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Wash the rice and cook it with an equivalent amount of water.
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Reconstitute the dried shiitake mushroom, removing the hard tip,
mince, and cook with the broth of (A).
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Briefly soak the dried gourd shavings in water, sprinkle in a dash salt, stir them.
Boil until the mushrooms become soft, mince them, and allow to simmer in the broth of (B).
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Cut the carrot into thin rectangles, briefly cook it in the broth of (C), then cool the mixture.
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Boil the butterbur, string it, and cut it on aslant 6- to 7-mm wide.
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Break up the lily bulb into petals and briefly boil it with the rape blossoms.
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Add (D) to the eggs and then fry, and fold over the mixture. Cut the cooked mixture 6- to 7-mm thick.
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Grill the sea bream after sprinkling it with salt, remove the bones, and break up the fish.
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Add (E) to the well-steamed 1 and quickly stir the rice as if to cool it briefly.
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Add the drained 2, 3, 4, 5, and 8 to 9, mix them all together, and serve on a plate.
Garnish with 6 and 7 and sprinkle the on some leaf bud and white sesame.
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