Recipe: Persimmon sauce

Home Cooking Recipe: Persimmon sauce

Notes:

In the season of persimmons, I saw the small persimmons piled up on the fruit stand every day. Some people prefer the soft persimmons to the hard persimmon persimmon. As long as they are delicious, they are good persimmons. Today's recipes are also related to persimmons. It is the most suitable jam in this season. I can't taste such a sweet homemade persimmon sauce.

Ingredients:

Steps:

  1. Home Cooking Recipe: The persimmon is washed, stalked, peeled and peeled.

    The persimmon is washed, stalked, peeled and peeled.

  2. Home Cooking Recipe: Put the persimmon into the willow, press the gear, and select '2' for 25-30 seconds. Can maintain the taste of some persimmon flesh

    Put the persimmon into the willow, press the gear, and select '2' for 25-30 seconds. Can maintain the taste of some persimmon flesh

  3. Home Cooking Recipe: Put the persimmon paste into the pot and cook, squeeze into the fresh lemon juice, add the rock sugar, and simmer on low heat.

    Put the persimmon paste into the pot and cook, squeeze into the fresh lemon juice, add the rock sugar, and simmer on low heat.

  4. Home Cooking Recipe: After the small fire is opened, turn off the fire and let the persimmon sauce cool. After cooling, it can be placed in a sealed glass container.

    After the small fire is opened, turn off the fire and let the persimmon sauce cool. After cooling, it can be placed in a sealed glass container.

Tips:

1. It is best to choose soft persimmons for persimmons, and the taste is smoother. 2. I like to bring some sour persimmon sauce, you can add some apple cider vinegar when cooking, and the taste is also very good. 3. Persimmons are cold, easy to eat stomach stones on an empty stomach, and the same is true for persimmon sauce. When the persimmon sauce just came out, Liu Xiaoding couldn’t wait to taste it. Well, how to say it, the taste is a bit strange. But after you put it on the toast, it is completely different. Maybe this is the "common problem" of all jams. It is always too heavy to eat too much, too much, but it can be well neutralized when applied to other foods. With the persimmon sauce, we can eat more than a dozen toasts in the studio. Everyone's feedback is sweet and sour. It tastes a little different from the persimmon, but it is really delicious. It is also very persimmon. Fruity. Come and try it out. After the season of persimmons, you don’t have to do it!


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