Teppanyaki is a food. Heat the iron plate first, immediately put fresh meat and vegetables on it, cover it and eat 1. Preparation stage: 2. 1. Choose a good barbecue or other meat, such as chicken, duck kidney, fresh squid, etc. 3.2. Ginger, onion and green pepper amount is 4.3. Appropriate amount of oil, salt and soy sauce. Production stage: 6. Heat teppanyaki, add a little oil, put meat, ginger slices and green peppers on it, cover the pot and cook for a while, add soy sauce when it is almost cooked, and finally sprinkle with chopped green onion. 7. Name: Teppanyaki Squid Material: Two-tailed Onions of Squid (shredded). 9? 0 white powder, right amount of miso, right amount of soy sauce, right amount of sesame oil and right amount of water, two spoonfuls. First, the squid is peeled, the internal organs are washed and cut into pieces, and the cross pattern is cut from the inside with an oblique knife, and then sliced (about three centimeters wide). Second, stir-fry the oil, sprinkle a little white powder on the squid slices and stir-fry them in the oil for later use. 3. Stir-fry shredded onion with 3 tbsp oil and pour in? 9? 0 material comprehensive seasoning is boiled over high fire, that is, turn off the fire. Put it in a bowl for later use. 4. Heat teppanyaki, pour in two spoonfuls of hot oil, add squid slices, quickly pour in the third layer of sauce, sprinkle nine layers of vegetables on the squid slices, and serve after the hot air cools slightly. Essence: 1, the iron plate needs to be burned fiercely; 2, a small amount of vegetables can be placed at the bottom; 3, first put vegetables and then pour hot oil, so as to make a distinctive taste; 4. Selection of raw materials; 5. The practice of seasoning teppanyaki and the reasons for the rise of teppanyaki are unknown in history, but it is more reliable to say that it was invented by the Spanish in 15 and 6 centuries. At that time, due to the developed shipping in Spain, they often set sail and colonized all over the world. Because the crew live with the sea all day, life at sea is very boring, so they have to fish all day for fun, and then moxibustion the fish until it is fragrant and cooked. This cooking method was later spread to Mexico and California in the American continent by the Spanish, and it was not until the early 20th century that a Japanese-American introduced this cooking technique of teppanyaki to Japan and improved it to become the famous Japanese teppanyaki. Now it was developed in Chinese mainland after being improved in Taiwan Province Province. Now the teppanyaki cooking table used in restaurants is improved from western-style frying pans used in European and American kitchens. Modern catering equipment, smokeless barbecue environment. On the second floor of Shangdao Coffee Jining Head Office, there is a special luxury private room for teppanyaki. Our teppanyaki food is made of the best natural materials to ensure freshness. Specially invited teppanyaki chefs to visit our restaurant and cook delicious food in front of guests. The whole process from ingredients to production is clear at a glance, and guests can tailor food according to their own tastes, which fully embodies the food culture of teppanyaki, authentic, natural, fresh and delicious. Ubc coffee Jining head office welcomes you to taste it. Teppanyaki is very popular in Japan. Authentic Japanese teppanyaki, as its name implies, is a big iron plate, barbecue all kinds of delicious food. Teppanyaki is one of the most expensive Japanese dishes because it uses the best ingredients, such as fresh seafood, including lobster, scallops and abalone. The advanced teppanyaki is mainly manifested in personalized service. The waitress will seriously ask the guests' opinions, and then tailor a plate of teppanyaki to make the most delicious teppanyaki. The most important thing is to grasp the production time, heat the iron plate with high temperature, add oil, and then put the materials, because all kinds of materials need different time, and the time must be just right. In terms of seasoning, butter is the main ingredient, and a little salt and pepper are added to make the taste more intense. Teppanyaki also needs different sauces, because it doesn't add too much seasoning when cooking, so sauces are also very important. For example, seafood can be dipped in salad dressing, such as eating meat dipped in soy sauce or citrus vinegar, adding chopped green onion, and grinding a little radish with a chopping board, so that you can enjoy the umami flavor of various fresh materials. The essence is, fast, accurate and steady: turn in time, cut in time, without losing taste or paste. Do not damage the stability of meat fiber: the most important thing is to operate stably, quickly and orderly. The essence of making teppanyaki by heart lies in the sauce, and everything else is auxiliary! If you don't believe me, you can try water and mixed sauce. Ha ha.