Crispy Fried Conpoy on Leafy Vegetables with Romaine Lettuce

  • Posted by Shin Yeh Taiwanese Signature
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算是相當費工的師傅手路菜；干貝泡水蒸熟後，趁熱用手撕成均勻的細絲，與馬鈴薯、芥蘭菜切成細絲炸得酥脆油香，撒上胡椒鹽並以生菜裝盛，生菜新鮮爽脆的口感，干貝的鮮香持續淡淡散出，馬鈴薯絲與芥蘭菜絲的脆感層次分明。
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