特盛串燒盛合(氣炸/燒肉)Deluxe Kushiyaki Platter (Airfryer/ Yakiniku)

氣炸鍋燒物 Yakimono with Airfryer

$358.00

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

特盛串燒盛合(氣炸/燒肉)Deluxe Kushiyaki Platter (Airfryer/ Yakiniku)

DoubleChefs特盛串燒盛合令你在家中也能享受居酒屋的風味。盛合包括5大刁鑽上盛部位食材。以100%蒜粉及DCM秘製照燒雞醬調味,大大提升食材鮮味。在家簡單烹調,串燒配搭啤酒,與朋友把酒暢歡!

You could create a Japanese izakaya experience at home by home-cooking deluxe kushiyaki platter! The platter includes 10 skewers with 5 kinds superior ingredients. Flavoring with 100% garlic powder and DCM teriyaki chicken sauce enhances the natural flavors. You could also pair the food with beer. Let’s enjoy the skewers and beer with friends at home!

1. 鹿兒島薩摩赤雞雞翼 2串
    Kagoshima Red Satsuma Chicken Wing Skewer 2pcs
 
2. 鹿兒島薩摩赤雞雞腿肉 2串
    Kagoshima Red Satsuma Chicken Thigh Skewer 2pcs


3. 厚切白鱔 2串
    Eel Skewer 2pcs


4. 厚切牛舌芯 2串
    Center-Cut of Beef Tongue Skewer 2pcs

5. 鹿兒島特上五花腩 2串 
    Kagoshima Pork Belly Skewer 2pcs  

6. DCM秘製照燒雞醬 
    DCM Teriyaki Chicken Sauce

7. 100%蒜粉
    Garlic Powder


烹調前,請先跟據以下步驟處理食材。

Before cooking the food, you can prepare the food in the following steps.


1. 從雪櫃取出後,將食材攤至軟身,可用手按壓食材,確保肉中間亦完全呈軟身狀態。

    Take the meat out of the refrigerator until it is softened. 

2. 用廚房紙印乾食材表面的的水份,令食材烹調後更香脆可口。

    Use kitchen paper to pat-dry the meat.


【 建議烹調時間及方式 Suggested cooking time & cooking method 】
A. 氣炸鍋(以 RECOLTE 氣炸鍋作示範)

    By airfryer (Using RECOLTE Air Oven as demonstration)


烹調前,先以 200° C 預熱氣炸鍋約 5 分鐘,並依序放入以下食材作烹調:

Preheat your air oven at 200° C for 5 mins, and place the food in an air oven in numerical order.


〖 第一輪:五花腩、雞翼、白鱔 Pork belly, Chicken wing, Eel 〗 

1. 先把黑椒、鹽及蒜粉灑於串燒 2 面。

    Sprinkle black pepper, salt and garlic powder on both sides of the skewer.

2. 先焗 8 分鐘(雞皮及鱔皮向下),反轉再焗 5-7 分鐘即成。

    Cook for 8 mins (Skin facing downwards), then flip over and cook for another 5-7mins.

3. 注意白鱔不用取出,稍後與牛舌芯一起再烹調才食用。

    Eel is needed to be cooked with beef tongue.


〖 第二輪:牛舌芯 Beef tongue 〗

1. 先把黑椒、鹽及蒜粉灑於串燒 2 面。

    Sprinkle black pepper, salt and garlic powder on both sides of the skewer.

2. 先焗 6 分鐘,反轉再焗 5-7 分鐘即成。

    Cook for 6 mins, then flip over and cook for another 5-7mins.


〖 第三輪:雞腿肉 Chicken thigh 〗

1. 先把黑椒、鹽及雞醬灑於串燒 2 面。

    Sprinkle black pepper, salt and chicken sauce on both sides of the skewer.

2. 先焗 6 分鐘,反轉再焗 5-7 分鐘即成。

    Cook for 6 mins, then flip over and cook for another 5-7mins.


B. 燒肉(以 Bruno 燒肉機作示範)

    Yakiniku (Using Bruno Hot Plate as demonstration)


1. 先落油以最大火力預熱,直至冒煙。

    Heat the oil over high heat first until there is smoke。


2. 放入以下食材作烹調,並在烹調過程中加入調味料

    Place the food on a hot plate and sprinkle the sauce while cooking.


牛舌芯、五花腩 Beef tongue, Pork belly
 1. 把黑椒、鹽及蒜粉灑於串燒 2 面。

    Sprinkle black pepper, salt and garlic powder on both sides of the skewer.

2. 燒 3 分鐘,反轉再燒 3 分鐘即成。

    Cook for 3 mins, then flip over and cook for another 3 mins.


雞腿肉 Chicken thigh

1. 把黑椒、鹽及蒜粉灑於串燒 4 面。

    Sprinkle black pepper, salt and garlic powder on 4 sides of the skewer.

2. 燒 4 分鐘,反轉每面再燒 4 分鐘。

    Cook for 4 mins, then flip over 4 sides and cook for another 4 mins.

3. 最後於 4 面掃上雞醬,再每面燒上數秒即成。
    Brush the chicken sauce on 4 sides, then cook for few seconds on each side.


白鱔 Eel

1. 把黑椒、鹽及蒜粉灑於串燒 2 面。

    Sprinkle black pepper, salt and garlic powder on both sides of the skewer.

2. 燒 5 分鐘,反轉每面再燒 5 分鐘。

    Cook for 5 mins, then flip over 2 sides and cook for another 5 mins.

3. 最後於 2 面掃上雞醬,再每面燒上數秒即成。
    Blush the chicken sauce on 2 sides, then cook for few seconds for both sides.


雞翼 Chicken wing

1. 把黑椒、鹽及蒜粉灑於串燒 2 面。

    Sprinkle black pepper, salt and garlic powder on both sides of the skewer.

2. 蓋上蓋子燒 5 分鐘,反轉再蓋上蓋子燒 5 分鐘即成。

    Close the lid and cook for 5 mins, then flip over, close the lid and cook for another 5 mins.


〖 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. 


* 請注意: 以上建議烹調方法使用RECOLTE 氣炸鍋 / BRUNO 燒肉機作示範,不同品牌的氣炸鍋 / 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 RECOLTE Air Oven / BRUNO hot plate as demonstration. The cooking temperature and time required varies for different brands of air ovens / 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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