dried persimmon
In fact, the frost on the persimmon is nothing special, just a variety of sugar. You can eat this cream safely, because it is not only harmless to the body, but also contains more nutrients, which can be used for health care.
dried persimmon
The surface of persimmon is usually covered with a thin and even layer of hoarfrost, which is the condensate of glucose and fructose that seeps out with the evaporation of water when the pulp is dry. The medicine is called persimmon cream. Similar to the syrup outside the candied fruit, it is the essence of persimmon.
Persimmon cream contains mannitol, glucose, fructose, sucrose, flavonoid glycosides, tannins, phenols, resins, coumarins, reducing sugars, polysaccharides, volatile oils, organic acids and chlorophyll.
Organic acids include betulinic acid, oleanolic acid, ursolic acid, succinic acid, benzoic acid, salicylic acid, mucic acid and clove, coumarin includes scopoletin, that is, 6- methoxy -7- hydroxycoumarin and 6- hydroxy -7- methoxycoumarin, and flavonoid glycosides include astragaloside IV, isoquercitrin and rutin, which are rich in vitamin C, carotene and choline.
At the same time, this "white frost" makes the whole persimmon dry. Persimmons can be processed and boiled in water, which can be used to treat hematochezia and cough in the elderly and hepatitis.
Persimmon cream contains a lot of nutrients. Don't throw away that layer of cream when you eat persimmons next time, because it will cause great waste, especially for some people with cough problems. Eating the cream on persimmons is the best way to treat cough.
dried persimmon
In fact, the frost on persimmon has a great effect. It is not only nutritious, but also beneficial to human health. It can also make the whole persimmon cake drier and more durable. Persimmons last longer than persimmons, and this cream counts.
dried persimmon
The white cream on persimmon can clear away heat and promote fluid production, moisten lung and relieve cough, and can also treat many diseases, such as bronchitis and angular stomatitis. Everyone can eat more persimmons and eat more white frost on them, so that they can stay away from all kinds of diseases and be healthier.
I believe that through the above introduction, everyone already knows what the frost on persimmon is.
Persimmon practice
We all know that persimmon cream is needed to make persimmons, because persimmon preservation and mildew prevention need a layer of persimmon cream isolation, otherwise the persimmon preservation time is very short and the taste is not good.
Soft and delicious persimmons are very attractive, and many children eat them one after another.
It is worth reminding parents that although persimmons are delicious, children should not eat more, otherwise it will easily lead to bloating.
(1) Cut the butter into two pieces.
Chop green shredded pork and walnut kernel, take 250g flour, mix it with Huang Gui sauce and rose sauce evenly, then add diced suet and white sugar, and knead vigorously. When all kinds of materials become sticky, they become sugar stuffing.
Pile 1kg flour on the chopping board and dig a hole in the middle.
(2) Pile 1kg flour on the chopping board and dig a hole in the middle.
After peeling the persimmon, put it into a noodle pit, chop it into paste first, then mix the flour and persimmon evenly by hand and knead it into soft dough, and then add 500 grams of flour to knead it into hard dough.
Sprinkle the remaining flour around the dough to make persimmon noodles.
(3) Take a piece of persimmon powder (about 50g), pat it flat, and wrap it with 15g sugar to make persimmon cake blank (2kg flour can make 80 cakes).
(4) Heat a three-mouth pot, pour 50g of rapeseed oil into the bottom pot, and put the cake blank into the pot. Turn it over with a shovel, gently press it, cover it and bake for 5-6 minutes. When the bottom surface turns yellow, turn it over, add 25 grams of rapeseed oil and bake for 5 minutes until the colors on both sides are uniform.
The last step is icing.
Whether persimmon can frost mainly depends on the water content of persimmon itself. Too dry or too wet is not easy to frost.
So you should check the degree of sun exposure when you are in the tank.
So you should check the degree of sun exposure when you are in the tank.
If it feels hard when you press it with your hand, it means you are too dry. Spray a small amount of water on the persimmon skin, cover it with plastic film for 1-2 hours, let the persimmon skin absorb water, and then put it into the jar.
If the hand pressure is inelastic and feels too soft, it means that the sun is not dry enough and you should choose to dry it.
Storage is also the most critical step. Pick out the defective persimmons and tie the others into crosses with white licorice, which can be sold as food in the market.
If it is sold in bulk, it needs to be specially kept properly, and mildew and deterioration are strictly prohibited.
The most convenient and quick way is to put the sterilized dried straw into a container filled with persimmons, so that it can be stored.
Persimmon frost contains a variety of nutrients, so don't throw away that layer of frost next time you eat persimmon, because it will cause great waste, especially for some people with cough problems. Eating persimmon frost is the best way to treat cough.