Persimmon can accelerate the oxidation of ethanol in the blood, in which tannins and enzymes can decompose alcohol, high sugar content and potassium content, and a large amount of water can play a diuretic effect, helping the body excrete alcohol. Its rich vitamin C can also enhance liver function and play a role in protecting the liver. Organic acids and tannic acids promote digestion and accelerate the breakdown of alcohol. Therefore, it is not excessive to call persimmons the best “medicine drug”. If you can eat two persimmons after drunk, you can also ease headaches the next day.

Persimmons are delicious and good, but not everyone is suitable. Director Lu reminded us that persimmons are cold. For people with cold stomach or gastritis, eating more persimmons will not only worsen the condition but also increase the risk of stomach stones. Especially at the table where seafood is eaten, sobering can not use persimmons. Persimmons can react with seafood and cause food poisoning.

For those who like to eat persimmons, Director Lu recommended two delicious delicacies made with persimmons. Consider eating persimmon black bean soup, and cook them with persimmon and black beans for 20 minutes before eating. It not only tastes good, but also plays a role in cooling and coughing. effect. With some pineapple and persimmon chopped, mixed with walnut, raisins, candied dates, plus sugar or honey, made of brewed persimmons, is definitely a delicious little spot on the table. In addition to sobering, it can also have a variety of effects such as moisturizing the lungs, coughing, replenishing qi, nourishing blood, and producing fluid.

How to make a tasty persimmon

Some persimmons are sweet, some are bitter and hard to pharge. In addition to trying their luck when buying persimmons, you have to look at your own secondary processing. The former gourmets used to summarize the secret of "漤 persimmon", that is, to change the raw astringent persimmon into a luscious sweet persimmon.

Measure 1: Use 50°C~60°C blisters, change 2~3 times a day for water, and eat it about 2 days. This method is the oldest way to ensure hard, soft and astringent sweetening.

Option 2: Use some bananas and apples, mixed with persimmons in a sealed carton. This is faster and easier.

Measure 3: Wipe the white wine on the persimmon skin and store it. This method is the simplest, but the effect is not obvious every time.

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