Ingredients tips for smokeless teppanyaki dishes

The delicious teppanyaki dishes not only require a good teppanyaki grill table equipment, but also the chef has a good ingredients for the ingredients.

First of all, in the selection of materials, we must choose those fresh, meat and vegetables that are disease-free, non-toxic, non-corrosive and fresh in color. Then there is the problem with the teppanyaki recipe. Generally speaking, the main methods for cooking meat and vegetables are as follows:

On the top of fresh meat, add 0.5 kg of fresh meat, and add the amount of spices. Then put the raw materials in the chopped meat strips and mix well, then marinate for 5-10 minutes, then you can use bamboo sticks to string the skewers to be grilled.

However, in the process of baking, we must pay attention to the dry humidity of the meat. The dry humidity of the meat is generally the best when the meat can absorb the spices and does not flow. If there is water in the raw material during the production process, it will be thin. It is not easy to maintain its original flavor. If it is dry, it is more fuel-efficient to cook. So, keep it. The moisture of the meat, but no water when it comes out, is the most suitable for cooking.

On the top of the vegetables, when baking with smokeless teppanyaki, the first thing we have to do is to put the vegetables on the hot palte flat on the stove, then use the spoon and put the powder on the stove. Pour on the vegetable block. In the process of placing the powder, it is best to put about 1 gram per string, and 0.5 gram on each side. Then use a brush to wet the oil and evenly bake.