柿子洗净，沥干水分，再用削皮刀削去柿子表皮。  将削好皮的柿子，摆放在

柿子洗净，沥干水分，再用削皮刀削去柿子表皮。  
将削好皮的柿子，摆放在竹屉上，在日光通风条件下晒制柿子表皮干枯（不能着水），用手轻轻将其挤压成饼状（不可用力过大，以免挤破）。  
再次将挤过的柿子放回竹屉上晒制，约八至十天后，再依次挤压一次（同第一次挤压的手法一样）。  
将晒制好的柿饼，均匀的码入小缸中，用保鲜膜封好缸口，盖上盖儿，使柿饼上霜即可。

結果 (英文) 1:

Wash persimmons, drain, and then cut the persimmon skin with paring knife. The peeled skins of persimmons, placed in bamboo on the tray, drying persimmon skin from solar an air dry (not water), gently squeeze it into a cake-like (not too hard, so as not to prick). Again through the persimmon back into drying on bamboo tray, about 8-10 days later, followed by squeeze (squeezing technique for the first time). Sun-made dried persimmons, uniform code into a small tank, sealed the opening with plastic wrap, cover with lid, and dried persimmons are frozen.

結果 (英文) 3:

Persimmon wash, drain water, and then peeling knife cut persimmon skin.
will cut peeled persimmon, placed in bamboo drawer, in daylight conditions of ventilation drying of persimmon skin dry (not water), gently with the hand to squeeze it into pie (not too much force, so as not to squeeze).
again squeezed persimmon back bamboo drawer drying, about eight to ten days later followed by extrusion (with the first extrusion techniques like).
will bask the persimmon, the uniform code into a vat, with plastic wrap seal crock mouth, cover on the lid, the persimmon cream can be.