B14. Oval (粉米色) x (4人前) 熊本A5黑毛和牛8分割套餐

Bruno Oval 聯乘套裝

$2,398.00$3,136.00

數量

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

B14. BRUNO Oval 多功能橢圓電熱鍋(粉米色)x 熊本A5黑毛和牛8分割套餐 (4人前)BRUNO Oval Hot Plate (Pink Beige) x 8-Special Rare Cuts of Kumamoto A5 Wagyu Set (for 4 persons) 

1. BRUNO 多功能橢圓電熱鍋(粉米色)- 原裝行貨 (價值:$1,598) 
    BRUNO Oval Hot Plate (Pink Beige) - Original licensed product (Worth:$1,598)
 

・ 升級1430W發熱板,加熱效果更佳  
    Upgraded 1430W heater for better heating performance 
・ 可調校65°C(保溫)至250°C(高溫煎烤 
    Temp. control from 65-250°C 
・ 隨機有平面烤盤、章魚燒(24粒)、陶瓷深窩  
    Included flat plate, takoyaki plate, ceramic coated pot 
・ 附贈不銹鋼烤盤提取桿,矽膠隔熱枱墊
    Included plate removal tool, silicone heat insulating mat

・ BRUNO總代理Ace Kitchen Limited提供一年自攜維修保養服務,保養期由購買日起開始計算 。
    (如需保養服務時, 用戶必須出示Double Chefs Market正式收據。)
    Ace Kitchen Limited, BRUNO distributor, provides one-year carry-in service. The warranty counts from the date of purchase. (Users must present Double Chefs Market purchase invoice for warranty service.)
・ 消耗性配件例如烤盤或鍋身的易潔塗層等,均不在保養範圍內。

    The consumable parts (e.g. non-stick coatings of pans and pots) are not covered by warranty.


2. 味噌湯 

    Miso Soup

3. 熊本A5黑毛和牛8分割拼盤(2人份)約300克 x 2
    8-Special Rare Cuts of Kumamoto A5 Wagyu Platter (for 2 persons) ~300g x 2

赤身 Lean Beef
・ 唐辛子 Tougarashi(トウガラシ)
・ 上三筋 Uwamisuji(ウワミスジ)
・ 肩三角 Katasankaku(カタサンカク) 
・ 上三筋布里昂 Uwamisuji Briand(ウワミスジブリアン)

霜降 Marbled Beef 

・ 三筋肉 Misuji(ミスジ)
・ 肩三角丸芯 Katasankakumaru(カタサンカクマル)
・ 杓子 Shakushi(シャクシ)
・ 三筋肉丸芯 Misujimaru(ミスジマル)

 

4. 野菜拼盤(燒肉 x 2
    Vegetable Platter (Yakiniku) x 2
 
5. 北海道七星米  
    Hokkaido Nanatsuboshi Rice   
 
6. DCM自家製燒肉汁  
    DCM Yakiniku Sauce  
 
7. 煮酒  
    Cooking Wine
 

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

9. DCM日本青芥辣燒肉蘸醬
    DCM Japanese Wasabi Yakiniku Dipping Sauce 

10. DCM秘製燒肉蘸醬 
    DCM Yakiniku Dipping Sauce

【 優惠條款及細則 Terms and Conditions 】

優惠期由2021年11月8日起至2022年1月25日。
Promotion period from Nov 8, 2021 until Jan 25, 2022.
送貨日期由2021年11月19日開始。
Delivery starts from Nov 19, 2021.
優惠供應數量有限,售完即止。
While stocks last.
所有已付款之產品恕不退換或退款。
All items purchased are non-refundable, non-returnable or non-exchangeable.
不可與其他優惠同時使用。
This promotion cannot be used in conjunction with other offers.
Oval 多功能橢圓電熱鍋顏色名稱由BRUNO提供,圖片只供參考,一切以實物為準。
Oval hot plate color name provided by BRUNO, the real object should be considered as final. The photos are for reference only.
如有任何爭議,Double Chefs Market將會保留一切之最終決定權。
In case of any dispute, Double Chefs Market reserves the final decision.

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

【 建議烹調時間及方式 Suggested cooking time & cooking method 】
【 珍珠米 】
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 】

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(②上三筋、④上三筋布里昂、⑥肩三角丸芯、⑦杓子、⑧三筋肉丸芯)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 (②Uwamisuji, ④Uwamisuji Briand, ⑥Katasankakumaru, ⑦Shakushi, ⑧Misujimaru), 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.) 



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.


【 建議食法 Suggested serving method 】

醬料配搭:DCM秘製燒肉蘸醬、DCM日本青芥辣燒肉蘸醬

Sauce pairing: DCM yakiniku dipping sauce, DCM japanese wasabi yakiniku dipping sauce

DCM秘製燒肉蘸醬 DCM yakiniku dipping sauce
    可配搭①唐辛子、③肩三角、⑤三筋肉沾醬同吃。 

    It is suggested to dip the meat (①Tougarashi, ③Katasankaku, ⑤Misuji) in DCM yakiniku dipping sauce and serve. 

・DCM日本青芥辣燒肉蘸醬 DCM japanese wasabi yakiniku dipping sauce
    可配搭④上三筋布里昂、⑧三筋肉丸芯沾醬同吃。 

    It is suggested to dip the meat (④Uwamisuji Briand, ⑧Misujimaruin DCM japanese wasabi yakiniku dipping sauce and serve. 


〖 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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