Xunyang Persimmon Cake [Shaanxi Xunyang Specialty]

What is Xunyang persimmon cake? Authentic Shaanxi Xunyang specialty: Xunyang persimmon cake

Content summary:Do you want to know what Xunyang persimmon cake is? This article is a detailed introduction to the special product of Xunyang, Shaanxi Province - Xunyang Persimmon Cake. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Xunyang Persimmon Cake. The full text takes about 4 minutes to read, mainly including the basic introduction of Xunyang Persimmon Cake and its nutritional value? The production method of Xunyang persimmon cake, the tasting and eating method of Xunyang persimmon cake, etc

Introduction to Xunyang Persimmon Cake

It is one of the main dry and fresh fruits in Xunyang. There are more than 10 cultivated varieties, including Mopan Persimmon, Mianli Persimmon, Mianmian Persimmon, Overnight Sweet Persimmon, Jian Persimmon, Niu Xin, Gao Zhu, Huo Can Zi, etc., mainly distributed in areas below 1000 meters above sea level.

. Persimmon cakes, also known as persimmon cakes, are a famous Han snack in China. The nutritional value is very high, with vitamins and sugar content about 1-2 times higher than that of ordinary fruits

Method for making Xunyang persimmon cake

1. Fruit selection: Select fully ripe, hard flesh, upright fruit shape, flat or slightly raised fruit top, no longitudinal grooves, high sugar content, few or no seeds varieties. Remove mechanical injuries and insect fruits

2. Peeling: Most of them use foot operated semi-automatic peeling machines. Rotate the fruit peel in a circular motion and remove it. The peeling should be clean, and the peeling should be thin and even

3. Sunbathing: Choose a place with sufficient sunlight, good air circulation, and clean hygiene. Use wooden sticks or bricks to build a frame, with a height of 0.8-1 meters, and lay a layer of dried persimmon leaves on top. Place the peeled persimmon fruits on the top of the frame, and place a single layer on the foil for sun exposure. Cover them with a mat at night to prevent dew and rain. After about 10 days, the fruit flesh will shrink and the top of the fruit will sink. Perform the first flipping, and then flip it every 3-4 days. Pinch the cake at the same time every time. When pinching the persimmon cakes for the second time, the outside will be hard and the inside will be soft. If there is no sweating phenomenon after softening, apply frost. Only then can frost be applied

4. Frosting: Align the top of the two cakes with the calyx outward, place a layer of dried persimmon skin and another layer of persimmon cakes in the jar, repeat stacking until the jar is full, then seal the jar and place it in a cool place to frost. The frosting on persimmon cakes is related to the ambient temperature, and the lower the temperature, the better the frosting. Therefore, the jar should be placed in a cool and shady place

Tasting and Eating Methods of Xunyang Persimmon Cake

Eating Method 1: Consume Directly

Persimmon cakes have low moisture content and can be stored year-round. It is best to store it in the freezer compartment of the refrigerator and take it out before consumption

Eating Method 2: Persimmon Cake Paste

Persimmon cakes can be steamed on rice and eaten to treat cold diarrhea and watery diarrhea. 1-2 persimmon cakes, mashed into a paste, 10 grams each time, taken with boiling water, or steamed and eaten continuously for several days to treat nausea and vomiting

Eating method 3: 2-3 persimmon Congee

peeled and cut into small pieces, 100g rice, cooked with Congee, and flavored with rock sugar or white sugar. It has the effects of invigorating the spleen, moistening the lungs, astringent intestines, and stopping bleeding. It is suitable for patients with body deficiency, vomiting blood, dry cough, hemoptysis, chronic dysentery, bloody stools, bloody urine, and bleeding under hemorrhoids. Elderly people with stomach cold disease should avoid taking it; Avoid eating with crabs