How to remove the astringency of green tomatoes and make them crispy and sweet

Many times, the persimmons people pick from the trees are green persimmons. Such persimmons are hard and taste bitter, not delicious at all. However, after processing, green persimmons can become crispy and sweet persimmons. It’s just that people don’t understand the processing methods, and don’t know how to make green persimmons less astringent and sweeter. Today I will take you to learn about this knowledge.

How to remove the astringency of green tomatoes and make them crispy and sweet

1. Soaking method

If you want to remove the astringency of green persimmons and make them crispy and sweet, the best way is to soak them in warm water. Be sure to maintain the water temperature during soaking. It is best to control the temperature between 40 and 50 degrees. If the water temperature is too low, replace it with new warm water in time. After soaking for 2 to 3 days, the astringency of the persimmon can be removed, and it can become crispy and sweet, and taste especially good.

2. Remove astringency from fruits

Green tomatoes can also be de-astringent with the help of other fruits. The specific method is to put green tomatoes together with other naturally mature and fully ripe fruits. Common apples and pears in life can be used to de-astringent green tomatoes. When necessary, green tomatoes, apples, pears and other fruits can be put together in a fresh-keeping bag, tie the mouth tightly, and put it in a warm place. After three or four days, the astringency of the green tomatoes will be removed and the taste will become crisp and attractive.

3. Remove astringency from grains

Green tomatoes can also be treated with grains to remove the astringency, especially for those who have a large pile of grains. It is very simple to remove the astringency of green tomatoes. You can bury the green tomatoes directly in the grain pile and cover them with a quilt. After a few days, the persimmons will turn yellow and the astringency will be removed. The taste will become much sweeter, allowing people to get the prepared crispy persimmons.

4. Remove astringency from liquor

Green tomatoes are especially delicious when they are de-astringented with white wine. After purchasing green tomatoes, you can prepare an appropriate amount of white wine and apply it evenly on the surface of the green tomatoes. Then put them in a clean cardboard box and cover them with a quilt or other warm material. After 2 to 3 days, the green tomatoes inside will be de-astringent and you can get crispy, sweet and refreshing persimmons.

The above introduces some tips for removing the astringency of green tomatoes, which can let you know how to remove the astringency of green tomatoes and make them crispy and sweet. Next time you eat green tomatoes, you can follow the methods introduced above. After the preparation, the crispy tomatoes will definitely taste great.