Salted Sakura

by Tian Luo girl

4.9 (1)
Favorite

Difficulty

Normal

Time

48h

Serving

2

When I was young, I still had to take exams in junior high school, so when I was in the sixth grade, all music, art, and other training courses were not opened...
The last music lesson of the fifth grade is the Japanese folk song "Sakura": cherry blossoms, cherry blossoms, in the late spring and March, the sky is cloudless and clear; it is as beautiful as colorful clouds, fragrance as honey...
I can still remember the lyrics now~
Later, when I was in college, I learned a second foreign language and learned Japanese. At that time, I chose to understand Teresa Teng’s Japanese songs. There was a class devoted to cherry blossoms. There are so many cherry blossoms in Japan. There is a big white cherry tree in the school, and there are many evening cherry blossoms, which is the only cherry blossom that can be eaten. Last year, it was September, and now it’s just in the lunar calendar. In March, the cherry blossoms have withered, and the spring cannot be disappointed, and the cherry blossoms in the spring cannot be disappointed! "

Salted Sakura

1. Just pick it off when the cherry blossoms have just reached 70% to 80%

2. Put it in a large basin, wash carefully with salt and baking soda and soak for more than an hour

3. Then put it on a paper towel and let it dry overnight

4. Find a container, spread a layer of salt, and put the dried cherry blossoms in a layer

5. Put a layer of cherry blossoms and a layer of salt in this way

6. Put a fresh-keeping bag on the top and press it with a heavy object

7. Drain the oozing water after two days of pressing

8. Pour in rice vinegar, the weight is about one-fifth of the cherry blossom weight

9. Soak for five days and take it out to dry in the shade

10. Finally, stir in an appropriate amount of salt, and keep it tightly

Comments

Similar recipes