Spicy Conch Meat Grilled with Cabbage core
Servings: 5-6 people
230g frozen conch meat
490g vegetable cores
Dried green onions (chopped) partly
Garlic (chopped) other
2-3 slices of ginger
1 teaspoon of chicken powder
1/2 teaspoon of chili oil
Sesame oil plasma
butter top layer
Natural flour concentrate
- Dried shallots, garlic, sliced ginger, and vegetable cores are washed and set aside
- Frozen conch meat, first use ginger sliced rice wine to boil water for later use
- Grilled conch meat with spicy sauce
Ingredients: 230g conch meat, 490g dried green onion (chopped), a little garlic (chopped), a little 2-3 slices of ginger, a little chicken powder, 1 teaspoon chili oil Half a teaspoon of sesame oil, a little rice wine, a little cornstarch, a little salt. How to: Boil the frozen conch meat with yellow wine and ginger slices for later use. Stir-fry the vegetable cores with garlic, dried onions, and ginger.
- Stir-fry the conch meat with garlic and dried onions, add chili oil, boil with a little water, and then finished with cornstarch, and top with vegetable noodles, you are done.
|- Saturated Fat||0.0g|
|- Trans fat||0.0mg|
|- Dietary Fibre||0.0g|
While we are working hard to provide the best possible information, ingredients and nutrition facts are subject to change at any time at the manufacturer's discretion. It's always a good idea to refer to the product packaging for the most complete and up-to-date information.
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