Fatias de concha perfumadas e picantes com flores de batata
"Beneath the vast sea, sereno e humilde,Seus tons vibrantes e sabores deliciosos são elogiados em toda parte;Carregando fardos pesados, ainda se recusando a ceder,Em meio às ondas turbulentas, ainda se desenrola graciosamente"
Ingredientes
Equipamento
Método
- 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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