Salted cherry blossoms

Overview

There are many varieties of cherry blossoms, but not all of them are edible. Selecting the Guanshan cherry blossoms from the Yae Sakura species to make salted cherry blossoms has the best taste. The best choice for Guanshan cherry blossoms is when the flowers are half-open, the fragrance is relatively strong and the flowers look good.

Tags

• cold dishes
• home cooking
• spring recipes
• rice vinegar
• sakura
• salt

Ingredients

Steps

1. 1 For salted cherry blossoms, choose Sekiyama cherry blossoms among the eight cherry blossoms. The flowers and leaves of this kind of cherry blossoms are in the same period. April is the flowering season. Freshly picked cherry blossoms that are about 4 to 5 minutes in bloom, soaked in light salt water for 1 hour, and washed

   

2. 2 Place on a curtain to dry in a cool and ventilated place

   

3. 3 Use a clean towel to soak up the water inside

   

4. 4 Take a deep basin and sprinkle it with a layer of salt

   

5. 5 Place a layer of cherry blossoms

   

6. 6 Just a layer of salt and a layer of cherry blossoms until all the cherry blossoms are marinated, then sprinkle a layer of salt on top

   

7. 7 I put a heavy object on it and filled it with water in a smaller jar. I pressed it for three days

   

8. 8 After three days, the cherry blossoms exuded a lot of water, so pour out the water

   

9. 9 Pour in rice vinegar, the amount is about a quarter of the amount of sakura

   

10. 10 After soaking for 4 or 5 days, take out the cherry blossoms and place them on a curtain to dry in the shade. Remember not to dry them in the sun

    

11. 11 After about three days of drying, the flowers have dried

    

12. 12 There is a layer of salt on the surface. You can also sprinkle some more salt. It can be stored in a crisper for more than a year