A: 父親節限定 日式燒肉套餐(4人前)Father's Day Exclusive Yakiniku Set for 4 persons

父親節限定 刁鑽牛魔王套餐 Father's Day Exclusive Set

$1,488.00$1,560.00

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

父親節限定 日式燒肉套餐(4人前)Father's Day Exclusive Yakiniku Set for 4 persons 

【 燒肉 Yakiniku 】
1. 鹿兒島A4黑毛和牛9分割拼盤(2人份) 
    9-Rare Cuts of Kagoshima A4 Wagyu Platter (for 2 Persons)

2. DCM秘製汁燒鹿兒島A4黑毛和牛牛肋肉(燒肉)~150g 
    DCM Marinated Kagoshima A4 Wagyu Rib Fingers (Yakiniku) ~150g

3. 鹿兒島A4黑毛和牛 - 牛胸腹(燒肉)~100g 
    Kagoshima A4 Wagyu - Beef Plate (Yakiniku) ~100g

4. 美國安格斯 - 牛小排(燒肉)~150g 
    US Angus - Short Rib (Yakiniku) ~150g

5. 野菜串燒拼盤(燒肉)
    Vegetable Platter (Yakiniku)

6. 煮酒 ~100ml
    Cooking Wine ~100ml

7. DCM自家製燒肉汁 ~50ml(汁燒用)
    DCM Yakiniku Sauce ~50ml (for Cooking) 

8. DCM秘製燒肉蘸醬 ~100ml  
    DCM Yakiniku Dipping Sauce ~100ml

9. 即磨海鹽及黑椒碎(連研磨器) ~60g 
    Sea Salt and Pepper Grinder ~60g

【 日本酒 Sake 】
10. 「初吻」柚子酒 
    First Kiss Yuzushu


【 優惠條款及細則 Terms and Conditions 】
優惠期由2021年6月10日起至2021年6月27日。
Promotion period from June 10, 2021 until June 27, 2021.
優惠供應數量有限,售完即止。
While stocks last.
不可與其他優惠同時使用。
This promotion cannot be used in conjunction with other offers.
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.

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


【 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. 



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、大蔥)均勻鋪於爐面。

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

4. 灑上煮酒(約 1/5 支),再加蓋煮約 2 分鐘;開蓋後把蔬菜反轉,再度灑上煮酒(約1/5支)並加蓋多煮約 2 分鐘。

   Sprinkle with cooking wine (about 1/5 bottle), cover and cook for about 2 minutes. Turn over the vegetables, sprinkle with cooking wine (about 1/5 bottle), cover and cook for about 2 minutes.

5. 開蓋後調節至中火,加入秘製燒肉汁及少許酒,每面約煎烤 5 秒即可。

    Open the lid and adjust to medium heat, add the DCM yakiniku sauce and a little cooking wine 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(如菇、銀杏、四季豆、粟米芯)均勻鋪於爐面。

    Put the second turn of vegetables (mushrooms, ginkgo seed, green beans, baby corn) evenly on the plate. 

9. 灑上煮酒(約 1/5 支),再加蓋煮約 1 分鐘;開蓋後把蔬菜反轉,再度灑上煮酒(約1/5支)並加蓋多煮約 1 分鐘。

   Sprinkle with cooking wine (about 1/5 bottle), cover and cook for about 1 minute. Turn over the vegetables, sprinkle with cooking wine (about 1/5 bottle), cover and cook for about 1 minute.

10. 開蓋後調節至中火,加入秘製燒肉汁及少許酒,每面約煎烤 5 秒即可。

     Open the lid and adjust to medium heat, add the DCM yakiniku sauce and a little cooking wine 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. 

・份量以重量為準。

    Servings are based on weight. 

・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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