Practice
1, even the stalks picked eight separate cherry blossoms 200G, soaked in water, remove dust, insects and other debris;
2, rinse and drain water. One by one placed on a kitchen paper towel, with another piece of kitchen paper gently dry;
3, into a glass bowl, a layer of flowers a layer of salt and then a layer of flowers a layer of salt yards, plastic wrap masked, take the weight of 400G on the pressure for 48 hours or so, to be seeped out of the juice;
4, the juice of the flowers gently pinched dry, stretching out, into the glass box, pouring the vinegar, still with plastic wrap! Wrap it up, press a 200G weight, and put it into the refrigerator for about 3 days.
5, take out the vinegar stained cherry blossoms, use paper towels to absorb excess water, stretch, hang up, in a cool ventilated place to dry. Temperature of about 25 degrees about 1 ? days or so flowers have no moisture, but still soft to the touch.
6, after all the drying, the glass box evenly sprinkled with salt, and then in concentric circles of a layer of cherry blossoms, and then sprinkled with salt, and then discharged a layer of cherry blossoms. Finish all the cherry blossoms in this way.
After all the cherry blossoms are salted, seal the bottle with plastic wrap, put the lid on and refrigerate. It can probably be stored for about a year.