Teppanyaki Practice | Teppanyaki Hibachi Table
To understand the teppanyaki practice, first understand the teppanyaki. Teppanyaki, as its name suggests, is a variety of food on a large hot plate.
To make the most delicious teppanyaki, the key is to master the time of the barbecue. Before the barbecue, heat the hot plate with high temperature, add oil, and then put the material on the plate, first seafood, then beef, add a little dish. Because the time required for each material is different, the timing must be just right. The teppanyaki seasoning is mainly based on butter, supplemented with cream, with aroma, plus a little salt wine, and finally poured into the chef's carefully prepared sauce, which not only brings out the flavor of various materials, but also strengthens the food. The original fragrance. In addition, the sauce is also equipped with a unique fire-fighting seasoning, which is delicious and healthy.
Of course, to make delicious teppanyaki dishes, of course, you have a good teppanyaki grill table equipment. Cookeryaki sales of teppanyaki hibachi tables, designed for families, at reasonable prices, including electric or gas heating, for pergola, conservatory, or home kitchen, restaurants, hotels, etc.
The practice of pickles and oyster sauce in seafood sauces.
Teppanyaki seafood marinade:
Ingredients: 1000 grams of Korean chili sauce, 150 grams of soy sauce, 300 grams of chili noodles, 100 grams of sake, 200 grams of MSG, 50 grams of ginger juice, 100 grams of garlic juice, 100 grams of sesame oil.
System of law:
Take a stainless steel bucket, mix with 2000g of water, transfer to Korean chili sauce, soy sauce, boil on low heat, stir into the fine chili noodles, and then add in the sake, taste, ginger, garlic juice, sesame oil and mix well. Then boil again, turn off the heat and let it cool, and it will be made.
Remarks: When picking seafood ingredients, add more peppers. It is said that this is because the seaside environment is humid, and residents eat peppers to get rheumatism, thus forming a spicy seafood flavor.
Teppanyaki seafood dipping sauce:
Ingredients: 300 grams of spicy rice, 200 grams of soup soy sauce, 100 grams of fish bone meal, 50 grams of refined salt, 50 grams of MSG, 150 grams of sugar, 50 grams of garlic, 50 grams of sesame oil, a little cold water.
Practice:
After the millet is simmered, the seeds are cut into pieces, and the pots are added to the soup soy sauce, fish bone powder, salt, monosodium glutamate, sugar, garlic and a little cold water to stir evenly. Finally, the sesame oil is added to make the oyster sauce.
To understand the teppanyaki practice, first understand how to cook a delicious teppanyaki sauce. A delicious sauce will add color to the teppanyaki.
