亞洲料理

川味美國馬鈴薯小炒皇

食譜提供者:郭偉鈞 Chef Kuo

將馬鈴薯的澱粉屬性融合到輕食概念.跟現代人訴求的輕食養身做結合 且附有飽足感.也可同時攝取海鮮的蛋白質Fusing the starchy properties of potatoes into a light food concept that resonates with modern desires for healthy eating, this dish provides a satisfying feeling of fullness while also offering the protein from seafood.

馬鈴薯類型:
新鮮
烹調方式:
炒, 炸
料理時間:
20 Mintues
份數:
1人份
加入購物車

  • 1. 美國馬鈴薯洗乾淨.帶皮切粗條.備用Clean and wash the U.S. potatoes, then cut them into thick strips with the skin on. Set aside.
  • 2. 將其他食材切末分開擺放.Finely chop the other ingredients and arrange them separately.
  • 3. 熱鍋將白標粒入鍋乾煸出油.下美國馬鈴薯一起乾煸至香味出來上色
  • Heat a pan and dry fry the Pork oil until they release oil. Add the U.S. potatoes and continue stir-frying until they turn fragrant and golden brown.
  • 4. 下其他食材一起煸炒.調味Next, add the rest of the ingredients and stirfry together. Season according to taste.
  • 5. 出鍋擺盤即可Plating and serve.

主要材料:

  • 美國拇指馬鈴薯 U.S. Fingerling Potatoes 2ea
  • 開陽 Dried Shrimp 30g

其他材料:

  • 魷魚 Squid 80g
  • 蒜苗 Garlic Sprout 30g
  • 乾辣椒 Dried Pepper 20g
  • 白標粒 Pork Oil 50g

調味料:

  • 糖 Sugar 20g
  • 鹽 Salt 10g
  • 醬油 Soy Sauce 20g
  • 白胡椒 White Pepper 5g
Sichuan-style Stir-fried U.S. Potato Supreme