Taste Teppanyaki Sauce | Semi-Circular Teppanyaki Table
Teppanyaki is an ornamental way of cooking. Sitting in front of a semi-circular teppanyaki table, while enjoying the chef's dazzling gestures, while tasting the freshly cooked food while it is hot, is a double enjoyment of vision and taste. The freshly cooked Teppanyaki pursues freshness and tenderness. Whether it is meat, seafood or mushrooms and vegetables, it must be cooked in the shortest time and the moisture should be firmly locked to prevent the taste from becoming dry and firewood, so The temperature of the iron plate and the chef's skill are very high; the sauce is mainly poured and baked.
First, Chubby sauce, mustard flavor shrimp paste
As soon as the prawns on the back line were put on the iron plate, they began to turn red in the sound of "zizi". After frying for a while, the chef squeezed the white-colored chubby sauce into the slits of the back of the shrimp, covered with a thick slice of cheese, then poured a circle of dry white around the shrimp, and closed the lid to start braising. But for more than a minute, the cheese softened and covered the back of the shrimp. The aroma was already on the nose of the diners. At this time, the head of the sauce with a mixture of butter, soy sauce and lemon juice was drizzled with the shrimp head, and then placed on the cheese on the back of the shrimp. With a small pile of crab roe, the tempting creamy shrimps can be served. You must dip it in hot mustard flavored shrimp paste to enjoy the unique taste of the strong aroma of cheese and the slightly sour milky flavor of Cubi sauce. The plump and elastic shrimp meat is also delicious when directly imported, but after being dipped in mustard shrimp paste, the spiciness can especially highlight the delicious taste of shrimp. According to the chef, before this dish was improved, the cheese slices were not filled with chubby sauce, so that although the milk was strong, the taste level was always slightly inferior. Now the Chubby sauce is different from what is directly available in the market. It is prepared by the chef on the basis of it, and the flavor is very unique.
Second, self-adjusting red wine sauce
The fat of foie gras is the source of its fat taste, but if the fat is too heavy, it will affect the taste and health. Therefore, when frying on an iron plate, the most important problem to be solved is how to ensure that the grease is not lost at high temperature, and second, how to reduce the greasy feeling during tasting. The chef first thawed the foie gras, slightly dipped in a layer of raw powder, put it on an iron plate and then sprinkled with salt, fried it to the outside of the caramel and tender, placed on the bread slices, and finally drizzled with self-adjusted red wine sauce. The slice of bread has its own oil absorption effect, but the greasy "heavy weapon" is still this dark red sauce. This red wine sauce is prepared by mixing fresh grapes and red wine. The taste is sweet and slightly sour, and the aroma is elegant. Cut a small piece of foie gras dipped in red wine sauce and put it in the mouth. The fat and melted in the mouth feels plump and plump, and the fresh sauce makes the greasy feeling go away, even the bread slices that have absorbed the fat, dipped in this The red wine sauce also became very delicious.
Third, black caviar
If you think that Teppanyaki can only fry food, then you are out. For the master chef, it is also easy to make steamed eggs on the Teppanyaki grill table equipment. The flavored egg liquid is poured back into the original shell of the egg. After sprinkling with white, the lid is covered and steamed. About three minutes, the tender steamed egg is ready. This steamed egg not only sells well, but the black caviar and small pieces of fried foie gras added to it are the finishing touches. When tasting, you can not only feel the tenderness of the steamed egg, but also feel the cracks caused by the roe in the mouth. Wonderful feeling, and a little fresh sea smell.
