1.0basil‧草本新鮮https://basil.idv.tw/blogbasilhttps://basil.idv.tw/blog/author/basil封存完熟時的風味‧甜柿果乾 | basil‧草本新鮮rich600338<blockquote class="wp-embedded-content" data-secret="wTR489AdGP"><a href="https://basil.idv.tw/blog/8953/dried-sweet-persimmon">封存完熟時的風味‧甜柿果乾</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://basil.idv.tw/blog/8953/dried-sweet-persimmon/embed#?secret=wTR489AdGP" width="600" height="338" title="“封存完熟時的風味‧甜柿果乾” — basil‧草本新鮮" data-secret="wTR489AdGP" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://basil.idv.tw/blog/wp-content/uploads/2014/10/003.jpg700466需要等待這麼久，完全是因為他對成品完美度的堅持。於去年跟今年的甜柿產季間不斷研究，一共消耗了約莫三百斤的甜柿來做嘗試才找出理想的做法，去皮切成 1～2 公分厚度的片狀，先在陽光下曬個兩天讓表面乾燥，再送入專業食物乾燥機以低溫攝氏 35 度慢慢烘烤至最後成品的模樣。