Fragrant and Spicy Conch Slices with Potato Flowers

How to Cook Fragrant and Spicy Conch Slices with Potato Flowers

Fragrant and Spicy Conch Slices with Potato Flowers

Fragrant and Spicy Conch Slices with Potato Flowers

"Beneath the vast sea, serene and humble,Its vibrant hues and delightful tastes praised far and wide;Bearing burdens heavy, yet refusing to yield,Amidst the turbulent waves, it still gracefully unfolds"
مدة الإعداد 20 دقائق
مدة الطبخ 20 دقائق
وجبة الطبق الرئيسي
مطبخ صينى
الحصص 2

معدات

  • أدوات المطبخ العادية

المقادير
  

  • 150 ز البطاطا المهروسة
  • 200 ز Conch
  • Green and red bell peppers
  • Cilantro
  • Xing Jin Ji flavored fermented black beans
  • Spicy broth
  • Spicy chili oil
  • Sugar
  • Chicken powder

الخطوات
 

  • Remove the shells from the conch, slice the meat into pieces, marinate with salt, cooking wine, and white pepper, then blanch in boiling water and set aside.
  • Mix mashed potatoes with beaten eggs and flour until smooth. Press into a sheet, cut into strips, and press decorative patterns. Blanch in boiling water and set aside.
  • In a pan, add a little oil, minced garlic, fermented black beans, green and red bell peppers, spicy broth, and chili oil. Stir-fry to make the sauce.
  • Arrange the potato flowers on a plate, place the conch slices on top, and pour the prepared sauce over them. Serve.
الكلمة الرئيسية بطاطس مهروسة

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