Teppanyaki Liquor, Orange, Mango Sauce | Teppanyaki At Home Manufacturer

The following Cookeryaki Teppanyaki At Home Manufacturer introduces the practice of Teppanyaki white wine, orange and mango sauce:

Teppanyaki Liquor Sauce

Ingredients: Hara 600g, liquor 250g, smokeless cream 100g, animal fresh cream 340g, dried onion 30g.

Seasoning: 1 teaspoon salt, 1 teaspoon cooking master.

Practice:

1. Put the halal into the water (the amount of water is less than the halal), cook until the halal is fully opened, then filter the soup with gauze, separate the halal meat, and set aside.

2. Pour the white wine into the pot, put the dried onions, and burn to remove the alcohol.

3. Pour the burnt liquor into halal juice, add fresh cream, unsalted butter until concentrated about 1/3 of the broth, and finally it is like chopping the halal meat and seasoning with seasoning.

Teppanyaki Orange Sauce

Ingredients: 200 grams of liquor, 50 grams of chopped green onions, 300 grams of animal fresh cream, and 1000 grams of orange sauce.

Practice:

Take the pot, when the white wine and dried onion are boiled and concentrated to half the amount, add fresh cream and boil to shrink to 1/3, and finally add orange sauce to boil and concentrate to 3/4.

Note: This sauce is a seafood sauce and needs to be heated.

Teppanyaki Mango Sauce

Ingredients: 200g white wine, 200g white wine vinegar, 50g dried shallot, 300g fresh cream, 1 teaspoon mango jam, 60g mustard

Practice:

1. Take a pot and boil white wine vinegar, white wine, dried onion, and cook until the juice is half concentrated.

2. Add fresh cream, when the juice is concentrated to 1/3, add mango jam and mustard, and cook until the concentration is moderate and thick.