Late Night Canteen-flying Fish Roe Tea with Rice

Name: Late Night Canteen-flying Fish Roe Tea with Rice
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 bowl Rice; 5g Genmaicha; 3g Jasmine tea; 1 piece Kumquat; 3 tablespoons Rice crackers; 1 cluster Nori silk; Some Flying fish roe; 2 tablespoons Sushi soy sauce; Some Mustard

by Yu Fei

4.7 (1)

Favorite

5

Difficulty

Easy

Time

2h

Serving

2

Welcome to the late night canteen, where Yu Fei will try to restore the dishes from the Japanese TV series, simple and delicious, right here! "

Ingredients

1 bowl Rice
5g Genmaicha
3g Jasmine Tea
1 piece Kumquat
3 tablespoons Rice Crackers
1 cluster Nori Silk
Some Flying Fish Roe
2 tablespoons Sushi Soy Sauce
Some Mustard

Late Night Canteen-flying Fish Roe Tea with Rice

1. Prepare all ingredients

2. After the rice is cooked, let it cool to 30-40 degrees

3. Genmai tea and jasmine tea poured into the teapot

4. Brew with boiling water at around 90 degrees

5. About 5 minutes, the fragrance of tea will waft out, let it cool to about 40-60 degrees

6. Put rice crackers on the rice circle

7. Put some shredded seaweed in the middle of the rice pile

8. Shredded kumquat

9. A spoonful of flying fish roe, decanted the tea leaves, and pour the tea on the rice crackers next to the rice pile

10. When eating, drizzle with soy sauce, add mustard, stir to taste

Tips:
The temperature of the rice and the tea should not be too hot. In summer, it can be used overnight, and it can be directly brewed with tea at 90 degrees.