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The
way of cooking shabu-shabu
(sliced beef boiled with hot water)
with steeping its meet in the boiled
water is intended to reduce extra
fat in the body.
Using tea
drops with which reduce extra fat
and cholesterol, sha-shabu is cooked.
Shabu-shabu can reduce extra fat
further shapely. Combined it with
pork, the smell peculiar to pork
will be removed by the tea fragrance.
You can enjoy light taste of shabu-shabu. |
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| Ingredients/ | 200g
(sliced thin) pork belly
15g
tea leaves
1 white radish sprouts
Each proper quantity: the lettuce,
the red green pepper, etc.
Non-oil dressing (2 teaspoon salt,
a pinch of pepper, 1 tablespoon
soy sauce, 5 tablespoon stock, 3
tablespoon vinegar, 1/2 tablespoon
mirin (sweet rice wine), each 1
tablespoon cooking tea and ground
sesame |
| Methods/ | (1) | Put
tea leaves wrapped in a tea-bag
or gauze into the 5 or 6 cup boiled
water (over quantity), and boil
it on the fire for a couple of minutes. |
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| (2) | Add
5 or 6 sheets pork to (1) at a time.
Shortly after passing it through
the fire, take it to the colander
and drain off. |
| | (3) | Drain
the white radish off after boiling.
Slice the other vegetables julienne
or tear them to eat by hand. |
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| (4) | Arrange
(3) with (2), and make the non-oil
dressing in which contains tea,
and add it to the shabu-shabu. |
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It
is recommended for the people who
want to eat meat while worrying
about the increase of a calorie
or cholesterol to use tea drops
as boiled juice for meat cooking.
This method utilizes the property
of catechin in tea that suppresses
the increase of the cholesterol
in blood. In addition to using it
for cooking, it is useful to drink
a cup of tea after the dish for
protecting the accumulation of cholesterol.
It is said that arteriosclerosis
of adult's diseases, the so-called
"contemporary disease",
results from the increase of baddy
cholesterol in blood. Using the
property of tea well, it could be
able to protect these diseases.
Make it a habit from one's childhood. |
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The
effective and rich ingredients in
tea such as carotene, vitamin C
and E, food fiber, and also protect
cancer. However, except vitamin
C, these ingredients can't dissolve
into water. These ingredients which
couldn't dissolve into water should
be used for cooking with other foods.
Using freshly drawn tea leaves (Issendashi
cha), you can take such nutrition
effectively.
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| Ingredients/ | 50g
carrots
50g konjak jelly (paste
made from the arum root)
Two
dried shiitake mushrooms
Stock
(3/4 cups of broth, tablespoons
1 1/3 sugar and the weaker, 2/3
tablespoons lighter-colored soy
sauce)
The dressed coating
(1/2 tofu, 2 tablespoon the white
soybean paste (siro miso), 2 tablespoon
sugar, 1/4 teaspoons salt)
5g
a high grade green tea
10g
raw tea leaves
3 tablespoon
made the white sesame, |
| Methods/ | (1) | Steam
and boil raw tea leaves with salt.
If raw tea leaves are not used,
make it freshly issendashi cha,
drain it off quickly. |
| | (2) | Slice
a carrot and konjak jelly into the
rectangle style, put dried shiitake
mushrooms into the water and slice
it into shreds. Combine the former
with the latter, season with spices
contained in stock. Boil and bring
it to the colander. |
| | (3) | Make
a coating to dress the ingredients.
Boil and drain tofu. Grate white
sesame until sweet fragrance comes
out after parching it. Add a tofu
to it, pick and blend them further,
and season it. |
| | (4) | Using
a coating of (3), both tea leaves
of (1) and the prepared ingredients
of (2) are dressed. | |  |
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Nowadays,
the average of suffering cancer
is so high (about 34%). Catechins
contained in tea suppress the outbreak
of cancer and the reproduction of
its cell.
In addition, it has
carotene, vitamin C and E, food
fiber sufficiently.
Compared
with the other vegetables, tea has
the same abundant nutrition ingredients
as that of vegetables. It could
be called as "No.1 food to
protect the cancer". A handful
of tea leaves added to a daily dish
would work inside the body to keep
your health. |
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