Butter Toast
1.
Cut the toast into small pieces. Because I fry with crooked toast, the thickness is uneven.
2.
Put a piece of butter and melt it in a pan. If you want the butter flavor to be more fragrant, you can add more butter. Small fire throughout.
3.
After the butter is completely melted, pour the diced toast. Stir-fry slowly, shaking the pot from time to time. If it is too dry, you can add more butter. I added a little corn oil.
4.
It's almost like this.
5.
Turn off the heat and sprinkle in coarse granulated sugar.
6.
Finally install the plate. Let it cool a little bit and you are ready to eat.
Tips:
1. Try to cut the toast evenly. Don't cut the toast with different thicknesses like mine.
2. Small fire throughout the whole process, if the fire is too big, it will be battered.
3. If you feel that the oil is not enough, you can add butter or corn oil.
4. The white granulated sugar sprinkled at the end should be coarse-grained, so that it tastes more delicious.
5. It is too hot when it comes out of the pan, so you can let it dry for a while before eating, but don't be too cold or it will get damp. Don't eat too much at a time, and stir-fry as much as you eat.
