Salted cherry blossoms
By VicentaLakin
In the spring, nature gave not only green wild vegetables, but also the colourful flowers, especially the many flowers that could be eaten, and the food that they could not miss. In April, the cherry blossom will open. It's a shame the beautiful elves didn't put it away. Collecting the unopened eight-heavy cherry and making it salty cherry blossoms so that you can make cookies and macaron and so on。
Recipe Recommendations
- eight-weight cherry 200g
- salt appropriate amount
- white vinegar appropriate amount
- baking soda appropriate amount
- sour and salty
- pickled
- several days
- simple
Steps for Salted cherry blossoms
1
Picking unopened eight-heavy cherry, one spoon of salt in water and a small spoon of soda for an hour
2
I'm not sure what I'm talking about
3
It's also covered with towels and light pressure
4
Take a clean container. I'm using a sealed box, with a full line of cherry. Hana
5
Spray a layer of salt, just one layer of cherry and a layer of salt until it's finished
6
It was pressed with heavy weight and salted for 2-3 days with a bottle of water similar to that of a sealed box filled with water pressure。
7
It's salted and watered
8
Spread the water out
9
The amount of vinegar pours into the ground and the flowers flat
10
It's covered in a pickle for about five days
11
Finally, I'll take out the cherry blossoms I made. Fuck
12
You can just dry it and put it in a sealed box
13
When you're using it, you can use it with waterSalted cherry blossoms Make Tips
I choose not to open up, I mostly make cookies and macaron. For different purposes, salting can also be done with the option of opening 5-6% of the 8-heavy。