The seasoning of the teppanyaki fried rice, what seasoning is used for the teppanyaki fried rice

Ingredients: 2 servings.

1-2 bowls of rice, 5-10 slices of meat.

Excipients: 1 gram of chives, 1 carrot, 1 ginger, 1 garlic, 1 gram of coriander, 1 tablespoon of cumin, 1 tablespoon of sesame seeds, 1-3 tablespoons of dark soy sauce, 1-2 tablespoons of soy sauce.

1. Finely chop the ginger and garlic, and prepare chopped green onions, sliced meat, shredded carrots and coriander.

2. Cumin sesame seeds (beat the rice with chopsticks, pour in a small amount of dark soy sauce, wash your hands, and grasp the soy sauce and rice with your hands for later use).

3. Stir-fry in a hot pan with oil + chopped green onions, minced ginger and garlic + shredded carrots.

4. After the carrots are fried until fragrant, + the meat slices are fried.

5. Pour in soy sauce and rice and stir-fry a few times, when the rice grains are shiny, you can also put some chives to enhance the flavor before the pot.

There are various varieties of teppanyaki fried rice: pickled pepper beef teppanyaki rice, spicy chicken teppanyaki rice, sour and hot duck offal teppanyaki rice, spicy eel slice teppanyaki rice, bacon and radish dried teppanyaki rice, duck and potato teppanyaki rice, etc. **Cheap recipe for fried rice with vegetables and eggs.

Put a small amount of oil in the pan, pour in the beaten egg mixture, turn the pan to let the light liquid flow evenly into a round pancake, after solidifying, turn over, fry the other side slightly, and remove from the pan. This makes an egg skin, which is more fragrant than scrambled eggs. If you want to be pretty, you can process the egg skin into filaments, diamond shapes, etc., and eat it yourself, so I can pull it with chopsticks and break it up.

Wash the green vegetables and chop them, put them in the oil pan and stir-fry them, when they are almost cooked, that is, there is water coming out, add a little salt and fry well, and then pour in the cooked rice, and the vegetables and rice are even, and the clumped rice should be mashed up, add a little water in the process according to the situation to prevent the bottom from being too bad, and finally put the egg skin in it and mix it, and it is done.

Summary. Hello, the iron plate of the iron plate fried rice is 6 mm iron plate, which is the most suitable, too thick and slow heat transfer, too thin and easy to deform, and the distribution of oil will not be uniform after deformation.

Hello, the iron plate of the iron plate fried rice is 6 mm iron plate, which is the most suitable, too thick and slow heat transfer, too thin and easy to deform, and the distribution of oil will not be uniform after deformation.

If you want a non-stick pan, is it better to use cast iron or 304 stainless steel or 310s stainless steel?

It is recommended to use cast iron for vertical shooting, and the general chef likes to use cast iron pots, because cast iron pots transmit fiber and heat unevenly, and you can take advantage of this shortcoming to fry the pot gas. With other pots, it is impossible to have pot gas.

To make the marinade for grilled seafood:

Ingredients: 1000g Korean chili paste, 150g soy sauce, 300g fine chili noodles, 100g sake? 200 grams, 50 grams of ginger juice, 100 grams of garlic juice, 100 grams of sesame oil.

Method: Take a stainless steel barrel, mix with 2000 grams of water, add Korean chili sauce and soy sauce, boil over low heat, add fine chili noodles and stir evenly, then add sake, flavor, ginger juice, garlic juice, sesame oil and stir well, until it boils again, leave the fire to cool, that is, it is made.

Note: Chili peppers are often used to enhance the freshness of marinated seafood ingredients. It is said that this is because of the humid seaside environment, and the residents eat chili peppers to get rid of rheumatism, resulting in a spicy seafood flavor.

Dipping sauce for grilled seafood:

Ingredients: 300 grams of millet spicy, 200 grams of soup soy sauce, 100 grams of fish bone meal, 50 grams of refined salt, 50 grams of monosodium glutamate, 150 grams of sugar, 50 grams of minced garlic, 50 grams of sesame oil, a little cold boiled water.

Preparation method: Cut the millet into pieces after removing the seeds, take a pot, add soup soy sauce, fish bone meal, refined salt, monosodium glutamate, sugar, minced garlic and a little cold boiled water and stir evenly, and finally add sesame oil to make a dipping sauce.

Making grilled squid:

Ingredients: 1000 grams of fresh squid, 50 grams of minced ginger, 50 grams of minced garlic, 80 grams of minced green onions, 50 grams of fish bone meal, 50 grams of pepper, 100 grams of cooking wine, 200 grams of marinade, appropriate amount of dipping sauce and salad oil.

Method: 1 Remove the internal organs of the fresh squid, tear off the outer membrane and wash it, cut it with a cross knife, cut it into strips 4 cm long and 2 cm wide, put it in a pot, marinate it with ginger, garlic, green onion, cooking wine, fish bone meal and pepper for 15 minutes, and finally put in the marinade and mix well.

2 Place the pan on the oven, coat the marinated squid with salad oil, spread it flat on the bottom of the pan, bake over medium heat (turn over halfway), and serve with the dipping sauce.

The configuration method of the teppanyaki fried rice sauce is as follows: ruler macro.

1. Prepare 150 grams of beef, 100 grams of round pepper, 50 grams of onion, 1 gram of black pepper, 4 white onions, an appropriate amount of minced garlic, and an appropriate amount of cooking oil;

2. Pour a little oil into the pot and heat it, pour the bell pepper and onion into the pot, and pour it into a bowl for later use;

3. Put the green onion white into the oil pan and fry until fragrant, add the beef and fry for five years;

4. Pour the bell pepper and onion into the pan and stir-fry, add a little black pepper, stir-fry and finish.

The above is the configuration method of the iron plate fried rice sauce Ling fiber album.

The preparation of sizzling fried rice is as follows: the ingredients required for making it are two people of rice, 3 eggs, half a baby cabbage, a little beef, a little onion, 1 sausage, an appropriate amount of oil, an appropriate amount of salt, an appropriate amount of soy sauce, and 1 shiitake mushroom.

Steps: 1. Pour a little oil and stir-fry the beef and onion cubes until fragrant, add the diced mushrooms, chunsong and sausages, and cabbage, and put a little salt (you can put a few shrimps, corn kernels, green beans, carrots, etc., the child doesn't like to eat them) and stir-fry for later use.

2. Beat the eggs directly into the rice and grasp it evenly (my rice is still a little hot, so the spoon I use is not as good as the disposable gloves) is actually more suitable for using leftovers.

3. After pouring the oil and heating it, put the rice and stir-fry evenly (you can hear the rice dancing, thunderbolt).

4. Fry almost (like wet and soft less frying, like dry and chewy more frying), put in the pre-fried accessories, stir-fry evenly, put in soy sauce, and then put in a wide and a little salt, you can add some black pepper, and it is not bad to have bright powder.