How can I learn the precautions for making the iron plate squid sauce recipe, and ask for the iron p

Teppanyaki squid sauce recipe.

Teppanyaki Squid Sauce RecipeSizzling Squid Compared with a big meal, many foodies can't resist the various tangy aromas that permeate the streets. Teppanyaki squid is a street delicacy that many people like, squid seasoned with onions and sauce, after being grilled on the teppanyaki, take a bite, juicy and tender, and the tip of the tongue spreads with the fragrance of sesame seeds and seafood mixing, which makes people have an endless aftertaste.

Teppanyaki squid sauce recipe.

40 grams of Sichuan pickled pepper, 10 grams of sesame paste, 20 grams of peanut butter, 10 grams of garlic cloves, 3 grams of Sichuan pepper powder, 8 grams of monosodium glutamate, 12 grams of fresh shellfish essence of Magic Kitchen, 10 grams of Magic Kitchen soup stock essence, 10 grams of Knorr chicken essence, 3 grams of sugar, 5 grams of refined salt, 100 grams of salad oil.

1. Chop the pickled pepper into puree; Peel and mash the garlic cloves, put them together with the peanut butter and sesame paste, and slowly stir with water.

2. Don't add it all at once, add it little by little, and stir in one direction, stir until the sauce on the chopsticks can flow down slowly, pour it into a container with a lid and mix the remaining seasoning and stir evenly. 3. Put the pot on the fire, add the salad oil, put in the pickled pepper paste and fry it until it is eight ripe, then pour in the prepared sauce, cover the lid, and cool it to become a fragrant sauce.

The raw materials are: refined salt, Sichuan pepper, umami king, sweet noodle sauce, special soy sauce, onion, cumin.

Preparation of Piaoxiang sauce.

1. Ingredients: 500 grams of pickled pepper, 150 grams of sesame paste, 200 grams of peanut butter, 40 grams of chili paste, 100 grams of garlic kernels, 30 grams of Sichuan pepper powder, 80 grams of monosodium glutamate, 10 grams of super umami king, 100 grams of chicken essence, 20 grams of sugar, 20 grams of refined salt.

2 Chop the pickled pepper finely, peel and mash the garlic cloves.

3 Mix sesame paste, peanut butter, chili paste, garlic, Sichuan pepper powder, super umami king, chicken essence, sugar, refined salt, etc. in a porcelain utensil.

4 When the vegetable oil is burned to eight ripe, put the pickled pepper finely and fry until fragrant, then pour it into the porcelain seasoning, cover the lid, let it cool and taste it again, if it is salty, put some sugar, monosodium glutamate, and add a little salt to become a fragrant sauce.

I'll give you all the steps--- the seventh point is how to make the sauce - I hope it helps you.

One. Utensils Required:

Monolithic. 3-5 mm thick. A round iron plate with a diameter of about 30 cm.

The surface is smooth. Make level. Two handles can be welded on the edge of the iron plate.

To facilitate the operation of the stove (three-core coal stove. It has a large heating area. The fire is even.

For ease of operation. Liquefied gas can also be used).A shovel.

A brush. Two. Material selection:

Squid should be selected with good quality. No decay. The appearance is complete. Color fresh squid as well.

Three. Recipe: (Take 2 kg of squid as an example)

40 grams of five-spice powder. 30 grams of cumin powder. Pepper powder to taste.

Peppercorn powder to taste. 25 grams of monosodium glutamate. 15 grams of refined salt.

Super Umami King 2 grams. 20 grams of ginger. 20 grams of grated garlic.

3 grams of sugar. Cooking wine to taste. 80 grams of starch.

100 grams of onions.

Four. Marinate: Divide the squid into 3-5 cm lengths. The width is about centimeters. Small rectangular strips about centimeters thick. Add the above ingredients and stir well. Marinate for about 20 minutes.

Five. Skewers: Use bamboo skewers to thread the marinated squid pieces into skewers. It is required that the size of the skewers worn is uniform. When threading the squid block, the bamboo skewer should be threaded longitudinally through the middle of the squid block. When piercing the squid whiskers, the bamboo skewers should be threaded horizontally.

Six. Roasted. Heat the iron plate on the stove. Brush the iron plate evenly with a layer of vegetable oil with a row brush. Cut the onion into small evenly granular shapes, put it on an iron plate and fry it until fragrant.

The squid skewers are grilled on an iron plate. During the roasting process, attention should always be paid to adjusting the amount of fire. And constantly brush the oil.

Turn over. so as not to burn the paste. During the grilling process, an appropriate amount of five-spice powder should be sprinkled on the surface of the squid.

Dyed powder. Paprika. After the peppercorn powder is baked, the surface of the squid is brushed with a layer of fragrant sauce and can be eaten.

Seven. Preparation of Piaoxiang sauce.

1.Ingredients: 500 grams of pickled pepper.

150 grams of tahini. 200 grams of peanut butter. 40 grams of chili sauce.

100 grams of garlic kernels. 30 grams of peppercorn powder. 80 grams of monosodium glutamate.

Super Umami King 10g. 100 grams of chicken bouillon. 20 grams of sugar.

20 grams of refined salt.

2.Chop the pickled peppers finely. Peel and mash the garlic cloves.

3.Fill a porcelain container with tahini. Peanut butter. Chili sauce. Garlic kernels. Sichuan pepper powder. Super Umami King. Essence of chicken. Sugar. Mix well with refined salt.

4.Burn the vegetable oil until it is eight ripe, and when it is ripe, put the finely minced pickled pepper and fry until fragrant. Then pour it into the porcelain mixture. Close the lid. Let it cool and taste it again. If salty. Put some sugar appropriately. Monosodium glutamate. Lightly add a little salt to make a fragrant sauce.

Sizzling squid sauce recipe, the sauce ratio is very important, and you can't stop your saliva.

The full set of snack skills Guanxiangxing snacks are taught, you can rest assured to learn, I have learned several items myself, and the taste is still good.