The practice of salted cherry blossoms
When the cherry blossoms are picked at five or seven o'clock, the fragrance of the fully opened cherry blossoms is relatively weak, but the flower bones will not bloom in the water. Even the pedicels are picked together, and two or three flowers are together.
Carefully wash the picked cherry blossoms with running water and soak them for ten minutes to wash away the floating dust and bugs.
Control the cherry blossoms to dry, and gently press the cherry blossoms with kitchen paper towels to absorb water, so that no water can be seen on the surface of the flowers.
Spread a thin layer of salt in the container, spread a layer of cherry blossoms and sprinkle a layer of salt, and finally spread a layer of plastic wrap to compact the cherry blossoms and press them on the plastic wrap with twice the weight of the cherry blossoms.
Put it in a cool and dark place and salt it for two days. After two days, the leaking water was poured out, and the cherry blossoms squeezed out a little water.
Arrange the dehydrated cherry blossoms in concentric circles in a container and pour plum vinegar evenly. After adding vinegar, spread a layer of plastic wrap and press it two to three times the weight.
Put it in a cool and dark place and soak it in vinegar for three to seven days.
Drain the juice of the cherry blossoms stained with flowers, adjust the shape slightly, open them on the bamboo curtain one by one, and dry them in the shade for two days in a ventilated place. Avoid direct sunlight, which will make cherry blossoms lose their fragrance.
In about two or three days, the cherry blossoms can dry, and the petals can't feel the water. Put the cherry blossoms in a clean and dry sealed container, sprinkle with salt and shake well. It can be kept in a dark place for one year.