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The practice of frying persimmon

Put a small amount of oil in the pan and fry the persimmon in the pan over low heat. Step 8x9 fry golden brown on one side and fry well, both sides are almost cooked after golden brown, but pay attention to the whole process of low heat, otherwise it is easy to fry, not cooked inside.

Operation method 01 persimmons must be soft, waxy and sweet, scald the skin with boiling water to remove the core, then mash the persimmon pulp into mud, add flour, and add a little bit of milk and sugar. Knead the dough and wake up for 20 minutes, then pull it into a preparation and gently press it into the shape of the cake with your hand. Heat the electric cookie bell, brush it with a layer of oil, put the raw persimmon embryo in, cover and fry.

The method of making persimmon is as follows: material: 2500 grams of persimmon, the right amount of salt. Choose hard persimmons and crispy persimmons. Before it can be peeled. Soak in salt water for a while. Cut off the leaves and longer stalks. Scrape the bag and peel it off. Put it on a breathable mat. Expose yourself to the sun. I've been drying this for seven days. Flatten it gently with your hands. Keep drying. It's been like this for about half a month. You can eat it.

Step: prepare with materials. Peel persimmons and mash them with an egg beater. Add the flour. Knead into a soft dough. Divide the dough and bean paste into 8 equal parts. Take a piece of dough and press it flat. Wrap it up and squeeze it tight. Shut up and press down. Pour oil into the pan and heat it. Put in persimmon cakes and fry them over medium and medium heat. Pan-fry the bottom side, turn it over and fry the other side.

. The first step is to choose persimmons before making persimmons, it is an important process to choose fresh persimmons. We must choose persimmons without cracks, correct fruit, high sugar content and sufficient water content. Persimmons without seeds can be eliminated directly, because we must have a core when making persimmons. And when choosing persimmons, don't choose persimmons that are already ripe, preferably half-cooked ones.

Wash and peel persimmons, put them in the sun for 3 days, knead them softly after 3 days, and then dry them for 7 days. The specific methods are as follows: the materials that need to be prepared in advance include: 2000g persimmons and a peeler. The first step is to wash and wipe the prepared persimmons. Shave the skin off and set it up. The peeled persimmon fruit is spread out neatly on the sun mat fruit by fruit. Squeeze the persimmons with your hands after 3 days.

How to make red bean stuffing with persimmon

1. Prepare persimmons, flour, honey ginger juice, black sesame powder, cooked white sesame seeds. Mix black sesame powder with ginger juice. Add a little white sesame, oil and flour to make the filling. Persimmons are peeled and peeled. Put the peeled persimmon meat into the flour. Mix into dough. Take a ball of noodles, pinch it, and put on the stuffing. Wrap the stuffing into a small cake. Pour the oil into the pan, heat the oil, put in the persimmon cake and fry it.

2, inside the stuffing, can be any red bean paste, mung bean paste, jujube paste, lotus paste, sweet-scented osmanthus, five kernel can. Please click to enter picture description 1 be sure to use ripe soft persimmons, used to mix noodles directly, without water! 2 the amount of flour can be increased or decreased according to the maturity and dosage of persimmon when mixing noodles, in short, the good dough is slightly sticky to the soft dough, and an appropriate amount of hand powder can be used when shaping the back.

3, persimmon, flour, red bean paste filling persimmon bean sand cake practice: persimmon wash and peel, put into the container to mash (hit with a blender to feel more uniform). Put the flour into the mashed persimmon and stir well until kneaded into a soft and hard dough (the dough can be softer as far as possible, making it more soft and waxy and delicious). Let the dough stand for about 15 minutes and cut into small dough of appropriate size.

Persimmon (a traditional Chinese pastry)

Step 1: mix persimmon powder and sugar. Mix persimmon powder and sugar together and stir well. Step 2: add oil and water to the mixed persimmon powder and sugar and stir well until a uniform dough is formed. Step 3: rub the dough into small balls, the size can be determined according to your own preferences.

Persimmon is a traditional Chinese pastry, with persimmon as the main raw material, sweet, soft and delicious taste, is the favorite of many people. The process of making persimmons is not complicated. It takes only a few simple steps to make delicious persimmons at home. The main materials for making persimmons are persimmon, glutinous rice flour, sugar, sesame and so on. The key to the selection of persimmons is to choose good persimmons.

Persimmon cake is a kind of traditional cake with crisp taste and rich nutrition, and it is a characteristic snack in southern China. The method of making persimmon is simple, and the raw materials are easy to get. It is a delicacy suitable for family production.

Out of the pan: when the persimmon slices are fried until golden brown on both sides, you can come out of the pot. Put the fried persimmon on the kitchen paper towel and suck off the excess oil. Drying: put the fried persimmon cakes in a ventilated place to dry, wait for them to cool completely and then eat them. In the process of drying, we should pay attention to prevent direct sunlight, so as not to affect the taste. At this point, the delicious persimmon cakes are finished.