Introduction of various types of smokeless teppanyaki table equipment
There are many types of smokeless teppanyaki table equipment, and there are different types of materials and functions. The following are different types of professional teppanyaki table equipment. This is a noble catering industry that closely combines this taste bud and vision. It changes. The traditional cooking method is based on stainless steel teppan plates for the performance stage, and the knife and shovel for the game props. On the spot, the teppanyaki cooking table used in the hotel is a griddle commonly used in the kitchen of the American restaurant Improved aspects? Contemporary food equipment, the natural environment of tobacco-controlled skewers. All of its raw materials will be cooked under your eyes to create special cuisines that enjoy your taste.
The ingredients cooked using the teppanyaki method are not only delicious but also not greasy, so they are very popular among the general public. Nowadays, with the development trend of culture, art and society, the method of teppanyaki has become more and more popular. A series of teppanyaki methods such as Japanese style, Korean style, European style and pattern are indulged in the daily life of Shanghai public , Showing customers a new and upgraded consumer experience. One of the more famous teppanyaki equipment is Japanese teppanyaki: As the most characteristic catering product in Japanese cuisine, Japanese teppanyaki has very high requirements for raw materials. In general, Japanese teppanyaki They are dominated by Sirloin steak, codfish, foie gras, etc.
There is also a new type of improved Teppanyaki in Teppanyaki: in order to control costs. Attracting a large number of customers, Beijing Teppanyaki took great pains, and finally decided to take the road of simple poor people, so in Beijing Teppanyaki, you can watch chicken breast meat, bacon meat rolls, pork neck meat, fat beef and mutton, fat beef rolls And many other meat products, as well as various vegetables such as cabbage, Chinese cabbage, and mushrooms. The last is the more classic western French teppanyaki equipment: this is a collection of taste buds and vision, and the characteristic condiments (such as seafood soy sauce, brandy, etc.) are used in teppanyaki to promote a more colorful taste. Korean Teppanyaki: The key is beef and mutton, beef tenderloin, pork chops, beef loin, and seafood products. It is the more commonly used food in Korean Teppanyaki.