[Simple home meal] Soybean paste butter stir-fried musket
The savory and savory stir-fry of temple butter was added with miso soybean paste to add savory taste and natural sweetness with cooking wine. All the ingredients are very easy to get, especially the main ingredient, the domestic pen shell scallop, is really easy to get at the mart or the Internet! It's simple and easy to cook, and it's a great dish for children's snacks!
2 serving
Within 20 minutes
바다의왕자장보고
Ingredients
  • Butter
    15g
  • onion
    1/2ea
  • Paprika
    1/2ea
  • crushed garlic
    15g
  • a pen shell
    3piece
  • cooking wine
    25ml
  • a small soybean paste
    5g
  • Salt
    2little
  • ground pepper
    1little
Cooking Steps
STEP 1/14
It is convenient to use trimmed frozen and refrigerated products, but if you have obtained a biological sputum with internal organs, please remove all internal organs, leaving only the sputum. There is sand in the intestines, so you can't eat it.
(You can skip this procedure for damaged products)
STEP 2/14
Gently remove the thin film on the surface of the temple.
(You can skip this procedure for damaged products)
STEP 3/14
I gathered all the necessary ingredients and took a picture. It doesn't have many branches and it's easy to make. I'll prepare vegetables first.
STEP 4/14
Prepare onions and paprika by cutting them into squares about 2.5cm by 2.5cm to make them easy to eat.
STEP 5/14
Prepare the temple by slicing it into 0.4cm thick pieces.
STEP 6/14
Place pan over medium heat and melt butter.
STEP 7/14
When the butter melts, stir-fry the ground garlic.
STEP 8/14
When the garlic is slightly golden, stir-fry the prepared vegetables.
STEP 9/14
When the onion becomes a little transparent, it's a little cooked. Change it to high heat and put in the temple
STEP 10/14
Add cooking wine right after adding the temple
STEP 11/14
Add miso paste, too
STEP 12/14
Stir-fry it quickly. If the transparent color of the temple disappears, it's all ripe. You can stir-fry it for about 20 to 30 seconds. Stir-fry the soybean paste evenly in the ingredients.
STEP 13/14
When the temples are cooked, season them with salt and pepper and finish.
STEP 14/14
It's done. I put the parsley powder on it.
The food looks more luxurious and the color is alive.
The savory taste of butter, the aroma of garlic, the savory taste of the temple, and the savory sweetness of cooking wine and miso paste are very attractive, so please try it!
1. If you cut the temple too thick, it can have a tough texture. 2. When you stir-fry garlic, you have to stir-fry it slowly over medium low heat so that the garlic doesn't burn and the melted butter has a lot of garlic scent. 3. When the temples are overcooked, they become tough. Turn off the heat as soon as it's cooked!
Cooking review
5.00
score
  • 315*****
    score
    I really enjoyed the food!^^ It was simple and delicious~~
    2019-06-16 20:24
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