“Sweet, soft, full of persimmon fragrance.The colour is super beautiful _____________
|Peanut oil||Appropriate amount|
|Fine white sugar||Appropriate amount|
|time consuming||Twenty minutes|
Three ripe persimmons.(Actually, two were used, one was pinched by my son).
Dig out the pulp with a spoon. It’s so beautiful.
Persimmon is very sweet, I am afraid to add flour to dilute the sweet taste of persimmon dumplings, so I added a little white sugar.Like the original flavor can not be added.
Appropriate amount of flour.
Stir into a thick batter.
Fifty percent of the oil in the pan is heated.
Spoon the right amount of persimmon batter in your left hand, and peel the oil with chopsticks in your right hand.Deep-fry until the shape is set. Use chopsticks to gently remove the bottom and float all over.
Deep-fry until golden brown.
Remove and use oil-absorbing paper to absorb oil.
Works from the Food World