Origin
Teppanyaki originated in Japan, has a long history of 40 years, the current domestic Teppanyaki popular north and south of the Yangtze River, red throughout the country, after several years of market cultivation in various cities to form a number of Teppanyaki enthusiasts customer base, whether in the south or north, whether in the luxury hotels or busy streets can be a firestorm business, popular! Welcome to the old and young!
Teppanyaki pay attention to the freshness of its ingredients, cleanliness and hygiene, the freshness of the flavor comes entirely from the ingredients themselves. There is no fishy flavor, will not destroy the original flavor of the food. And iron plate heat conduction fast high temperature, ingredients can quickly mature, maximize the retention of the nutrition of the ingredients, the taste is also incomparable juicy flavor.
Teppanyaki recipe, is the use of spices in the secret recipe processed out of the distinctive flavor, eaten once still want to eat, turnover rate of 98% or more, income is very substantial. The raw materials used are first dozens of seasonings, Chinese herbs soaked, and then baked by the iron plate.
Teppanyaki can do many kinds of food, such as, squid, hot dogs (sausage), beef, conch, chicken, animal kidneys, cashews, fried rice, sea bass and so on and then brushed with a variety of different sauces, fresh lubrication, oil and not greasy. This product can be processed on-site do now sell, not only by young men and women and students love, but also doubly favored by the middle-aged and elderly! Is a delicious snack! By the majority of the people's favorite.
Second, the practice
Practice a
Instrument preparation
Whole squid 2 (about 400 grams), 1 sheet of tinfoil, 15 grams of minced onion, 20 grams of salad dressings, 15 grams of seafood sauce, 15 grams of black pepper, 3 grams of monosodium glutamate (MSG), marinade 1,000 grams of salad oil 10 grams of minced onion 10 grams of salt 15 grams of alcohol 10 grams
Production steps
1. squid whole into the boiling water blanch for 3 minutes on medium heat, remove, put into the brine in the brine for 30 minutes on light heat.
2. Take a pot, put salad oil, boil to 70% hot, put the onion minced sautéed aroma, add salad dressing, seafood sauce, black pepper, monosodium glutamate into the sauce to spare.
3. Take an iron plate burned to ninety percent of the heat, lay a folded into a small boat of tinfoil, will be marinated squid tube along the head and tail on the spacing of 1 centimeter straight knife, and then placed in the tinfoil, poured on the sauce to the table, sprinkled with minced green onions can be.
Practice two
Input preparation
Main ingredients: squid onion chili pepper
Seasoning: cumin sesame salt pepper
Production steps
1, squid washed, cut, onion shredded.
2, the pot of oil is hot, down into the squid stir-fry until all the water, change the fire.
3, add chili pepper, cumin, sesame seeds, salt, pepper, continue to stir fry;
4, and finally add a little soy sauce sweet noodle sauce can be added evenly.
5, hot iron plate, brush a small amount of oil, immediately add as a small amount of onion, and finally into the squid can be.
Practice three
1, the required appliances:
The iron plate a 3 ~ 5 mm thick, diameter of about 30cm round iron plate, smooth surface, flat, you can weld two handles on the edge of the iron plate to facilitate the operation of the stoves (three-core coal stoves, the heating area is large, even fire, in order to facilitate the operation of the liquefied petroleum gas can also be used), shovels a brush, a brush.
2, selection:
Squid should choose a better quality, no rot, complete appearance, fresh color squid is good.
3, recipe: (2 kg of squid as an example)
20g of five-spice powder, the right amount of chili powder, the right amount of pepper powder, 20g of monosodium glutamate, 15g of refined salt, 10g of chicken essence, 20g of garlic, 3g of sugar, the right amount of cooking wine, starch, 60g.
4, pickling:
Split squid into rectangles of about 3 to 5 centimeters in length, about 1.5cm in width and 0.8cm in thickness. 0.8cm rectangular strip, put the above ingredients and mix well, marinate for about 20 minutes. Add a little cumin powder to the top of the squid when it's ready.
5, wear string:
With a bamboo skewer will be marinated squid block into a string, the requirements of the string into a uniform size, wear squid block when the bamboo skewer should be from the squid block in the middle of the longitudinal through the squid, wear squid whisker bamboo skewer should be longitudinal, so that the appearance of a better look.
6, grilled
will be placed on the stove iron hot, with a row of brushes on the iron plate evenly brushed with a layer of vegetable oil, will be cut into small uniform onion granules into the iron plate deep-fried flavor, will be dressed in squid skewers placed on the iron plate grilled in the grilling process should always pay attention to the size of the adjusting fire, and constantly brushing the oil, turn over, so as not to bake paste, in the grilling process should be in the squid Surface withdrawal dagger appropriate amount of five-spice powder, cumin powder, chili powder, pepper powder after baking the surface of the squid can be eaten after brushing a layer of fragrant sauce.
7, the modulation of the floating sauce
(1) Ingredients: 500g of pickled peppers, 200g of peanut butter, chili oil 40g, 100g of garlic, 30g of pepper, 80g of monosodium glutamate (MSG), Super Fresh Taste King lOg, 100g of chicken broth, 20g of sugar, 40g of refined salt.
(2) first pickled peppers chopped finely, the garlic cloves peeled and crushed.
(3) Use a porcelain container with sesame paste, peanut butter, chili sauce, garlic kernel, pepper powder, super fresh flavor king, chicken essence, sugar, refined salt and other mixing evenly.
(4) the vegetable oil burned to eight mature put pickled pepper finely chopped fried incense, and then poured into the porcelain seasoned material, cover the lid, let it cool down and then taste it, if it became, appropriate to put a little sugar, monosodium glutamate, light add a little salt that is into the floating sauce.
Practice four
Instrument preparation
Fresh Argentine squid 1000 grams of ginger minced 50 grams of garlic minced 50 grams of shallots minced 80 grams of fish bone powder 50 grams of pepper 50 grams of wine 100 grams, squid marinade (seasoning sector special) 200 grams, salad oil each appropriate amount.
Preparation steps
1, fresh squid remove viscera, tear off the outer membrane and wash, cut into 4 cm long, 2 cm wide strips, Na pot, with ginger, garlic, green onion, cooking wine, fish bone powder and pepper marinade for 15 minutes, and finally into the marinade, mix well.
2. Pass a special squid stick through the center of the squid slices, making sure to thread about 30 grams of squid on each skewer.
3, a large piece of flat iron plate on the stove, put the salad oil is hot, and then the squid skewers flat on the iron plate, grilled over medium heat (halfway through the flip), can be.
Three, nutritional value
1, squid is rich in calcium, phosphorus, iron elements, conducive to bone development and hematopoiesis, can effectively treat anemia;
2, squid in addition to protein and amino acids needed by the human body, but also contains a large number of taurine, can inhibit blood cholesterol levels, relieve fatigue, restore eyesight, improve liver function;
3, Squid contains peptides and selenium has anti-virus, anti-ray effect.
Four, dish characteristics
Street eating iron plate squid, far from the smell of incense, watching the vendor with a small shovel, split the squid, constantly turning the squid, listening to the oil impregnated with the squid issued by the ringing, while the sauce layer by layer of the brush, exudes an irresistible aroma.