Teppanyaki with seafood and vegetables

Overview

I bought a teppanyaki pot at IKEA, and after thinking about it, I thought it would be great to use it for teppanyaki! Beef, seafood, vegetables dipped in fish sauce chili lemon juice, enjoy a delicious healthy meal at home with friends. I introduced the simple production process one by one. I hope my friends in the food world will also like it.

Ingredients

Steps

Wash the snapper, beef, shrimp and various vegetables in clean water.
Rinse and dry the iron pan, apply salad oil and set aside.
When buying oysters at the market, ask the chef to remove the shells and put them into a water bag to take back. Supermarkets in coastal cities in Guangdong sell fresh bagged oysters. After purchasing, rinse gently with clean water.
Slice fresh beef (beef must be cut into cross-sections with the texture of the meat, do not cut along the direction of the texture of the meat, otherwise the sliced meat will taste stale easily), put it into a large bowl or pot, add a small amount of salad oil, crushed black pepper, a small amount of salt, mix well and marinate for 20 minutes. Remove the big bones and heads from the sea bream. Marinate the fish slices for 20 minutes in the same way as the beef slices. (The fish fillets need to be cut diagonally so that the fish fillets can be cut larger. The fish fillets should not be too thin)
Slice washed white mushrooms, cut onions into rings, and cut asparagus into sections and set aside.
Take an induction cooker (or cassette stove), heat a flat-bottomed iron pan over high heat, and pour a small amount of salad oil. Add the onion rings and lightly fry them, then add the beef slices. Turn to medium heat, use bamboo chopsticks to stir the beef slices until they turn white, then wait 10 seconds before eating. (It must be cooked, otherwise it will be too old if fried.) You can dip it in your favorite sauce when eating. (The dipping ingredients I prepared are fish sauce, lemon juice, olive oil, chili pepper, minced coriander, chopped green onion, minced garlic, chicken essence, and white pepper.) The fish fillets are relatively tender. Before frying, lightly fry onion rings in the iron pan, then place the fish on the onion rings, pour a small amount of salad oil, and fry slowly.
After eating beef and fish fillets, it is best to clean the iron plate pot to remove the adhesive on the surface before continuing to eat oysters. Heat a clean iron pan over high heat, pour in a small amount of salad oil, add minced garlic and lightly fry, then fry the oysters for about 3 minutes before eating (don’t fry them too hard! When the oysters are cooked, they will lose their flavor and nutrition, and it’s OK to be slightly raw. Men’s favorite)
After eating the oysters, it’s time for the big plates! Turn on high heat and pour in an appropriate amount of salad oil. Heat the oil and add shrimp, enoki mushrooms, asparagus, white mushrooms, and artemisia. Pour in fish sauce, seafood sauce, sprinkle with chili pepper, black pepper, and a small amount of chicken essence. Cover and simmer for 10 to 12 minutes. (If there is no lid, you can use special kitchen aluminum foil to seal it on the spot.) Use bamboo chopsticks to stir it when eating to make the taste more uniform.
Don’t throw away the fish heads and bones! When using the stew pot, use a separate frying pan to fry the fish heads and fish bones until they turn slightly brown. Pour in an appropriate amount of hot water and add pieces of tender tofu and sliced white mushrooms. After the soup boils and turns white (about 7 to 8 minutes), sprinkle with white pepper, salt and a small amount of chicken essence. Cook for another 2 to 3 minutes. (You can’t add salt first, otherwise the fish soup will not be white.) Eating seafood stew and drinking sea bream soup. That one is called fresh! Beautiful! Don’t let go even if your friends slap you!

Overview

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Ingredients

Steps