Pickled cherry blossoms

The cherry blossom season is now, even though it has fallen, but it is still everywhere. As they say, it's a waste of days. It's true, March and April is the most beautiful season of the year, with flowers everywhere, going out and wanting to shoot, shoot, shoot. The cherry blossoms are of many kinds, with one petals and many petals, with different varieties. The cherry flower is not beautiful, but it's grown in pieces, scrambled together, and the piles of powder and powder are particularly beautiful and beautiful. It smells a little bit. It doesn't smell it. These little flowers of the jinn are especially beloved by the bakers, who feed them into good food, and open up the beauty of the cherry blossoms for years。

Recipe Recommendations

cherry blossoms appropriate amount
salt appropriate amount
vinegar appropriate amount

other
other
several days
simple

Steps for Pickled cherry blossoms

Pick up half the cherry blossoms and remove the impurities。

Put the cherry blossoms in some salt water for a while and remove the dust and insects。

Drink the water from the flowers with a tissue。

Put the cherry blossoms in the pot and a cherry blossom and salt。

Cover up the cherry blossoms and put heavy weight on them overnight。

After a night of repression, the heavy weight was removed, and the cherry blossoms were poached, and the cherry blossoms were removed from the other basin。

Put the cherry blossoms into the vinegar, and the amount of the vinegar picks up the cherry blossoms, which is about a day。

Take out the cherry blossoms, hang them on the curtains, wave some water out, and suck it out with paper towels。

Put the cherry in a bottle, a layer of cherry salt, and then seal it up and put it in the fridge, and it won't break for a year。

Making cherry cookies, cherry mousses, cherry cakes and so on is great。