Teppanyaki is an advanced 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 that it was 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 due to its sauce mix. Let's talk about the practice of teppanyaki sauce.

Materials to be prepared

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

Exercise one,

Take a stainless steel barrel, add 2000 grams of water, add Korean Chili sauce and soy sauce, bring to a boil with low heat, add fine Chili noodles and stir well, then add sake, spices, 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 them. It is said that this is because the seaside environment is humid, and residents eat peppers to get rid of 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 broth soy sauce, fish bone meal, refined salt, monosodium glutamate, white sugar, garlic and a little cold boiled water, stir well, and finally add sesame oil to make dip.

Exercise 3,

1. eviscerate the fresh squid, tear off the outer membrane, wash it, put it with a cross knife, cut it into 4 cm long and 2 cm wide strips, 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 pan in the oven, evenly coat the pickled squid with salad oil, then spread it on the bottom of the pan, bake it with medium heat (turn it over halfway), and then eat it with dip.

Exercise 4,

1. Put the broth, soy sauce, sake, spices, sugar and water into a container and mix them evenly, then add beef powder, monosodium glutamate and pepper, and let stand for later 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.

Note: master the amount of soy sauce, water and sugar in broth. If there is too much water, the color of pickled beef will be bad. If there is too much sugar, it is easy to zoom the beef when roasting.