Chinese Food
Huanggui persimmon cake - snacks in line at Huimin street in Xi'an
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As a native immortal (Xi'an people), in the golden autumn, every time I walk to Zhonggulou Huimin street, I will see a long crowd in front of Huanggui persimmon cake stall. Foreigners will buy a little more. Let the shopkeeper pack it. Ordinary locals will only buy one or two. They are holding it in their hands. They bite it while it's hot. It's soft, waxy and sweet. It's accompanied by the fragrance of persimmon and sesame sugar. It's full of happiness. It's Even when we are in Beijing, we often think of our beautiful memories and enjoyment. A few days ago, my father-in-law and mother-in-law came to Beijing and brought fresh Huojing persimmon. When it was soft and inconvenient to give it to others, I made some Huanggui persimmon cakes. I felt very happy eating them by my friends.
Cooking ingredients
Cooking Steps
Step1:Prepare a larger container. Peel the persimmon. The persimmon pulp can be directly scraped in with a spoon or by hand. A small number of persimmon skins and all persimmon seeds can be temporarily left in the basin to prevent persimmon waste. Some leftovers can be eaten by yourself (my hobby). But remember not to eat persimmon on an empty stomach.
Step2:Use the eggbeater to stir it up. Break the persimmon puree a little. Then the persimmon skin will wrap around the eggbeater. You can remove them.
Step3:Remove the seeds. This step may need to be more careful. Take a spoon to scoop out the seeds, or use other tools. It won't take too long. Finally, make the persimmon mud into a smooth congee shape
Step4:At this time, you can sift in the flour. While sifting and mixing, you can enjoy the color change of persimmon paste
Step5:The process of mixing red and white faces. Nice bright orang
Step6:After mixing, it will be very beautiful and bright yellow. Add flour again until it becomes dough
Step7:Stuffing. Mix sesame powder, walnut and peanuts. Add sweet osmanthus syrup and stir
Step8:Then it's like wrapping dumplings. The dough is divided into small pieces. Use your hands to make grooves. The stuffing can also be divided into small pieces. Put them into the noodles. After wrapping, flatten them into pie shape
Step9:Fried. Low heat. Fried both sides. Not too long. Both sides are yellow and hard
Step10:The final product. The color is very nice. Please eat it while it's hot
Cooking tips:It's better to use Huojing persimmon. It's sweeter and softer. If not, it's OK. Because the persimmon mud is directly mixed with the flour. The cake made is like pumpkin cake, which has a natural soft and waxy feeling. It's like glutinous rice. Sweet osmanthus syrup is used to make stuffing. It can be bought in the supermarket. It's not very sweet and has osmanthus fragrance. After all, we make a dessert. There are meat stuffing and wood. It's a kind of seasonal dessert. It's persimmon season. If you're interested, you can try this long line of Xi'an snacks. They have skills in making delicious dishes.
