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Teppan Yakiniku how to do to be delicious

There is a teppanyaki store in the night market, invented a flame pancetta, skin charred meat, mouth popping oil, a do it live for 20 years, customers lined up every day, today to share the recipe and production to everyone.

The first step in making this iron plate barbecue is to prepare two pounds of fine pork, fine pork due to fat and thin, so the finished barbecue is not only fragrant, but also oil and not greasy. Into the warm water to clean, transformed into 1.5 cm thick small pieces, so that the meat better flavor and maturity. Add 12 grams of salt, 15 grams of white wine, 15 grams of cooking wine, 20 grams of ginger, 30 grams of onion, 30 grams of soy sauce, 15 grams of dark soy sauce to the meat, knead it well with your hands, seal it with plastic wrap, and marinate it for one night. This step is mainly for the meat to play a bottom flavor, remove the role of fishy odor.

Next comes a soulful core of sprinkles. Prepare 20 grams of Erjingtiao chili powder, 3 grams of five-spice powder, 5 grams of pepper powder, 5 grams of cumin powder, 5 grams of sugar, 10 grams of hot and spicy freshness, 10 grams of white sesame seeds, 2 grams of pepper, 4 grams of chicken essence and monosodium glutamate each. Put all the seasonings into a bowl and mix well. After mixing well, prepare a handful of small green onions and cut into chopped scallions.

When all the ingredients are ready, heat an iron plate and brush the bottom with oil to prevent sticking. Lay the marinated pork on top and cook the meat over low heat to remove any excess moisture, turning it over frequently so that it heats up more evenly and cooks more evenly. The heat must not be too high, or the inside will not be cooked yet and the outside will already be toasted.

Fry both sides of the meat to golden brown, so that eating will be more peppery, and then turn to medium heat, continue to use high temperature to burst out of the meat, sprinkle a high degree of white wine and ignite. This burning heat will completely take away the fishy flavor of the pork, and make the pork more charred and meaty, and also burn off the excessive fat, to achieve the effect of oil but not greasy. Sprinkle a handful of the core ingredients, toss quickly to coat, and garnish with a handful of scallions for a delicious finish.

The charred pancetta with the green vegetables, nutritious and delicious, taste a mouthful, in one word, absolute!