How to make green persimmons into crispy persimmons

Green persimmons cannot be eaten directly after being picked, because they contain a large amount of tannin, which is a toxic ingredient. If people eat this kind of persimmon, they will get food poisoning. It is also carcinogenic and will increase the incidence of cancer in humans. However, light persimmons can be made into crisp persimmons after processing, which will be safer for people to eat. But how can green persimmons be turned into crisp persimmons?

How to make green persimmons into crispy persimmons

Method 1

1. There are many different ways to make green tomatoes into crispy tomatoes. The simplest and most common way is to soak the tomatoes in warm water. However, you should rinse the tomatoes with clean water before soaking. Then prepare a larger clean container, but the container cannot be made of iron. In addition, you should also prepare an appropriate amount of persimmon leaves.

2. Prepare an appropriate amount of clean water and heat it to above 40 degrees, but not more than 45 degrees. After taking it out, put it directly in the prepared container. Then put the prepared persimmon leaves into the water and mix well. Then put the prepared green persimmons directly into the water to soak. After putting the persimmons in, let the warm water completely touch the persimmons and seal the mouth of the container. At the same time, pay attention to maintaining the water temperature. Only in this way can the persimmons inside become crisp persimmons after 24 hours.

Method 2

When green persimmons are made into crisp persimmons, you can also apply a proper amount of alcohol on its surface. Be sure to dilute the alcohol when applying it. When the concentration is about 35%, you can use a relatively soft cloth to dip a proper amount of diluted alcohol and apply it directly on the surface. Then put it in a sealable cardboard box or other container, seal it and store it for 2 to 3 days. At this time, the green persimmons inside will change color and become sweet persimmons with a crispy and tender taste.

Method 3

Lime water is also an important ingredient for making crisp persimmons from green persimmons. When needed, people can prepare an appropriate amount of quicklime, put it in a container, add an appropriate amount of clean water to dilute it, and then add some clean water to make lime water. Put the green persimmons that need to be made into crisp persimmons directly into the lime water and soak them. When soaking, put them in a warm environment, and the ambient temperature should not be lower than 20 degrees. After soaking for 2 to 3 days, the crisp persimmons inside will be ready. After taking them out, wash them and eat them directly.