In Gongcheng Yao Autonomous County, Guangxi, the "land of the moon persimmons", after entering autumn, the eyes are full of red fire, the red persimmons hanging high in the trees, the red persimmon cakes and persimmon skins stacked in the courtyard and the houses, and the Gongcheng persimmon farmers who are red in the joy of harvest.
After the weather turns cooler, the leaves fall off, leaving a tree of persimmons, which is one of the busiest times for persimmon farmers, and picking persimmons in the morning and greedy black has become a unique local harvest scene. The picture shows a persimmon farmer picking persimmons from his home
Picking persimmons is tiring, and undoubtedly happy, at this time the persimmons have begun to shed their astringency, rest in the gap, pick up a soft persimmon, tear open the skin, suck hard, sweet, cool, instantly wash away the tiredness of the body.
As the largest persimmon cake producer in the country, it produces more than 500,000 tons of fresh persimmon and persimmon cake every year. Processing persimmon cakes is the primary task of every household in this season, and the persimmon skin is processed in a long parabola under the hands of the villagers, and a peeled persimmon is processed.
Piles of persimmon peels hang on the shelves in front of the door to dry, and after a period of drying, the astringency of the peel will fade, and the persimmon peel will become a delicious snack with chewiness.
The process of drying persimmon cakes is complicated and boring, and it is checked and dried over and over again. Pay attention to changes in the weather, rain, sun and so on.
The most important process of persimmon cake is to pinch it with your hands over and over again, and when it is dried to a certain extent, experienced persimmon farmers will pinch the persimmon cake over and over again, and the dried and kneaded persimmon cake is waiting for the "frost", which has become the most delicious food in this season.