Salted cherry blossoms

Overview

In spring, nature gifts not only green wild vegetables, but also colorful flowers, especially many edible flowers, which are ingredients that foodies cannot miss. In April, the cherry blossoms are in bloom. It would be a pity not to put these beautiful elves away. I collected the unopened Yae cherry blossoms and made them into salted cherry blossoms, so that they can be beautifully decorated in cookies, cakes, macarons and the like.

Tags

• creative dishes
• spring recipes
• white vinegar
• yae sakura
• baking soda
• salt

Ingredients

Steps

1. 1 Pick the unopened Yae Sakura, add 1 tablespoon of salt and a small spoon of baking soda to the water and soak for an hour

   

2. 2 Take it out and spread it on a clean towel,

   

3. 3 Cover the top with a towel and press gently to absorb the moisture on the surface

   

4. 4 Take a clean container, I used a sealed box, and neatly spread a layer of cherry blossoms

   

5. 5 Sprinkle a layer of salt, just like one layer of cherry blossoms and one layer of salt, until it is done

   

6. 6 Press the top with a heavy object and marinate for 2-3 days. I used a water bottle with a diameter similar to that of the sealed box to fill it with water.

   

7. 7 Salt it until the water comes out

   

8. 8 Remove all the water that seeps out

   

9. 9 Pour in white vinegar. The amount of white vinegar should be basically the same as the flowers. No more than

   

10. 10 Cover and marinate for about 5 days

    

11. 11 Finally, take out the pickled cherry blossoms and lay them out to dry

    

12. 12 After drying, store it in a sealed box

    

13. 13 When using, soak it in clean water and soak away the salt before use