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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

Fragrant and Spicy Conch Slices with Potato Flowers
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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"
課程 主菜
美食 Chinese
關鍵字 馬鈴薯泥
準備時間 20 分分鐘
烹飪時間 20 分分鐘
Servings 2

裝置

  • 普通廚具

原料

  • 150 G 馬鈴薯泥
  • 200 G Conch
  • Green and red bell peppers
  • Cilantro
  • Xing Jin Ji flavored fermented black beans
  • Spicy broth
  • Spicy chili oil
  • Sugar
  • Chicken powder

指示

  • 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.
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