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"
Porções 2
Equipamento
- Utensílios de cozinha normais
Ingredientes
- 150 g Purê de batata
- 200 g Conch
- Green and red bell peppers
- Cilantro
- Xing Jin Ji flavored fermented black beans
- Spicy broth
- Spicy chili oil
- Sugar
- Chicken powder
Instruções
- 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.