牛油海鹽炒海鮮
Pan Fried Seafood with Salt and Butter

將蝦、帶子和魷魚倒入碗中，然後加入一撮鹽和酒揉搓備用。

椰菜和紅蘿蔔切成易入口的大小。除去芽菜的根部，用手分開鴻喜菇。

在鑊中倒入1/2湯匙的油，油温後倒入①的海鮮炒熟，然後取出備用。

在鑊中倒入餘下的1/2湯匙的油，油温後倒入蔬菜類的食材炒，然後蓋上鑊蓋蒸約3分鐘。蔬菜類熟透後，倒入③的海鮮，在加入蒜蓉、雞粉和1湯匙的酒炒勻。上碟時再加上1茶匙的鹽和牛油調味。另外可按個人喜好加上胡椒調味。

Place the shrimps, scallops, and squid in a bowl, and rub the salt and sake onto them.

Cut the cabbage and carrot into easy-to-eat size pieces. Remove roots from the bean sprouts and break up the shimeji mushrooms by hand.

Heat 1/2 tablespoon of oil in a frying pan, add ① and cook through, then remove them out of the pan.

Heat the remaining 1/2 tablespoon of oil in the frying pan, fry the vegetables, cover with the lid askew, and steam for 3 minutes. When the vegetables are cooked, put ③ back into the pan, add the grated garlic, 1 tablespoon cooking sake, and chicken stock powder, and stir-fry. Finish off by seasoning with the salt and butter. Sprinkle with pepper if desired.