Every autumn in the northern countryside, the persimmons will have a bumper harvest. The persimmons picked are not easy to preserve, so they will be made into dried persimmons or dried persimmons, which is the ingredients used in this recipe. The practice is to cut the freshly picked persimmons at the bottom and hang them in a ventilated place for more than a month until the persimmon skin turns brown and the hard flesh inside becomes a sweet persimmon sauce. Then wrap the paste and fry until golden. You can taste the sweet persimmon sauce with a bite, and it tastes good. When you eat, be sure to mix some light soups, such as noodle soup, vegetable leaf soup, etc., to eliminate greasy, pay attention not to eat too much at a time.
Remove the dried persimmon from the dried persimmon.
Prepare the batter and place the persimmon in the batter.
After completely wrapping the persimmon with batter, put it in a frying pan and fry until golden.
Delicious fried persimmons can be enjoyed.
1. The persimmon mentioned in the recipe is not easy to buy on the market. If you have patience, you can dry it yourself. Be careful to keep it in a cool, ventilated place, not exposed to the sun, not rain. 2, or you can choose the kind of ripe persimmon sold in the market (the kind of flesh has become a kind of persimmon sauce), but the size of the fried out will be huge, but the mouth induction is relatively close, you can try.