Eating eggs and persimmons hate the persimmon skin inside, which is particularly hard and spits out every time. This recipe is to solve this problem. There is also a soup that is most like egg persimmon, sour, home-cooked, nutritious, and simple ingredients. This recipe has a light taste and can be eaten alone.
Wash the persimmon first, make a cross on the side of the persimmon without leaves, and slip the skin. Boil the boiled water, put the persimmons all in, cook for a little while, see the cross section curled, remove it, peel off a little, and cut into pieces.
Onions and garlic are also cut into pieces, spare, not too broken.
Eggs are broken, add half a spoonful of salt, then add a few drops of white vinegar, the amount of one or two tablespoons of warm water can be stirred evenly.
Heat the pan (medium fire) and pour in oil (anything from home oil can be liked according to preference). When the oil has obvious heat, pour chopped green onion and garlic. Stir the scent. Add the stirred egg and stir-fry the egg.
When the eggs are half-cooked, add the chopped persimmons and stir-fry them evenly. Pour in warm water and simmer for a few minutes.
Look at the soup. Finally, pan out and sprinkle with cilantro (or shallot) as an embellishment. You're done. ^_^
Persimmons are more difficult to cut. The blocks can be bigger. The fire should not be too big, and the fire can be done. When you eat, sour persimmon soup, no hard skin, super delicious.