パイ（餃子の皮アップルパイ）｜まんまるkitchenさんのレシピ書き起こし
Round kitchen Time required : 35minutes
干し柿｜marronrecipeさんのレシピ書き起こし
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Ingredients
- Astringent persimmon : 30 pieces (about 9 kg)
Time required
20minutes
Procedure
-
1)
Prepare the persimmon
01:07
Peel the persimmon calyx and its surroundings, and peel from the top of the head to the bottom.
-
2)
Tie a string to the persimmon shaft
01:49
Prepare 15 70 cm strings and tie both ends of the strings to the persimmon shaft so that the two strings form a set.
-
3)
Sterilize by boiling
02:36
Put the persimmon in a boiling pot for 5 seconds and pull it up.
-
4)
柿を干す
02:46
軒下の日当たり、風通しのよいところに干す。
-
5)
柿を揉む
03:02
1週間位して外皮が固くなったら、指で押すようにして軽く揉み、数日後また揉む。
作り始めておよそ3週後に完成。
Point
・ By boiling and sterilizing, mold does not grow easily.
・ When drying, be careful as mold will grow if exposed to rain.
・ Slide the persimmons up and down so that they do not stick to each other.
・ By rubbing, it is possible to prevent the surface from being hard but the inside from being astringent. The astringency comes out quickly and it becomes sweet quickly.
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