Ingredients
- persimmon
Directions
Kitchen Tips
1. Only choose and use small and hard persimmons. If the persimmon is soft, it is too ripe to make the dried persimmon pancakes.
2. Make dried persimmon on sunny days. It is hard and almost impossible to make it on rainy days because of no sunshine for drying.
3. During the process, do not add any water or make it in a moisture environment.
4. Do not eat dried persimmon on an empty stomach because it contains tannic acid which can combine with gastric acid to cause stomach pain.
Steps
1 Done 5 minutes | Wash persimmon. Wipe and dry. Peel the persimmon skin. Dry persimmon skin in the sun. Set aside. |
2 Done 5 minutes | Place the peeled persimmons placed in a sunny, ventilated place until persimmon surface dried. |
3 Done 5 minutes | Use hands to gently press persimmons into a pancake shape. Do not squeeze to broken. |
4 Done 9 days | Place the persimmon back to the sunny, ventilated place. Continue dry in the sun for 9 days. And then press it again (the same technique as the first time). |
5 Done 15 days | Place persimmon peels and persimmon into a pottery jar. Place as a layer of persimmon peel and a layer of persimmon by turns. Seal with plastic wrap and cover the lid. Put the pottery jar into a cool place. Let it sit for 15 days. Serve. |
