• 商品描述
    Description
  • 建議食法/建議烹調方法
    Suggested serving method
  • 注意事項
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特上牛肉燒肉(2人前) Premium Yakiniku Set (for 2 persons)

1. 味噌湯
    Miso Soup
 
2. 特上牛肉拼盤(燒肉)(~360g)
    Premium Beef Platter (Yakiniku) (~360g)
・鹿兒島A4黑毛和牛牛胸腹
    Kagoshima A4 Wagyu Beef Plate 
澳洲M6/7和牛西冷
    AUS M6/7 Wagyu Sirloin
美國安格斯牛三角
    US Angus Chuck Rib
厚切牛脷芯
    Center-Cut of Beef Tongue
DCM秘製汁燒牛肋肉
    DCM marinated Rib Fingers 

3. 野菜串燒拼盤(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


特上牛肉燒肉 (2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。
    Wash the rice with water.

2. 用水浸米10分鐘。
    Soak the rice in water for 10 minutes.

3. 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.)


特上牛肉燒肉(2人前)|Double Chefs Market


5. 先熄火享用,再重覆步驟2-4。

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

*牛肋條有燒汁醃製過,要以中火煎烤,煎烤後要用廚房紙抹乾淨爐面才可放入其他食材。
* Rib fingers are marinated in sauce, which should be fried on medium heat. After frying, clean the surface of the plate with kitchen paper before putting in other ingredients.


〖 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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