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

日式牛舌2食 Japanese Style Beef Tongue (2 Courses)
鹽燒厚切牛舌芯 & 蒜香汁燒薄切牛舌

1.鹽燒厚切牛舌芯 (150g)

每條只保留肉芯最軟嫩位置,口感爽滑,油香味濃!簡單配搭黑椒、鹽燒炙,更能突顯濃郁牛香。

2.薄牛舌(約120克) + 炸蒜 + DCM自家製燒肉汁
每塊薄切牛舌經煎烤後,味道焦香脆嫩,有嚼勁,只要加入自家炸蒜及DCM自家製燒肉汁,大大提升濃郁牛香味!

1.Center-Cut of Beef Tongue (~150g)
Remaining the softest middle part of the beef tongue, the center-cut of beef tongue is tender and juicy. Goes perfectly well with the black pepper and salt!

2.Beef Tongue (~120g) + Fried garlic + DCM Yakiniku Sauce
Each fried thin beef tongue is crispy, chewy and tender. Adding the fried garlic and DCM Yakiniku sauce when cooking enhances the beefy taste.



鹽燒牛舌芯 Center-Cut of Beef Tongue with Salt 

建議配料: 黑椒 、鹽

Suggested ingredients: salt and black pepper


1. 先把黑椒及鹽灑在牛舌芯2面。

    Sprinkle black pepper and salt on 2 sides of beef tongue


2. 牛舌放上燒爐/煎鍋用大火煎每面約30-40秒後即可。

    Put the beef tongue on the hot plate/pan and fry on each side for about 30-40 seconds.


蒜香汁燒薄切牛舌 Beef Tongue with Garlic Sauce

建議配料: 黑椒 、鹽

Suggested ingredients: salt and black pepper


1. 先把黑椒及鹽灑在薄牛舌1面。

    Sprinkle black pepper and salt on one side of beef tongue.


2. 牛舌放上燒爐/煎鍋用大火煎香。

    Put the beef tongue on the hot plate/pan and fry it over high heat.


3. 熄火,加入炸蒜及DCM自家製燒肉汁煮2面約5秒即可 。

    Turn off , add fried garlic and DCM sauce and cook each sides for about 5 seconds.


・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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