What kind of persimmon is good? How to choose persimmon?

We all know that dried persimmon is a common food in life. There are many ways to cook it. It tastes soft and sticky, sweet and delicious. It is loved by people. Many people will buy dried persimmon to eat. There are good and bad dried persimmons. So what kind of dried persimmon tastes better? Let's take a closer look!

How to choose dried persimmon

Check the integrity of dried persimmon

Because dried persimmons are made by peeling the whole persimmon, the pedicle must be retained, otherwise the dried persimmons will easily rot. And you need to break the dried persimmons to see if there is any black inside. Normal dried persimmons should be red when broken open, and the flesh should be crystallized and stringy.

To buy packaged dried persimmons, go to regular supermarkets

Although this is more expensive, the brand is guaranteed and trustworthy. If there are any problems, they are easy to solve.

Touch the white frost of the dried persimmon to see if anything else has been added

I have heard many people say that some unscrupulous merchants add starch or other things to persimmon cakes to increase their weight. It is very easy to distinguish, the white frost of persimmon cakes will melt when touched, while those with other things added will leave marks on your hands.

Do you need to wash dried persimmons before eating them?

You can eat it directly, and you can say it has never been washed. Because:

The white frost on the surface of dried persimmons is said to contain a substance called "mannitol", which can prevent "oral ulcers" if eaten regularly. I don't know if this is true, but everyone generally says so.

The white frost on the surface of persimmon cake tastes particularly sweet, and it feels like this layer of white frost makes the persimmon cake more delicious.

Because persimmons contain a relatively high amount of sugar, if you wash them with water, the sugar will melt, making them sticky and losing their inherent flavor.

So I never wash persimmons before eating them. However, if you want to eat safe persimmons, you need to buy them through formal channels, and you also need to learn how to identify good persimmons.

As a flavored preserved fruit, dried persimmons taste soft and sweet. In addition, most of the production now involves peeling, drying, and sterilization, so I think you don’t need to wash them and can just eat them directly. If you wash them carefully, you won’t be able to enjoy the unique white frost on the surface of the dried persimmons!

How to make dried persimmon

Materials and utensils needed: hard persimmons, cotton thread, fruit knife, a kettle of boiling water

Production steps and process:

① First, peel the hard persimmons, leaving only a little bit around the fruit stem without breaking it, then blanch the peeled persimmons and persimmon skins in boiling water and drain them for later use;

② Tie up the persimmon stems one by one with cotton thread, and then hang them in a ventilated place in bunches, and spread the persimmon skins flat to dry;

③Starting from the second or third day, knead the persimmons gently one by one every day. Basically, they can be kneaded into round persimmon cakes in 7 to 8 days.

④ Take a clean cardboard box, spread a layer of dry persimmon peel, and then a layer of kneaded persimmon cake, and keep laying them out layer by layer. Put them in a dry and ventilated place. After about half a month, the persimmons will begin to show "white frost", and the astringency will subside and you can enjoy them.

Key points:

1. First of all, the persimmons must be hard. The ripe and soft ones cannot be used to make persimmon cakes.

2. Secondly, the persimmons must be peeled to accelerate the loss of water, thereby concentrating the sweetness and softness of the persimmon cake. The dried persimmon peel can be used as a filler when storing.

3. The drying of persimmons is actually not so dependent on sunlight and temperature. The most important thing is the effect of wind and time. Only when the time is long enough, the enzyme inside will make the tannin permanently insoluble. The astringency of persimmons comes from tannin.

4. Finally, the storage of dried persimmons must be dry and ventilated, and humidity is the worst. The more suitable the conditions, the more "white frost" will appear.