Making:

1, cut the silver cod into dominoes, drag the crisp paste, and then put into the hot frying pan fried, fish out and placed on the hot iron plate, to be used.

2, the bottom of the pot of oil, under the tomato sauce fried excellent, mixed with a little water to boil, seasoned with salt, sugar and vinegar, thickened with water starch, sprinkle green and red pepper particles, pouring in the silver cod on the pot, that is, into.

2

Teppan small potatoes

Raw materials: Rantianshan small potatoes 1 kg, 10 grams of black bean sauce, salted pork 5-6 slices.

Seasoning: 150 grams of cooked lard, 10 grams of salt.

Making:

Potatoes peeled and washed. Cooked lard 50 grams in the pot, simmering on low heat, add small potatoes, salted pork, fry slowly over low heat until the potatoes become golden brown, remove from the fire, put the potatoes into the pressure cooker, pour in salt and the remaining cooked lard, cover the lid, on the gas, and then press for 3 minutes over low heat, turn off the fire to quickly dissipate the gas, put the black bean sauce, toss well and then put into containers on the table can be.

There are two reasons why it won't be greasy: one is that potatoes are also an ingredient that absorbs grease relatively easily, and the other is that during the process of pressing the potatoes, the grease mainly serves to prevent the potatoes from becoming mushy, and the potatoes themselves don't absorb much grease.

Beans sauce:

Raw materials: 100 grams of Liuyang black beans, 50 grams of tomato sauce, 30 grams of garlic, 30 grams of onion (diced), 30 grams of fresh red pepper (diced), 20 grams of soy sauce, 3 grams of soy sauce, 10 grams of sugar, 3 grams of peel (diced), 5 grams of chili oil, 50 grams of soup, 10 grams of salt, pepper, chicken powder, 50 grams of salad oil.

Making: put salad oil in the pot, when it burns to seventy percent heat, add edamame and stir fry, pour in garlic and stir fry for 10 minutes over low heat to make it golden brown, then add onion granules and stir fry for 5 minutes over low heat, add tomato paste, peel granules, soy sauce, soy sauce, sugar, refined salt, pepper, chicken powder, pour in stock, and then pour in fresh red pepper granules and chili oil and stir well. Chili oil can be stirred well.

3

Teppan bacon stewed eel

Raw materials:

Sichuan bacon 75 grams, 300 grams of wild eel, 100 grams of onion, 100 grams of Beijing green onion, 50 grams of garlic, 25 grams of Hangzhou peppercorns, red pepper rings.

Seasoning:

7g of Lee Kum Kee Seafood Sauce, 3g each of Hoi Tin Soy Sauce and Dong Gu Yi Pin Xian, 2g of sugar, 3g of chicken essence, 2g of oyster sauce, 15g of shaoxing wine, 0.5g of pepper, 5g of sesame oil.

Production:

1, bacon cut into slices; wild eel cleaned and cut into sections, blanch with cold water in a pot blanching; onion cut into julienne sautéed in a bowl; Beijing green onion section, garlic sub fried to golden brown spare.

2, pot of oil, put bacon slices stir-fry until crepe, under the blanched eel, fried Beijing onions, fried garlic stir-fry, cook into the Shaoxing wine, Lee Kum Kee seafood sauce, Haitian old soy sauce, Donggou Pinch of Fresh, sugar, oyster sauce, broth covered with a stew for 15 minutes to collect the juice, sprinkle pepper, sprinkled with sesame oil, the hot iron plate put on the onion wire, and then put the burned eel with bacon, drizzled with oil Hangzhou peppercorns, red pepper rings can be.

4

The iron plate cold flour fried bun

This dish is usually done first fried bun, then add cold flour block fried to taste, Zhou Baishi will reverse the order, first under the cold flour fried to soft, then under the bun wrapped in cold flour, out of the pan poured on the hot iron plate, the dish salty and flavorful, tightly pasted to the iron plate of the steamed bun on the table not a moment to the knot into the pot, crispy and delicious.

Cold flour prefabrication:

Yuncheng sweet potato flour 500 grams into the pot, add 3500 grams of water and stir, with a fine sieve, poured into the pot on a low flame frying for 30 minutes, during the hand spoon in the same direction and constantly stirring (frying process is no longer add a drop of water, the bottom will have a small portion of the charcoal paste), to the paste viscous and slightly hanging spoon, the color and lustre of bright when the pot, poured into the stainless steel tray, and wait for it! Cool, then cut into small cubes and set aside.

Walking process:

1, the pot into the bottom of the oil boiled to 40% hot, into the cold noodles 400 grams, with a hand spoon constantly stirring, pounding until the cold noodles sticky and soft.

2, add 30 grams of minced garlic, 20 grams of red oil, 10 grams of soy sauce, 5 grams of chili, 3 grams of dark soy sauce, 3 grams of salt and stir-fry evenly.

3, add 2 handmade buns (broken into large pieces in advance).

4, stir-fry until the cold flour evenly wrapped in the bun, out of the pan and poured on the iron plate brushed with oil (in advance of the heat), sprinkled with chopped green onion, garlic on the table can be.

5

Salt grilled razor clams

Production process:

1, live razor clams are washed and put into the water that has been thickened with a good material to marinate for 30 minutes. Because the razor clams are fresh, metabolism is vigorous, it will be easier to inhale the flavor of the water.

2, iron plate thick layer of roasted salt, soaked razor clams neatly inserted into the salt, the iron plate into the pot on the stove on a low fire fine baking for about 15 minutes. During the roasting process, you can use a spray bottle to spray a little water into the material, so as not to razor clam meat is too dry.

6

Frying and cooking leek shrimp

The egg, though large, does not cost much; the green shrimp cost a lot, but the amount is not very large, so the cost of the dish is lower. But the addition of the shrimp elevates the dish, so although it is priced at $22, it still feels acceptable.

Ingredients: 25 grams of leeks, 60 grams of green shrimp, 5 eggs, 10 grams of carrots.

Seasoning: 20 grams of olive oil, salt: 5 grams, 3 grams of monosodium glutamate.

Making:

1. shrimp thawed, picked off the shrimp line, diced, blanched, blanched, with a towel to absorb the water; chives chopped; carrots cut rice.

2. Eggs beaten, add shrimp, leeks, carrots, mix well, put salt, monosodium glutamate seasoning.

3. Iron plate to the boiler on the hot, pour the olive oil, burned to fifty percent hot, the egg mixture into the small fire frying, until the egg mixture is almost solidified when removed from the stove, with a spatula shoveled into small pieces, and then put the iron plate on the board wrapped with tinfoil on the table can be.

Comments: the egg added shrimp, increased the freshness of the dish, the addition of leeks to enhance the flavor of the dish, fresh and fragrant with, I have to say that the author is very attentive. The production of another point to note, that is, when frying eggs do not fry to all solidified and then removed, so that the eggs taste "old", it is best to fry to the fast solidified when removed, and then use the residual heat of the iron plate to fry.

7

Teppan Mushroom

Raw materials:

Northeastern mushrooms 180 grams, 50 grams of fresh straw mushrooms, celery, broccoli, green bell pepper rings, red bell pepper rings 10 grams each, 80 grams of pork.

Seasoning:

Mix A (8 grams each of sliced green onion and ginger, 5 grams of star anise, 10 grams of oyster sauce, 20 grams of soy sauce)

Mix B (5 grams of Yummy Soy Sauce, 3 grams of dark soy sauce, 2 grams of chicken broth), 10 grams of wet starch.

30 grams of cooked lard, 5 grams of green onion oil, 500 grams of stock.

Making:

1, the northeast mushroom cut off the root, add 80 ℃ hot water soak for 2 hours to the point of penetration, wash the sediment; fresh straw mushrooms washed, divided into two; pork cut into 5 × 1 cm strips.

2, take the pressure cooker on the fire, under the cooked lard 20 grams, burned to fifty percent hot, down into the A material fried incense, pour broth, add a good soak in the Northeast mushrooms and fresh straw mushrooms, cover the gas pressure 3 minutes, turn off the fire and simmer for 5 minutes (do not open the high-pressure valve in the middle), fish out, broth to stay with.

3, the net pot into the cooked lard 10 grams and onion oil, burned to 50% hot, under the pork strips stir fry oil over low heat, under the B material stir fry, under the celery section and green, red pepper ring stir fry, pour into the pressed mushrooms, dripping 30 grams of mushroom soup, stir fry flavor, dripping thin gravy and turn out of the pot, loaded into the heated iron plate can be.

Key:

Pressing the mushrooms must be simmered for a while, until the pot is naturally out of gas and then open it, so that the flavor of the mushrooms will be fragrant; frying it is best to add a little broth to stir-fry, otherwise the taste effect will be much lower.

8

Braised sea bass in old wine sauce

Raw materials: sea bass about 750 grams, 15 grams of shredded onion, 5 grams of green and red pepper.

Seasoning: 30 grams of homemade wine sauce, salt 3 grams, 5 grams of monosodium glutamate, 15 grams of oyster sauce, 6 grams of burning juice, 20 grams of two pots of wine, 2,000 grams of peanut oil (50 grams), 500 grams of broth, 20 grams of dry starch.

Production:

1, first bass slaughtered and cleaned, both sides of the cross knife (depth of 4/5 of the fish body). Marinate with appropriate amount of green onion, ginger, cooking wine, salt, monosodium glutamate (MSG) for 15 minutes and wait for use.

2, will be marinated sea bass to remove the residue, pat dry starch, into 60% of the heat of peanut oil in low heat deep-fried until golden brown.

3, the bottom of the pot to stay 20 grams of oil, under the old wine sauce stir-fried to dry incense, under the oyster sauce, burned juice, broth and then under the sea bass after high-fire boil for 5 minutes on low-fire, adjust the salt, monosodium glutamate juice can be. Take the tinfoil spread on the iron plate with shredded onions on the bottom, will be poured on top of the fish, sprinkled with pepper grains wrapped up and then sprinkled with two pots of head on the table by the waiter to light can be.

Flavor: wine aroma.

The production of old wine sauce:

Ingredients: 150 grams of black beans, 30 grams of monosodium glutamate (MSG), 200 grams of garlic, 100 grams of millet peppercorns, 100 grams of seaweed, 50 grams of scallop, 250 grams of scallion, 50 grams of oyster sauce, 25 grams of white wine in the pot of rice, 10 grams of salt, 30 grams of chicken powder, 20 grams of dark soy sauce, 50 grams of peanut oil.

Making:

1, garlic, millet pepper, onion head respectively cut into paste. Edamame, seaweed, scallop chopped, into the clean pot of low-fire frying dry to be used.

2, the pan under the peanut oil burned to 60% hot, under the garlic fried to brown when removed, the pan and then under the millet pepper stir fry for 5 minutes over low heat, under the onion head stir fry for 5 minutes, cooking tempeh, seaweed, scallop and stir fry for another 15 minutes, under the oyster sauce, monosodium glutamate, chicken essence powder, soy sauce burned to almost no vapor when sprinkled with fried garlic and wine out of the pot can be.

Highlights: homemade old wine sauce to add dried seafood, edamame, strong aroma compelling, and then with white wine, wine, wine, used to cook fish and other fishy ingredients heavy effect extraordinary.