Types of teppanyaki snacks

Making:

1. Cut the silver cod into domino pieces, drag it to a crisp paste, fry it in a hot oil pan, take it out and put it on a hot iron plate for later use.

2. Leave the bottom oil in the pot, stir the tomato sauce evenly, add a little water to boil, add salt, sugar and red and Zhejiang vinegar, thicken the water starch, sprinkle with green and red peppers, and pour it on the silver cod.

2

Iron plate small potato

Ingredients: Lantianshan Potato 1 kg, Douchi10g, 5-6 slices of bacon.

Seasoning: cooked lard150g, salt10g.

Making:

Peel the potatoes and wash them. Add 50g cooked lard into the pot, simmer with low fire, add small potatoes and salted pork, fry slowly until the potatoes turn golden brown, turn off the fire, put the potatoes into a pressure cooker, pour in salt and the remaining cooked lard, cover the lid, inflate and press with low fire for 3 minutes, turn off the fire and quickly disperse gas, add fermented beans, stir well, and put them into a container for eating.

There are two reasons why potatoes are not greasy: first, potatoes are easier to absorb oil; Secondly, in the process of pressing potatoes, oil mainly plays a role in preventing potato gelatinization, and potatoes themselves will not absorb too much oil.

Douchi sauce:

Ingredients: Liuyang Douchi100g, tomato sauce 50g, garlic 30g, onion (diced) 30g, red pepper (diced) 30g, soy sauce 20g, soy sauce 3g, sugar10g, dried tangerine peel (diced) 3g, Chili oil 5g, and soup stock 50g.

Production: put salad oil in the pot, stir-fry fermented soybean when it is 70% hot, stir-fry garlic 10 minute until golden brown, stir-fry onion for 5 minutes, add tomato sauce, dried tangerine peel, soy sauce, sugar, salt, pepper and chicken powder, pour in broth and heat for 2 minutes on low heat.

three

Braised eel with iron plate bacon

Raw materials:

Sichuan bacon 75g, wild eel 300g, onion100g, Beijing onion100g, garlic seed 50g, bell pepper and red pepper ring 20g.

Seasoning:

7 grams of Lee Kum Kee seafood sauce, 3 grams of Haitian soy sauce and Donggu Yipin fresh, 2 grams of white sugar, 3 grams of chicken essence, 2 grams of oyster sauce, 0/5 gram of Shaoxing wine/KLOC-,0.5 gram of pepper and 5 grams of sesame oil.

Making:

1, sliced bacon; Cleaning wild Monopterus albus, cutting into sections, and cleaning with cold water; Shred onion, stir-fry and put in a bowl; Fry onion and garlic until golden brown.

2. Add oil to the pan, stir-fry the sliced bacon until it wrinkles, stir-fry the blanched Monopterus albus, chopped green onion and minced garlic, cook Shao wine, Lee Kum Kee seafood sauce, Haitian soy sauce, Donggu Yipin fresh, white sugar, oyster sauce and stock, cover and stew for 15 minutes, and collect the juice.

four

Fried bread with iron plate bean jelly

The usual practice of this dish is to fry the steamed bread first, and then add the bean jelly to taste. But Zhou Baishi reversed the order, first fried the bean jelly until soft and rotten, then wrapped it evenly in steamed bread and poured it on the hot iron plate. The food is salty and delicious, and the steamed bread stuck on the iron plate will soon become crispy and delicious.

Prefabrication of bean jelly:

Put 500 grams of Yuncheng sweet potato powder into the pot, add 3500 grams of clear water, stir well, sieve with a fine sieve, pour into the pot and stir with low fire for 30 minutes. During the period, stir in the same direction with a spoon (no more water will be added during the frying process, and there will be a small amount of paste at the bottom). When the paste is slightly sticky and bright in color, take it out of the pot and pour it into a stainless steel tray. After cooling, change it into small cubes for later use.

Take food processing as an example:

1. Heat the base oil in the pan to 40% heat, add 400g of bean jelly, stir fry with a spoon, and mash until the bean jelly becomes thick and soft.

2. Add 30g of minced garlic, 20g of red oil, soy sauce 10g, 5g of Chili noodles, 3g of soy sauce and 3g of salt, and stir well.

3. Put in 2 handmade buns (break them into large pieces in advance).

4. Stir-fry until the bean jelly is evenly wrapped on the steamed bread, pour it on the oil iron plate (heat it in advance), sprinkle with chopped green onion and minced garlic, and serve.

five

Baked razor clam with salt

Production process:

1. Wash the live razor clam and marinate it with mixed feed water for 30 minutes. Because the razor clam is fresh and has a strong metabolism, it is easier to inhale the smell of feed water.

2. Spread a thick layer of baked coarse salt on the iron plate, insert the soaked clams into the salt neatly, and bake the iron plate on the earthen pot stove for about 15 minutes. You can spray a little water into the watering can during baking to prevent the meat from being too dry.

six

Fried prawns with leeks

Although the amount of eggs is large, the cost is not high; Although the cost of green shrimp is high, the consumption is not very large, so the cost of dishes is low. However, after adding shrimp, the quality of food has been improved, so although the price is 22 yuan, it is still acceptable.

Ingredients: 25g leek, 60g shrimp, 5 eggs, carrot10g.

Seasoning: 20g olive oil, 5g salt and 3g monosodium glutamate.

Making:

1. Thaw the shrimps, remove the shrimp line, cut into pieces, blanch, and absorb the water with a towel; Chop leeks; Cut carrots into rice grains.

2. Break the eggs, add shrimps, leeks and carrots and mix well. Season with salt and monosodium glutamate.

3. Heat the iron plate on a clay pot stove, pour in olive oil, pour in the egg liquid when it is heated to 50%, fry it slowly with low fire, take it out of the stove when the egg liquid is almost solidified, shovel it into small pieces by hand, and then put the iron plate on a board wrapped with tin foil to eat.

Comments: Adding shrimps to eggs enhances the umami taste of dishes, and adding leeks enhances the fragrance of dishes and tastes delicious. I have to say that the author is very attentive. One more thing to pay attention to in the production is that when frying eggs, don't fry them until they are completely solidified, so the eggs will taste "old". It is best to fry until it is almost solidified, and then fry it with the waste heat of the iron plate.

seven

Iron plate mushroom

Raw materials:

Northeast Lentinus edodes180g, fresh straw mushroom 50g, celery segment10g, broccoli, green pepper ring, red pepper ring and pork belly 80g.

Seasoning:

Material A (sliced onion and ginger 8g, star anise 5g, oyster sauce10g, soy sauce 20g).

Material B (Weidamei soy sauce 5g, soy sauce 3g, chicken powder 2g), 10g wet starch.

30g of cooked lard, 5g of scallion oil and 500g of stock.

Making:

1. Cut off the roots of the northeast mushrooms, add hot water at 80℃ and soak them for 2 hours until they are completely soaked, and wash the precipitate; Wash the fresh straw mushroom and divide it into two parts; Pork belly is cut into 5× 1 cm strips.

2. Set fire in a pressure cooker, add 20g of cooked lard, heat it to 50%, add material A and stir-fry until fragrant, pour in broth, add soaked northeast mushrooms and fresh straw mushrooms, cover with gas, press for 3 minutes, turn off the fire and stew for 5 minutes (don't open the high-pressure valve in the middle), and take out the soup for later use.

3. Put 10g cooked lard and scallion oil into a clean pot, heat to 50%, stir-fry pork belly strips with low fire to get oil, stir-fry material B, stir-fry celery slices and green pepper rings, pour in pressed mushrooms, pour in 30g pressed mushroom soup, stir-fry the fragrance, pour in thin sauce, turn over evenly, and put in.

Key:

When pressing mushrooms, you must stew them for a while, and then open them when the pot is naturally out of gas, so that the fragrance of mushrooms will be fragrant; It is best to add a little original soup when frying, otherwise the taste effect will be greatly reduced.

eight

Roasted perch in red wine sauce

Ingredients: perch about 750g, shredded onion 15g, green pepper 5g.

Seasoning: homemade wine sauce 30g, salt 3g, monosodium glutamate 5g, oyster sauce 15g, juice 6g, Erguotou wine 20g, peanut oil 2000g (actual dosage 50g), broth 500g and dried starch 20g.

Making:

1. Slaughter and clean the perch first, and cut the knife on both sides (the depth is 4/5 of the fish body). Marinate with appropriate amount of onion, ginger, cooking wine, salt and monosodium glutamate 15 minutes.

2. Remove the dregs from the pickled perch, pat dry the starch, and fry it in 60% hot peanut oil until golden brown.

3. Leave 20g of base oil in the pot, stir-fry the old wine sauce until it is dry, add oyster sauce, cooking wine and broth, then cook the perch for 5 minutes, and then adjust the salt and monosodium glutamate to collect the juice. Spread the tin foil on the iron plate with shredded onion as the bottom, pour the fish on it, sprinkle with pepper, wrap it up, sprinkle it on the Erguotou and serve it. Then the waiter will order it.

Taste: Rich wine.

Production of old wine sauce;

Ingredients: Douchi150g, monosodium glutamate 30g, garlic 200g, millet pepper100g, laver100g, scallop 50g, onion 250g, oyster sauce 50g, Erguotou 25g, salt10g.

Making:

1, garlic, millet pepper and onion are minced respectively. Cut Douchi, dried seaweed and scallops into powder, put them in a clean pot and fry them with low fire for later use.

2. Boil peanut oil to 60% heat, stir-fry garlic until it turns yellow, stir-fry millet pepper for 5 minutes, stir-fry onion for 5 minutes, cook lobster sauce, dry rice and scallop for 65,438+05 minutes, add oyster sauce, monosodium glutamate, chicken powder and soy sauce, and sprinkle with fried garlic and wine when the steam is almost gone.

Highlight: The homemade old wine sauce with dried seafood and lobster sauce is rich in aroma, and with the addition of white wine, it is very effective for cooking raw materials with strong fishy smell, such as fish.