How to eat persimmons How to eat persimmons correctly?

Every year during the cold dew season, persimmons will turn from green to yellow, and the size seems to expand overnight. Persimmons are all over the trees in Huang Chengcheng. In a few days, all the leaves are gone, only persimmons are left, which is even more beautiful. Persimmon is one of the typical representative fruits in late autumn.

Mature persimmons, sweet and juicy, have been loved by people since ancient times. Zhang Zhongshu, a poet in the Northern Song Dynasty, called a beautiful persimmon: "It tastes too much like Fang Lin's, with clear and dark colors, light and evenly wrapped in crimson wax, which is not exposed to people." Persimmons are not only delicious, but also nutritious. Persimmon is not only rich in sugar, but also contains more carotene, riboflavin, various amino acids and trace elements. Of course, it should be noted that persimmons must be cooked before eating.

In addition to eating persimmons directly, they can also be dried and made into persimmons, which is also very common. Of course, we can also make persimmons into various snacks to make persimmons more useful and bring more surprises to the taste buds on the tip of our tongue. In the cold dew season, persimmons are ripe, which is a perfect match with red dates. When they are made into snacks, they are not only delicious but also have good meanings. What I want to share with you today is that persimmons and red dates are mixed together, and bowls of flour are added to make persimmon cakes with jujube paste, which are sweet and soft. As a snack, staple food or breakfast cake, it is a very good choice. Not only delicious, but also nutritious, which means prosperity and all the best. It's not difficult to do. As smart as you are, follow me and guarantee a success. Let's take a look at the specific practice ~

-jujube paste persimmon cake-

Mature persimmon 1 piece, red dates 200g, flour100g, glutinous rice flour 50g, and sesame seeds.

Specific practices

1. Choose a fully ripe persimmon. I use a big persimmon, or I can use a smaller fire crystal persimmon. After cleaning the persimmon, dry the water, peel off the skin, and pour the persimmon soup into the bowl. There is a small tongue in the middle of the persimmon, so you can pick it out. You can also put it in a cooking machine with soup to make it fine.

2. Mix flour and glutinous rice flour together. We use persimmon soup to stir the flour. We can add flour and glutinous rice flour in small amounts several times until the soup in the bowl melts into flour floc. Then knead the dough into dough. Knead the dough as soft as possible so that persimmon cakes are delicious. It is best not to add extra water when kneading noodles, so that persimmon cakes taste fragrant enough. After the dough is mixed, cover it and wake it for about half an hour.

When we wake up, let's make jujube paste stuffing. Of course, if there is a ready-made jujube paste filling, it is ok. Wash the red dates, put them into the pot, add some water and cook for about 20 minutes on high fire. Jujube becomes soft, and the skin is separated from the meat.

4. Peel and core the cooked red dates, and put the remaining red dates into a bowl and stir well. If you like delicate taste, you can put it in a cooking machine. The sweetness of red dates is relatively high, so I didn't add more sugar.

5. Sprinkle dry flour on the chopping board, knead the dough on the chopping board until it is smooth, arrange it into long strips and divide it into dough with uniform size. I always divide it into six parts.