How to marinate teppanyaki tenderloin, how to marinate teppanyaki tenderloin

Ingredients: Tenderloin.

300g, 1 cucumber, 1 onion, 2 green peppers, 1 ginger, 1 garlic.

Production steps: 1. Cut the loin into thin slices and add soy sauce cooking wine.

Ginger garlic slices starch, marinated.

2. Cut the side dishes.

3. Heat the pan with cold oil.

4. Pour in the tenderloin and fry until white.

5. Add the side dishes.

6. Prepare the iron plate.

7. Put the onion shreds first.

8. Add the tenderloin and season to taste.

9. Finally, sprinkle with a little sesame seeds and finish.

Teppanyaki tenderloin.

Ingredients: onion, tenderloin.

Method: 1 Mix the barbecue ingredients with water, and 2 put the meat slices in.

3. Marinate the skewers well.

4Finely chop the onion, put oil in the pan, put the curry powder cumin powder on the side, and set aside the Korean hot sauce.

5Put the meat skewers in the pot, medium heat, really fragrant, and when they change color, turn over, dip the cumin powder curry powder evenly, and apply the hot sauce when cooked, and it's good! Try squid and other soy products next time.

Teppanyaki tenderloin.

Ingredients: 400 grams of loin, 1 sheet of tin foil.

Seasoning: 20 grams of green onions, 5 grams of green and red pepper slices, 5 grams of ginger slices, 750 grams of salad oil, 10 grams of light soy sauce, 30 grams of Maggi fresh, 4 grams of salt and monosodium glutamate, 20 grams of corn starch, 10 grams of cooking wine, 50 grams of egg mixture.

Preparation: 1. Wash the loin and cut it into thick slices, add salt, monosodium glutamate, cornstarch, light soy sauce, egg mixture, marinate for 30 minutes, then put in the salad oil that has been burned to 40% heat and slide it over medium low heat for 5 minutes, and control the oil after removal.

2. Cut the green onion into hob pieces.

3. Put 15 grams of salad oil in the pot, add ginger slices, green onions, green and red pepper slices and stir-fry until it is hot, pour in the tenderloin and stir-fry evenly, add cooking wine, Maggi fresh and mix the taste out of the pot.

4. Wrap the fried tenderloin in tin foil and put it on an iron plate that has been burned to about 280.

Can be done.

Sauce meat is a home-cooked dish for Northeast people, because the taste is relatively heavy, and they like to eat salty. The most important thing about sauce meat is the meat material, and now this kind of stew can be bought, and you can use it directly.

First pass the meat through the water, boil the excess blood water, then put the oil, put the seasonings such as green onions, ginger and garlic, light soy sauce is also very important, and soybean paste, add more soybean paste, add water, put in the prepared stew material, and cook for an hour and a half. Or cook for an hour and simmer for half an hour.

Marinated meat recipe.

For the choice of pork, you can use pork belly if you like fatty meat, and pork tenderloin can choose pork tenderloin if you don't like fatty meat. Treatment: The pork belly with skin should be grilled with a spray gun or hot iron pan, this step is mainly to remove the pig hair and fishy smell.

After baking, clean and cut into large pieces, about 350-400 grams per piece. After cutting, drain and set aside.

To marinate, put the processed pork into a basin, add the ingredients, 200 grams of soy sauce, 50 grams of soybean paste, 50 grams of sweet noodle sauce, 50 grams of rice wine or cooking wine, 30 grams of shredded onions, 30 grams of parsley, 20 grams of dark soy sauce, 20 grams of chili noodles, and 10 grams of pepper.

Then add spices, 3 grams of star anise, 3 grams of cinnamon, 2 grams of tangerine peel, 1 gram of cumin, 2 bay leaves, grasp and mix evenly, seal with plastic wrap, put in the refrigerator and marinate overnight at least six hours, set aside.

Marinade, pour the marinated meat into the pot together with the ingredients and spices, then add an appropriate amount of water to submerge, boil over high heat and marinate for 80 minutes, turn off the heat and soak for 30 minutes to absorb the flavor.

If you like the rich flavor of the sauce, you can pick out the spices, shallots, parsley, etc. after marinating, and reduce the juice on high heat until the soup is thick, so that the soup sticks to the meat, and then slice and eat after cooling, so that the flavor of the sauce will be better.

Ingredients: 300g tenderloin, 1 cucumber, 1 onion, 2 green peppers, 1 ginger, 1 garlic.

Production steps: 1. Cut the loin into thin slices, add the soy sauce, cooking wine, ginger, garlic slices, starch, and marinate.

2. Cut the side dishes.

3. Heat the pan with cold oil.

4. Pour in the tenderloin and fry until white.

5. Add the side dishes.

6. Prepare the iron plate.

7. Put the onion shreds first.

8. Add the tenderloin and season to taste.

9. Finally, sprinkle with a little sesame seeds and finish.

We generally marinate (pork) with barbecue sauce + paprika + honey for half an hour

Or put a little peanut oil + salt + thirteen spices to marinate it first, and sprinkle some chili flakes and cumin when it is almost baked.

After the chicken is cut, soak the following shallots in lemon water (chopped), add some starch, and string after 15 minutes.

Slice the tenderloin and put salt, chicken essence, monosodium glutamate, curry powder, cooking wine, dark soy sauce, thirteen spices, stir well in one direction, pour in starch and stir well, refrigerate and marinate for three hours.

You can refer to it, I hope it can help you.

Ingredients: 500 grams of tenderloin, 1 bag of breadcrumbs.

Seasoning: 1 green onion, 2 slices of ginger, 2 cloves of garlic, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 point of salt, 1 point of monosodium glutamate, 5 tablespoons of soybean flour, 2 eggs.

Preparation steps: 1. Prepare pork.

2. Cut into strips. <>

3. Put it in a basin, add cooking wine, salt, monosodium glutamate, light soy sauce, ginger, garlic and shallots, and marinate for 10 minutes.

4. Prepare breadcrumbs, etc.

5. Stick the meat with soybean flour.

6. Wrap in egg wash.

7. Glue the breadcrumbs to complete the marinating.

Summary. Step 1: Prepare 10 grams of oil, 5 grams of soy sauce, 3 grams of cooking wine, 3 grams of starch, a little chili powder and black pepper.

Step 2: Mix all the ingredients and marinate them in a dense bag with the chicken breast. You can use a knife and fork to poke a few small holes in the chicken breast, which can add more flavor, and then cut it into thin slices.

Step 3: Heat the pan over high heat, smear with a thin layer of oil, continue to heat, fry on both sides for 2 to 3 minutes, and before frying the meat, the chicken breast is coated with a layer of water starch, and the fried chicken breast will be more tender and tasty.

Step 1: Prepare 10 grams of oil, 5 grams of soy sauce, 3 grams of cooking wine, 3 grams of starch, a little chili powder and black pepper. Step 2:

Mix all the ingredients and marinate them in a tight bag with the chicken breast. You can use a knife and fork to poke a few small holes in the chicken breast, which can add more flavor, and then cut it into thin slices. Step 3:

Heat the pan over high heat, smear with a thin layer of oil, continue to heat, fry on each side for 2 to 3 minutes, and before frying the meat, the chicken breast is coated with a layer of water starch, and the fried chicken breast will be more tender and tasty.

Have a great day! Happy every day!

Raw materials: pork loin, ginger, green onion, refined salt, chili powder, cooking wine, monosodium glutamate, five-spice powder, starch, eggs, sesame oil, etc

1. Cut the pork loin into slices, marinate it with ginger, green onion, refined salt, monosodium glutamate, and cooking wine, and then thread it into a skewer with an iron skewer.

2. Mix the water, starch and paste into a paste. Add the egg whites and stir well with chopsticks in one direction to make an egg paste.

3. Put the wok on the heat, add oil and burn until it is hot, dip the meat skewers in the egg paste and put it in, gently turn it with chopsticks, fry it for about 5 minutes until the outside is browned, brush it with a brush dipped in sesame oil, sprinkle the chili powder and five-spice powder on it, and you can eat.

Characteristics: red and bright color, charred on the outside and tender on the inside, salty, fresh and spicy. This method can also be used to fry lamb skewers, ham sausages, vegetarian chicken, etc. Note: If you use lamb and other raw materials, you can add cumin to the seasoning for a more beautiful taste!

Pickling is a very effective way to preserve vegetables in the early days. Nowadays, the pickling of vegetables has changed from a simple preservation method to a processing technology for unique flavor vegetable products. The traditional food of pickles is the crystallization of the wisdom of the Chinese people for generations and a part of the precious cultural wealth of the motherland.

Pickling is a method of salting fresh fruits or raw materials that have been processed by other methods to make food by using the preservation effect of salt.