Cooking with Tea - 1st Annual Texas Tea Festival presentation
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Transcript of Cooking with Tea - 1st Annual Texas Tea Festival presentation
Steps
Devein 1 pound of shrimp
and set aside
heat 1/2 cup of water to 175º
F, and steep 4 teaspoons of
dragonwell tea for 30
seconds. Separate leaves
and liquor, and set aside
add 1 ounce sunflower seed
& red palm oil to a skillet,
over high heat
meanwhile, blend
together 1 tablespoon
cornstarch & 1 egg white.
Stir in shrimp, to marinate
when the skillet is hot,
add a 2nd ounce of cool
oil, and immediately add
in shrimp.
Stir fry quickly, 1 minute
Remove to strainer
Add a little oil to another
skillet, turn to high heat
Toss in thumb-size
amount of minced ginger
Add 2 tablespoons rose
sherry
Stir, reduce to medium
heat.
Stir in tea leaves
Stir in shrimp. Stir fry
for 1 minute.
If shrimp is a bit dry,
pour in the tea liquor to
taste.
Serve! Great with rice.
Steps
With a microwaveable bowl,
add 1 cup sticky (glutinous) rice,
1/2 cup brown sugar, 1
tablespoon matcha, 1/4
teaspoon salt, & 1 cup of water.
Stir
Cover bowl with tight lid, or
wrap with plastic wrap & poke 3
holes
Microwave for 3 minutes on
high heat
Remove from
microwave, and stir very
well
Spread 1/2 cup of corn
starch on a prep table,
plop down the mixture
(do not let it cool)
divide into 8 pieces
Roll a piece onto corn
starch, press in center
Stuff piece with desired
fillings. Favorites include:
peanuts and brown
sugar (depicted here)
red beans paste
Fold tight while dough is
still hot
Roll in corn starch. Top
with unsweetened
coconut
Repeat for other pieces