Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to make a special dish, salted cherry blossoms. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Salted Cherry Blossoms is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Salted Cherry Blossoms is something which I have loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can have salted cherry blossoms using 4 ingredients and 15 steps. Here is how you can achieve it.
The ingredients needed to make Salted Cherry Blossoms:
- Get 30 grams Sakura cherry blossoms
- Make ready 10 grams Salt
- Make ready 1 tbsp Rice vinegar
- Get 1 Salt for sprinkling
Instructions to make Salted Cherry Blossoms:
- I bought 50 g of cherry blossoms.
- Separate the flowers.
- I was only able to get 30 g of flowers.
- Spread out in a dish and sprinkle salt over them, reserving some salt if there is a second layer of blossoms.
- If there are any cherry blossoms that didn't fit into the first layer, spread on top.
- Sprinkle the remaining salt on top of the second layer.
- Spray with water.
- Lay plastic wrap over top, and press out any air.
- Place a 100 g weight on top, and place this in the refrigerator for 4 days. A little bit of water will seep out.
- Press down with a paper towel to absorb the water.
- Add the vinegar.
- Cover with plastic wrap, place the weight on top, and place it in the refrigerator for another 3 days. The colour was nice, but they were still a bit too bitter, so I left them in the refrigerator for one more day.
- Give them a taste, and if the bitterness is to your liking, then they're ready. If not, keep them in the refrigerator for a little bit longer.
- While the cherry blossoms are being pressed, vinegar will seep out. Sprinkle some salt over the flowers, cover with a lid, and store in the refrigerator.
- I used them in sakura mochi the day after they were done.. - - https://cookpad.com/us/recipes/145842-spring-sakura-mochi-in-the-microwave
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