Cooking with tea

The third installment is "Chahan" Shizuoka Prefecture's specialty, fried rice using "tea" and "cherry shrimp" ~Ingredients~ Barley rice (white rice is also acceptable) Ginger, green onions, tea leaves, cherry shrimp, takuan ~How to make~ (1) Put sesame oil in a frying pan over medium heat, add ginger, and put on high heat. (2) When it is hot enough, add the eggs, mix largely, and transfer to another container while still thick. (3) Stir-fry the green onions and then add the rice. (4) Finely chop the egg and add it to the rice. (5) Add salt and pepper Chuangmi Shantang. 　(You can also use chicken broth base) (6) Add soy sauce to the surface of the pot and mix the whole thing well. (7) After turning off the heat, add the chopped sweet bean paste, cherry shrimp, and tea leaves and mix lightly. *After eating about half of it, it is also good to add sweet bean paste and other tea to make it into tea. LanguageThis page has been automatically translated. Please note that it may differ from the original content.

The second installment is "Herb Grilled Tea"! ~Ingredients~ Scallops, butter, tea leaves, breadcrumbs ~How to make~ (1) Quickly bake the scallops in butter. (2) Cook the vegetables on the side. (3) Cut the tea leaves into small pieces of the same size as the breadcrumbs. (4) Combine the chopped tea leaves with the breadcrumbs. (5) Mix the leftover butter from baking scallops and vegetables with an appropriate amount of breadcrumbs. (6) Arrange the scallops on aluminum foil and place the breadcrumbs on top of the scallops. (7) Bake on the grill or in a toaster oven over low heat. 　(It's important to do it over low heat!) LanguageThis page was automatically translated. Please note that it may differ from the original content.

The "degarashi" of the tea you always drink is a waste to just throw it away! We focused on "food tea" that is eaten not only by drinking tea, but also by using "degarashi" in cooking. This time, "Unhaku Meat Pieces ~Unpyro~" ~Ingredients~ Pork belly, ginger, green part of green onion, tea broth, salt, sugar, Ajinomoto ~How to make~ (1) Add ginger slices and green parts of green onions and boil pork belly. (2) Cut the vegetables that serve as a garnish. 　(This time I will use tomatoes and cucumbers) (3) Add hot oil to chopped green onions and ginger. (4) When the temperature of the oil drops, add the tea leaves. (5) Season salt, sugar, and Ajinomoto 1:1:1. (6) Pour the finished sauce over the boiled pork belly and you're done! *Do not add tea while the oil is hot because the flavor and taste of the tea will be blown away! LanguageThis page was automatically translated. Please note that it may differ from the original content.