洛神花糖醋馬鈴薯
食譜提供者:蔡坤城 Chef Tsai
跳脫傳統糖醋醬作法，加入洛神花提升醬汁特別風味，搭配馬鈴薯拌炒食 用。Breaking away from the traditional sweet and sour sauce recipe, incorporating Roselle flowers to enhance the sauce with a unique flavor, and serving it with stir-fried U.S. potatoes.
馬鈴薯類型:
新鮮
烹調方式:
炒, 炸
料理時間:
15 Mintues
份數:
1人份
- 1.將馬鈴薯切成角狀，約2-3公分大小。Cut the potatoes into wedges, approximately 2-3 centimeters in size.
- 2.再將馬鈴薯用油溫160°~180°炸熟後備用。Deep fry the potatoes in oil at a temperature of 160°C to 180°C until they are cooked and golden brown. Set aside.
- 3.將調味料調和完成煮開，放入炸好的馬鈴薯拌炒後置盤，撒上洛神花蜜餞即可。Prepare the seasoning by combining all the ingredients and bring to a boil. Add the fried potatoes to the seasoning mixture and stir-fry. Transfer the stir-fried potatoes to a serving dish and sprinkle with dried Roselle flowers.