One goes dry, two cough suppresses, three moistens the lungs, four laxatives, buys 50 catties, and it tastes better than fresh after drying
At the turn of autumn and winter, the weather is dry and cold, which is easy to hurt the lungs, resulting in cough and phlegm. In October ~ November, there is a kind of food that is "the master of moistening the lungs", and it is persimmon.
Persimmon contains a variety of vitamins, amino acids, mannitol and other nutrients, which have the effects of clearing heat and removing dryness, moistening the lungs and dissolving phlegm, relieving cough and relieving energy, etc., and eating it in moderation is good for the body. Persimmon also contains pectin, which can maintain the growth of normal intestinal flora, promote gastrointestinal peristalsis, and relieve constipation and dry stool.
Therefore, in autumn, you should often eat persimmons, you can eat them directly, there are crisp persimmons, soft persimmons, which one do you like to eat? Persimmons can also be made into persimmons, dried persimmons, and boiled into persimmon paste, which are sweet and honeyy to eat.
Now persimmons are very cheap, only 2 yuan a catty, you can buy 50 catties, save them after they are done, and take them as you eat, which is more delicious than fresh. Below, I will share the method with everyone who likes to eat, learn it quickly.
1. Homemade persimmons
Prepare fresh persimmons.
1. Wash the fresh persimmons, drain the water, tear off the sepals at the fruit stalk, peel off all the persimmon skins with a paring knife, put them in a dustpan or drying net, put them in a place that can be exposed to the sun, and dry them for a few days.
2. After a week, the persimmon is sunburned so that the water evaporates, and the flesh becomes soft, pinch it with your hand, continue to put it in the sun for a few days, and wait until the persimmon is completely soft, gently press it with your hand to flatten the persimmon into a cake shape.
3. Continue to dry in the sun until the persimmon cake becomes very soft, and it tastes soft and sweet. Continue to dry for a few days, the surface has been slightly white, at this time you can store it, pack it in a bag, and store it in a cool and ventilated place.
2. Dried persimmons
Prepare fresh hard persimmons, cotton thread.
1. The persimmon must be hard, and there can be no softness, otherwise it will be easy to break. Peel the persimmons with a paring knife, do not wash them, and they are easy to spoil after being wet.
2. Cut the persimmon into 2 cm thick pieces, not too thick, otherwise it will not dry in a short period of time and will be bad. Thread the cotton thread with a needle and string all the persimmon pieces, so that the step of turning over is omitted. Tie a knot for each string of persimmons so that the persimmons are not next to each other and keep them ventilated.
3. Hang the strings of persimmons in a sunny, ventilated and breathable place, dry for a few days, about half a month, and wait until the persimmon pieces become very dry, you can take them back, and the outside is drier to eat, but the inside is soft, similar to the persimmon cake.
3. Persimmon jam
Prepare ripe persimmons and sugar.
1. To make persimmon jam, you must use cooked persimmons, which are the softer ones. Peel the persimmons with a paring knife, remove the pits, put them in a water-free and oil-free bowl, and press them slightly with a spoon.
2. The wok is waterless and oil-free, pour in the persimmon meat, heat it over low heat, press it with a shovel to make the flesh soft and rotten quickly, add an appropriate amount of white sugar or rock sugar, fry the water dry, stir constantly after the sugar melts, until the jam becomes very delicate and viscous, and then you can turn off the heat.
3. Prepare a waterless and oil-free bottle, put the jam in it, seal it after cooling, store it in the refrigerator, and eat it on bread and steamed buns, which is fragrant.
【Skill Summary】
1. Persimmon cannot be washed after peeling, because it is easy to breed bacteria when stained with raw water, resulting in deterioration.
2. After drying, it should be stored in a cool and ventilated place, and it is easy to get sticky if the temperature is too high.
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Source: Zou Bajie Food