[{"@context":"https://schema.org","@type":"Article","headline":"蒜香奶油蝦🦐！香到飛起🤤！","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1764680427147.jpeg"],"datePublished":"2025-12-02 21:00:34+08:00","url":"/community/detailpost/022e7563-ae25-4cd3-941a-68c8781ba94b/食譜/蒜香奶油蝦香到飛起/Nayaknna/553064","author":{"@type":"Person","name":"Nayaknna ","url":"https://www.ulifestyle.com.hk/community/user_profile/553064/Nayaknna"},"text":"#冬日暖心回憶\n\n蒜香奶油白酒基圍蝦\n\n材料:\n\n基圍蝦 1斤(約500克)\n\n蒜粒 5-6瓣,切碎\n\n牛油約30克\n\n白酒 50毫升\n\n牛奶 50毫升\n\n蔥花適量\n\n黑胡椒適量\n\n鹽少許\n\n做法:\n\n基圍蝦洗淨,剪去蝦鬚並挑出蝦腸,瀝乾備用｡\n\n在熱鍋中放入牛油溶化,加入蒜粒爆香至金黃色｡\n\n放入基圍蝦快速煎炒,直至蝦殼變紅略微捲曲,加入黑胡椒調味｡\n\n倒入白酒,讓酒精稍微揮發約1分鐘｡\n\n加入牛奶,轉中小火燜煮1-2分鐘,讓蝦充分吸收奶香與酒香,期間可依口味加少許鹽調味｡\n\n起鍋前撒上蔥花提香,即可盛出享用｡\n\n此食譜融合牛油的濃郁,蒜香與白酒的清雅,再以牛奶調和口感,黑胡椒添辛香,非常適合製作美味的基圍蝦料理｡\n\n\n#基圍蝦食譜 #白酒煮蝦 #蒜香奶油基圍蝦#\n#COOKwithUCreator #速煮系列 #西式食譜 #健康食譜\n "},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"蒜香奶油蝦🦐！香到飛起🤤！","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1764680427147.jpeg"],"datePublished":"2025-12-02 21:00:34+08:00","url":"/community/detailpost/022e7563-ae25-4cd3-941a-68c8781ba94b/食譜/蒜香奶油蝦香到飛起/Nayaknna/553064","author":{"@type":"Person","name":"Nayaknna ","url":"https://www.ulifestyle.com.hk/community/user_profile/553064/Nayaknna"},"text":"#冬日暖心回憶\n\n蒜香奶油白酒基圍蝦\n\n材料:\n\n基圍蝦 1斤(約500克)\n\n蒜粒 5-6瓣,切碎\n\n牛油約30克\n\n白酒 50毫升\n\n牛奶 50毫升\n\n蔥花適量\n\n黑胡椒適量\n\n鹽少許\n\n做法:\n\n基圍蝦洗淨,剪去蝦鬚並挑出蝦腸,瀝乾備用｡\n\n在熱鍋中放入牛油溶化,加入蒜粒爆香至金黃色｡\n\n放入基圍蝦快速煎炒,直至蝦殼變紅略微捲曲,加入黑胡椒調味｡\n\n倒入白酒,讓酒精稍微揮發約1分鐘｡\n\n加入牛奶,轉中小火燜煮1-2分鐘,讓蝦充分吸收奶香與酒香,期間可依口味加少許鹽調味｡\n\n起鍋前撒上蔥花提香,即可盛出享用｡\n\n此食譜融合牛油的濃郁,蒜香與白酒的清雅,再以牛奶調和口感,黑胡椒添辛香,非常適合製作美味的基圍蝦料理｡\n\n\n#基圍蝦食譜 #白酒煮蝦 #蒜香奶油基圍蝦#\n#COOKwithUCreator #速煮系列 #西式食譜 #健康食譜\n "},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1764680427147.jpeg","creator":{"@type":"Person","name":"Nayaknna "}}]