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.

Input: Consider Input: Heat enough olive oil, to shallow fry the fish, in a large skillet over medium-high heat, In a shallow dish, whisk together 1/2 cup of the flour, beer, egg, and baking powder., Place remaining 1/4 cup flour in a separate shallow dish., Season both sides of fish fillets with salt and black pepper., Dredge fish in flour, turn to coat both sides and then shake off excess flour., Dunk fish in beer mixture and turn to coat both sides., Add fish to hot oil and cook 2 to 3 minutes per side, until cooked through and opaque., Remove fish from oil., Place on a paper towel lined plate., While the fish is frying, in a medium bowl, whisk together lemon juice and chili paste., Add mandarin oranges and cilantro and toss to combine., Serve sauce over fish.

Output: Olive oil, flour, beer, egg, baking powder, flounder fillets, Salt, Freshly ground black pepper, lemon juice, red chili paste, mandarin oranges, cilantro

Input: Consider Input: Heat oven to broil, , Combine turkey, syrup, sage, cayenne, salt, pepper, and ginger in a mixing bowl and mix well. Divide into 4 (1/2-inch-thick) patties., , Heat oil in a large nonstick skillet over medium-high heat; cook patties until well browned and cooked through, about 4 minutes per side. Remove from heat., , Lay tomato slices in a single layer in a baking dish; season with salt and pepper. Top each slice with 1 turkey patty and 1 cheese slice; broil until cheese is melted, about 2 minutes. Serve hot.

Output: ground turkey, sugar, sage, cayenne pepper, salt, ground black pepper, ground ginger, extra-virgin olive oil, beefsteak tomato, cheddar cheese

Input: Consider Input: Prepare the chicken skin.., Thinly slice the chicken skin, cut the mizuna into 3-4 cm lengths, and cut the kimchi into easy-to-eat pieces if needed., Heat sesame oil in a frying pan and saute the chicken skin and kimchi., Add the mizuna, add the soy sauce and umami seasoning, and turn off the heat., Toss to coat., Stir-fry so that the mizuna retains its crunchiness., It's also delicious as a drinking appetizer.
Output: chicken skin, Mizuna, cabbage, Soy sauce, Sesame oil