Smokeless Hoodless Teppanyaki Table Equipment | Ingredients Tips

As we all know, the use of smokeless teppanyaki (hoodless teppanyaki table and teppanyaki table with recirculation) in teppanyaki equipment is extremely extensive, and its good smoke-free performance has been widely welcomed in people's lives. However, if the smokeless teppanyaki equipment is to be baked and crispy, it is not a simple matter in the course of actual operation.

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 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 ingredients in the chopped meat strips and mix well, then marinate for 5-10 minutes, then you can use the 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 no range hood, no duct, no pollution teppanyaki table, the first thing we have to do is to put the vegetables on the stove 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.

In the process of cooking teppanyaki, how much seasoning is put in, can be adjusted according to the taste of the diners.