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Intensive cooking class, advanced 3rd day♪

  I'm doing my best today (laughs).Professor Keiko Imamura is in charge of the 3th session. Mr. Imamura on.JPG There are four items on the menu: brown rice pizza with tomato sauce, minestrone with plenty of root vegetables, carrot salad, and brown rice cream. Ingredients XNUMX.JPG It's a fun recipe to make brown rice pizza, but this time the main ingredient is "brown rice cream". Brown rice cream is a very reliable "dietary food" when you are sick or when solid food does not pass through your throat. (*Commercially available products have a salty taste, so please pay attention to the salt content as baby food for babies.) Depending on the manufacturer, some products are made from brown rice flour. In the classroom, in order to enjoy the power of brown rice as it is, we start by making roasted brown rice. Fried brown rice.JPG Polypoly brown rice that is like being in brown rice tea.I will do my best not to make it burst, but not to make it not fried enough.Make it porridge and squeeze it out with a bleached bag. Flowing.JPG It won't come out easily unless you put a lot of force into it... Squeeze out.JPG Mash it with a mortar to make it easier to strain and remove the rough heat, but be careful not to burn yourself!If it does not come out, try pushing it out with a wooden spatula.When it cools down, it won't come out too much, so I'll work on the rest while keeping it warm. Squeezing XNUMX.JPG Put it in a clay pot and heat it while adjusting the concentration. Cream heating.JPG done Cream completed.JPG You can use a sieve or put it in a blender when straining, but the trick here is to use a “stained cloth bag”.The taste changes with or without money...It's true Sprinkle with sesame and salt and enjoy. Taste top XNUMX.JPG The 6th lecturer is Michiyo Fujii.There are five items on the menu: black rice chimaki, kurumafu soup, mushroom foil, carrot, broccoli, and radish three-color salad, and apple pie. Mr. Fujii on.JPG Although it is a bit of an eclectic mix of Japanese and Western styles, all menus are unique in that they can be arranged for a little hospitality or a party. Arrangement XNUMX.JPG Freshly steamed chimaki!Chinese chimaki is usually made with glutinous rice, but brown rice cooked in a pressure cooker is glutinous, so I usually mix black rice with non-glutinous rice. Chimaki! .JPG In the afternoon, the cooking was completed. Sample XNUMX.JPG 2 more days, good luck everyone