1. Preparation stage: 1. Choose a better piece of grilled meat or other meat, such as chicken, duck kidney, fresh squid, etc.; 2. Appropriate amount of ginger, onion, green pepper 3. Appropriate amount of oil, salt and soy sauce 2. Production stage: 4. Put

Heat the Teppanyaki, add a little oil, put the meat, ginger slices, and green peppers on it, cover it and let it cook for a while. When it is almost ready, add soy sauce, and finally sprinkle with chopped green onion. 5. Name: Teppanyaki

Ingredients for roasting squid: 2 tails of squid, onion (shredded), half a pellet of frying oil, appropriate amount of nine-layer vegetable, 9.0 taiwan, appropriate amount of MSG, appropriate amount of soy sauce, appropriate amount of sesame oil, 2 tablespoons of water. Method: 1. Remove the membrane from the squid, wash and cut the internal organs.

Cut into slices, cut crosswise from the inside with a diagonal knife, and then slice into slices (about three centimeters wide).

2. Heat up the oil in the frying pan. Sprinkle a little cornstarch on the squid slices, put them into the oil and stir-fry briefly, then put them on a plate and set aside.

3. Use another three spoons of oil to sauté the shredded onions until fragrant, then pour in ?9?0 mixed seasonings and bring to a boil over high heat, then turn off the heat.

Serve in a bowl and set aside.

4. After the Teppanyaki is hot, pour in two tablespoons of hot oil and put the squid slices. Quickly pour the third sauce on the squid slices. Sprinkle a little of the nine-layer vegetable on the squid slices. Wait until the heat subsides and you can eat.

Teppanyaki: In terms of the form of dining, it should be said that the dishes are improvised.

Teppanyaki is very famous in Japanese cuisine, which is improvised cooking.

Everyone sits around a large, flat iron plate, heats the iron plate with fire, rubs oil on it, puts in the ingredients and fry them.

The chef operates on the spot, cooking and frying while eating. Guests can also cook and eat according to their own preferences. The way of eating is fresh, the atmosphere is warm, and it is very popular.

The raw materials for Teppanyaki include meat, poultry, aquatic products, game, and fruit vegetables.

Such as beef, pork, chicken; various fish, salmon, cuttlefish, prawns, scallops, clams; vegetables such as onions, bell peppers, green onions, eggplants, fresh mushrooms, apples, tender corn, etc., all of which are served on the iron plate

Ideal raw material for burning.

These raw materials must be cleaned, cut into cubes or slices, marinated and other preparations before being grilled on the teppanyaki, so that they can be grilled and turned into dishes at any time.

Nowadays, the teppanyaki in China has been changed to a small iron plate, which is almost equivalent to a container for placing vegetables.

When serving the food, the chef no longer does it himself, but the waiter does it for him.

It can be considered an improvement.

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Teppanyaki is also known as "pre-dinner cuisine". The chef faces the guests and cooks the dishes on the spot. It is the most fashionable dining method in China.

The operating table is surrounded by customers on three sides, and the chef shows off his cooking skills on the front.

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The Teppanyaki cooking cart (also known as Teppanyaki equipment) can cook Japanese Teppanyaki, French Teppanyaki, French Teppanyaki, Japanese Teppanyaki, Western food, fancy Teppanyaki, and European Teppanyaki according to the characteristics.

Free training on Teppanyaki techniques.