Related compatibility 1. Treat phlegm and blood: Qingzhou persimmon cakes, steamed on meals, cut in batches, one dollar for each use, mixed with Zhenqing. Eat it while lying down, under mint soup. (“Compilation of Danxi”) 2. Cure cough and spitting: dried persimmons burn ash for storage, honey pills, boiling water. (“Southern Yunnan Materia Medica”) 3. Treat heat and astringent pain: dried persimmons and lanterns are divided into equal parts. Fry in water, drink in the sun. (“Compendium”) 4. Treat small blood shower: salt flower decoction of persimmons and ebony beans, and take it in ink. (“Experience Recipe”) 5. Cure blood shower: dried persimmons, burning ash for storage, is the end. Mix the rice drink. (Persimmon burning in “The World's Medicine”) The best time to eat persimmons is from mid-December to the end of February of each year. 02 There is nothing good to say about the market time. Why is persimmons not a good time to eat after March. The general reasons are as follows: 1. Local people account for more than 90% of the processing volume of persimmons. According to the traditional concept, the Spring Festival is a hurdle. The arrival of the Spring Festival means the end of persimmon sales. They will find ways to dispose of all persimmons before the Spring Festival; 2. Persimmons are civilized with persimmon cream. Persimmon cream is an inevitable result of persimmons going through winter, and it's hard to frost them or not. After March, as the temperature rises, the persimmon cream will melt. At this time, persimmons look ugly and are not sold. Many friends ask about the variety of persimmons on the market. How do you choose the best quality persimmons? Well, here are a few methods for you. 021. Look at the appearance: Good quality persimmons are large and round, with no broken epidermis, and no rotting or deterioration. 02.2. Look at persimmon cream: The thick white persimmon cream is of good quality, the cream is thin and off-white, and the surface is dark or frost-free. Try not to buy it. In addition, when shopping for persimmons, pay attention to distinguishing between manually powdered persimmons and naturally frosted persimmons. The cream layer of persimmons that have been manually powdered is loose, easy to fall off, and sticky, while the frosting layer of persimmons that are naturally frosted is not easy to fall off. 023. Look at the meat quality: Good quality persimmons are brown-red, shiny, coreless or low-core, and the meat is soft, waxy and moist.