What should you do when persimmons are astringent and numb your mouth? Wipe a little liquor on the skin and leave them for 3 days to make them sweet and delicious.
By now, friends in the north have probably already reached mid-autumn, and Huahua has done a little counting on her fingers: it is already time to eat sweet persimmons! Recently Huahua has noticed that more and more sweet persimmons are really being sold in the market. I wonder whether everyone likes soft persimmons or crunchy ones!
Friends who like crunchy persimmons are sure to have this problem: sometimes you pick up a persimmon, take a bite, and the astringency is so strong it makes your mouth go numb and your expression twist! Too astringent! Recently a colleague at the office ate a persimmon that was unbearably astringent and was in a hurry to ask other colleagues for methods!
So today Huahua will teach everyone a few tricks to ripen unripe persimmons so they become sweet and delicious!
1. Put persimmons together with apples and bananas
This method is probably known in every household! We all often say that bananas cannot be put together with apples, because it makes bananas ripen faster and makes them hard to store. The reason is that when apples and bananas are put together, they can produce a gas called ethylene, and this gas can make fruit ripen relatively quickly, and when eaten it will not be astringent either.
2. Baijiu
Many friends only know about using apples and bananas. In fact, Huahua also has a method to recommend to everyone, and that is baijiu. How do you use it? The method is actually fairly simple: just evenly coat the surface of the persimmon with a layer of baijiu. There is no need to be picky about the baijiu either; just use something like Erguotou directly.
After wiping the surface of the persimmons with baijiu, put the persimmons in a plastic bag and seal them. Basically, after two or three days you can take them out and eat them. Before eating, be sure to wash them clean, and do not get "drunk"!
3. Toothpicks
This method was also heard from others, and Huahua does not know the specific principle, but based on Huahua's own practice, it is still fairly reliable. We can insert a few toothpicks into the persimmon so that the persimmon can release more ethylene. This will speed up the persimmon's ripening and make it even tastier.
Autumn is the season for eating persimmons. Friends who like eating persimmons can eat some in moderation. I wonder whether everyone knows that eating persimmons also has points to pay attention to.
Huahua suggests that it is best not to eat persimmons on an empty stomach, and it is best to eat them after a meal. In addition, it is best not to eat persimmons together with milk, as this may cause an uncomfortable stomach.
Although persimmons are delicious, their sugar content is 1-2 times that of ordinary fruit. Friends who cannot eat too much sugar had best eat a little less.
I wonder whether everyone has learned the three little tricks Huahua introduced today. If the persimmons you bought feel fairly hard when squeezed by hand, the chance of astringency will be greater. Everyone can try the little tricks Huahua taught!