tree, which is a little out of the way.

Persimmon size is ok, after all, no one cares about it, and it has been letting itself drift without pesticides and fertilizers. There are quite a lot of achievements this year. If you want to soak persimmons, you should choose hard green persimmons and unbroken persimmons, so that the persimmons that are soaked are delicious and the dried persimmons are not so particular.

Persimmons should be peeled first, which is a big project. We seldom buy a professional peeler, but slowly peel it with our own peeler. These baskets have been peeled off all morning, but I don't remember eating them when I was a child. I also picked up the peeled persimmons and dried them. The sun is also sweet, and the past is unbearable!

After drying in the sun for 3-5 days, the pulp becomes soft. At this time, you can start kneading cakes. Generally, it should be rubbed three times, not too hard, so as not to crush the skin. It's best to do it on a sunny or windy morning, and the persimmon will slowly turn golden yellow.

If the weather is good, there will usually be frost in about ten days, and it tastes particularly good. If you buy persimmon, you will lose some frost, mostly flour.