Salted cherry blossoms
By VicentaLakin
When I was a kid, I had to take exams in junior high, so in the sixth grade, all the music, art and so on, and so forth, were not taught. The last section of the music class in the fifth grade is the Japanese folk song "Sakura: cherry blossoms, cherry blossoms, twilight spring in the sky in March, there are no clouds; as with the twilight as clouds, so beautiful as honey... Now you can remember the lyrics ~ Then you learn second foreign language in college, you learn Japanese, you learn Japanese just to understand Tang Lijun's Japanese song selection, and there's a class devoted to cherry blossoms. There are so many cherry blossoms in Japan, and there's a big white cherry tree in the school, and a piece of late cherry, the eight-grain cherry, which is the only cherry that can be eaten. The flower varieties last year were September, and it's only now the third month, and the cherry blossoms have been destroyed
Recipe Recommendations
- eight-weight cherry appropriate amount
- salt appropriate amount
- rice vinegar appropriate amount
Steps for Salted cherry blossoms
1
Take it off while the cherry blossoms are at 70%
2
Put it in the big tub, with salt and little soda, and wash it for over an hour
3
I'll put it on the towel and dry it all night. min
4
Find a container, put a layer of salt on it, and put the dried cherry in one layer
5
One cherry blossom and one salt
6
Put a bag on top of the top and press it
7
Two days later, the water fell out
8
It's about one fifth of the amount of cherry blossom
9
Five days of immersion and drying in the shade
10
Finally, a proper amount of salt is mixed, sealed and preserved