Grilled meat on a teppanyaki
Ingredients: 500 g pork belly, 1/2 tbsp paprika, 1 tbsp chili oil, 1/2 tbsp pepper, 3 g ginger powder, 1 tbsp cumin powder, 1 tsp chicken essence, 1 tbsp salt.
Directions: Wash and cut the pork belly into slices, place in a bowl and add salt, pepper, cumin, ginger powder, paprika, chili oil and chicken essence, stir well and marinate for 2 hours.
Heat the plate, add the oil and fry the marinated pork belly over medium heat until golden brown on one side. Fry until golden brown on both sides, stir well and serve.
Teppanyaki squid
Ingredients: 1 squid, 1 handful of garlic moss, 30 g of carrots, peanut oil to taste, 1 tbsp salt, 1 tbsp chicken essence, 1 tbsp sesame oil, 2 green onions, 3 slices of ginger, 1 tbsp of sweet noodle sauce, 2 tbsp of tomato sauce.
Directions: Wash the squid and cut into rings. Bring water to a boil in a pot, bring to a boil over high heat, blanch for 2 minutes, rinse and set aside. Wash and cut the garlic moss into pieces, wash and cut the carrots into strips and set aside.
Add oil to the iron plate, heat the oil and stir-fry the garlic moss and carrots for 1 minute, add salt and stir-fry evenly, pour in the squid and stir-fry for a while. Add sweet noodle sauce and tomato sauce and stir-fry evenly, add chicken essence and sesame oil and stir-fry evenly. Turn off heat and serve on a plate.
Teppanyaki beef
Ingredients: 300g beef, 1/2 onion, 1 green pepper, 1 spoon of light soy sauce, 1 spoon of red wine, 1 spoonful of water starch, 1 spoon of oyster sauce, 1/2 tablespoon of black pepper juice, 1 green onion, 2 slices of ginger, 1 coriander, 3 millet peppers.
Directions: Wash and cut the beef into strips, add red wine and water starch and stir well. Wash and cut the onion into pieces, wash and cut the green pepper into pieces, wash and cut the onion, ginger and garlic into minced pieces, and wash and cut the millet pepper into circles and set aside.
Add oil to the iron plate, pour the marinated beef over medium heat, stir-fry to change color, and set aside. Heat the oil in a pan, add the onion and stir-fry for a while, add the minced ginger, onion and green pepper and stir-fry for a while, add the beef, oyster sauce, soy sauce and black pepper juice and stir-fry evenly, turn off the heat and sprinkle with coriander to eat.
Teppanyaki bullfrog
Ingredients: 1 bullfrog, butter to taste, 40 grams of cooking wine, 1 spoonful of soy sauce, 1 spoonful of laoganma hot sauce, 1 green pepper, 1 red pepper, 1/2 spoon of sugar, 6 cloves of garlic, 1/2 onion, water to taste.
Directions: Wash and cut the bullfrogs into pieces, wash and remove the seeds and cut them into pieces, wash and cut the onions into strips, peel and crush the garlic for later. Add butter to a pan and stir-fry garlic until fragrant.
Stir-fry the bullfrog to change color, add cooking wine, water and cover the pot and simmer for 5 minutes. Stir in soy sauce, cooking wine, hot sauce and sugar in a bowl and set aside.
Add green and red peppers to the pot and stir-fry, pour in the prepared sauce and simmer for 1 minute, open the lid to collect the soup, turn off the heat and put it on the plate.
Teppanyaki black pepper beef fillet
Ingredients: 500 g beef, 20 g pepper, 1/2 onion, 10 g red pepper, 5 g butter, 20 g egg, 20 g starch.
Directions: Wash and cut the beef into slices, squeeze out the water, add oyster sauce, egg white, starch, monosodium glutamate, chicken essence and dark soy sauce and stir well, marinate for 20 minutes.
Wash and cut the onion and green and red peppers into pieces. Add salt, water, monosodium glutamate, chicken essence, oyster sauce, soy sauce and water starch to the bowl and set aside. Heat the oil in an iron plate, pour the marinated beef over medium heat and stir-fry until it changes color.
Add the green onion and ginger and stir-fry for a while, dry the broth, add the green and red peppers and shallots and stir-fry. Turn off the heat and sprinkle with parsley and serve.
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