Persimmon is a sweet food in autumn and winter in North China, which is popular among men, women, old and young. But we all know that persimmons are delicious only when there is frost on them. However, there are many fake persimmon creams on the market, which will fall out as soon as they are shaken. So how to identify the true and false creams and how to choose the persimmons? Take a look with Xiaobian.
How to choose persimmon when the white frost shakes?
Persimmon is not only delicious, but also nutritious. But many people like to eat persimmons, but they don't choose persimmons. They often think that the frost on the outside of persimmons is bad and give up. This time, I will teach you how to choose delicious persimmons.
Persimmon selection, to a large, round, persimmon cream thick and white, soft feel waxy, meat deep orange, sweet and not astringent for the best.
As long as the color of persimmon is orange, the skin is thin and the 'buttock' part is not black, it means the quality is better. In addition, persimmon should be stored in the freezer after it is bought. The shelf life is about one year, and it can be eaten directly when it is needed to eat. Because the moisture content of persimmon is small, even if it is taken out directly from the freezer, it will not be very hard to eat. If placed at room temperature, it can be stored for about 3 to 5 days.
How to choose persimmons?
Look at the size of persimmon
It's better to choose a larger persimmon. Small persimmons are usually not mature or late season persimmons, so even if they are made into persimmons, they are not sweet and astringent. It is not recommended to buy small persimmons, but large ones.
Look at the shape of persimmon
Usually there are two shapes of persimmons on the market. One is flat and round, the other is like the shape of a Wotou. This kind of meat is plentiful, but it's not easy to operate when drying it. It's not recommended to buy it. It is recommended that you buy oblate persimmons. Moreover, the flat and round persimmons should also be seen clearly. Those without damage or cracking are the best, without decay, deterioration or black spots.
Look at persimmon frost
The layer of frost on the persimmon is naturally formed in the process of drying, so when you choose, if you find persimmon frost, don't think it's fake. But in order to make persimmon look better, lawbreakers will sprinkle flour or even talcum powder on the surface of persimmon to pretend to be white frost. It's not difficult to distinguish the true and false white frost. You can shake the persimmon. The natural white frost is not easy to shake off. The one that shakes off may be the artificial white frost. In addition, the natural white frost will melt at the entrance, but the artificial one will not.
See persimmon color
The real good persimmons are brownish red in color, and even and glossy. Except for the place with a tubercle root, there is no other kernel or grain in the persimmons. If you are getting a persimmon, pinching it, and there are kernels or persimmons, it is not recommended to buy.
See persimmon luster
Take a persimmon, facing the sun, if its surface has glossiness, it is a good persimmon. If you look at the sun, it has dark spots or uneven colors, it is not a good persimmon. Or you can pinch it. It's really a good persimmon Microsoft, and it's a little wet and smooth.
Shake the persimmon
When choosing, you can also use the way of mixing persimmons to see the quality of persimmons. It is recommended to take the persimmon in the right hand and put the left hand under the persimmon. If there is a large amount of white powder foam falling down, then this kind of persimmon should not be purchased. If not, and there is no sticky white powder on the right hand, it is a good persimmon.
Pinch the persimmon
When choosing persimmons, you can secretly knead them to see their hardness. Some persimmons are hard and can't be kneaded. Don't buy this one. This is a persimmon made of immature persimmons or placed for too long by merchants. If the persimmon is too soft, it is frozen and thawed after the persimmon, it is not recommended to buy.
Have a taste of persimmon
Take a small bite of the persimmon, and feel the taste of the persimmon. If it is soft and sweet, and there is no astringency, no residue or little residue, it is a good persimmon. If you taste the persimmon and find that it can't be chewed, it's not suitable to bite, or it's not sweet enough, or even has a lot of dregs or astringency, it's not recommended to buy it.