Dried persimmon

Technology: including peeling, material selection, drying, shaping, frosting and other processes. The key processes are drying and frosting. Because of different varieties, drying methods are different: to make persimmon, a layer of mat is laid on the roof or site, and peeled persimmon is put in the open air to dry. To make persimmons and peaches, the peeled persimmons are knotted in a string on a fine hemp rope and hung on the hanger in the shed to let them dry slowly and naturally. Frost covering is to cover the dried and shaped semi-finished products in a clean jar for one day to make them sweat, and then take them out at night to disperse them, so that the cool breeze at night can dry the sweat, and the sugar in the sweat remains on the persimmon surface to form a layer of white frost. In order to make the finished product frost evenly and fully, frost is generally covered for about 2 times. Features: this product is finely processed, white in color, flexible in meat, sweet in taste and resistant to storage and transportation.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)