Salted Sakura

Salted Sakura

1. Fresh cherry blossoms must be selected, not those that have been blooming for a few days. Otherwise, it is easy to fall off, and there are more insects.

2. The longer branches of the cherry blossoms are removed, leaving only the stalks. Rinse with clean water, drip for about two hours, don't knead too much.

3. Drop the clean cherry blossoms into salt for pickling, the ratio is 100 grams of fresh cherry blossoms: 200 grams of salt. After pickling, put it in an airtight jar in the refrigerator for a week. That's it.

4. Wash and remove the salt every time before eating. Brewing with boiling water will produce a transparent petal effect.

5. The salted cherry blossoms can be made into ice cubes and put in cold drinks, which looks great! !