Recipe: Autumn sweet - persimmon sauce
Notes:
Persimmons are hard when they are born, they are cooked and very soft, and they are not easy to store. Make it into a persimmon sauce and leave it for a long time. The practice is very simple, come and try it!
Ingredients:
- Persimmon 500g
- Rock sugar 50g
Steps:
-
The surface of the persimmon is clean and the water is dried.
-
Peel the persimmon, stalk it, go to the pot, and put it in the pot. Add rock sugar (friends who like sweeter can put more). A small fire, stirring for 10 minutes, can become sticky.
-
Heat into the container.
-
Seal the lid, cool it thoroughly, and put it in the refrigerator (use clean utensils when eating, and deteriorate on one side).
Look around:
- Ice gourd
- Leek egg pancakes
- Hazelnut scrambled eggs
- Chives spring bamboo shoots
- Succulent Quick Hand Burger Patties
- [Sam Kitchen] Sweet Corn Soy Milk
- Hazelnut almond walnut black and white sesame oatmeal crisp
- Fried cucumber sticks
- Pig blood tofu soup
- Carrot stewed old hen
- Duck soup
- Leek shrimp fresh meat three fresh dumplings
- Musk glutinous rice ribs
- Garlic fried bacon
- Garlic kale
- Braised pork with red cabbage
- Shiitake mushroom minced cabbage
- Sour noodle soup
- Egg dumpling
- Fried chicken
- Pastoral mixed vegetables and eggs mixed with white meat
- Fried bean dregs
- Sugar-free oatmeal sesame waffles
- Aunt's Sichuan pickles