Three-Color Sandworm
A vibrant dish of red, green, and white, presenting bright, elegant colors. The taste is aromatic and full-flavored, with a tender, smooth, and crisp texture, finished with a gentle hint of spice.
Ingredients
fresh sandworm (cleaned)
250 g
green and red bell peppers
2 each (approx 100g)
minced garlic
2 g
shredded ginger
1 g
shredded scallion
1 g
sesame oil
2 g
ground pepper
1 g
starch slurry base
30 g
wet starch
10 g
cooking oil
1000g (actual usage 50g)
fine salt
10 g
MSG
10 g
cooking wine
20 g
Instructions
1
Step 1
Mix the starch slurry base, sesame oil, ground pepper, and wet starch into a white bowl starch slurry. Trim the sandworms to uniform length, then cut the green and red bell peppers into thick strips of the same length as the sandworms.
2
Step 2
Heat a wok over medium heat, add cooking oil and heat to 70% of its smoking point. Deep-fry the sandworms until 70% cooked, then remove and drain excess oil. Reheat the wok, add the bell pepper strips and stir-fry until 50% cooked, then remove and set aside.
3
Step 3
Heat the wok, add cooking oil, then add the prepared aromatics. Add the sandworms and bell pepper strips to the wok, deglaze with the cooking wine, stir-fry, then add the pre-mixed bowl starch slurry and stir to coat evenly. Add a small amount of oil to finish, then serve.
