How to marinate teppanyaki beef

Teppanyaki is becoming more and more popular among young people. There are many varieties and they are delicious. Teppanyaki mainly involves heating the iron plate, then putting various fresh vegetables or meat on the teppanyaki, and then constantly covering it and you can eat it. Many people like to eat teppanyaki beef, but teppanyaki beef is more particular about beef. It needs to be marinated before grilling. So how to marinate it?

Sizzling Beef: Ingredients: Beef slices (marinate with a little baking soda, cornstarch, salt, pepper, and cooking wine for one hour), tricolor bell pepper, pickled pepper, onion, ginger, garlic, fermented black beans Seasoning: oyster sauce, soy sauce, sesame oil, sugar, pepper, cooking wine Method: Soak beef slices in tender oil, remove and drain; Heat two tablespoons of oil, add ginger slices and garlic to sauté, add bell pepper, onion, and fermented black beans and stir-fry, add beef slices, add all seasonings and stir-fry evenly, remove from the pan and place on a heated iron plate (be careful in this step as oil will spray). The production process of the marinated

Ingredients: 5 kg beef tenderloin (with all fascia removed).

Seasoning: 18 grams of salt, 12 grams of MSG, 8 grams of white sugar, 18 grams of light soy sauce, 3 grams of dark soy sauce, 8 grams of oyster sauce, 145 grams of cornstarch, 5 eggs, 12 grams of meat tenderizer, 180 grams of salad oil, and 1150 grams of water.

Preparation method: ① Wash the beef tenderloin and cut it into willow-leaf-shaped slices about 2.5 cm wide and 5 cm long. Soak the beef slices in water and rinse off the blood with a thin stream of water (about 40 minutes to 70 minutes).

② Wash the beef slices to remove the mucus, take them out and squeeze out the water, then gently tap both sides of the beef slices with the back of a knife to break the fibrous tissue of the beef.

③ Add meat tenderizer, salt, MSG, sugar, light soy sauce, dark soy sauce, oyster sauce and water and mix well until the seasoning is dissolved. Add the beef slices and beat vigorously in a clockwise direction (about 16 minutes to 22 minutes).

④ Add cornstarch and mix until sticky, then add egg liquid and mix well; put the battered beef slices into a flat plate, lightly spread salad oil on the surface of the beef slices, cover with plastic wrap and refrigerate for 2 to 4 hours before use.

Scope of application

It is used in dishes such as boiled beef tenderloin, spicy beef tenderloin, sizzling beef tenderloin, stir-fried beef tenderloin with chives, and wild pepper beef tenderloin, or in techniques such as roasting, braising, frying, and pan-frying. In addition, this method is also suitable for marinating pork, mutton, and venison (artificially raised), and can achieve the effect of being smooth, tender, plump, and elastic. You just need to add or reduce the seasoning appropriately during the marinating process. When marinating, you can add beef juice, ginger juice, Huadiao wine, cooking wine, beer, etc. according to the taste requirements of customers in different regions to achieve the ideal effect.

Production Key

1. When beating the beef slices, beat them evenly on both sides to avoid affecting the appearance of the finished dish.

2. When adding seasonings, be sure to add them accurately. Because the marinated beef tenderloin will be used in the finished dish, you should try to add only basic flavors when marinating the beef tenderloin, so that the taste of the dish will not be too strong when it is cooked.

3. The amount of water added when marinating the beef tenderloin should be determined by the actual raw materials selected, and should also be changed according to the part of the beef and the degree of tenderness. Generally, the amount of water added should be controlled at around 900 to 1350 grams.

4. Because beef is shrinkable, it should not be cut too thin. It is best to cut it between 2.8 and 3.2 mm. The rinsing time should not be too long, otherwise the meat flavor and nutrients will be washed away. Just rinse away the blood.

5. Standards for a good batter: it should not feel sticky when you mix it with your hands, and it should not stick to anything when you pull it out with your hands. The beef tenderloin should be relatively slippery but there should be no trace of water on the surface.