Autumn, the fruity season, brings us many delicious fruits. Among them, persimmons are definitely the star of autumn fruits. From September to October, this fruit, known as the "holy product of fruits", ripens, and is not only delicious but also amazingly nutritious. Persimmons come in a variety of shapes, some are round, some are oval, but each one is rich in nutrients. Its flesh is sweet, soft, juicy, and has a unique and unforgettable taste. Persimmon is rich in vitamin A, vitamin C, fiber, and a variety of minerals, which bring us many health benefits. After drying, the nutritional value of persimmons is doubled, becoming a delicious dish that is easy to store and adds points to health anytime and anywhere.
Vitamin A and vitamin C in persimmons are two important antioxidants that play a vital role in the body's immunity and cellular health. Vitamin A plays an important role in vision as well as health, preventing dryness and eye health problems. Vitamin C helps to promote collagen synthesis and make ** more elastic. The fiber in persimmons helps promote digestive health, increase satiety, and prevent constipation. In addition, persimmons also contain a variety of minerals such as potassium, magnesium, iron, etc., which are very important for maintaining the normal functioning of the body.
1. Choose fresh persimmons: The key to making dried persimmons is to choose fresh persimmons. It is best to choose persimmons of uniform size with gardenias, which will make the dried persimmons taste better.
2. Peel and soak in water: Before making dried persimmons, you need to remove all the skin of the persimmons and ensure that they are thoroughly cleaned. The peeled persimmons cannot be dried immediately, but need to be soaked in lightly salted water to prevent the persimmons from drying and turning black.
3. Drying persimmons: Tie the peeled and soaked persimmons tightly with a small cord, and then hang them in a sunny place to dry. In general, it takes ten to fifteen days to dry persimmons, depending on the weather conditions.
4. Storage of dried persimmons: Sun-dried dried persimmons should be stored in a box after being recovered. Dried persimmons are stored in a dry environment to preserve their freshness and taste for a longer time.
1. When making dried persimmons, it is necessary to choose fresh, uniform persimmons, and it is best to choose persimmons with gardenias, so that the dried persimmons made have a better taste.
2. Peeling is one of the key steps in making dried persimmons, and it must be carefully cleaned to ensure the taste of dried persimmons. At the same time, the peeled persimmons should be soaked in lightly salted water to prevent the persimmons from drying out and turning black.
3. When drying persimmons, it is necessary to avoid direct sunlight, and the drying time should be determined according to the weather conditions, which generally takes ten to fifteen days. The dried persimmons should be stored in a dry place to maintain their freshness.
Although persimmons are rich in nutrients, they are not suitable for everyone. Here are some people who are not suitable to eat persimmons:
1. People with spleen and stomach deficiency and cold: persimmon cold, which is easy to aggravate the symptoms of spleen and stomach deficiency and cold, resulting in indigestion, nausea and other symptoms, and even diarrhea.
2. People with high blood sugar: Persimmons are rich in carbohydrates, and eating too much will cause further fluctuations in blood sugar and rise, which may aggravate the condition for people with diabetes.
3. Diabetic patients: persimmons contain more pectin and tannic acid, which react with gastric acid to form insoluble gel blocks, which are easy to form gastric stones. Therefore, diabetics should not consume persimmons.
4. Eating persimmons on an empty stomach: Eating persimmons on an empty stomach can easily lead to "persimmon stones", because persimmons contain a lot of pectin and tannins, which will form insoluble gel blocks after reacting with gastric acid, which may lead to nausea, vomiting, gastric ulcers and other problems, and even gastric perforation.
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