Autumn to winter, the frost has passed, the red and sweet persimmons will come down, and we who smell this sweet taste will naturally seek the taste.
Guangxi Guilin Gongcheng Yao Autonomous County is known as the "hometown of China's moon persimmons", and moon persimmons are also unique Chinese national geographical indication products here, with a planting area of nearly 200,000 mu.
Come here to meet with fruit farmers and persimmon cake buyers, have a deeper understanding of persimmon cakes, and then after we summarize and refine, we will share the 5 points of information of "Gongcheng Moon Persimmon" with everyone:
1/ There are many places where persimmons are grown, why is Gongcheng called "the land of persimmons"?
2/ How is a complete persimmon cake made?
3/ The white frost on the persimmon cake is naturally produced? Or is it artificially increased?
4/ What happens to the sulfur smoked during the persimmon cake making process?
5/ How to distinguish the quality of a persimmon cake?
1
Good mountains, good water, good soil, good persimmons
It is the only "Hometown of Chinese Moon Persimmons" awarded by the Ministry of Agriculture of the People's Republic of China.
On the way up the mountain at the eighteenth bend of the mountain road, the road is lined with persimmon trees full of persimmons, covering the mountains, and there are many tourist buses on the road to play up the mountain, which shows how many people come to visit.
Gongcheng, a building with more than 400 years of cultivation and processing history, was awarded the only "Hometown of Chinese Moon Persimmons" by the Ministry of Agriculture of the People's Republic of China, and in 2000, it also won the honorary title of "Chinese Famous Fruit" awarded by the China Fruit Circulation Association.
There are four main reasons why Gongcheng persimmons are so good:
1. Soil: The pH value is between 5.5 and 6.5, which is suitable for the growth of persimmon trees.
2. Temperature: The climate is mild, the temperature difference between day and night in the mountains is large, and the average annual temperature is 19.7 °C.
3. Rainfall: The average annual rainfall is 1437.7 ml, and the soil is fertile and moist all year round.
4. Frost-free period: The average annual frost-free period is 319 days, and persimmons can absorb the essence of heaven and earth.
Coupled with the four distinct seasons of Gongcheng, the long light time, coupled with the fact that Gongcheng is backed by mountains, the surrounding environment has no industrial pollution, which has created the advantages of Gongcheng persimmons with a large skin and thin skin, fresh and sweet.
In the orchard, pick a ripe persimmon that is red and eat it directly, tender! sweet!
In the sun, it is so red and transparent that even the birds come to peck at it.
2
Handmade,
Each process determines the taste of persimmon cakes
From picking the persimmon to making a persimmon cake that can be eaten directly, there are almost 10 manual processes in the middle:
Picking - removing the leaves - shaving - drying - turning over - pinching - deastringency - covering cream
When we went, it was the harvest time, and on the way we saw that basically every orchard was picking persimmons, every house was drying persimmon cakes, and in the morning we passed a place similar to a buying market, and a street was full of fruit farmers driving tricycles carrying their own persimmons to sell.
The elderly and children all came to work in the orchard together, relying on the mountains to eat the mountains, and the main source of income for the family.
Children sitting in baskets are really cute and loving.
Shaving is not a simple thing, look at the uncle's slippery movements, it seems to be very simple...
We went up three times to try a wave, the skin cutter is not good, the uncle planer is a whole skin is continuous, the fruit after the peel is smooth and neat, and we... Later with a knife to save can not save, slipped away ...
The uncle said that they are skilled people, and one person can plan at least one ton of fruit a day!
When drying, it is also necessary to turn the sun from time to time, turn it over by hand 3-4 times, and take it out every morning and take it back in the evening to avoid fog and moisture.
About 4 pounds of fruit can be dried to produce 1 pound of persimmon cake, and it will take ten days and half a month.
See, they're getting smaller little by little:
When it is almost dry for a week or so, you can "pinch the shape", and there are two main types of persimmon cakes:
Hanging persimmon type and ordinary type.
3
I heard that the white frost on the persimmon cake is artificially added?
The white frost on the persimmon cake is artificially added.
It is estimated that in this case, the old iron people have heard a lot, and there are many such phenomena exposed in the news.
The persimmon purchaser also told us the truth inside:
First of all, the higher the sugar, the larger the fruit, the larger the persimmon cake is dried, and the easier it is to naturally ferment the frosting (that is, white frost).
However, at this time, the fruit basically can not naturally ferment the frosting, until the winter, the weather is cold, at least until the end of December, and when the real frosting fermentation, it takes about a month.
In other words, what is being sold now, with frosting on it, is artificially beaten.
How much frosting is specifically played, whether it is compliant or not depends on the manufacturer.
Hit the frosting, a whole batch of uniform color, indeed look a lot, do not play frosting in the natural drying situation color can not be unified, it looks uneven color, but also "ugly" a little, but sometimes 'too good-looking vase' is not a good thing Oh.
4
What is the reason why persimmon cakes smoke sulfur?
We saw a bucket in an orchard with something yellow in it, and when we asked, it turned out to be the famous sulfur!
According to them, this sulfur is used to smoke persimmons, after shaving the skin, after about 2 days of drying, smoke sulfur again, help persimmon cake preservation, not easy to mold.
On the gongcheng side, this step basically cannot be omitted, if it is not smoked, it is easy to mold in the process of drying, like the following picture.
As for whether it will remain after smoking, will it have an impact on health after we eat it?
People here said that they would not oh, because the amount of sulfur itself is not much, after smoking, it will take about 10 days of sunbathing, basically gone.
You don't have to worry too much about ha~
5
How to distinguish whether a persimmon cake is a "good persimmon" or a "bad persimmon"?
Remember a word: what doesn't taste astringent is good persimmon cake!
This is the only criterion for distinguishing whether a persimmon cake is a "good persimmon" or a "bad persimmon"!
The shape is kneaded, and the degree of dryness and wetness is a difference in personal taste, as long as it is not astringent, it is a good persimmon cake.
Really good to make sense is not it, at that time to hear the acquisition factory owner said this sentence, Daigo empowerment ...
In addition, of course, there are some "bad persimmons" that can be seen with the naked eye, and the most common problem is: mold.
Seeing this moldy white on the persimmon cake, rub it with your hands, sticky and sticky and can't rub it off, how to see it is not frosting, don't eat ~ bad persimmon is it!
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Our trip to Guangxi this time [Debate Sharing] is here
After seeing jasmine, rotten bamboo, rock sugar, persimmon cake, Guangxi should have a lot of treasures we have not yet excavated, look forward to the next time with Guangxi again!