How to frost dried persimmons that you sun-dried yourself How to make white frost on dried persimmons

We all know that dried persimmon is a common food. It is easy to make and convenient to operate. Many people make dried persimmon at home, especially in rural areas. The finished dried persimmon usually has white frost on it, which means that the dried persimmon is ready. So how to frost dried persimmon? Let's take a closer look!

How to frost dried persimmons

The white frost on the surface of the persimmon is formed by the sugar inside the persimmon, which is crystallized on the surface of the persimmon. There are three ways to make more and better persimmon frost on the persimmon:

1. Choose fully ripe persimmons. Only when they are fully ripe can they accumulate more sugar, making the persimmon cakes sweeter and producing more persimmon frost. But be careful not to let the persimmons become too ripe and soft, otherwise they will be difficult to peel.

2. Dry the persimmons in the sun until they are of the right hardness and softness. If they are too soft, they will contain too much water and not only will they be less sweet, but they will also be prone to mold and spoilage. If they are too dry, the sugar will crystallize inside the persimmons and will not easily precipitate onto the surface, thus preventing the formation of abundant and good persimmon frost.

3. Storing the dried persimmons in a low temperature place can promote frost. Placing the dried persimmons in a low temperature place can easily promote the sugar precipitated from the inside of the persimmons to accelerate the crystallization on the surface of the persimmons and form persimmon frost.

How to make dried persimmon

1. Rinse the hard persimmons you bought and peel them with a knife. Do not throw away the persimmon peels or break off the persimmon stalks. Boil the peeled persimmons and the persimmon peels in boiling water (to avoid too much mold residue).

2. If you have cotton thread, use it to tie the persimmon stems together, tie them into a string, and then hang them up. If you don't have cotton thread, just find a ventilated screen, curtain, or something like that, and put the persimmons on it. As long as it's not raining or windy, you can take it outside to dry in the sun. It doesn't matter if there's sunshine or not (dry the persimmon skin together).

3. Starting from the second day after drying, knead the persimmons gently every day. In about a week, the persimmons can be kneaded into a flat round shape. Take a clean cardboard box and put a layer of thoroughly dried persimmon peels on the bottom, then put a layer of persimmon cakes, then persimmon peels and then persimmon cakes. Do not press hard.

4. Place the stored persimmons in a ventilated and dry place. Wait for about 2 weeks until "white frost" appears on the surface of the persimmons and you can eat them. As long as the time is up, they will not have a bitter taste even if they have not been exposed to the sun before.

What to do and what to pay attention to

1. The raw materials must be hard persimmons, not frost-bitten, overripe soft persimmons.

2. Persimmons must be peeled to allow moisture to drain quickly. The taste of hard persimmon peels is very bad and can only be used to pad boxes for persimmon cakes after drying.

3. Do not remove the persimmon stem, otherwise some microorganisms may invade the inside of the persimmon through the damaged area.

4. The place where persimmon cakes are placed must be dry and ventilated, because persimmon cakes are the product of dehydrated persimmons. They have a high sugar content. Once the environment is humid, they will absorb moisture and easily deteriorate.