When I was a child, I had mouth ulcers when I was on fire
Grandma always said it would be good to eat a persimmon cake
Because the persimmon cream on the surface has a healing effect
However, there are sayings on the Internet that the white frost on the persimmon cake is not the white frost precipitated from the flesh, or the glucose that oozes out with the evaporation of the water when the flesh is dry; others say that it is specially wrapped in a layer of flour to prevent persimmons from sticking to the hands.
What exactly is the white frost hanging on the persimmon cake?
In order to verify the rumors, the reporter of CCTV financial channel "Is it true" set off to the home of Adi in Gongcheng, Guangxi, one of the three major production areas of persimmon cake, to find the mystery of the white frost on the persimmon cake.
The reporter walked into Adi's house, who was making persimmon cakes. After explaining his intentions, the enthusiastic Adi immediately invited the reporter to visit the process of making persimmon cakes. During the making process, it was found that he did not apply anything to the persimmons. Persimmon cream is completely naturally formed by the flesh.
After tasting the finished persimmon cake, the reporter exclaimed, it is really crispy meat tender, sweet and delicious, there is no astringency at all.
Then the reporter came to the Dongzhimen Hospital of Beijing University of Traditional Chinese Medicine, and Liu Min, chief physician of the Department of Spleen and Stomach, said: The effect of this persimmon cream in Chinese medicine is to clear heat, moisturize, cough and stop bleeding.
After applying it, because it is cold, sweet and cold, sweet is sweet, cold is cold. Because the mouth ulcer belongs to the fire, it is very comfortable after applying it, and the pain can be relieved. "It is also rich in iron, calcium and phosphorus, and has the effect of coughing, lowering blood pressure, stopping diarrhea and losing weight."
This proves that persimmon cakes really have extremely high edible value!
So where is the best persimmon cake?
Core production area, high-quality production area, 400 years of history
Guangxi Gongcheng, which has a history of cultivation and processing for more than 400 years, was awarded the honorary title of "Chinese Famous Fruit" by the Chinese Fruit Circulation Association in 2000.
The four seasons are distinct, the sunshine is abundant, the calories are sufficient, the average annual sunshine hours are 1413.7 hours, coupled with the superior natural environment without industrial pollution, which gives Gongcheng persimmon cake a large skin thinning, thick and seedless meat, sweet and delicious, and sweeter than most fruits.
Fortunately, through the program, we found the farmer Adi at that time, as our supply source, a young craftsman who did not forget his original intention and only insisted on traditional hand-made, persimmon cakes naturally dried out of the frost, and never artificially added sugar.
59 yuan four pounds ▼
Handmade, ingenious craftsmanship
In today's developed food industry, you can use the machine to dry quickly, you can also put it into the cold storage to quickly frost, but only Adi knows that "there is no scent of the sun in the machine, and the sweet cream of the persimmon itself cannot penetrate in the cold storage".
10 handmade crafts can not be less, picking, destepting, peeling, shelving, drying, pinching, water, deastringency, frost, off the shelf... Every process strives to be the ultimate.
The picked persimmons are selected, washed and ready to be made. First of all, give it a de-ti.
Then, the most important step, peeling. Because it does not peel, it does not dry.
Peeled persimmons, on the shelf to dry, every day a persimmon cake needs to be flipped by hand 3 to 4 times, so that the fruit is evenly dried, evenly, sunburned, generally after 5 to 6 days, the persimmon pulp surface will begin to whiten and crust.
When the flesh of the persimmon is feeling soft, the persimmon is "loosened"; the persimmon is gently kneaded with the hand to promote softening. To be processed into persimmon cakes, they must be fully pressed, and the more fully pressed, the better the quality of the persimmon cakes.
Then continue to dry for a period of time, and then perform the "kneading", at which point the shape of the persimmon cake is calculated.
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Good quality, rave reviews
Adi's persimmon cake, the taste is not good, not selling, not enough frost is not selling, he cares like a child, and presents the persimmon cake to everyone. Insist on delivering from your own place of origin and deliver it fresh to your customers.
If you receive the persimmon cake, remember to put it in the refrigerator for the first time (-4 °C ~ 4 °C) to save it, so that it will be stored for a longer time!
Therefore, every year after the frost falls, people from all over the world come to Adi to buy, sold at home and abroad, and the degree of popularity can be described as crazy robbery.
Although it is "difficult to buy", I still can't stop the sweetness of this soft sticky taste. One by one, chubby, soft and sticky, take a bite, straight to the heart.
The most authentic "Gongcheng Moon Persimmon"
No one has ever matched it
Every bite is a delicacy snatched from the bird's mouth
Each one is accompanied by hardship and sincerity.
The fruit growers carefully selected and ingeniously made.
Handmade Gongcheng persimmon cake gift box
59 yuan four pounds
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