Cherry blossom practices (what happens if you drink ice during menstruation)

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List of contents for this article:

• 1、It's a pity not to have to eat the cherry blossoms that are only open for 7 days...
• 2、Practice of salting cherry blossoms
• 3、Detailed practices of cherry blossom food
• 4、How to make cherry blossom sauce

It's a pity not to have to eat the cherry blossoms that are only open for 7 days...

1. After spreading salt in the container, add cherry blossoms, one layer of cherry blossoms and one layer of salt, press with a heavy object for two days, and then dump away to exude water.

2. Spring comes and everything recovers. In Japan, spring is synonymous with cherry blossoms. Cherry blossoms are Japan's national flower, and every Japanese is its keen follower. However, there is a saying in Japan that "Cherry Blossom Seven Days", which actually refers to the short time that each cherry blossom lasts about seven days from opening to fading. Despite this, the flowering period of a cherry tree can usually last for about half a month, which is particularly precious because of its short duration.

3. The flowering period of cherry blossoms is relatively short. It takes about 7 days for a cherry blossom to fade, while it takes about 16 days for the entire cherry tree to bloom to fully fade. The following is a further explanation of the characteristics of the flowering period of cherry blossoms: The folk proverb of "Cherry Blossom 7 Days" In Japan, there is a folk proverb called "Cherry Blossom 7 Days", which vividly describes the short flowering period of cherry blossoms. This means that it takes only about 7 days for a cherry blossom to fully fade from its first bloom.

Practice of salting cherry blossoms

The method of salting cherry blossoms is as follows: Prepare ingredients: some Guanshan cherry blossoms, a little non-iodized salt, and 1 spoonful of rose vinegar.

How to pickle cherry blossoms are as follows: Material selection and cleaning: Choose fresh, undamaged cherry blossoms, preferably picked in the morning. Clean the cherry blossoms to remove impurities and residual stamens. Salting process: In a clean container, alternately stack cherry blossoms and salt at a ratio of 10:1. Make sure every layer of cherry blossoms is evenly covered with salt. Heavy pressing: Press heavy objects on the cherry blossoms to help expel air and excess water.

The method of salting cherry blossoms is as follows: Prepare ingredients: some Guanshan cherry blossoms, a little non-iodized salt, and 1 spoonful of rose vinegar. Flower treatment: Select Guanshan cherry blossoms that are opened to 6- 70%, wash them with running water, and soak them in light salt water for half an hour to repel insects. Drain moisture: Lay the cherry blossoms on kitchen paper, and gently press on the surface with another piece of paper to drain moisture. Used paper can be dried and used to clean the stove.

Self-made salted cherry blossoms require edible Guanshan cherry blossoms, which is completed through steps such as cleaning, drying, salting, and seasoning. The finished product can be brewed for drinking or used as decoration.

Self-made salted cherry blossoms require edible Guanshan cherry blossoms, which is completed through steps such as cleaning, drying, salting, and seasoning. The finished product can be brewed for drinking or used as decoration. Choice of cherry blossoms varieties: You need to use Kanshan cherry among the edible yayo cherry blossoms. Other edible varieties include Oshima cherry, Yoshino cherry, etc. Do not try uncertain varieties at will to avoid adverse reactions. Non-edible varieties can be used as jewelry after salting.

Generally, the practice of salted cherry blossoms is to pick cherry blossoms that are five to seven apart. The cherry blossoms that are fully open have a lighter fragrance, and the flower buds will not bloom in water. Even if the flower stalk is picked together, two or three flowers are fine together. Rinse the cherry blossoms carefully with running water and soak for ten minutes to wash away dust and bugs. Dry cherry blossoms, gently press cherry blossoms with kitchen paper towel to dry up moisture, so that the surface of flowers can not see moisture.

Detailed practices of cherry blossom food

1. Stir into rice with shredded cherry blossoms, add sesame seeds and salmon floss. Make a triangular rice ball and decorate it with a cherry blossom on the surface. Cherry blossom custard (no-baked dessert) Ingredients: 300ml milk, 100ml light cream, 8g geldine slices, 1 tablespoon of cherry blossom sauce, 25g sugar Steps: Soak the geldine to soft, heat milk + sugar to 60℃ to melt the geldine. Add cherry blossom sauce and light cream and stir well, sieve and pour into a cup and chill for 4 hours.

2. There are many extraction methods, such as steam distillation method, solvent extraction method, etc. The steam distillation method is to mix cherry blossoms with water, heat them until water vapor is generated, so that the aroma components in the cherry blossoms are volatilized with the water vapor, and then cool and separate them to obtain the cherry blossom essence. The solvent extraction method is to mix cherry blossoms with an organic solvent to dissolve the aroma components in the cherry blossoms in the solvent, and then to obtain the cherry blossom essence through steps such as filtration, concentration, and decoloration.

3. Cherry blossoms can be made into delicious food in many ways. The following are several recommended cherry blossom cuisine practices: Cherry blossom red bean glutinous rice roll Preparation: appropriate amount of cherry blossoms, red beans, glutinous rice. Production steps: Wash the cherry blossoms for later use. Wash the red beans and cook them for 2 to 3 minutes. Pour off the water, add 300ML of water and cook for another 20 minutes. Wash the glutinous rice, drain it and leave it for 30 minutes.

How to make cherry blossom sauce

1. Add lemon juice until the cherry blossoms and syrup are fully blended, squeeze in a little lemon juice (about 1-2 teaspoons) and continue to cook for 3 minutes. Lemon juice can enhance the fresh aroma of cherry blossom sauce and at the same time play a certain antiseptic role. After cooling, bottling and turning off the heat, let the cherry blossom sauce stand and cool to room temperature. Prepare a clean waterless glass bottle, pour the cooled cherry blossom sauce into the bottle, and seal it for storage. Refrigeration in the refrigerator can extend the shelf life and it is recommended to consume it within 1 week.

2. The practice of cherry blossom jam is as follows: Cherry blossom pretreatment Put the cherry blossoms into a bowl, add water and rinse them clean, and remove impurities and excess salt (if you use salted cherry blossoms, you need to change the water multiple times to rinse them). Lay the washed cherry blossoms on the mat, place them in a ventilated place to dry or use kitchen paper to dry the water to avoid residual moisture affecting subsequent production.

3. The three favorite ways to eat cherry blossoms are as follows: Sakura sauce making steps: Remove the processed cherry blossoms and place them on a kitchen paper towel to dry up the water.

4. Use the kitchen to weigh the petals and sugar at a ratio of 1:1 (the higher the sugar, the longer the retention period), put them into a container and mash them into mud (this step is purely manual and definitely a hard job) PS. Sugar and cherry blossoms The ratio can be according to personal wishes. The higher the proportion of cherry blossoms, the darker the color of the finished product, and the lower the comparison, the lighter the color. After the final preparation, the cherry blossom paste can be placed in a glassware, sealed and allowed to stand for about 3 days.