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How to make delicious lazy persimmons?

Soak in warm water. Usually, when you make blue persimmons at home, you can soak the picked fresh persimmons in warm water. The best way is to prepare a clean aluminum pot or aluminum basin, pour into about 40 degrees warm water, and then put the persimmons that are ready to be made into lazy persimmons inside. It is best to let the water submerge all the persimmons, and then seal the basin mouth and put it in a warm environment. About 24 hours later, the persimmons will be made into lazy persimmons, which will be crisp and sweet.

Our common methods are: long-term placement, preferably with some other ripe fruits, the principle is ethylene produced in high school to accelerate ripening and so on; and there is to put astringent persimmons in warm water (not boiling water, about 40 or 50 degrees higher than the body temperature) soak, the time has to be adjusted according to the specific situation, it is best to put it for a day.

Crispy, sweet and delicious. Here are two ways to make lazy persimmons at home. Method 1: soak in warm water. Wash fresh persimmons, dry them, and pick out those with bumps and injuries. Heat another pot of hot water at about 40 degrees Celsius; sprinkle with a little alkali noodles and stir well. Then put the persimmons in, the water should not pass all the persimmons, cover the pot. Rest for a day and a night, sour green persimmons become crisp, sweet and delicious.

If you want to eat soft and sweet persimmons, there is also a good way, green environmental protection is also simple. The way to do this is to put the picked persimmons in a sealed bag with the apples, and the persimmons will slowly become soft. Some people mix persimmons with some fresh pears, apples, pomegranates and some fresh leaves, put them in an airtight container, and remove astringency in about a week.

The method of liquor preparation is to prepare a container, pour some liquor into the container, soak the persimmons in the liquor, then take out the persimmons and wrap them in a plastic bag and keep them sealed for about two or three days. Persimmons will become crisp and sweet and delicious, and there will be no bitter taste at all.

Lazy persimmon is so lazy.

The so-called lazy persimmon is the green, immature persimmon, through some means to fade its astringent taste, so that the persimmon becomes sweet and delicious for consumption after discoloration. The common methods we use are. Long-term storage, it is best to place with some other ripe fruit, the principle is the ethylene produced in high school to promote ripening and so on.

First of all, choose hard persimmons and wash them clean. Secondly, put the persimmons into the heat preservation bucket. Then add about 50 degrees of warm water to the heat preservation bucket. In addition, cover the insulation cover. Then put the insulation bucket in a warm place for 2 to 3 days, and change the water for 3 times according to the heat preservation effect to keep the water at a certain temperature. Finally, just take out the lazy persimmons.

Warm water immersion method: the harvested astringent persimmons are soaked in clean warm water, the water temperature and soaking time should be determined according to the maturity of persimmons at the time of harvest. For green fruits, the water temperature should be kept at 40 ℃ ~ 50 ℃, and the astringent taste can be removed by soaking for more than 18 hours; for persimmons with yellow maturity, the water temperature should be kept at 25 ℃ ~ 30 ℃, and the astringent persimmons should be removed after soaking for 15 hours to 16 hours.

Method 1: soak in warm water. Wash fresh persimmons, dry them, and pick out those with bumps and injuries. Heat another pot of hot water at about 40 degrees Celsius; sprinkle with a little alkali noodles and stir well. Then put the persimmons in, the water should not pass all the persimmons, cover the pot. Rest for a day and a night, sour green persimmons become crisp, sweet and delicious.

The method of liquor preparation is to prepare a container, pour some liquor into the container, soak the persimmons in the liquor, then take out the persimmons and wrap them in a plastic bag and keep them sealed for about two or three days. Persimmons will become crisp and sweet and delicious, and there will be no bitter taste at all.

Lazy persimmon is a simple and quick way to remove astringency from persimmons, which is especially suitable for busy people. This kind of persimmon is also called crispy persimmon because it tastes more crisp and sweet after deastringent treatment. The process of de-astringency is actually very simple. First, put the persimmons into a suitable container, then add about 60 ℃ of warm water. It should be noted that the water temperature should not be too high, so as not to damage the taste of persimmons.

How can lazy persimmons taste good?

Daub on white wine. Lazy persimmons can also be made with the help of liquor, which can be smeared directly on the surface of persimmons and sealed in a warm environment, which can soften persimmons after a few days and make it crisp, sweet and delicious. This is the best and safest way to make lazy persimmons in life. Lime water treatment.

The method of liquor preparation is to prepare a container, pour some liquor into the container, soak the persimmons in the liquor, then take out the persimmons and wrap them in a plastic bag and keep them sealed for about two or three days. Persimmons will become crisp and sweet and delicious, and there will be no bitter taste at all.

The so-called lazy persimmon is the green, immature persimmon, through some means to fade its astringent taste, so that the persimmon becomes sweet and delicious for consumption after discoloration.

Method 1: soak in warm water. Wash fresh persimmons, dry them, and pick out those with bumps and injuries. Heat another pot of hot water at about 40 degrees Celsius; sprinkle with a little alkali noodles and stir well. Then put the persimmons in, the water should not pass all the persimmons, cover the pot. Rest for a day and a night, sour green persimmons become crisp, sweet and delicious.

How to be an authentic lazy persimmon?

1. The process of making authentic lazy persimmons is actually quite simple. First of all, you need to prepare some warm water of about 50 degrees, this temperature will not burn persimmons, but also help persimmons soften quickly. Then, soak the persimmons in warm water to make sure each persimmon is in full contact with the water. Next, you can choose to use sealing methods, such as sealing utensils containing persimmons to avoid water loss.

2. Practice 1: wash and dry white wine lazy persimmons and prepare a bowl of white wine. Put the persimmon into the white wine and turn it around, and the persimmon stalk should also be stained with white wine. After dipping all the persimmons with white wine, put them in a plastic bag, fasten and seal the plastic bag and place it for about a week. Taste it first, and if it is astringent, tie the mouth of the bag and leave it for two days. Cooking skills: it is best to use high spirits, the effect of laziness is better.

3. The authentic practice of lazy persimmons is to first choose persimmons that can be used as lazy persimmons. The best persimmons for making lazy persimmons are those that are large and round with a little protruding tip. That kind of persimmon has a lot of water, also known as water persimmon, so it's better to make lazy persimmons. Put persimmons into the container, add about 60 degrees warm water, wait for the water to cool and then change the same warm water, pay attention to heat preservation in the process, can be covered with quilts, sealed with plastic film.

How can lazy persimmons be crispy and sweet?

Soak in warm water. Usually, when you make blue persimmons at home, you can soak the picked fresh persimmons in warm water. The best way is to prepare a clean aluminum pot or aluminum basin, pour into about 40 degrees warm water, and then put the persimmons that are ready to be made into lazy persimmons inside. It is best to let the water submerge all the persimmons, and then seal the basin mouth and put it in a warm environment. About 24 hours later, the persimmons will be made into lazy persimmons, which will be crisp and sweet.

The so-called lazy persimmon is the green, immature persimmon, through some means to fade its astringent taste, so that the persimmon becomes sweet and delicious for consumption after discoloration. The common methods we use are. Long-term storage, it is best to place with some other ripe fruit, the principle is the ethylene produced in high school to promote ripening and so on.

Put fresh persimmons into a clean pot, pour in about 40 ℃ of warm water, submerge persimmons, cut off air circulation, generally after two or three days can be deastringent, into crisp and sweet lazy persimmons. Just picked hard persimmons, remove the leaves, pick out the persimmons without broken skin. Put the persimmons layer by layer in the pressure cooker. Until it is full, leave the upper edge of 3-5cm.

The method of liquor preparation is to prepare a container, pour some liquor into the container, soak the persimmons in the liquor, then take out the persimmons and wrap them in a plastic bag and keep them sealed for about two or three days. Persimmons will become crisp and sweet and delicious, and there will be no bitter taste at all.

How do lazy persimmons are sweet and crispy?

Method 1: soak in warm water. Wash fresh persimmons, dry them, and pick out those with bumps and injuries. Heat another pot of hot water at about 40 degrees Celsius; sprinkle with a little alkali noodles and stir well. Then put the persimmons in, the water should not pass all the persimmons, cover the pot. Rest for a day and a night, sour green persimmons become crisp, sweet and delicious.

Soak in warm water. Usually, when you make blue persimmons at home, you can soak the picked fresh persimmons in warm water. The best way is to prepare a clean aluminum pot or aluminum basin, pour into about 40 degrees warm water, and then put the persimmons that are ready to be made into lazy persimmons inside. It is best to let the water submerge all the persimmons, and then seal the basin mouth and put it in a warm environment. About 24 hours later, the persimmons will be made into lazy persimmons, which will be crisp and sweet.

The method of liquor preparation is to prepare a container, pour some liquor into the container, soak the persimmons in the liquor, then take out the persimmons and wrap them in a plastic bag and keep them sealed for about two or three days. Persimmons will become crisp and sweet and delicious, and there will be no bitter taste at all.

The sweet and crisp practices of lazy persimmons are as follows: tools / raw materials: 2000 grams of persimmons and the right amount of liquor. Wash persimmons and dry them. Prepare a bowl of white wine. Put the persimmons in the white wine and turn around. Dip the persimmon stalks in white wine. Put it in a plastic bag. After all the persimmons are dipped in white wine, tie up and seal the plastic bag and place it for about a week. Taste it first, and if it is astringent, tie up the bag and leave it for two days.

The production method of non-astringent and crisp persimmons is as follows: warm water soaking: the harvested astringent persimmons are soaked in clean warm water, and the water temperature and soaking time should be determined according to the maturity of persimmons at the time of harvest. For green fruits, the water temperature should be kept at 40 ℃ ~ 50 ℃, and the astringent taste can be removed by soaking for more than 18 hours; for persimmons with yellow maturity, the water temperature should be kept at 25 ℃ ~ 30 ℃, and the astringent persimmons should be removed after soaking for 15 hours to 16 hours.