PersimmonThere are two types, red-heart and white-heart.PineappleHoney has two types, dry and wet.PersimmonThere are two types, soft and hard.Soft persimmon, of course, is sweet and sticky, melts in your mouth, and can be eaten directly.So, how to eat hard persimmon, which is bitter and hard?In fact, hard persimmon can be eaten after de-bitter. It tastes sweet and crisp, likeApple, very delicious.

How to eat hard persimmon

Hard persimmon can be eaten directly after de-bitter.Besides, we can also create secondary products from hard persimmon, making persimmon pie, persimmon candy, persimmon honey, and various desserts.Below, Mama Net Encyclopedia introduces three ways to make persimmon dishes, let's learn from the little chef!One, stir-fried sweet persimmonPie

Materials: 300g hard persimmon, 35g white sugar, 1 orange, 8 slices of puff pastry, 20ml sweet wine, 8 baking dishesCream

as neededPreparation: squeeze orange juice, cut 1/3 of orange peel into small pieces.Peel and cut hard persimmon into pieces.Mix 10g white sugar and cream evenly in the bottom of the baking dish.

Preheat the oven to 180℃ for 10 minutes.Method: after 25g white sugar melts, add orange peel, orange juice, and hard persimmon pieces and stir-fry for 3 minutes. Wrap with puff pastry and put into baking dish. Bake at 180℃ for 25 minutes.Two, fruit persimmon cakeEggCakeMaterials: 400g hard persimmon, 300g whole eggs, 100g white sugar,

Low-gluten：

flour300g, 100g butter, 50ml orange wine, 2 rectangular cake moldsPreparation: Preheat the oven to 180℃ for 10 minutes.

Peel and cut hard persimmon into dicing, soak in orange wine and refrigerate for 8 hours.Method: beat whole eggs and white sugar, gently mix in flour, then add melted butter and persimmon.Pour into cake mold and bake at 180℃ for 30 minutes.

Three, persimmon creamMaterials: 500g hard persimmonFresh creamand fresh milk, 60g white sugar,125g egg yolks, 15ml orange wine, 3 small candies, 3 baking dishes

Preparation: peel and cut hard persimmon into pieces. Preheat the oven to 160℃ for 10 minutes.Method: after 20g white sugar melts, add hard persimmon pieces and stir-fry for 3 minutes.Mix fresh cream, fresh milk, and 40g white sugar. Heat to 40℃ and then extinguish the fire. Add egg yolks and orange wine and mix well. Pour into baking dish and bake at 160℃ for 30 minutes.

Four, stir-fried sweet persimmon：

Materials: 300g hard persimmon, 35g white sugar, 1 orange, 8 slices of puff pastry, 20ml sweet wine, 8 baking dishes

Cream

as neededPreparation: squeeze orange juice, cut 1/3 of orange peel into small pieces.Peel and cut hard persimmon into pieces.Mix 10g white sugar and cream evenly in the bottom of the baking dish.Preheat the oven to 180℃ for 10 minutes.Method: after 25g white sugar melts, add orange peel, orange juice, and hard persimmon pieces and stir-fry for 3 minutes. Wrap with puff pastry and put into baking dish. Bake at 180℃ for 25 minutes.

Two, fruit persimmon cakeEgg

Cake：

Materials: 400g hard persimmon, 300g whole eggs, 100g white sugar,Low-gluten

flour

300g, 100g butter, 50ml orange wine, 2 rectangular cake moldsPreparation: Preheat the oven to 180℃ for 10 minutes.Peel and cut hard persimmon into dicing, soak in orange wine and refrigerate for 8 hours.Method: beat whole eggs and white sugar, gently mix in flour, then add melted butter and persimmon.Pour into cake mold and bake at 180℃ for 30 minutes.

Three, persimmon cream

Materials: 500g hard persimmonFresh cream

and fresh milk, 60g white sugar,

125g egg yolks, 15ml orange wine, 3 small candies, 3 baking dishesPreparation: peel and cut hard persimmon into pieces. Preheat the oven to 160℃ for 10 minutes.

Method: after 20g white sugar melts, add hard persimmon pieces and stir-fry for 3 minutes.

Mix fresh cream, fresh milk, and 40g white sugar. Heat to 40℃ and then extinguish the fire. Add egg yolks and orange wine and mix well. Pour into baking dish and bake at 160℃ for 30 minutes.How to distinguish between hard persimmon and soft persimmon

Persimmon can be divided into two types: hard persimmon and soft persimmon.

Soft persimmon has been de-bittered when it ripens, so it can be eaten directly.Hard persimmon needs to be de-bittered before it can be eaten.What are the differences between these two types of persimmon?The most obvious difference is the taste.Hard persimmon has a sweet and crisp taste, with the aroma of persimmon.Soft persimmon is soft and sweet, with plenty of juice, and has a slight taste of bitterness.The eating method is also different.Soft persimmon can be eaten directly.Hard persimmon needs to be de-bittered before it can be eaten.The target group is also different.

The elderly prefer soft persimmon because it is easy to chew and eat, and has a natural sweetness with a slight bitterness.

Young people are sensitive to bitterness, so they prefer to eat hard persimmon without bitterness.So, which is better, hard persimmon or soft persimmon?In fact, although the taste is very different, the functions and effects are similar.

Moreover, whether it is hard persimmon or soft persimmon, eating too much is not good for the body.

So, don't be greedy when eating persimmon.

2. Promotes bowel movement: Hard persimmons are rich in pectin, a soluble dietary fiber that promotes bowel movement and has a good effect on relieving constipation and maintaining normal gut flora.

Medicinal effects

1. Promotes lung health and moistens the body: Hard persimmons effectively supplement body nutrients and intracellular fluids, promoting lung health and moistening the body.

2. Sobering: Hard persimmons can promotethe oxidation ofalcohol in the blood, assisting the body in excreting alcohol and reducing alcohol's harm to the body.

3. Treats localized thyroid enlargement: Hard persimmons contain a lot of vitamins and iodine, which can treat localized thyroid enlargement caused by iodine deficiency.

4. Hard persimmons can also lower blood pressure, soften blood vessels, increase blood flow to the coronary arteries, activate blood circulation, reduce inflammation, and improve cardiovascular function.

Contraindications for hard persimmons

As with all foods, hard persimmons have their own contraindications.The main contraindications for hard persimmons are related to eating and food interactions. Let's learn about them.

1. Eating contraindications

1. It is best not to eat hard persimmons on an empty stomach.Hard persimmons contain a lot of pectin, which, when mixed with acid, solidifies into lumps.When a large amount of hard persimmons are eaten on an empty stomach, the pectin in the hard persimmons mixes with stomach acid and forms lumps, ranging from small, such asapricotpits, to larger, such as fists, and they continue to grow, making it impossible to eliminate.Therefore, it is not advisable to eat too many hard persimmons at once, and it is best to eat them after a meal, as the stomach acid has already mixed with the food at that time, making it less likely to form "persimmon stones".

2. Hard persimmons should not be eaten with the skin.Some people feel that chewing the persimmon skin while eating hard persimmons has a better taste, but this is not a scientific approach.Because the majority of the tannins in hard persimmons are concentrated in the skin. When persimmons are de-seeded, it is impossible to completely remove all the tannins from them. Eating with the skin is more likely to form stomach stones, especially when the de-seeding process is not perfect, and the tannins in the skin are more.

2. Food interactions

1. Hard persimmons should not be eaten with highproteinfoods such as crab, fish, and shrimp.Traditional Chinese medicine believes thatcrabsand persimmons are both cold foods, so they should not be eaten together.From a modern medical perspective, high-protein foods such as crab, fish, and shrimp, when combined with tannins, are easily solidified into lumps, which are stomach stones, causing symptoms such as abdominal pain, vomiting, and diarrhea.

2. Hard persimmons cannot be eaten withsweet potatoesandspinachtogether.Sweet potatoes are high in starch, which can produce a lot of stomach acid after eating, while persimmons contain a lot of tannins and pectin, and when stomach acid and tannins and pectin meet, they will form insoluble hard lumps, called stomach stones.

3. Hard persimmons should not be eaten withvinegartogether, it is also best not to eat vinegar before and after eating hard persimmons, otherwise the pectin in persimmons will react with vinegar and form solid objects in the stomach.

4. Hard persimmons cannot be eaten with alcohol.Alcohol has a sweet, bitter, and slightly poisonous taste, and it is hot, while persimmons are cold, so the two foods cannot be eaten together.

Differences between hard and soft persimmons

Persimmons are divided into astringent and sweet varieties based on whether they can naturally de-seed before ripening.The latter, i.e., soft persimmons, are already de-seeded when ripe and can be eaten directly.The former, i.e., hard persimmons, must be de-seeded manually before being eaten.So, what are the differences between these two types of persimmons?Let's learn about them.

1. Taste.This is the most obvious difference between the two.Hard persimmons have a sweet and crisp taste, with the aroma of persimmons and the texture of apples.Soft persimmons are soft and sweet, juicy, and have a slight astringent taste after eating.

2. Eating methods.Soft persimmons are already de-seeded when ripe, and can be eaten directly.Hard persimmons must be de-seeded manually before being eaten.

3. Target audience.Elderly people prefer natural, ripe soft persimmons because they are easy to chew and eat, and have a natural, sweet and slightly astringent taste.Young people are sensitive to bitter tastes and prefer to eat sweet, non-astringent hard persimmons.

So, are hard persimmons better than soft persimmons?In fact, although the tastes are very different, the effects and uses are relatively similar.Moreover, regardless of whether it is hard persimmons or soft persimmons, eating too much can harm the body.Therefore, when eating persimmons, do not overindulge.