• 商品描述
    Description
  • 建議食法/建議烹調方法
    Suggested serving method
  • 注意事項
    Disclaimer

鹿兒島A4黑毛和牛9分割套餐(4人前)9-Rare Cuts of Kagoshima A4 Wagyu Set (for 4 persons)

1. 味噌湯
    Miso Soup

2. 鹿兒島A4黑毛和牛9分割拼盤 4人份(~600克)
    9-Rare Cuts of Kagoshima A4 Wagyu Platter (for 4 persons) (~600g) 
・鹿兒島A4黑毛和牛牛三角
    Kagoshima A4 Wagyu Chuck Rib
鹿兒島A4黑毛和牛牛下腹
    Kagoshima A4 Wagyu Short Plate
鹿兒島A4黑毛和牛牛小排
    Kagoshima A4 Wagyu Premium Short Rib
鹿兒島A4黑毛和牛牛五花
    Kagoshima A4 Wagyu Short Rib
鹿兒島A4黑毛和牛腰脊心
    Kagoshima A4 Wagyu Flap Meat
鹿兒島A4黑毛和牛腹脅肉
    Kagoshima A4 Wagyu Flank Steak
鹿兒島A4黑毛和牛內裙肉
    Kagoshima A4 Wagyu Inside Skirt
鹿兒島A4黑毛和牛牛肩嫰肉
    Kagoshima A4 Wagyu Chuck Tender
鹿兒島A4黑毛和牛腰脊心(骰子牛)
    Kagoshima A4 Wagyu Flap Meat (Diced)

3. 野菜拼盤(燒肉)
    Vegetable Platter (Yakiniku)

4. 北海道七星米
    Hokkaido Nanatsuboshi Rice 

5. DCM自家製燒肉汁
    DCM Yakiniku Sauce

6. 煮酒
    Cooking Wine

7. 即磨海鹽及黑椒碎(連研磨器)
    Sea Salt and Pepper Grinder

鹿兒島A4黑毛和牛9分割套餐(4人前)|套餐或拼盤,燒肉|Double Chefs Market

建議食法 (以 Bruno 燒肉機作示範)(Using Bruno hot plate as demonstration)


【 珍珠米 Rice 】

1. 先以用清水洗米,並浸泡 10 分鐘。

    Wash the rice with water and soak the rice in water for 10 minutes.

2. 以 1:1 米及水的份量,放入電飯煲或鑄鐵鍋內煮熟即可。

    Cook 1: 1 rice and water in a rice cooker or cast iron pot.


【 味噌湯 Miso soup 】

1. 打開包裝將湯倒入鍋具,以中大火加熱至滾起。

    Add the soup to the pot and heat it over medium high heat until boiled. 


【 肉類 Meat 】

1. 肉類先靜置於室溫約 15 分鐘。

    Leave the meat at room temperature for about 15 minutes.

2. 爐具以最大火力預熱 2 至 3 分鐘,直至冒煙。

    Preheat the plate for 2-3 minutes over high heat until there is smoke.

3. 以牛油粒均勻塗抹整個烤盤表面,剩餘牛油夾起備用。

    Sear the beef fat over the hot plate, and keep it for later use.

4. 先在肉的兩面灑上鹽和黑椒碎,再放到烤盤上煎烤。
    Sprinkle salt and black pepper on both sides of the meat, and fry the meat. 

(建議牛肉按數字順序食用,可參考下圖的建議煮食時間)

   (It is recommended to eat meat in numerical order, and you can refer the following photo.)


鹿兒島A4黑毛和牛9分割套餐(4人前)|Double Chefs Market


5. 先熄火並即時享用,再重覆步驟 2 - 4 繼續享用其他肉類部分。

    Turn off and enjoy, then repeat steps 2-4.


〖 味道口感更佳小貼士 Cooking tips 〗

・爐具必須達到足夠熱力,才能即時鎖緊肉汁,做出外脆內嫰的效果。

    The hot plate surface needs enough heat to lock the meat gravy instantly, making it crispy on the outside and tender on the inside.

・肉類放於爐面後,可輕輕按壓,使肉類表面更緊貼爐面,讓熱力滲透更均勻,味道更香口。

    After putting the meat on the plate, you can press the meat gently to make the meat closer to the plate surface. The heat is more efficient and uniform, and the meat is more delicious.


〖 爐具小貼士 Hot plate tips 〗

・如需中途暫停,可先把燒爐熄火;直至再次燒肉時,再重新調整至大火預熱。

    If you want to rest halfway, you can turn off the hot plate, and then turn on to high heat to preheat for second turn. 

・煎烤後,若發現爐具上有燒焦物,可先用廚紙擦拭乾淨。

    After frying, if there is burnt, you can clean the surface with kitchen paper.


【 蔬菜 Vegetables 】

1. 爐具以中大火預熱 2 至 3 分鐘,直至冒煙。 

     Preheat the plate for 2-3 minutes over medium high heat until there is smoke. 

2. 以牛油粒均勻塗抹整個爐具表面,剩餘牛油夾起備用。 

    Sear the beef fat over the hot plate, and keep it for later use. 

3. 先將第一輪之蔬菜(如翠玉瓜、茄子、冬菇)均勻鋪於爐面。 

    Add the first turn of vegetables (jade melon, eggplant, shiitake mushrooms) on the plate. 

4. 灑上煮酒(約 1/4 支),再加蓋煮約 2 分鐘;開蓋後把蔬菜反轉,再度灑上煮酒(約1/4支)並加蓋多煮約 2 分鐘。 

    Sprinkle with cooking wine (about 1/4 bottle), cover and cook for about 2 minutes. Turn over the vegetables, sprinkle with cooking wine (about 1/4 bottle), cover and cook for about 2 minutes. 

5. 開蓋後調節至中火,加入秘製燒肉汁,每面約煎烤 5 秒即可。 

    Open the lid and adjust to medium heat, add the DCM yakiniku sauce for cooking about 5 seconds on each side. 

6. 夾起後,先以廚紙把爐面擦拭乾淨。 

    After picking it up, clean the surface of the plate with kitchen paper. 

7. 重新調整至中大火,以牛油粒均勻塗抹爐具。 

    Turn to medium high heat, and sear the beef fat over the hot plate. 

8. 放入第二輪蔬菜(如粟米、秋葵、紅椒)均勻鋪於爐面。 

    Put the second turn of vegetables (corns, okra, red pepper) evenly on the plate. 

9. 灑上煮酒(約 1/4 支),再加蓋煮約 1 分鐘;開蓋後把蔬菜反轉,再度灑上煮酒(約1/4支)並加蓋多煮約 1 分鐘。 

    Sprinkle with cooking wine (about 1/4 bottle), cover and cook for about 1 minute. Turn over the vegetables, sprinkle with cooking wine (about 1/4 bottle), cover and cook for about 1 minute. 

10. 開蓋後調節至中火,加入秘製燒肉汁,每面約煎烤 5 秒即可。 

    Open the lid and adjust to medium heat, add the DCM yakiniku sauce for cooking about 5 seconds on each side. 

 

* 請注意: 以上建議烹調方法使用Bruno燒肉機作示範,不同品牌的燒肉機所需的烹調溫度及時間或會有所不同。 

* Please note that the suggested cooking method mentioned above using Bruno hot plate as demonstration. The cooking temperature and time required varies for different brands of hot plates. 

・圖片只供參考,一切以實物為準。

    The photos are for reference only. 

・份量以重量 / 串數為準。

    Servings are based on weight / number of skewers. 

・每次肉類來貨時大小不一, 如表面面積相對較大, 肉片數量會相對較少。

    Meat comes in different sizes from time to time. If the surface area is relatively large, the number of pieces will be less.

・請勿在肉類壓放任何物品,或堆疊貯存,有可能導致肉質變色。

    Do not put any items on the meat during storage. Otherwise, the meat will be discolored.

・真空包裝、濕度或氣溫等因素,有機會導致肉質呈現深啡色,唯其鮮味、味道及肉質不會改變,可放心食用。

    Due to factors such as vacuum packaging, humidity or temperature, the meat may turn dark brown, but its taste, freshness and texture will not change. 

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