特上串燒盛合 Premium Kushiyaki Platter

氣炸鍋燒物 Yakimono with Airfryer

$298.00

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

特上串燒盛合 Premium Kushiyaki Platter

DoubleChefs特上串燒盛合令你在家中也能享受居酒屋的風味。盛合包括十串不同刁鑽上盛部位食材,內臟愛好者更可以一次過享受鹿兒島薩摩赤雞雞肝、雞心及雞腎!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 can create a Japanese izakaya experience at home by home-cooking premium kushiyaki platter! The platter include 10 skewers with rare ingredients. Viscera lovers could enjoy Kagoshima red satsuma chicken liver, heart and gizzard at once! 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 1串
    Kagoshima Red Satsuma Chicken Wing Skewer 1pc
 
2. 鹿兒島薩摩赤雞雞腿肉 1串
    Kagoshima Red Satsuma Chicken Thigh Skewer 1pc


3. 鹿兒島薩摩赤雞雞頸肉 1串
    Kagoshima Red Satsuma Chicken Neck Skewer 1pc


4. 鹿兒島薩摩赤雞雞肝 1串
    Kagoshima Red Satsuma Chicken Liver Skewer 1pc

5. 鹿兒島薩摩赤雞雞心 1串
    Kagoshima Red Satsuma Chicken Heart Skewer 1pc

6. 鹿兒島薩摩赤雞雞腎 1串
    Kagoshima Red Satsuma Chicken Gizzard Skewer 1pc

7. 厚切白鱔 1串
    Eel Skewer 1pc

8. 厚切牛舌芯 1串
    Center-Cut of Beef Tongue Skewer 1pc

9. 美國安格斯牛三角 1串
    US Angus Chuck Rib Skewer 1pc

10. 鹿兒島特上五花腩 1串
     Kagoshima Pork Belly Skewer 1pc

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

12. 100%蒜粉
     Garlic Powder


特上串燒盛合|套餐或拼盤,氣炸鍋燒物|Double Chefs Market

特上串燒盛合|套餐或拼盤,氣炸鍋燒物|Double Chefs Market

建議食法 (以 RECOLTE 氣炸鍋作示範)(Using RECOLTE Air Oven as demonstration)


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 】

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,稍後與牛舌芯及牛三角一起再烹調才食用。

    Eel is needed to be cooked with beef tongue & chunk rib.


〖 第二輪:牛舌芯、牛三角 Beef tongue, Chunk rib 〗

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:雞腎、雞心、雞頸肉 Chicken gizzard, Chicken heart, Chicken neck 〗

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.


〖 第四輪:雞肝、雞腿肉 Chicken liver, 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.


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

・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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