Barbecue Sea and Land Club

Name: Barbecue Sea and Land Club
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 4-5 only Tiger Shrimp; 3 cloves garlic; Some Rosemary; 5-8g butter; 1 steak; 3 pcs Lime; Some sea salt

by Pineapple Nana

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

On cold winter days, it’s good to think about barbecue at home. Recently I discovered an artifact. Midea's smokeless teriyaki oven, why is it said that it is an artifact, because there is really no smoke when grilling meat with it! Especially for the little friends in the north, the bitter north wind, opening the windows for ventilation, is simply a torture. The graphene tube is heated to simulate charcoal grilling, and the maximum temperature can reach 1300 degrees! The improved heat efficiency makes the meat instantly lock in moisture. The curved grill pan effectively drains blood and grease. Stop the gossip, start roasting! In the sea of the sea and land, we invited tiger prawns, and the land was represented by steak. The tiger prawn was chosen because it comes with its own luminous body. With various and simple methods, it can exert a very stable taste. The steak is quick to make. Of course, other meats can also be used instead. "

Ingredients

4-5 only Tiger Shrimp
3 cloves Garlic
Some Rosemary
5-8g Butter
1 Steak
3 pcs Lime
Some Sea Salt

Barbecue Sea and Land Club

1. For tiger prawns, remove the shrimp thread and drain the water.

2. Put the shrimp in a container, add sea salt, lime, minced garlic, rosemary and melted butter to marinate.

3. The marinating time should also be increased according to the amount of ingredients. It is almost marinated and we turn on the artifact-the beautiful smokeless teriyaki oven.

4. Brush a small amount of vegetable oil on the baking tray. This type of teriyaki furnace does not need to be preheated, because it uses graphene to heat up and heats in 0.2 seconds, which is very time-saving!

5. Place the marinated shrimp on the grill pan, smoke-free throughout! This shrimp is grilled very pleasantly!

6. Be careful to turn it over. Bake the rosemary and butter minced garlic that were put in when you marinated. When the whole shrimp changes color and mature, take it out and set aside.

7. Thaw the steak ahead of time, drain the water with kitchen paper, and sprinkle with sea salt and black pepper.

8. Apply a proper amount of vegetable oil to the grill pan in the teriyaki oven, and fry the steak on both sides. The high temperature of the teriyaki oven can reach 1300 degrees, which instantly locks the moisture of the meat and adjusts the maturity according to your own taste.

9. Be sure to put the butter on before baking. The amount depends on the size of the steak. Don't worry about excessive grease residue, the curved baking pan will drain the excess grease into the sink below.

10. After the butter has melted, it emits a fragrance, and the degree of butter scorching can also be as you like. Put the shrimp and steak on the plate and serve with other side dishes.