1 10 5 https://learning.hku.hk/ccch9051/group-6/files/original/a077f63a9db132ee4e602b4fad842585.jpg 7676b05abeceda4532434c3cf0656f9e Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Main dishes Description An account of the resource The main dish is the core of a meal or full course. In this collection, main dishes which consist of Chinese tea leaves would be documented. Type The nature or genre of the resource Physical object Subject The topic of the resource Main dish Physical object An inanimate, three-dimensional object or substance. Note that digital representations of, or surrogates for, these objects should use Moving Image, Still Image, Text or one of the other types. Tea used Types of tea used in the dish Green tea Recipe Recipe of the dish Ingredients: 1 1/2 pound salmon 1 cup loose green tea 1 cup white rice 1 tablespoon unsalted butter 1 tablespoon best olive oil 1/4-1/2 cup white wine or Vermouth (depending on your pan size) 1 large garlic clove, peeled and minced 1 teaspoon capers, rinsed if salt-packed, minced Instruction: 1. Pour the tea and rice into the bottom of the wok and mix a bit with your clean fingers or a spoon. Place a rack on top, or set up skewers, dampened the skewers first. 2. Lay the fish, skin side down, on the rack/skewers. If the fillet is large, may need to slice the fish into two. Don’t crowd the wok. 3. Put the lid on. Bring up the foil, complete encasing lid. Check to see if there are any gaps; seal with additional foil if necessary. Turn the burner to the highest setting. 4. Count 2 minutes, then turn off the burner. 5. At this point, the fish can be refrigerated 24 hours before the final sauté. 6. Melt the butter with the olive oil over low heat. Add just enough wine to create a pan sauce; Add the garlic and bring up the heat to medium. Cook for about two minutes, allowing the garlic to soften but not brown. If it browns, turns the heat down. 7. Add the salmon, skin side down. Add the capers. Squeeze the lemon juice over all. 8. Add salt, Add the pepper. 9. Cooking time will depend on the thickness and cut of the salmon. It also depends on personal taste. Attention Some precautions about the dish like allergy Be careful of allergies like wine, salmon and butter. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Chinese green tea smoked salmon (綠茶熏鮭魚) Subject The topic of the resource Main dishes Description An account of the resource This dish have been used a unique way to cook which smoked salmon by using tea leaves. Creator An entity primarily responsible for making the resource Unknown Relation A related resource Dragon well tea shrimp Chinese green tea chicken noodle soup Smoked tea duck Jasmine Chicken Soup with Chinese Green Tea Soba Format The file format, physical medium, or dimensions of the resource .jpg Type The nature or genre of the resource Physical object References A related resource that is referenced, cited, or otherwise pointed to by the described resource. Recipe: https://www.theinsufficientkitchen.com/miscellaneous-items/tea-smoked-salmon/ Photo: https://snapguide.com/guides/make-green-tea-smoked-salmon/ https://learning.hku.hk/ccch9051/group-6/files/original/2124ee6525d9932ef23a06389890b222.jpg dd54cc7cab214f3fa8791df9e0d74dfa Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Main dishes Description An account of the resource The main dish is the core of a meal or full course. In this collection, main dishes which consist of Chinese tea leaves would be documented. Type The nature or genre of the resource Physical object Subject The topic of the resource Main dish Physical object An inanimate, three-dimensional object or substance. Note that digital representations of, or surrogates for, these objects should use Moving Image, Still Image, Text or one of the other types. Tea used Types of tea used in the dish Green Tea Recipe Recipe of the dish Ingredients: 3 tablespoons grapeseed or canola oil, divided 3 medium-large carrots, peeled and sliced into 2- by 1/2-in. sticks 2 medium red onions, sliced into half-moons 1 large fennel bulb, stalks trimmed and bulb cored and sliced into thin strips 1 1/2 ounces fresh ginger, peeled and sliced into matchsticks (a generous 1/4 cup) About 1 tsp. kosher salt, divided About 1 tsp. pepper, divided 2 tablespoons loose-leaf jasmine tea 2 qts. reduced-sodium chicken broth 2 bone-in, skin-on chicken breasts (2 lbs. total) 1 tablespoon freshly ground coriander seeds 1/2 pound green tea soba noodles or spaghettini (about 8 oz.) 1/4 cup mixed chopped parsley, chives, and cilantro Instruction: 1. Preheat oven to 375°. Heat 2 tbsp. oil in a large, heavy ovenproof frying pan or wok over medium heat. Add carrots, onions, fennel, ginger, and 1/2 tsp. each salt and pepper. Cook, stirring often, until vegetables soften, about 9 minutes. Transfer to a bowl and wipe pan clean. 2. Boil 3 cups water. Remove from heat, add tea leaves, cover, and let steep 5 minutes. Heat chicken broth to a slow simmer in a pot. Strain tea into broth. Season broth with some salt and set aside, covered. 3. Dry chicken with paper towels. Rub with 1 tsp. oil. Season all over with 1/2 tsp. each salt and pepper and the coriander. 4. Heat same pan used for vegetables over high heat. Drizzle in remaining 2 tsp. oil, then add chicken, skin side down. Cook until skin turns very dark brown, almost black; then flip over with tongs and transfer pan to oven. Bake chicken until just opaque, in center, about 15 minutes (cut to check). Let stand until cool enough to handle. 5. Cook soba according to package directions. Drain and rinse. Remove chicken skin and slice meat from bones. Put 6 large, wide bowls into turned-off oven to warm. Bring broth to a simmer, covered. 6. Pile noodles into bowls. Top with chicken and vegetables, then ladle in broth. Sprinkle with herbs. Attention Some precautions about the dish like allergy Be careful of allergies like chicken and pepper. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Jasmine chicken soup with Chinese green tea soba (茉莉花雞湯配中國綠茶蕎麥麵) Subject The topic of the resource Main dishes Description An account of the resource The soba mixes with Chinese green tea which is a modern way to present Chinese green tea. Creator An entity primarily responsible for making the resource Eric Gower Relation A related resource Dragon well tea shrimp Chinese green tea smoked salmon Chinese green tea chicken noodle soup Smoked tea duck Format The file format, physical medium, or dimensions of the resource .jpg Type The nature or genre of the resource Physical object References A related resource that is referenced, cited, or otherwise pointed to by the described resource. https://www.sunset.com/recipe/jasmine-chicken-soup-green-tea https://learning.hku.hk/ccch9051/group-6/files/original/deecb27f184c66c2b46cc5f5994e5994.jpg f8bb8f4f680893cd37990846bc3e5e41 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Main dishes Description An account of the resource The main dish is the core of a meal or full course. In this collection, main dishes which consist of Chinese tea leaves would be documented. Type The nature or genre of the resource Physical object Subject The topic of the resource Main dish Physical object An inanimate, three-dimensional object or substance. Note that digital representations of, or surrogates for, these objects should use Moving Image, Still Image, Text or one of the other types. Tea used Types of tea used in the dish Black Tea Recipe Recipe of the dish Ingredients: 2 duck breasts, skin on (about 2 lbs. total) 1 tablespoon plus 1 tsp. lapsang souchong tea 1 tablespoon white rice About 1 tsp. kosher salt 1 teaspoon whole black peppercorns 1 tablespoon sel gris or other coarse sea salt Instruction: 1. Dry duck breasts thoroughly with paper towels. Using a very sharp knife, score fat side of duck in a diamond pattern, making slashes about 3/4 in. apart, to allow fat to render easily. 2. Put 1 tbsp. tea, rice, 1 tsp. kosher salt, and peppercorns in a spice grinder and pulverize into powder. Sprinkle powder on fat side of duck and pat in powder so that it sticks. Dredge underside of duck with any spilled powder. 3. Preheat oven to 450°. Heat a cast-iron pan (or other heavy, ovenproof pan) over high heat, 1 to 2 minutes, until it's nice and hot but not smoking. Gently place duck, skin side down, in pan. Reduce heat to low and cook 15 to 20 minutes, or until most of fat has rendered and has formed a crisp, deeply browned crust (it will look brown rather quickly due to the spices, but keep going until it's crisp). 4. Season meat side of duck with a little kosher salt and, using tongs, gently turn over. Slide pan into oven and roast 4 to 5 minutes for medium-rare, or a few minutes more for medium or well done (cut to check). Avoid overcooking; meat will be tough. 5. Remove duck from oven and transfer to a cutting board to let rest 5 minutes. Mean­while, pulverize remaining 1 tsp. tea in a spice grinder, then add seagrass and give it a few pulses to combine. 6. Slice duck thinly, transfers to warmed plates, and sprinkle with sea salt to taste Attention Some precautions about the dish like allergy Be careful to allergies! Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Smoked tea duck (熏茶鴨) Subject The topic of the resource Main dishes Description An account of the resource Using Chinese black tea and uncooked rice to make a smoky, crispy crust for duck breast, which is then pan-fried in its own fat. Creator An entity primarily responsible for making the resource Eric Gower Relation A related resource Dragon well tea shrimp Chinese green tea smoked salmon Chinese green tea chicken noodle soup Jasmine Chicken Soup with Chinese Green Tea Soba Format The file format, physical medium, or dimensions of the resource .jpg Type The nature or genre of the resource Physical object References A related resource that is referenced, cited, or otherwise pointed to by the described resource. Recipe: https://www.sunset.com/food-wine/kitchen-assistant/tea-recipes#tea-recipes_13 Photo: https://www.sunset.com/recipe/smoked-tea-duck https://learning.hku.hk/ccch9051/group-6/files/original/94c80920e7b68892568ca986d12fcfaf.jpg 131670d8ed66666c8b7ff60bed6050c2 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Main dishes Description An account of the resource The main dish is the core of a meal or full course. In this collection, main dishes which consist of Chinese tea leaves would be documented. Type The nature or genre of the resource Physical object Subject The topic of the resource Main dish Physical object An inanimate, three-dimensional object or substance. Note that digital representations of, or surrogates for, these objects should use Moving Image, Still Image, Text or one of the other types. Tea used Types of tea used in the dish Green Tea Recipe Recipe of the dish Ingredients: 2 Red Seal green tea bags 2 cups hot water 3 cups chicken stock 2 cloves garlic, sliced 2cm knob of fresh ginger, sliced 1 tablespoon soy sauce 1 tablespoon fish sauce 5 button mushrooms, thinly sliced 2 chicken breasts, sliced 200 grams dried noodles (soba noodles or round egg noodles will work well) 4 bok choy ¼ cup coriander leaves 2 tablespoons crisp fried shallots Instruction: 1. Immerse the tea bags in the hot water for 3-5 minutes before removing and discarding. 2. Pour the green tea and chicken stock into a medium-sized saucepan and add the garlic, ginger, soy and fish sauces. 3. Bring the liquid to the boil and then reduce to a simmer. Taste the broth and season with a little salt if needed. 4. Add the mushrooms, chicken and noodles to the pan and simmer until the chicken is just cooked through and the noodles tender. 5. Cut the bok choy in half lengthways and add to the pan for the last few minutes of cooking. 6. Distribute the chicken, noodles and vegetables between 4 bowls and then pour over the liquid. 7. Sprinkle with coriander leaves and shallots to serve. Attention Some precautions about the dish like allergy Be careful to allergies! Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Chinese green tea chicken noodle with soup (中國綠茶雞肉湯麵) Subject The topic of the resource Main dishes Description An account of the resource This main dish is similar to the ochazuke but the recipe of this dish has been changed a little bit which used noodles to replace rice and used Chinese tea to replace Japanese tea. Hence, it can present a Chinese style ochazuke. Creator An entity primarily responsible for making the resource Red Seal Relation A related resource Dragon well tea shrimp Chinese green tea smoked salmon Smoked tea duck Jasmine Chicken Soup with Chinese green Tea Soba Format The file format, physical medium, or dimensions of the resource .jpg Type The nature or genre of the resource Physical object References A related resource that is referenced, cited, or otherwise pointed to by the described resource. Recipe: https://www.seriouseats.com/2015/09/how-to-cook-with-tea.html Photo: https://www.dish.co.nz/recipes/green-tea-chicken-noodle-soup https://learning.hku.hk/ccch9051/group-6/files/original/37eb94d2074264e34bd909e663271c03.jpg f5ef6388bc1292b785fe9f0321d8d772 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Main dishes Description An account of the resource The main dish is the core of a meal or full course. In this collection, main dishes which consist of Chinese tea leaves would be documented. Type The nature or genre of the resource Physical object Subject The topic of the resource Main dish Physical object An inanimate, three-dimensional object or substance. Note that digital representations of, or surrogates for, these objects should use Moving Image, Still Image, Text or one of the other types. Tea used Types of tea used in the dish Green Tea Recipe Recipe of the dish Ingredients: 1 lb fresh shrimp, peeled and deveined, 500g 1 slice ginger 2 tbsp oil 1 tsp Shao Hsing Rice Wine Instruction: 1. 1 tablespoon cornstarch for marinating, + 1 teaspoon cornstarch dissolved in 1 teaspoon of water 2 cup Longjing tea, leaves strained out 2 tablespoons vegetable oil 1 clove garlic, minced 2 teaspoons minced ginger Salt to taste (optional) Longjing leaves for garnish (optional) 2. In a medium-sized bowl, combine the shrimp, Shaoxing, and cornstarch. Marinate in the fridge for 15 to 20 minutes. 3. Heat 1 tablespoon of oil in a wok or large skillet. Quickly stir-fry the shrimp until half-done, about 1 to 2 minutes, then remove and set aside. 4. Heat the remaining 1 tablespoon of oil. Stir-fry the garlic and ginger until just fragrant. Return shrimp to the wok, give a quick toss, and then a light splash of Shaoxing. Pour in tea and cook until liquid is reduced by half, about 3 minutes. Stir in the cornflour mixture to thicken the sauce. Transfer to a plate, garnish with optional dry leaves, and serve immediately. Attention Some precautions about the dish like allergy This dish is not prepared for the people who cannot eat seafood. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Dragon Well tea shrimp (龍井茶蝦) Subject The topic of the resource Main dishes Description An account of the resource Dragon Well tea shrimp is one of the most well-known dishes in Hangzhou. People traditionally used Longjing ('Dragon Well') tea to accompany the fried river shrimp. Creator An entity primarily responsible for making the resource Unknown Relation A related resource Chinese green tea smoked salmon Chinese green tea chicken noodle soup Smoked tea duck Jasmine Chicken Soup with Chinese Green Tea Soba Format The file format, physical medium, or dimensions of the resource .jpg Type The nature or genre of the resource Physical object References A related resource that is referenced, cited, or otherwise pointed to by the described resource. Recipe: https://www.chinahighlights.com/travelguide/chinese-tea/tea-food.htm http://appetiteforchina.com/recipes/recipes/dragon-well-shrimp-longjing-xiaren Photo: http://www.thehongkongcookery.com/2017/05/dragon-well-green-tea-shrimp-stir-fry.html