Salted Sakura

Salted Sakura

1. For salted sakura, choose Guanshan sakura among the Yae sakura, which has the same period of flowers and leaves. April is blooming. Freshly picked four or five-cent cherry blossoms, soaked in light salt water for 1 hour, and washed

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

3. Use a clean towel to soak up the water

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

5. Put a layer of cherry blossoms

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

7. Use a heavy object to press on it, I use a smaller jar with water to press it, press it for three days

8. Three days later, the cherry blossoms leaked a lot of water, pour out the water

9. Pour in rice vinegar, the portion is about a quarter of the cherry blossom portion

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

11. It's been dried for about three days, the flowers are already dried

12. There is a layer of salt on the surface, you can also sprinkle some salt, and it can be stored for more than a year in the fresh-keeping box.