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"
Porciones 2
Nu'ukulil
- Menaje u k'óoben normal
Ingredientes
- 150 g Puré u yuum
- 200 g Conch
- Green and red bell peppers
- Cilantro
- Xing Jin Ji flavored fermented black beans
- Spicy broth
- Spicy chili oil
- Sugar
- Chicken powder
T'aano'ob
- 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.