Large Teppanyaki Table | Quick Fresh Healthy | Colorful Stir-Fry 101

Quick fresh healthy | Teppanyaki grill tabel colorful stir-fry 101, better than takeout and easier to execute. Just follow these basic, simple key steps.

Choose ingredients for flavor, texture, and color. It only takes three or four to keep it simple.

Cut meat/vegetables/fish into bite-sized chunks of the same thickness so they can be cooked evenly.

• Choose the right meat

As for beef, we strongly recommend that you use marbled skirt steaks (flaps) to enhance flavor and tenderness.
Pork chops (marbled if possible) will do. As for the chicken, the thigh is the best.

• Cool meat, then cut into thin slices

You can freeze the meat for 20 to 30 minutes. Then - always - cut the grain into thin slices.
Cut vegetables diagonally to provide as much surface area as possible.

• Preserved water

This work is similar to brining. Do not marinate. Just before we start cooking.
Pat dried meat/poultry/fish. For marinades:
•1 tablespoon Tamari (soy) sauce
•1 teaspoon medium sherry (we like the light fino quality; Don't use sweet ones.)
•2-3 white pepper
•2 teaspoons cornstarch - necessary for marinade to adhere to meat
Combine and add meat. When ready, drain thoroughly. Discard the remaining liquid.

• Always start with fresh garlic and fresh ginger root

Prepare some diced or mashed garlic (2-3 peeled cloves, depending on size) and prepare about one.
2 inches fresh, peeled (with back of spoon), diced or diced.

• Use cooking oil with high smoke quality

Preheat the teppanyaki table for backyard on # 5 and set it to 8 or 9. When hot (extinguish orange), add 2-3 thin "swirl" oil (1-2 tablespoons;
Use only neutral taste, high smoke point oil; We prefer tea tree, avocado, grape seed oil or ghee. Only 30 seconds before the other ingredients are added, otherwise it will burn.

Tip: don't set the large teppanyaki table temperature too low because the cornstarch won't cook, which can make your blender moist.

• Cook the vegetables first

Add the slow-cooking vegetables first so they can use the softer vegetables first. Then add something more elaborate. Start stirring immediately until crisp. To steam, add 2 tablespoons of water at a time and cover. If meat is to be added, push the vegetables into the heated area almost at completion. When you stir the meat, they will finish cooking.

Tip: bleach tough vegetables (such as Brussels sprouts) in advance to speed up the stirring process.
Use the Oriental store's inexpensive Wok or hemispherical glass lid for cooking.

• Saute, not boil. Cook in batches if necessary.

If you want the meat to brown, give it some room. Add 4 more turns of oil and boil garlic and ginger for 30 seconds. Then just add a layer of meat and brown. Do not stir immediately. Give it a
Minutes. Then cook for a few more minutes until the red color is gone. Keep the sides warm.

Cook the next batch. When done, combine with vegetables. Season with Tamari and sherry if necessary. For spices, use more ginger, or add red Chile slices, store-bought chili sauce or any other condiment. For seafood, please heat the sauce first, then add the fish.