When I was young, junior high school still had exams, so by sixth grade, all classes for music and art to improve one's cultivation were stopped...…The last music class in fifth grade was about a Japanese folk song "Sakura": Sakura, Sakura, in the clear blue sky of late spring, without a cloud... Like colorful clouds and white clouds, fragrant as honey, so beautiful...…I can still remember the lyrics now. Later, when I studied my second foreign language at university, it was Japanese; I chose it to understand 's Japanese songs, one class was specifically about sakura. There are many cherry blossoms in Japan. The school has a large white cherry tree, and there are clusters of, also known as eight-petaled cherry trees, which is the only type that can be eaten. Last year it was a leap month in September, now it's just early March according to the lunar calendar; the cherry blossoms have already withered. Don't neglect springtime, especially not the cherry blossoms!
Ingredients for salted cherry blossoms
Main ingredients: Eight-petaled cherry ( ) Salt ( ) Rice
Vinegar( )
Seasonings: None
Cooking utensils: Other
How to make salted cherry blossoms:
1. Pick the cherry blossoms when they are about 70-80% open.
2. Put them in a large basin and wash and soak with salt and baking soda for over an hour.
3. Then dry them on paper towels overnight.
4. Find a container, put a layer of salt at the bottom, then place a layer of dried cherry blossoms.
5. Layer the salt and cherry blossoms until full.
6. Cover with cling film and press down with something heavy.
7. After pressing for two days, drain out the liquid.
8. Pour in rice vinegar, about one-fifth by volume of the cherry blossoms.
9. Let it sit for five days before draining again.
10. Finally mix with some salt and store sealed.
