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Sprout
brown rice is called "staple
food in the 21st century".
It has the 10 times Amino acid as
that of policed rice. With the full
use of brown rice, it has food fiber
enough.
Combined with milk,
this dish is healthy to stomach
and stool.
It doesn't care about
the smell of brown rice for the
sake of the fragrant scent of roasted
green tea. | |
| Ingredients
(4 servings) |
| · | 1/2
cup sprouts brown rice |
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| · | A
pinch each of salt and pepper |
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| · | 1
teaspoon Green tea juice Proper
quantity | |
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| · | 1
teaspoon Powdered green tea or powder
tea | |
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| · | 2
tablespoon Roasted green tea |
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 | Wash
sprout brown rice quickly, bring
it into the water with the white
welsh onion cut into slices, and
boil it.
Put roasted
tea
into tea-bag; cook it together until
the fragrance comes out. |
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 | 20
minutes later, take a
roasted tea-bag
out and cool it after sprout brown
rice gets soft.
Leave a little
aside for creton, add a cup of milk,
and apply it to a blender. |
 | Add
remained milk to (2), and
put it into a pan, and warm, season
with a pinch of salt and pepper.
Add whipped cream to it lastly.
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| Boil
a piece of shrimps with green tea
juice, remove the fishy smells of
it and chop it into pieces. Melt
powdered
green tea
with the tea whisk (Cha Sen) beforehand.
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| Pour
the soup of (3) into a vessel,
and each sprout brown rice, shrimp,
melted
powdered green tea
is put on the creton. |
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