Chef Akane's Recipe Counter (ZH) — Recipe 7: Turkish Pasta, Page 7
By Inkroost · Published
Log in to see this page
Page 7 of Recipe 7: Turkish Pasta is for signed-in readers. Logging in brings you straight back here — and an account is free if you do not have one.
Transcript
一小块黄油在小巧的拉丝银色小锅中、蓝色小火上融化。 说明：「步骤5。将30克黄油放入小锅，用小火融化。」 Akane从一个小玻璃碟里将红椒碎撒入锅中。 说明：「加入阿勒颇辣椒和干薄荷。轻轻晃锅30到60秒。」 特写：黄油现在变成了冒着泡的红宝石色，点缀着辣椒碎和绿色薄荷。 说明：「黄油变红、闻起来有烘烤香气时，就把锅从火上拿开。」 Akane将小锅拿离火焰，竖起一根手指。 说明：「原因：香料很容易烧焦。小火能让黄油保持香甜，不发苦。」
Image description
小银锅在小火上融化黄油，Akane撒入红椒碎和干薄荷，黄油变得通红，她把锅从火上拿开，同时竖起一根手指。
About this chapter
Turkish pasta made Google's list of the top trending recipes of the year in its Year in Search, and it is still a much-searched comfort dish as the evenings turn cold. On a chilly November evening Akane makes it in her small kitchen in about 30 minutes: cool garlicky yogurt spread in the bowl, warm pasta, ground beef cooked with onion, tomato paste and spices until no pink remains, and a sizzling drizzle of red pepper butter with dried mint on top. Captions walk the reader through every amount, heat setting and doneness check so it can be made at home, ending with Akane at her little table doing some very reasonable math about the second serving.
