盐渍樱花

2024-06-23 23:59:21 609

盐渍樱花
我小的时候初中还是要考试的,所以六年级的时候一切音乐、美术等等提高修养的课都不开了……
五年级的最后一节音乐课学的是日本的民歌《樱花》:樱花啊,樱花啊,暮春三月天空里,万里无云多明净;如同彩霞如白云,芬芳如蜜多美丽……
现在歌词还能记得起来呢~
后来大学的时候学习第二外语,学了日语,当时就是为了听懂邓丽君的日语歌选的,有一节课就专门讲樱花。日本的樱花特别多,学校里面有一颗很大的白色樱花树,还有成片成片的晚樱,也就是八重樱,这也是唯一能吃的樱花品种
去年闰的是九月,现在刚刚农历三月,樱花已经凋谢了,春日不可辜负,春天的樱花更不可辜负!

Details of ingredients

    Technique

    • 难度初级
    • 工艺
    • 口味其他
    • 时间约三天

    Steps to make 盐渍樱花

    • 1.趁着樱花刚刚开到七八成的时候摘下来
    • 2.放到大盆里面,食盐加小苏打仔细清洗浸泡一个小时以上
    • 3.然后放到纸巾上晾一夜晾干水分
    • 4.找一个容器,铺上一层盐,把晾好的樱花放进去一层
    • 5.一层樱花一层盐就这么放进去
    • 6.最上面垫上保鲜袋,用重物压好
    • 7.压两天之后倒掉渗出来的水分
    • 8.倒入米醋,分量大概是樱花分量的五分之一
    • 9.浸泡五天,拿出来阴凉处晾干
    • 10.最后拌入适量食盐,密封保存
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