People have many faces, and there are two types of.Besides the common soft, there is also a type of on the market called crisp.This is crisp and juicy likeapples, with a bright color, large size, thin skin, thick flesh, no pit, and a sweet and delicious taste, which is even better than soft.So, how should this crisp be eaten?In fact, besides directly eating it after de-pitting, crisp can also be made into various delicious sweets. Let's learn about them in detail.How to eat crispCrisp is hard and crisp in texture, and has a sweet and juicy taste.

Unlike the soft we have eaten before, crisp has a taste similar to apples, crisp and juicy.

Many people may not know how to eat crisp, so let's introduce the way to eat crisp in the encyclopedia.Eating method 1: Direct eating after de-pittingCrisp must be eaten after manual de-pitting after harvesting, and the basis for the bitter taste of bitter is tannins (also known as tannins).

There are many ways to de-pitting, such as long-term storage, such as northern frozen;

Also, placing ripe fruits that can produce ethylene together can de-pitting, but the at this time is soft, which is also the reason why soft tastes good, because it is not bitter.If you want to eat crisp, you need to "de-pitting". The result is crisp.The general method is to soak in 40~50℃ water for 24 hours, and the time can be adjusted according to the situation, as long as the taste is sweet and crisp.Crisp has a sweet and crisp taste and high nutritional value, which was created by the people in the north through long-term practice. This allows us to make the green, which cannot be eaten due to bitterness, sweet and delicious. This is really turning waste into treasure.Eating method 2: Baked sweetIngredients: 500g of crisp, 300ml of fresh cream, 300ml of fresh milk, 60g of white sugar, 125g of egg yolk, 15ml of orange wine, 3 pieces of hard candy, and 3 baking cups.

Preparation: Peel and chop the crisp, and preheat the oven to 160℃ for 10 minutes.

Method:Heat 20g of white sugar to caramelize, and then stir-fry with crisp pieces for 3 minutes.Mix fresh cream, fresh milk, and 40g of white sugar, heat to 40℃ and then extinguish the fire, add egg yolk and orange wine and stir well, pour into baking cups, and bake in the oven at 160℃ for 30 minutes. Let it cool and refrigerate, decorate with stir-fried crisp and hard candy.How to make crispBesides soft, there is also a type of on the market called crisp.This has a bright red color and smooth surface, with a size similar to apples, and is not soft when squeezed, but also crisp like apples and

pears.So, how to make this crisp?Below, MamaNet recommends two ways to make crisp.Method 1

Ingredients: Crisp, white wine：

Steps:1. Peel and wash the crisp, and dry it.2. Place the dried crisp in a pickle jar.

Sprinkle a little white wine on one layer, and then place another layer on top and sprinkle white wine again until it is full. Seal the jar with the lid and place it in a cool place.

3. After 6-7 days, open the jar and take out the crisp and wash it, peel and slice it, and then eat it.Tips:1. When making crisp, you must use crisp, soft is not necessary.2. When peeling crisp, be careful not to break it.3. Crisp is also delicious with white wine.43. 44. 45. 46. 47. 48. 49. 50. 51. 52. 53. 54. 55. 56. 57. 58. 59. 60. 61. 62. 63. 64. 65. 66. 67. 68. 69. 70. 71. 72. 73. 74. 75. 76. 77. 78. 79. 80. 81. 82. 83. 84. 85. 86. 87. 88. 89. 90. 91. 92. 93. 94. 95. 96. 97. 98. 99. 100. 101. 102. 103. 104. 105. 106. 107. 108. 109. 110. 111. 112. 113. 114. 115. 116. 117. 118. 119. 120. 121. 122. 123. 124. 125. 126. 127. 128. 129. 130. 131. 132. 133. 134. 135. 136. 137. 138. 139. 140. 141. 142. 143. 144. 145. 146. 147. 148. 149. 150. 151. 152. 153. 154. 155. 156. 157. 158. 159. 160. 161. 162. 163. 164. 165. 166. 167. 168. 169. 170. 171. 172. 173. 174. 175. 176. 177. 178. 179. 180. 181. 182. 183. 184. 185. 186. 187. 188. 189. 190. 191. 192. 193. 194. 195. 196. 197. 198. 199. 200. 201. 202. 203. 204. 205. 206. 207. 208. 209. 210. 211. 212. 213. 214. 215. 216. 217. 218. 219. 220. 221. 222. 223. 224. 225. 226. 227. 228. 229. 230. 231. 232. 233. 234. 235. 236. 237. 238. 239. 240. 241. 242. 243. 244. 245. 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Method 1

Ingredients: Persimmons (firm), white liquor

Steps：

1. Peel and wash firm persimmons, dry them, and set aside.

2. Place the dried persimmons in a pickle jar.Add a layer of white liquor, then another layer, repeating until full, seal the jar with a lid, and place in a cool place.

3. After 6-7 days, open the jar, remove the persimmons, wash them, peel them, and arrange them in a serving dish, and enjoy.

Tips：

1. When making crisp persimmons, always use firm persimmons; soft ones are not suitable.

2. When peeling persimmons, do not peel them all the way up the stem.

3. Do not open the jar after placing the persimmons inside, as this will affect the results.

4. If you don't have a pickle jar, you can also use a plastic bag (make sure to seal the bag tightly).

5. White liquor is ordinary 45-degree liquor; use it in small amounts, and try to distribute it evenly.

Method 2

Ingredients: 30 green persimmons, salt, water, 2 jars

Steps：

1. Wash and prepare fresh persimmons that have not yet cracked.Heat the water and add an appropriate amount of salt.

2. Wash the jars used for green persimmons (make sure to wash them thoroughly, as this will prevent contamination of the persimmons and rotting during the peeling process). Place the selected green persimmons neatly in the jars.

3. Pour the hot salted water into the jars and maintain a warm temperature. This will take about a week.

Benefits of crisp persimmons

Crisp persimmons are one of the famous and high-quality products from Guangxi, which are not only sweet and crispy, but also have various benefits and effects.The main benefits of crisp persimmons are in two aspects: eating and medicinal use.Let's take a look below.

1. Eating benefits

1. Supplement Vitamin C: Persimmons contain about 1-2 times more vitamin and sugar than ordinary fruits, so eating crisp persimmons can supplement a lot of Vitamin C.

2. Promote digestion: Crisp persimmons are rich in pectin, which is a water-soluble dietary fiber. It has good effects on promoting digestion and relieving constipation, and maintaining normal intestinal flora growth.

2. Medicinal benefits

1. Moisturize the lungs and produce saliva: Crisp persimmons can effectively supplement the body's nutrients and cell fluids, which can moisturize the lungs and produce saliva.

2. Alcohol relief: Crisp persimmons can promote the oxidation of ethanol in blood, assist the body in excreting alcohol, and reduce the harm of alcohol to the body.3. Treat local thyroid swelling: Crisp persimmons contain a lot of vitamins and iodine, which can treat local thyroid swelling caused by iodine deficiency.4. Crisp persimmons can also help lower blood pressure, soften blood vessels, increase blood flow to the coronary arteries, and promote blood circulation and inflammation, and improve cardiovascular function.

Restrictions on crisp persimmons

Crisp persimmons are delicious and nutritious, so many people like to eat crisp persimmons.

In fact, there are many precautions to eat crisp persimmons, such as patients with gastritis, cold, etc., should try to eat less crisp persimmons.

The main restrictions on crisp persimmons are in terms of dietary restrictions and food incompatibilities. Let's take a look below!1. Dietary restrictions1. It is best not to eat crisp persimmons on an empty stomach.

Crisp persimmons contain a lot of persimmon pectin. When eaten on an empty stomach, the persimmon pectin will condense with stomach acid, forming hard lumps, which can be as big as apricots, walnuts, or even fists, and cannot be expelled.

Therefore, crisp persimmons should not be eaten in large quantities, and should be eaten after meals, as the stomach acid has mixed with the food at this time, which will not easily form "persimmon stones".2. Crisp persimmons should not be eaten with the skin.Some people feel that eating crisp persimmons while chewing the skin tastes better. This is not a scientific way of eating.Because most of the tannins in crisp persimmons are concentrated in the skin. During the peeling process of persimmons, it is impossible to completely remove the tannins in the skin. If eaten with the skin, it is more likely to form "persimmon stones", especially when the peeling process is not perfect.2. Food incompatibilities1. Crisp persimmons should not be eaten with high-protein foods such as crabs, fish, and shrimp.

In traditional Chinese medicine, crabs and persimmons are both cold foods, so they cannot be eaten together.From a modern medical perspective, high-protein foods such as crabs, fish, and shrimp will easily condense into "persimmon stones" when combined with tannins, which will cause abdominal pain, vomiting, diarrhea, etc.2. Crisp persimmons should not be eaten with potatoes and spinach.

Potatoes are foods with high starch content. When eaten, they will produce a lot of stomach acid. Persimmons contain a lot of tannins and pectin. When stomach acid and tannins, pectin meet, they will form insoluble hard lumps, which are called "persimmon stones".

3. Crisp persimmons should not be eaten with vinegar.Vinegar is rich in acetic acid. When eaten with persimmons, the tannins and acetic acid will react, forming hard lumps in the stomach.4. Crisp persimmons should not be eaten with alcohol.Alcohol is rich in ethanol, which is a "hot" food, while persimmons are "cold". Therefore, the two cannot be eaten together.How to eat crisp persimmonsCrisp persimmons are nutritious and delicious, so many people like to eat them.Crisp persimmons are delicious, and people often eat more than they should.

How to eat crisp persimmons without harming your health?1. Crisp persimmons can affect the absorption of calcium and other minerals.Tannins in persimmons can form compounds that cannot be absorbed by the body with calcium, zinc, magnesium, iron, etc. This will lead to a lack of these minerals.2. Crisp persimmons can affect appetite.Persimmons contain a lot of sugar, so eating persimmons is more filling than eating the same amount of apples or pears, which can reduce appetite and reduce the intake of main meals.Generally, it is recommended to eat no more than 200 grams of crisp persimmons at a time.

3. Crisp persimmons can cause stones.Crisp persimmons contain a lot of pectin and tannins, which can react with stomach acid to form hard lumps, which can cause "persimmon stones".4. Crisp persimmons can cause discomfort.

Crisp persimmons are cold. Eating too much can cause discomfort, such as nausea and vomiting.Differences between crisp persimmons and soft persimmons

Persimmons are divided into two types depending on whether they naturally ripen before harvest: ripe persimmons and crisp persimmons.

Ripe persimmons, also known as soft persimmons, are ripe when harvested, and can be eaten directly.Crisp persimmons, on the other hand, must be peeled before eating.So, what are the differences between these two types of persimmons?Let's take a look below.

1. Taste.This is the most obvious difference between theLeaves.

Ripe persimmons are sweet and have a slightly astringent taste.Crisp persimmons are more astringent.2. Eating method.

Ripe persimmons can be eaten directly.Crisp persimmons must be peeled before eating.

3. Target audience.Older people prefer ripe persimmons because they are easy to chew and swallow, and have the natural sweet and slightly astringent taste.

Young people prefer crisp persimmons because they are more astringent.

So, which is better, crisp persimmons or ripe persimmons?In fact, although the taste is very different, the benefits and effects are quite similar.Additionally, regardless of whether you choose crisp persimmons or ripe persimmons, eating too much will harm your body.So, when eating persimmons, don't overindulge.Let's now delve into the specifics.

1. Texture.This is the most obvious difference between the two.Hard pears have a sweet and crisp texture, with the flavor of pears, and the texture of apples.Soft pears are soft and sweet, with a lot of juice, and a slight, subtle bitterness after eating.

2. Consumption method.Soft pears are ready to eat when they are ripe, and can be eaten directly.However, hard pears must be manually de-seeded before being eaten.

3. Target audience.Older people prefer naturally ripened soft pears because they are easy to chew and eat, and have a natural, slightly bitter-sweet flavor.Young people are sensitive to bitterness and prefer to eat sweet, non-bitter hard pears.

So, which is better, hard pears or soft pears?In fact, although the textures are very different, the benefits and effects are quite similar.Also, it's worth noting that eating too many hard or soft pears is not good for your health.Therefore, when eating pears, don't overeat.