Thistle is a seasonal dish, and every year, fans can only find ways to store it. In April and May of this year, I purchased a batch of deep mountain flowers and opened up my own attempt to store and explore. Now I have time to record the current experience and wait for the next year to store the flowers.
When the fresh scented flowers are bought, most of them are bones. The color is as shown in the figure. After being taken out, put them into tap water and go through it. Use a colander to remove and let stand for a while to drain the water.
Start the steamer, boil a pot of water, put the silk flower in the steamer and sit on the steamer and cover. (This step is the most critical. It is best to put more flowers at a time. After the cover is covered, look at the glass on the lid and see most of the silk flowers become the color in the figure and then take them out.)
After taking it out, immediately spread it out, a thin layer, and let it cool. The picture shows the silk flower that I am drying.
Come, push closer to see the close-up, the cool green is still very fresh, and the flowers are full of flavor. You're done, put the cool scented flowers into a plastic bag and seal them, put them in the refrigerator and store them. Take a pack of thawing when you eat, I like to make crepe cakes, change the map of the sky, haha!
Be sure to master the fire yourself. If you find that the fire is not fresh after the first time, the next pot will be adjusted.