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Alfredo Martell

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Recipe

Ax Callus in Plum Sauce

30h
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Recipe of ax callus in plum sauce. Curious but tasty!
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Ingredients

4 portions
  • 150 milliliters wine, of rice (shops or supermarkets in gourmet area)
  • 150 grams refined sugar
  • 1 teaspoon star anise
  • 1 teaspoon Ground ginger
  • 400 grams plum, boneless and sliced
  • 4 scallops, good size
  • 1 tablespoon vegetal oil
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 leave nori seaweed, chopped (shops or supermarkets in gourmet area)
  • 1 teaspoon chives, chopped

Preparation

Put the rice wine, sugar and spices to cook until its point of cooking. Cook for 4 or 5 minutes until the mixture takes the consistency of syrup, add the chopped amber and remove from the fire. Mix the mixture very well.
Varnish the corns with the vegetable oil and season with salt and pepper, heat a pan until it begins to smoke, seal the corns for 30 seconds on each side or that the perfect seal is appreciated.

TIPS

Serve the plum sauce on the plate and put the tripe on top of it. Garnish with chopped chives.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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