炎炎夏日，邊用膳邊呷中國茶，可消滯開胃。茶葉實為入饌良品，淡淡茶香，能令菜式的油膩感頓時全消。以下示範的茶饌，最適合夏天享用。
名茶冬瓜 平添香氣
陳漢章師傅選擇以龍井入饌，是因為龍井茶味較淡，配以味道同樣清淡的海鮮，例如蟹肉、帶子及蝦，最為適合。再加上味道清新的燕窩，矜貴之餘，亦不會搶去龍井的幽香味道。另外，選用燕窩及冬瓜，是因為兩者皆為極易吸收味道的食材，入口時，茶香味更為明顯。
這道菜式製法簡易，由於材料均以蒸熟方式處理，再淋上雞湯芡，毫不油膩。燕窩可選用碎燕，洗淨後加入熱水焗十分鐘，即可隔水備用。至於雨前龍井，宜放入煮熱了的雞湯內浸泡一分鐘，然後立即隔去茶葉，不宜浸泡太久，以免影響菜式味道。
提提大家，炮製這道菜式，應選用淡雞湯，不宜用金華火腿或豬骨湯，因為如果湯味太濃，茶香便不夠明顯。
名廚檔案
陳漢章師傅現職朗豪酒店明閣大廚，擁有十多年入廚經驗，擅長炮製粵式美食。
Longjing Tea Sauce with Winter Melon, Bird's Nest and Seafood
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| 材料 | Ingredients | |||
| 冬瓜 |
2斤 | Winter melon | 2 catties |
|
| 紅蘿蔔 |
半個 | Carrot | half |
|
| 蝦仁 |
1両 | Shelled shrimp | 1 tael |
|
| 帶子粒 |
1両 | Scallop（diced） | 1 tael |
|
| 蟹肉 |
1両 | Crab meat | 1 tael |
|
| 燕窩 |
1 1/2両 | Bird's nest | 1 1/2 taels |
|
| 龍井茶葉 |
少許 | Longjing tea leaf | some |
|
| 生粉水 |
少許 | Corn flour water | some |
|
| 雞湯 |
少許 | Chicken soup | some |
|
| 油 | 適量 | Oil | some | |
製法
1. 冬瓜先刨皮、去籽，切片。
Peel and remove the seed of the winter melon, then slice.
Peel and remove the seed of the winter melon, then slice.
2. 紅蘿蔔洗淨後去皮，切薄片。
Rinse and peel the carrot, then slice it thinly.
.
Rinse and peel the carrot, then slice it thinly.
.
3. 將紅蘿蔔片及冬瓜片整齊平均地鋪在碟上。
Evenly arrange the sliced winter melon and carrot on the plate.
Evenly arrange the sliced winter melon and carrot on the plate.
4. 蒸約四分鐘，備用。
Steam for 4 minutes. Set aside.
Steam for 4 minutes. Set aside.
5. 於鑊中燒熱水，將蝦仁、帶子粒及蟹肉汆水，瀝乾。
Boil water in wok, blanch shelled shrimp, diced scallop and crab meat. Drain well.
Boil water in wok, blanch shelled shrimp, diced scallop and crab meat. Drain well.
6. 燒熱少許油於鑊中，略炒蝦仁、帶子及蟹肉。加生粉水埋芡。
Heat some oil in wok, quick saute the shrimp, scallop and crab meat. Thicken with corn flour water.
Heat some oil in wok, quick saute the shrimp, scallop and crab meat. Thicken with corn flour water.
7.將蝦仁、帶子粒及蟹肉淋在紅蘿蔔及冬瓜上。
Pour the shelled shrimp, diced scallop and crab meat on the carrot and winter melon.
Pour the shelled shrimp, diced scallop and crab meat on the carrot and winter melon.
8.燕窩洗淨，用熱水焗十分鐘，瀝乾，鋪在海鮮上。
Rinse the bird's nest, soak for 10 minutes with hot water then drain. Place onto the seafood.
Rinse the bird's nest, soak for 10 minutes with hot water then drain. Place onto the seafood.
9. 煮滾雞湯，加入龍井茶葉煮一分鐘，隔去茶渣。
Boil the chicken soup, add the longjing tea leaf and cook for 1 minute. Remove the tea leaf.
Boil the chicken soup, add the longjing tea leaf and cook for 1 minute. Remove the tea leaf.
10. 將雞湯淋到碟上，放少許茶葉作裝飾，即成。
Pour the chicken soup on the plate, decorate with some tea leaf, then serve.
Pour the chicken soup on the plate, decorate with some tea leaf, then serve.
小貼士
宜用淡味雞湯煮龍井茶葉，讓茶味得以保留。
Cook the longjing tea leaf with insipid chicken soup, to keep the flavor of tea.
Cook the longjing tea leaf with insipid chicken soup, to keep the flavor of tea.
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