A collection of sea and land charcoal grills

Overview

A collection of sea and land charcoal grills—New Zealand grass-fed steak, East China Sea prawns, Yunnan tiger palm mushrooms, and various vegetables. Going out for a picnic or having a barbecue on your balcony or garden in the summer is actually really nice. Add a vegetable salad and a glass of beer or wine, and life can actually be very comfortable.

Tags

• hot dishes
• old man
• western food
• banquet dishes
• lunch
• asparagus
• beef tenderloin
• lee kum kee black pepper juice
• mashed potatoes
• prawns
• tiger palm fungus
• sweet beans

Ingredients

Steps

1. 1 Sprinkle steak and prawns with sea salt and black pepper and season with rice bran oil

   

2. 2 When the Teppanyaki is hot, grill the steak first (it takes the most time because it is thick) until the meat juices ooze out from the surface of the steak. You can bake other ingredients

   

3. 3 How to judge the doneness of steak? In fact, if you eat it at home, you don’t have to worry too much. Judgment method 1. A large amount of gravy oozing out when heated means it is 4-5 minutes done. Judgment method 2. Insert a bamboo skewer, pull it out and test the temperature on your lips. Around 40 degrees means 30% done, 60°C means 50% done, and 70° means 70% done

   

4. 4 Final plating: Arrange the roasted ingredients on the plate as shown in the picture, and pour the sauce over it. Completed