Cooking Steps

1. 

   Step1:Soak the salted cherry blossom in 40 ℃ warm water. Change the water every once in a while. Change the water about 35 times.

2. 

   Step2:10g white jelly and 0g fine sugar can be added according to personal preference. Add them to the boiled pure water. Stir well.

3. 

   Step3:After boiling, turn off the heat. Let stand for 3 minutes. Use after cooling slightly.

4. 

   Step4:Pour the standing white jelly liquid into half of the mold. Put the pickled cherry blossom.

5. 

   Step5:Cover the other half of the mold. Use a funnel to pour the remaining white jelly liquid from the opening. 70% full.

6. 

   Step6:Allow to stand for 12 hours to cool. Refrigerate for 23 hours. Take out the mold.

7. 

   Step7:Add some liquid brown sugar to taste according to your preference.

8. 

   Step8:It can also be served with cooked soybean flour.

9. 

   Step9:It's also beautiful to set the plate alone.

10. 

    Step10:The original flavor is not added.

11. 

    Step11:With sweet osmanthus.

12. 

    Step12:With liquid brown sugar.

13. 

    Step13:With liquid brown sugar and cooked soya bean powder.