Teppanyaki is a high-grade food. Teppanyaki originated from the ancient stone fried meat. According to legend, people in ancient times ate raw meat and drank raw water until one day a forest fire made people in ancient times taste cooked meat and found it much more delicious than raw meat. From then on, humans began to eat cooked meat. Occasionally, one day, people found that the meat fried on hot stones was more fragrant and had no smell of smoke, so this way was preserved and developed into the present teppanyaki by later people. However, the reason why today's teppanyaki is so delicious and rich is actually largely because of its sauce mix. Let's start with the teppanyaki sauce.

Materials to be prepared

Korean Chili sauce, soy sauce, fine Chili noodles, sake, essence, ginger juice, garlic juice, sesame oil.

Exercise one,

Take a stainless steel barrel, add 2000g of clean water, add korean chili sauce and soy sauce, bring to a boil with low fire, add fine pepper noodles and stir well, then add sake, essence, ginger juice, garlic juice and sesame oil and stir well. When it boils again, leave the fire and let it cool.

Note: when pickling seafood raw materials, peppers are often used to refresh themselves. It is said that this is because the seaside environment is humid, and residents eat peppers to drive away rheumatism, thus forming a spicy seafood flavor.

Practice 2,

After removing pedicels and seeds, millet spicy is cut into pieces, put into a pot, add soup sauce, fish bone meal, refined salt, monosodium glutamate, sugar, garlic and a little cold water, stir well, and finally add sesame oil to dip in.

Exercise 3,

1. gut the fresh squid, tear off the outer membrane, wash it, put a cross knife, cut it into strips 4 cm long and 2 cm wide, put it in a basin, marinate it with ginger, garlic, onion, cooking wine, fish bone powder and pepper for 15 minutes, and finally add the marinade and mix well.

2. Put the pot in the oven, evenly coat the pickled squid with salad oil, then spread it on the bottom of the pot, bake it on medium heat (turn it over halfway) and dip it in the sauce.

Exercise 4,

1. Put the soup, soy sauce, sake, essence, sugar and water into a container and mix well, then add beef powder, monosodium glutamate and pepper, and let it stand for use.

2. Wash ginger, garlic, pear and onion, beat them into velvet with a blender, and then pour them into the still soup. Finally, add sesame oil and cooked sesame seeds, mix well and store in the refrigerator.

Attention: master the dosage of soy sauce, water and sugar in soup. If there is too much water, the color of corned beef will go bad. If there is too much sugar, it is easy to make beef bigger when roasting.