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Rikki's Fried Rikki's Sauteed Rikki's Sauteed Rikki's Sauteed Rikki's Sauteed Rikki's Sauteed Rikki's Sauteed Rikki 」
Rikki's Fried Rikki's Sauteed Rikki's Sauteed Rikki's Sauteed Rikki's Sauteed Rikki's Sauteed Rikki's Sauteed Rikki 」
A dish of comfort to the tongue and soul❤I want to talk about butter. As we all know, butter is divided into vegetable butter and animal butter. In order to avoid trans fatty acids, vegetable butter is not recommended to be used. Animal butter is usually sold in supermarkets as a whole piece wrapped in tin foil, and is divided into salted butter (salted) and unsalted butter (unsalted). It is recommended that you buy unsalted butter because of its wide range of uses and the saltiness of the dishes. The tape is frozen and fresh, and fresh is of course more expensive. It is recommended to buy a larger one. If you buy a small tape about the same size as an ordinary scallop, you can fry it casually. There is no need to spend this effort. The difficulty with this dish is how to fry the scallops dry and brown. After learning, you can add some made-up plates, and you can also enjoy delicious and tight tapes at home ~
Food Ingredients
Frozen tape (fresh is better)
1 package
unsalted butter
The amount of the size of the two index finger nodes
sea salt
A small pinch (exempt)
crushed black pepper
A small pinch (also exempt)
Kitchen Food Iron Clamp
A handful
edible oil
1.5 spoon (eating spoon)
Lemon Juice
A few drops (exempt)
Step
1
Thaw the tape two hours in advance (one hour in summer). After washing, put the tape on the screen to dry as much as possible (or use kitchen paper to dry as much as possible). The same goes for fresh tape. Note that the more dry the tape, the better. If you don't dry the tape, the consequences are equivalent to boiling the tape.
2
Heat a hot pan (preferably a flat non-stick pan), add edible oil, put the tape into the tape after the oil slightly smokes, and pay attention to the flat side of each tape facing down.
3
Distribute the tape evenly around every corner of the non-stick pan like this, and don't let them have a chance to be next to each other! At this time, a little water will come out from the belt, but your pan is hot enough so the water will evaporate quickly ~
4
Fry over medium heat for about 40 seconds, sprinkle a drop of sea salt/pepper grains to improve the taste, turn them over one by one with kitchen clips (chopsticks are fine), and move the tapes to a cleaner position in the pan if they are too burnt nearby, also leaving room for breathing between each tape!
5
This side is also fried for 40 seconds. When the time is approaching, throw butter into it and let it wander between the tapes like a love rat ~ At this time, each of your pure tapes is covered with the smell of love rat (not) butter.
6
One by one, take out the pots and line up, and the delicious tape will be finished! This is the version without black pepper.
7
Add a crushed version of black pepper. Note that whether you add sea salt or pepper on the way, the point is to be less! Very little! A handful will do!
8
Yoshiyoshi Neezuki
Completed!
Completed!
