Seasoning: butter, beef powder, yellow sauce powder, boiled sauce and chopped black pepper.

Production: Stir-fry minced garlic with butter, then add chopped green onion and bacon, stir-fry, pour chopped black pepper and continue to stir-fry, spray red wine, pour boiled juice, or change to water, boil, season with beef powder, and thicken with yellow sauce powder!

Garlic shrimp paste

Seasoning: 20g of garlic, 5g of coriander, 5g of red pepper, 5g of fresh juice and 5g of peanut butter, 2g of refined salt, and 0/00g of salad oil/kloc-(about 20g).

A complete collection of methods for making special sauce for teppanyaki (figure)

Spicy sauce and spicy oil

Chili sauce and spicy oil:

Ingredients: spices 1kg (aniseed, cinnamon, tsaoko, fragrant leaves, fennel, groundsel, kaempferia kaempferia, citronella, Carex, radix aucklandiae, galangal 42g, galangal, cardamom and clove 25g, among which too many cloves will be bitter, so at least put them.

Making:

1. Break the spices, add cooking wine, soak for 30 minutes, pour out the cooking wine, and do not absorb the spices, so that the spices can taste quickly;

2. Put three kinds of oils in the pot, add onion, ginger and garlic when it is 30% hot, simmer until it is yellow, take out onion, ginger and garlic (to make the garlic taste stronger), add bean paste and soaked spices, simmer for about 1 hour, cease fire when it is fragrant but not hard, put it in a container, and precipitate;

3. When the sediment is separated from the oil and sauce, separate the oil and sauce into a container, then put 2/3 of the oil and 1/2 of the sauce into another pot, add 30 kilograms of clean water, simmer for about 12 hours (to completely release the fragrance in the sauce), and remove the residue to obtain the oil (all the water is boiled, and the rest oil).

4. Mix and stir the remaining 1/2 sauce and 1/3 oil to get the hot sauce.

Preparation of vegetable soup: 500g of stock, 50g of spicy oil and 50g of spicy sauce are mixed and boiled.

Production: Chop garlic, coriander and colored pepper. Light a clean pot, add salad oil, heat to 50%, add minced garlic and fry until golden brown, remove and cool. Add delicious sauce, peanut butter and salt to the cooled garlic: chop garlic, coriander and colored pepper. Set fire to a clean pot, add salad oil and cook until medium-cooked. How to make special sauce for teppanyaki (Figure)

Second: ketchup

Ingredients: 2000 grams of fresh tomatoes, appropriate amount of olive oil, appropriate amount of minced garlic and onion, a little bay leaves, rum, water, sugar, salt and pepper.

Practice: 1. Wash fresh tomatoes, cook them in a casserole, peel and remove seeds after cooking, and break them in a blender.

2. Heat the olive oil in the pot, add the minced garlic and onion and stir-fry until the onion is soft, then add the chopped tomato pulp.

3. After stir-frying, add bay leaves, rum, water, sugar, salt and pepper to taste.

4. Cook over medium heat until the soup thickens, and then take out the bay leaves, which is the complete recipe for making teppanyaki sauce (pictured).

Six: barbecue sauce

Tomato sauce, plums, cinnamon, soy sauce, soy sauce, cloves, pepper seeds.

Seven: red wine juice

Stir-fry onion in olive oil and garlic paste, add red wine, cook juice, season, and mash in a blender.

Eight: Cream Mushroom Juice

Stir-fry chopped onion, mashed garlic and mushrooms in butter, add salt, pepper, cooking sauce, chicken powder and light cream, thicken the flour paste and add butter.

Nine: white wine juice

Stir-fry onion with butter, spray white wine, add fish soup, whipped cream and season with salt and pepper.

Ten: lobster butter sauce

Bake lobster shells, add carrots, celery, onions, garlic and chopped black pepper.

Eleven: curry juice

Raw materials: dried red pepper 100g, fragrant leaves 10g, clear water 20g, citronella 100g, nutmeg powder 100g, curry powder 100g, clove powder 10g, turmeric. 20g of ginger rice, 20g of dried onion, 45g of refined salt, 300g of flour, 40g of sugar, 50g of concentrated lemon juice, 750g of crude oil and 6500g of light soup.

Method:

1. Soak the fragrant leaves with clear water, then remove the residue and leave water;

2. Dice the citronella and grind it into velvet with a blender;

3. Put the shrimp cake into the pot, dry it and stir fry;

4. Then pour the oil in a heavy pot, put down chopped green onion, garlic, ginger rice and dried chopped green onion at the same time, and then add citronella flower, geranium water and dried red pepper. Stir-fry;

5. Finally, add coconut, turmeric powder, curry powder, oil curry and cardamom powder, and stir fry with a shovel. When the spicy taste is shoveled out, add the remaining seasoning and shrimp cake, mix well and boil.

6, with steel basin, oil cover for standby.