關於 beef grade ，我們在網路上蒐集到這些相關的討論、資訊與評價

《🍕意式美食+高質雪糕甜品🍨-Pt.2》
前一篇講咗呢間餐廳，前菜、主食同甜品都好食😋，一次講唔晒今日繼續講❤️
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📍M6和牛拼虎蝦（$185）
M6 Wagyu Beef And Prawn
和牛切成薄片鋪滿批底🐂，拼上爽口蝦肉🦐同三色椒🫑做配料。🉑能由於牛肉太薄，唔講基本上食唔出有牛味🤔，好彩蝦肉有預先調味加上番茄醬批底🍅，食落味道都唔錯。呢間餐廳供應薄底Pizza，批邊煙韌口感唔錯。一個8件，份量好夠食。
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📍燒頂級豬腩肉南瓜意大利飯（$168）
Triple A Grade Braised Pork Belly And Pumpkin Risotto
意大利飯好有驚喜😍!食落幾香南瓜味🎃，而且調味調適當，味道豐富👍🏻。配料除咗有南瓜粒仲有榛子果仁，榛子脆卜卜令口感更有層次，仲有助增添風味😋。不過最驚喜一定喺嗰幾片豬腩肉🐖，外層燒到焦香，入口柔軟，加上半肥瘦油脂甘香，值得推薦❤️。
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📍龍蝦汁大蝦扁意粉（$172）
Tomato, Fennel, Asparagus, Lobster Cream
意粉煮得煙韌冇過腍，醬汁唔少但食唔出龍蝦味👉🏻👈🏻，配料有蝦、蘆筍同車厘茄，要讚下蝦肉量多，彈牙又鮮味🦐！整體味道未見有驚喜，而且份量好少，價錢偏貴。
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📍意大利雪糕軟包（$48）
Brioche Bun
呢款嘅雪糕軟包都係必食🥯，外層喺鬆軟麵包包住一層自選口味嘅雪糕，又凍又熱嘅感覺真係最正。雪糕揀咗花生味🥜，再配搭焦糖醬真係非常好食😋，另外仲可以揀三款配料。呢款甜品唔係咁多地方有食，一人食一個都唔過份🤟🏻。
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📍意大利雪糕杯（$65）
Gelato Cup
呢到嘅雪糕類甜品真喺必試🍦！用上DOLCI Gelato就知有一定質素。雪糕有得自選款式，另外可以配搭一款醬料同3款配料。今次試咗朱古力味🍫同榛子味🌰，2款都唔會過甜而且味道辨識度好高，雪糕口感軟滑，另外揀咗朱古力醬、紅莓脆脆、乳酪脆脆同朱古力碎做配料，味道真係好好，真係好有衝動試晒咁多款雪糕😆🤟🏻。
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其實夜晚嘅圓方唔係間間餐廳都咁多人，當日所見唯獨呢一間係能夠坐滿人。食完後發現唔單止嘢食味道唔錯，而且店員嘅服務都好好🥰，難怪人流會比其他食店多咁多。
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Cafe Deco Pizzeria (尖沙咀)
尖沙咀柯士甸道西1號ELEMENTS圓方火區2樓2133號舖

MCO3.0很多美食都没有办法吃，fine dining更不用說。但是你可以把highclass的fine dining帶回家，價錢還很優惠tim

只需RM100＋＋就能买到平时在餐厅需要RM400＋＋才可以吃到的高价值［A5｜BMS10的顶级日本和牛］

对的！你没看错！！！
绝对货真价实！！！假一赔十！！！

赶快到 东港強（马来西亚）直播购买就可以享有高品质低价钱的［A5｜BMS10的顶级日本和牛］！！！

直播还会在线教你怎么烹飪好吃的［A5级日本和牛］哦！！
WhatsApp : +60122419911
Wechat Id : zeeliang123

A5 top grade Wagyu beef from Japan now for only rm100 ++ 🤫
東港强（马来西亚）sells，cook ，and teach u how to prepare ur fine dishes
WhatsApp : +60122419911 (zeeliang)
Wechat ID :zeeliang123

Japanese A5 Wagyu Beef below $20? It sounds too good to be true, but it’s a reality here at Syohachi Wagyu Hamburg at One Raffles Place.

The fast casual farm-to-table restaurant imports its meats directly from the acclaimed Hidakami Ranch in Miyagi Ken, Japan, and specialises in firing up wallet-friendly top-grade wagyu beef patties that emits juicy flavours with every bite.

The Syohachi Japanese A5 Wagyu Hamburg Steak Set ($16.50) comes with a side of salad and Japanese steamed rice. The Beef Toastie Set ($10.70) is tasty enough on its own but for a truly indulgent experience, add on some cheddar cheese and egg omelette!

For this video, we went down to Wolfgang’s Steakhouse at Robertson Quay to savour a $1000 Steak Mukbang! Wolfgang’s Steakhouse, founded by Wolfgang Zweiner, specialises in 28-day dry-aged USDA Prime Black Angus Steak served in an upscale setting. Their steak is aged in their in-store dry-aging room and USDA Prime grading refers to the highest possible steak grade given by the US authorities. Dry-aging is a process where meat is placed in a controlled environment (temperature and humidity) to enhance the flavour profile and texture, creating a deep, “meaty” flavour. The ambience is exceptional with a clear view of the Singapore River, high ceilings, an expansive bar and mahogany flooring.

For my mukbang, I ordered a Porterhouse for Four ($382), Rib Eye Steak ($148), Filet Mignon ($125), Onion Rings ($20), Lobster Mac N’ Cheese ($30) and Cream of Corn ($17). For dessert, I got Key Lime Pie ($17). To pair with the steak, I also requested for a bottle of red wine. The star of the show was the enormous porterhouse steak, served on a blistering hot plate that was previously under a broiler. It contained the best of both worlds, a divinely tender filet mignon and a sumptuously flavourful strip steak. Still affixed to the bone, the whole piece was probably around 2KG of dry-aged goodness. Thanks to the dry aging process, the meat truly encapsulated the signature deep “meaty” flavour that dry aging is known for with the tenderness to match.

As for the sides, the Lobster Mac N’ Cheese never fails to impress. Whipped up with 3 types of cheeses and filled with large chunks of lobster, the side was not overpowering or too heavy as it can tend to be. It was elegantly balancing right on the precipice of too much and too little in terms of flavour. I also had my favourite dessert, Key Lime Pie. It was similarly well-balanced and I could rich notes of the condensed milk used in the batter and the fragrance of lime. The crust was a delicate biscuit base that gave some bite to the soft interior of the pie.

It will come to no surprise that this was a thoroughly enjoyable mukbang for me. The food was stellar from the wonderful dry-aged steak to the sides and dessert. Pairing the meal with an excellent glass of wine only elevated it even further. However, as I ate with Mervin, I underestimated his capacity and realised that I could have eaten significantly more. I look forward to attempting a greater challenge in the future with Wolfgang’s Steakhouse. If you are looking for a classy atmosphere, ridiculously good food and drinks to match, look no further than Wolfgang’s Steakhouse. Do head over there, especially for special occasions for your loved ones. They deserve this treat!

Visit Wolfgang’s Steakhouse at:
1 Nanson Road #02-01
Intercontinental Singapore Robertson Quay
Singapore 238909

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This is our newly improved Broccoli & Beef Stir Fry and yes, we think it's our best version ever. If you want to achieve restaurant grade Broccoli & Beef Stir Fry, then deep-frying the sliced beef first is a must. You don't have to use a lot of oil for that step and you can reuse the oil for another two times so that it's not wasted. Try it. It's worth it.

See the ingredient list below for your easy reference.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

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Jamie
on behalf of Spice N’ Pans

Ingredients:
Serves 3 - 4 pax
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Marinated beef
----------
220g thinly sliced chuck tender beef
2 tablespoons water
1 tablespoon light soy sauce
1 tablespoon cornflour flour
1/2 teaspoon of baking soda
A few dashes of white pepper
1 tablespoon of sesame oil

Other ingredients
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15g thinly sliced young ginger
4 cloves of chopped garlic
2 tablespoons oyster sauce
1/2 teaspoon fish sauce (or light soy sauce)
1/2 teaspoon sugar
120ml (1/2 cup) water
160g broccoli
2 tablespoons premium dark soy sauce
Some cornstarch solution
1 tablespoon of Chinese cooking wine (Shaoxing Huatiao wine)
1 tablespoon of sesame oil

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If you like this recipe, you might like these too:

How to Stir Fry Super Tender Beef in Black Pepper Sauce 黑胡椒牛肉
https://youtu.be/rCfGREVcfEo

Secret Revealed! Super Yummy & Tender Mongolian Beef 蒙古牛肉
https://youtu.be/v1ydXGSeWjI

SUPER EASY Yoshinoya Inspired Japanese Beef Bowl Recipe 牛丼 Gyudon
https://youtu.be/ija7erxs2yg
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Microphone: Sennheiser AVX digital wireless microphone system

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Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!

材料は下記にあります。
The ingredients are listed below.

コトコトじっくり煮込んだ柔らかくとろける食感のロールキャベツです♪お肉の旨味をたっぷり吸ったとろとろキャベツをぜひ試してみてくださいね＾＾

【材料：12個分】フライパン　直径26ｃｍ
★クックパッドはこちら→https://cookpad.com/recipe/6104579

キャベツ　1玉
合いびき肉　400ｇ
塩　小さじ1/4
玉ねぎ　大1/2個
バター　20ｇ
卵M　1個
パン粉　25ｇ
黒コショウ　少々

■スープ
チキンブイヨン　キューブ3個
熱湯　700ｍｌ
白ワイン　40ｍｌ
ローリエ　3枚
塩少々（仕上げに2～3つまみ）

■他
人参 1本
ベーコン　約100ｇ


【ingredients: 12 pieces】frying pan; diameter 26cm / 10''
★COOKPAD(US)→https://cookpad.com/us/recipes/11891203-melts-in-your-mouth-cabbage-rollsrecipe-video?via=profile

1 head cabbage
400 g / 14 oz ground meat (pork and beef)
1/4 tsp salt
1/2 onion (large)
20 g (0.7 oz) butter
1 egg
25 g / 0.9 oz panko (bread crumbs)
black pepper

■Soup
3 cubes chicken stock bouillon (Maggi bouillon)
700 ml (24 fl oz) hot water
40 ml (1.4 fl oz) white wine
3 leaves bay leaf
salt to taste (2-3 pinches of salt)

■Others
1 carrot
100 g (3.5 oz) bacon


#WhatSantaleftbehind #stayhome #うちで過ごそう


Songs used in this video:

That Kid in Fourth Grade Who Really Liked the Denver Broncos by Chris Zabriskie is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Source: http://chriszabriskie.com/uvp/
Artist: http://chriszabriskie.com/