In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.

Q: Butterfly the chops: Lay them flat on a cutting board and, holding your knife parallel to the board, cut through the meat along the side of each chop until you reach the bone., This cut should evenly divide the meat of each chop into 2 equal flaps, which remain attached to the bone., Spread each chop out in the shape of a butterfly., Place the chops between sheets of wax paper, and pound each flap with a mallet or the side or back of a heavy cleaver., Pound until each flap is an even 1/4-inch thick., Mix together the 1/4 cup rice-wine vinegar, soy sauce, sugar and a few drops of Japanese sesame oil., Place the pounded pork chops in a wide, shallow dish and pour the marinade over them., Marinate in the refrigerator, turning occasionally, for 2 hours., When ready to cook, heat the peanut oil in a wok, deep-fryer, or deep, wide pot to 365 degrees., While the oil is heating, remove pork chops from the marinade and shake off liquid., Dredge chops in flour, making sure to cover all spots of the meat and bone., Then dip the chops in the beaten egg, and let the excess egg drip off., Finally, dip the chops in the panko crumbs, making sure to cover the entire meat and bone., When the oil is hot, add the pork chops (if your frying vessel is not large enough, you should do this in 2 batches)., Deep-fry until chops are golden brown on the outside, just cooked through on the inside, 3 to 4 minutes altogether., Remove and drain on paper towels., While the pork chops are cooking, make the watercress salad: Toss together the watercress, tomato, scallion, bean sprouts, rice-wine vinegar and sesame oil., (Make sure the salad has a light taste of the sesame oil; if not, add a little more.), Season with salt., Place each chop on a large dinner plate and season with coarse salt., Strew each chop with the watercress salad and serve immediately., *panko crumbs are Japanese bread crumbs -- light, airy, remarkably crisp., They are available at Japanese groceries.

A: pork chops, rice-wine vinegar, soy sauce, sugar, sesame oil, peanut oil, Flour, jumbo egg, panko crumbs, watercress leaves, tomato, scallion, mung bean sprouts, rice-wine vinegar, sesame oil, salt
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Q: Preheat oven to 350 degrees. Grease and flour a 18 x 13 inch rimmed sheet tray., Using a hand mixer cream butter and sugar until light and fluffy. Add eggs one at a time until combined., In a separate bowl whisk together the flour, baking powder and salt. Add the dry ingredients in two batches alternating with the milk. Mix until just combined., Pour into the prepared sheet tray and spread to an even layer., Bake for 20-25 minutes until a toothpick inserted into the middle of the cake comes out clean. Allow cake to cool fully., Spread the pudding on top of the cake. Sprinkle an even layer of sugar on top of the cake being sure to cover the entire surface. Give the pan a shake to help evenly distribute the sugar., Using a blowtorch melt the sugar on top. Alternatively, broil the cake in the oven being sure to watch carefully so as not to burn., Slice and serve.

A: Cake, unsalted butter, sugar, eggs, flour, baking powder, kosher salt, milk, vanilla pudding, milk, Topping, sugar
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Q: Boil sugar, syrup, butter and cream of tartar together for 5 minutes. Stir in soda., Add popcorn and peanuts., Mix thoroughly and spread on 2 slightly greased cookie sheets., Bake at 200° for 40 minutes, stirring every 10 minutes.

A:
brown sugar, light, butter, cream of tartar, soda, freshly popped popcorn, peanuts
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