When I was young, I didn’t have any impression on persimmons, because it was rare. Later, there was a persimmon garden nearby. I went to the countryside every autumn to sell, crystal clear persimmons, red glutinous rice, sweet honey. Every time my mother bought it for us, don’t mention how delicious it is. La! People say that cherries are delicious and difficult to plant. I think that persimmon trees are good, and ripe persimmons are hard to find! Now my mother's family also has persimmon trees, and my sister's family is more. The long yellow is beautiful again, and I can't eat it. Everyone knows, why? Every year, my sister uses the earth method to cook and give it to us. However, it is ripe and not bad, and it will be broken if it is touched a little. This year, they were too busy. They didn't have time to dry the persimmons. When they helped them, they picked a lot of persimmons and let me bring them back. I looked at so many persimmons, and then I thought, try it in the oven. Isn't it the temperature problem anyway? ! The result... I am very satisfied! !
The oven is adjusted to 60 degrees, 40 minutes to an hour, twice a day
After two days, you can eat it. Look at its maturity. The crystal clear look can be eaten. If you can't, then you can add it. Eat cooked, grilled raw, haha! Life is good!