PersimmonsIt is a fruit with high nutritional value, which clears heat and moistens the lungsQuench thirst, strengthen the spleen and dissolve phlegmefficacy. Especially in the cold winter, eating some persimmons can replenish energy for the human body, promote blood circulation, and prevent atherosclerosis. 
When it comes to eating persimmons, in addition to buying fresh persimmons to eat, there are many people who actually prefer to eat themPersimmon after drying, the taste is soft and glutinous and sweet, melts in the mouth, and the faint fruity aroma is pervasive, making you forget to return. So I'm going to share one with you todayA way to make your own persimmons at homeAfter learning to make it yourself, it is golden and soft, sweet but not greasy, fragrant, and you can eat as much as you want.
- Homemade persimmons -
Ingredients:
Fresh persimmons, appropriate amount of peel.
Method:
1. Buy fresh persimmons, wash and peel them, don't remove the stems, don't throw the peels, and be careful not to buy the kind of soft persimmons that are ripe.
2. Prepare a basin of hot water, put the peeled persimmons in it and soak them for 1 minute to play the role of sterilization and disinfection.
3. After that, take out the persimmons and put them in a draining basin to drain the water on the surface.
4. Then you can dry them, place them in the yard, on the roof, and by the windowsill in these sunny places for exposure, and it is best to cover them with a layer of gauze to prevent dust.
After the day, the persimmon flesh begins to soften, and at this time, gently knead it with your hands to accelerate the softening of the persimmon and effectively remove astringency at the same time.
6. Turn the persimmon every day, and knead it again when the surface of the persimmon is wrinkled.
7. After about 7 days of exposure to the sun, after two or three times of kneading, the persimmon will basically become soft, at this time find a clean container without water and oil, put the persimmon cake meat in pairs and twos, and after spreading, put some persimmon skin, then put a layer of persimmon, and then put a layer of persimmon skin ......Until it runs out.
8. Then seal the container and put it in a cool and ventilated place to cover the frost, so that the persimmons taste sweeter and taste better.
Precautions:
1. Persimmon is rich in vitamin C, after eating persimmon, you must not eat seafood immediately, otherwise it is very easy to be poisoned.
2. Persimmon cake has a high sugar content, so diabetics, spleen deficiency and diarrhea, loose stools, and frail and sick people should avoid eating.