Sakura-chan
Overview
The spring day in April is full of colorful flowers, with peach blossoms, apricot blossoms, and cherry blossoms vying to bloom. Especially the row of eight-fold cherry blossoms along the roadside is even more eye-catching. Under the warm sunshine, there are large patches of eight-fold red branches hanging down, like pink clouds. Bai Juyi, a poet of the Tang Dynasty, planted a new red cherry tree in his small garden and took a leisurely stroll around the branches, describing the joy and leisurely mood of enjoying the flowers. However, the blooming period of cherry blossoms is short, known as the Seven Days of Cherry Blossoms, that is, there are only 7 days from when the cherry blossoms bloom to wither. I picked some cherry blossoms🌸 and made cherry blossom jam, which can be used to make cherry blossom cakes, bread, glutinous rice dumpling fillings, etc. It also preserves the beauty of the cherry blossoms🌸🐥🍨
Tags
Ingredients
Steps
-
Pick 7-part cherry blossoms and soak them in salt water for an hour to remove dust and bugs
-
Spread on gauze in a cool and ventilated place to dry
-
Pick the petals
-
Take an appropriate amount of flower petals and sugar and put them in a bowl
-
I moved it to a small mortar so that I don’t have to knead it with my hands
-
Pound until the petals have no skeleton and are completely blended with the sugar
-
The freshly made cherry blossom sauce still has an astringent and grassy smell. Stir in honey and mix well. Place it in a glass bottle that is boiled in boiling water and dried in the sun. It can be sealed and stored for 5 days before consumption.
-
The light pink has turned into a deep pink, waiting for the next delicious food
