Salted cherry blossoms
By VicentaLakin
Salted cherry blossoms are the classic food in Japan, and their variety is numerous, but not every one of them can be eaten, so it's the best taste that you have to choose from the eight-heavy. There are others that can be eaten, such as Daishima, Yoshino, so don't try any uncertain varieties at will to avoid adverse reactions. The best option for Guanshan Sakura is to split the flowers in half, i.e. in five to seven minutes, with a relatively strong scent, and make it look good. Salted cherry blossoms are salty and are used in a manner that pre-empts salt, so the salt is not accurate at the time of the salting。
Recipe Recommendations
- eight-weight cherry blossom appropriate amount
- fine salt appropriate amount
- rice vinegar 1/2
- red Zhejiang vinegar 1/2
- large-grain salt appropriate amount
Steps for Salted cherry blossoms
1
Eight-heavy cherry blossom, clean up。
2
Leaching, asphalting, placing petals down on kitchen paper and drying them in the cold air. Note: No sun。
3
We used a one-night container, where we sprayed a little salt, and placed a layer of the dried cherry code in the container。
4
Repeat one layer of flowers and one layer of salt until all the codes are complete. Put a heavy stone on it and put it in the fridge for three days。
5
Three days later, the water from the pickled water was poured out and the excess water was squeezed away。
6
Add two thirds of the vinegar without cherry blossoms and put it in the freezer room. To better protect the color of cherry blossoms, I added half rice vinegar and half the big red vinegar。
7
Three days after the pickle, pour out the vinegar。
8
Squeeze the cherry blossoms and put them on the kitchen paper. It's in the cool air, and it's half dry。
9
The cherry blossoms are preserved with large granule salt. Store in the fridge. Bite the salt earlier when used。
10
It's beautiful. It's not beautiful