Cherry Blossom sauce in spring recipe-Chinese Food-best chinese food recipes-cooking food

Cherry Blossom sauce in spring

(90517 views)

When I was walking my knife recently, I passed a beautiful cherry tree in the community. I stood and looked for a while. Then I looked down and saw that the knife was looking up. Spring is really a short season. We all want to take more pictures. It's said that there are lines of selfies under each cherry tree in the park. After the spring outing, my colleagues in the studio had an unexpected thought. They wanted to make Cherry Blossom sauce. Of course. It's absolutely impossible to pick cherry blossoms outside. Little friend said there is another way. It's to pick up the fallen cherry petals. So I brain mend a rough man who is possessed by Daiyu. Picking up petals under the cherry tree So I quickly gave up the idea. Finally, we choose to buy salted cherry blossom online to make sauce. But it should be noted that the cherry blossom itself has no flavor. Even if it is made into cherry jam, it is only the taste of sweet and sour plum (there is a relationship between plum vinegar and salted cherry blossom). But the face value has been so high. What can't be forgiven? -

Cooking ingredients

cherry:1

clear water:1 bowl

crystal sugar:10

Cooking Steps

Step1:Salted cherry blossom (a handful). Wash off the surface salt. Soak in water for more than four hours. Remove. Drain. Remove the stem. Set aside.

Step2:Put a small bowl of water and ten ice sugar into the pot (don't use an iron pot). Heat over medium heat and melt. Then put in cherry blossom. Squeeze a little lemon juice. (the water should not be too much. The copper pot below is very small. Don't judge the water quantity of the pot below with a normal size.)

Step3:Turn down the heat just before boiling. Keep it still. Cook for 3 minutes. Turn off the heat and air it to 60 degrees. Dissolve the gilding in a spoon of water. Add it to the pot. Turn on medium heat again. Heat for 12 minutes and turn off.

Step4:When it's cool, it will turn into a little congealing texture. It will be bottled. Cherry jam has sour and sweet plum flavor. The flower itself has no flavor. But the spring is full. Keep it in the refrigerator. You can make tea.