Salted cherry blossoms
By VicentaLakin
The variety of cherry blossoms is numerous, but not every one of them can be eaten, and the salt cherry is the best taste, chosen from the eight-grass cherry. The best choice for Guanshan Sakura is when the flowers are split, the scent is relatively strong and it looks good。
Recipe Recommendations
- cherry blossoms appropriate amount
- rice vinegar appropriate amount
- salt appropriate amount
- sour and salty
- other
- several days
- senior
Steps for Salted cherry blossoms
1
The saline cherry blossoms are chosen from the eight-heavy sauna, which covers the same period. April is due. Fresh, four-to-five open cherry blossoms immersed in light salt water for an hour and washed
2
Put the curtains dry in the cool air
3
Drink up the water with clean towels
4
Take a deep basin and spread a layer of salt
5
Put on a cherry blossom
6
One layer of salt, one layer of cherry blossom, until all the cherry blossoms are made, and then one layer of salt is spilled
7
Put heavy weight on it. I put smaller cans of water on it for three days
8
Three days later, the cherry blossoms leaked a lot of moisture
9
It's about a quarter of the amount of cherry blossom
10
After four or five days of immersion, take out the cherry blossom and leave it dry on the curtain
11
It's been dry for about three days
12
There's a layer of salt on the surface, and there's a bit of salt