How to make a sizzling barbecue? The practice of barbecue restaurant teppanyaki crucian carp

Material. Squid, teriyaki sauce or BBQ sauce (if you make your own soy sauce, sugar, minced garlic, sesame oil, pepper, lemon juice).

Method. The squid is washed and drained, and then it can be cut into 2 shapes, one is cut into large slices (threaded with bamboo skewers) and the other can be cut.

Cut the squid whiskers and the parts that are difficult to cut into large slices.

The squid is marinated in sauce for more than 2 hours, including large slices of squid, which are marinated before being worn on bamboo skewers.

Put an iron plate on the grill, or you can use an indoor electrical grill to shake the squid.

Remove the excess sauce and put it on the teppanyaki.

During the teppanyaki process, press the squid heavily with a spatula so that the excess water can be squeezed out, (the squid is slightly dried.)

Compare fragrant). It is better to grill the squid on the iron plate on the high fire for about 8-10 minutes, and pay attention to turning the large slices themselves. Generally grilled in squid.

When it is relatively dry, spoon a little of the remaining marinated squid sauce and pour it over the grilled squid to increase the flavor and bake until the sauce is served.

When the juice is basically dry, it's fine.

After washing the iron plate quickly, put it on the gas stove, or on the briquette stove, after heating, put the cleaned squid on the iron plate, after rolling it up on both sides, cut it with a knife, two to three centimeters, and then put in a little salt, the squid is the most tender in about three minutes, and put in the chili noodles, pepper noodles, cumin powder, and chopped green onions before coming out of the pot.

How to make homemade teppanyaki fish:

1. Prepare ingredients: a fish (any kind, you can use whatever fish you like, there is no special limit); Green onion, ginger and garlic are spicy, salt, light soy sauce, oyster sauce, and cooking wine.

2. Deal with the fish first, and then cut the fish from the middle (leave a little bit without cutting it off).

3. Put the fish into a bowl of eggplant, add ginger slices, green onions and cooking wine to marinate for a while, then smear salt and oyster sauce on the fish (be sure to wipe evenly) and then smear some oil on the fish (to prevent it from sticking to the pot).

4. Finely chop the green onion, ginger, garlic and millet spicy and put it in a bowl for later use.

5. First smear oil on the iron plate, then put the fish into the iron plate and fry until golden on both sides, sprinkle the green onion, ginger, garlic, millet spicy evenly on the fish, and then evenly sprinkle some light soy sauce on the fish, the saltiness is moderate.

1. Wash the fish head and cut it from the bottom into the knife (do not cut it into two parts); Mix the egg whites, light soy sauce and cornstarch well, spread them on the fish head, soak them in the hot salad oil over low heat and fry them for 4 minutes, remove them and set aside.

2. Cut the green onion into 3 cm long sections, peel the dried shallots, cut them into four, and cut the red pepper into long slices.

3. Put 30 grams of oil in the pot, put the white section of green onions, dried shallots, ginger slices, and red pepper slices when it is hot, and then pour on the fried fish head and pour 15 grams of rice wine on low heat for 1 minute, turn it over and fry it over low heat for 1 minute; Spread the butter on an iron plate wrapped in tin foil and burned for 8 minutes, top the ingredients for frying the fish head, and finally put the fried fish head.

4. Divide the shrimp gum into six, form a spherical shape with a diameter of 3 cm, wrap it with breadcrumbs, put it in the salad oil that is burned to 50% hot, soak it in medium heat and fry it for 3 minutes, take out the oil control, put it around the fish head, put coriander on the fish head and pour 10 grams of rice wine on the fish head when serving.

1 fish head, parsley, purple onion, green and red pepper, ginger, garlic, light soy sauce, shrimp paste, salt.

1. Clean the fish head several times to remove the blood, cut it from the middle (the front side should be connected), squeeze it evenly with salt and cooking wine on both sides, and marinate for half an hour;

2. Remove the dry leaves, roots and other useless parts of the parsley, wash and cut into sections;

3. Peel and cut the onion, wash the green and red peppers and cut into hob pieces, and slice the ginger and garlic for later use;

4. Heat the oil in the pan, stir the ginger slices and garlic slices until fragrant, put in the marinated fish head (dry the water with kitchen paper in advance), fry over medium heat until golden brown;

5. Leave the remaining oil in the pot, add green onions, green and red peppers, and parsley and stir-fry evenly, add shrimp paste and light soy sauce and stir-fry evenly, add an appropriate amount of boiling water, put in the fried fish, and cook for 30 minutes over medium heat;

6. Bread the bread in the iron pan with tin foil, heat it on the stove over medium heat, heat it with a little oil, add the green onion cut and a little salt and fry well, pour in the cooked fish, and fry the juice slightly.

1 yuan green onion, celery, coriander and other raw materials are indirectly heated and cooked, so they must be rinsed with water after the initial processing to eliminate the soil and pesticides attached to the raw materials.

2. Choose the ones that are tender and crisp and not old, and the color is yellow-white. Open the bag and slice the whole monk bamboo shoots and rinse them with water, because the bag contains a large amount of antiseptic parts.

3. Millet spicy selection, the color is light yellow, pinch millet spicy by hand, non-sticky and do not change color in the open bag, smell the hall to disperse its taste.

4. Pepper selection, full appearance, slightly dark color, no whitish spots, uniform size, no moldy taste.

5. Pepper selection, smell, you can smell the hemp smell after opening the bag, and you can smell the unique hemp fragrance of the pepper close to the nose. You can also take one of them, put it in your mouth and bite it open, and taste the numb taste on your tongue.

The materials that need to be prepared in advance include: a crucian carp, an appropriate amount of onion, an appropriate amount of green pepper, an appropriate amount of salt, an appropriate amount of cooking wine, an appropriate amount of shredded ginger, an appropriate amount of monosodium glutamate, an appropriate amount of chili pepper, an appropriate amount of Sichuan pepper, an appropriate amount of dark soy sauce, an appropriate amount of light soy sauce, an appropriate amount of sugar, an appropriate amount of white pepper, an appropriate amount of cumin, and an appropriate amount of black pepper.

1. Break the crucian carp from the back, make a few cuts on the back, add salt, monosodium glutamate, cooking wine and ginger shreds, mix well, and marinate for 15 minutes.

2. Cut the material and set it aside for later use.

3. Heat oil in a pot and add crucian carp.

4. When the fish is fried until golden brown, add minced garlic, shredded ginger, chili pepper and Sichuan pepper to burst the fragrance.

5. Add salt, monosodium glutamate, simple soy sauce, light soy sauce, sugar, cooking wine and water, cover and cook.

6. Turn off the heat and simmer for a while after collecting the juice.

7. Heat the iron plate in advance and pour the oil.

8. Add onion and green pepper and stir-fry until fragrant.

9. Place the fish on top of the peppers and onions and pour in the fish broth.

10. Finally, sprinkle with white pepper, cumin, black pepper powder, green onion, sesame seeds and shredded chili pepper to finish.

Ingredients: 2 mackerel, 20 grams of shredded green onion, 20 grams of shredded ginger, 20 grams of millet pepper, 10 grams of sugar, 15 grams of soy sauce, 10 grams of pepper, 20 grams of cooking wine, 5 grams of salt.

Teppanyaki paper on the practice of grilling fish.

1. Two mackerel.

2. Remove the internal organs, remove the hair, wash and drain the water.

3. Put shredded green onions, shredded ginger, millet pepper, sugar, soy sauce, pepper, cooking wine, salt in the fish 4, mix the seasoning well, and put more seasonings on the cut part of the fish to marinate for more than 5. Spread tin foil on the oven baking sheet.

6. Brush a thin layer of oil on the tin foil.

7. Put the ginger and green onion into the baking tray first, put the fish on the green onion and ginger 8, adjust the induction cooker to 130 degrees, bake until one side is formed, turn it over and bake it again.

9. Bake until both sides are formed, brush with Korean barbecue sauce and continue to bake until the temperature of the induction cooker is not too high, so as to prevent the occurrence of the phenomenon of uncooked appearance of the big fish inside the fire, slowly roast over low heat, and slowly bake through the small heat, and the taste is all immersed, which is quite delicious!

The fish is fragrant, and it is an indispensable dish for drinking beer in summer.

The back of the crucian carp is opened, the salt cooking wine, ginger, onion, garlic, pepper, thirteen spices, marinate for ten minutes, grill the net clip, dry brush the soy sauce water, then brush the oil and bake until browned, sprinkle the cumin pepper, put the oil pad on the iron plate, the onion shreds, load the grilled crucian carp, and sprinkle the green onion. If you want to specialize, you can also pour garlic from roasted oysters, or you can pour red oil grilled fish sauce. It's as simple as that, it tastes good, it's profitable, and it can be a feature, note:

An iron plate is an iron plate used for steaks.

How to make the sizzling herring?

The meat of the herring is poured from both sides, soaked in a sauce prepared according to your preference, tasted, scooped up, and dried.

Brush the pan with salad oil and preheat.

When the pan is hot, put the herring in it.

When one side is golden brown, flip over and continue frying, flattening on top and sprinkled with black pepper. This is repeated until the herring is fully cooked.

Ingredients: 2 herring 100 grams of cooked soybeans, 50 grams of shredded onion, 5 grams of shredded red pepper, 10 grams of hoisin sauce, 15 grams of light soy sauce, 5 grams of oyster sauce, 20 grams of green onions, ginger and garlic Umami juice, Shao wine, aged vinegar, salt, monosodium glutamate, sugar, water starch, fresh soup, sesame oil, peanut oil.

Preparation method: 1 After the herring is cleaned, cut the flower knives on both sides, and then put it into the hot oil pan to fry it, and remove it for later use.

2 Put the pot on the heat, pour peanut oil to heat, add green onions, ginger and garlic, shredded onion and dried red pepper and stir-fry until fragrant, wait until the cooked soybeans, hoisin sauce, light soy sauce, oyster sauce, umami juice, Shao wine, aged vinegar, salt, monosodium glutamate, sugar and fresh soup are put into the boil, then put in the herring and simmer for 5 minutes, hook in the water starch and pour sesame oil before the pot, and finally put it on the hot iron plate.

Sizzling squid tubes.

Ingredients: 2 whole squid (about 400 grams), 1 tin foil, 15 grams of minced onion, 20 grams of salad dressing, 15 grams of hoisin sauce, 15 grams of black pepper, 3 grams of monosodium glutamate, 1000 grams of brine, 10 grams of salad oil, 10 grams of minced green onion.

Method: 1. Put the whole squid into boiling water over medium heat for 3 minutes, take it out, and put it in the brine for 30 minutes.

2. Take a pot, put in the salad oil, when it is hot, add the minced onion and stir-fry until fragrant, add the salad dressing, hoisin sauce, black pepper and monosodium glutamate to make a juice for later use.

3. Take an iron plate and burn it until it is 90% hot, spread a piece of tin foil folded into a boat, punch a straight knife with a distance of 1 cm along the head and tail of the marinated squid tube, then put it in the tin foil, pour the adjusted juice on the table, and sprinkle with minced green onions.

Teppanyaki Shacha Cod: Ingredients: IngredientsIngredients: 400 grams of net cod meat Ingredients: onion, butter, egg white, flour, starch seasoning: minced garlic, sand tea sauce, refined salt, monosodium glutamate, Shaoxing wine, peanut oil.

Method: 1. Cut the cod into cubes, cut the onion into round slices, and mince the garlic. Cod is starched with refined salt, monosodium glutamate, egg white, starch, and mixed with a little peanut oil.

2. Half of flour and starch, mix evenly, and roll and mix evenly in diced cod. Heat the pot, add peanut oil and cook until it is ripe, add diced cod, fry until golden brown, remove and drain the oil. Put a little oil in a hot pan, add minced garlic and stir until fragrant, pour in the sand tea sauce to mix and put in a bowl.

3. Heat the iron plate, smear with butter, spread the onion slices, put the fried diced cod, and drizzle with the sand tea sauce.

Tip: Make the key.

The cod should be cut evenly, and the water should be absorbed, and the pan should be turned carefully.