Making Korean Teppanyaki-Korean Roast Beef Marinade;
Korean Teppanyaki raw materials: Korean soup soy sauce1000g sake 200g flavor? [Note]100g of sugar 500g of beef powder 200g of pepper150g of monosodium glutamate100g of garlic100g of ginger 200g of onion 500g of pear 500g of sesame oil 50g of cooked sesame seeds 50g of clear water 400g.
South Korea teppanyaki method:
1. , sugar, water in a container, stir well, then add beef powder, monosodium glutamate and pepper, mix well, and let stand for later use.
2. After washing ginger, garlic, pear and onion, use a blender to beat them into a velvet shape, then pour them into the still soup. Finally, add sesame oil and cooked sesame seeds and mix them evenly, and store them in the refrigerator.
Attention: master the dosage of soup soy sauce, water and white sugar. If there is too much water, the color of the pickled beef will be bad. If there is too much white sugar, it will easily make the beef zoom when roasting.
Dip sauce for making Korean teppanyaki-roast beef;
Dip sauce of the first Korean teppanyaki-roast beef;
Ingredients: soy sauce 500g water1500g maltose150g beef powder 50g star anise15g cinnamon15g cardamom10g pepper10g ginger slices/kloc-.
Method:
Put soy sauce, clear water, maltose and beef powder into a pot, boil, add star anise, cinnamon, cardamom, peppercorns (smashed), ginger slices, garlic slices, scallions and onion pieces, and when the fragrance is boiled over low heat, beat off the residue, which is the dipping juice (cooled and stored in the refrigerator).
The second kind of Korean teppanyaki-the dipping sauce (sour sauce) of roast beef: is it cold boiled water, lemon juice and flavor? Mix salt, soy sauce and monosodium glutamate in a bowl.
Making Korean Teppanyaki-Roasted Beef;
Korean Teppanyaki-roast beef raw materials: tenderloin 10 kg marinade, 2.5 kg dipping sauce and salad oil.
Korean Teppanyaki-Roasted Beef Preparation Method;
1.Slices of beef tenderloin with a length of15 ~ 20cm, a width of 4 ~ 5cm and a thickness of about 0.2cm are marinated in marinade for 30min.
2. Put the pan on the oven, brush a little salad oil, spread the beef slices on the bottom of the pan, roast them with high fire until they bleed, and then turn them over and cook them.
Description of Korean Teppanyaki-Roasted Beef:
1.When roasting, because beef requires tenderness and freshness, it is usually roasted until it is eight-cooked; It can only be turned once during the whole baking process.
2. When eating, first cut the roasted beef into small pieces with scissors, then wrap the fresh lettuce leaves with barbecue slices, green pepper rings, garlic slices and shredded onion, and then dip them in the prepared dipping juice for eating.