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| Though
its style and taste had changed
through a long history, it is known
that both Chinese tea and Japanese
green tea originated in China. We
tried to cook Chinese cooking in
unique style with (Japanese) green
tea. The most particular way of
Chinese cooking is to cook swiftly
at high temperature. Except frozen
foods, it is important to taste
it during hot. It is better to taste
while keeping the color of matcha
unchanged which is weak against
high temperature. To make the lean
of fish and white color of arrowhead,
making the bean jelly thicken is
recommended. While preparing it
at the other side, taste with dressing,
and also enjoy its color. This dish
is lightly seasoned, however, bitterness
of green tea improve the flavor
and make it better taste. |
| Ingredients
(4 servings) |
| · | 400g
(14 oz) shrimps with no head |
| · | 100g
(3 1/2 oz) arrowhead |
| · | 1/2
white of egg |
| · | a
pinch of salt and pepper |
| · | 1
teaspoon sugar |
| · | 4
tablespoons salad oil |
| · | each
1 teaspoon garlic, ginger, minced
white onion | |
|
| · | 1
cup soup |
| · | 2
tablespoons Japanese rice wine (sake) |
| · | 1
teaspoon sugar |
| · | 1/3
teaspoon salt |
| · | 2
teaspoons matcha |
| · | 1
teaspoon water |
| · | hot
water |
| · | 1/4
lectus |
| · | hot
water |
| · | salad
oil | |
|
 |
 |
To
preparing all the ingredients:
Shell shrimps and cut the back of
open and devein, and season. Cut
arrowhead into bite-sized pieces. |
|
 | To
sauté shrimps:
Preheat 2 tablespoons of salad oil
in frying-pan, sauté shrimps
swiftly, transfer. |
 |
To
sauté all the ingredients:
Preheat another 2 tablespoons in
a pan, Sauté garlic, ginger,
white onion. When fragrance comes
up, add arrowhead, bring shrimps
of (2) and blend. Add (B)
and seasoning.
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 |
 | To
make matcha paste:
When boililng (3), add starch-water
mixture, thicken and remove from
a pan. Add matcha starch
mixture to the remained soup on
the casserole, blend well. |
|
 | To
dish up:
Boil in hot water with salad oil,
place drained lettuce on dishes.
Arrange ingredients of (3),
pour matcha paste. |
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