[{"@context":"https://schema.org","@type":"Article","headline":"鮑多寶如意小炒","image":["https://cloudapp01.ulifestyle.com.hk/post/600-1080-1347-CR-1-RB-1/post_1737774036144.jpeg"],"datePublished":"2025-01-25 13:17:22+08:00","url":"/community/detailpost/1723c916-423c-4ed3-8244-f8b236e288dc/食譜/PandaYY/7997","author":{"@type":"Person","name":"PandaYY","url":"https://www.ulifestyle.com.hk/community/user_profile/7997/PandaYY"},"text":"材料（4人份）：\n李錦記紅燒臻選鮑魚 1罐（6隻，其中2隻切粒）\n豬肉（切粒）75克\n紅蘿蔔（去皮切粒）½條\n沙葛（切粒）½個\n萵筍（切粒）1條\n冬菇（切粒）3朵\n蝦米（浸水）13克\n炸花生適量\n \n調味料：\n李錦記舊庄特級蠔油 2茶匙\n李錦記辣豆瓣醬 2茶匙\n李錦記特鮮生抽 1湯匙\n李錦記紹興花雕酒少許\n李錦記芝麻油少許\n糖、鹽各少許\n\n做法：\n1️⃣ 豬肉粒加入李錦記舊庄特級蠔油醃10分鐘。\n2️⃣ 放紅蘿蔔粒、沙葛粒、萵筍粒於沸水中灼煮1分鐘。\n3️⃣ 大火熱鍋下油，將豬肉粒炒熟備用。\n4️⃣ 將冬菇粒、蝦米炒香，加入紅蘿蔔粒、沙葛粒、萵筍粒炒約30秒後盛起備用。\n5️⃣ 將辣豆瓣醬放入鍋中炒香，再加生抽、糖、鹽調味，然後放入鮑魚粒、豬肉粒、冬菇粒、蝦米及其他炒好的材料，拌炒均勻。\n6️⃣ 最後淋上花雕酒及麻油，炒至上色，放上原隻鮑魚即成！\n\n#廚娘系列 #中式食譜 #李錦記 #LKK #李錦記廚房 #LKKitchen #LeeKumKee #cooking #舊庄特級蠔油 #新年菜式"},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"鮑多寶如意小炒","image":["https://cloudapp01.ulifestyle.com.hk/post/600-1080-1347-CR-1-RB-1/post_1737774036144.jpeg"],"datePublished":"2025-01-25 13:17:22+08:00","url":"/community/detailpost/1723c916-423c-4ed3-8244-f8b236e288dc/食譜/PandaYY/7997","author":{"@type":"Person","name":"PandaYY","url":"https://www.ulifestyle.com.hk/community/user_profile/7997/PandaYY"},"text":"材料（4人份）：\n李錦記紅燒臻選鮑魚 1罐（6隻，其中2隻切粒）\n豬肉（切粒）75克\n紅蘿蔔（去皮切粒）½條\n沙葛（切粒）½個\n萵筍（切粒）1條\n冬菇（切粒）3朵\n蝦米（浸水）13克\n炸花生適量\n \n調味料：\n李錦記舊庄特級蠔油 2茶匙\n李錦記辣豆瓣醬 2茶匙\n李錦記特鮮生抽 1湯匙\n李錦記紹興花雕酒少許\n李錦記芝麻油少許\n糖、鹽各少許\n\n做法：\n1️⃣ 豬肉粒加入李錦記舊庄特級蠔油醃10分鐘。\n2️⃣ 放紅蘿蔔粒、沙葛粒、萵筍粒於沸水中灼煮1分鐘。\n3️⃣ 大火熱鍋下油，將豬肉粒炒熟備用。\n4️⃣ 將冬菇粒、蝦米炒香，加入紅蘿蔔粒、沙葛粒、萵筍粒炒約30秒後盛起備用。\n5️⃣ 將辣豆瓣醬放入鍋中炒香，再加生抽、糖、鹽調味，然後放入鮑魚粒、豬肉粒、冬菇粒、蝦米及其他炒好的材料，拌炒均勻。\n6️⃣ 最後淋上花雕酒及麻油，炒至上色，放上原隻鮑魚即成！\n\n#廚娘系列 #中式食譜 #李錦記 #LKK #李錦記廚房 #LKKitchen #LeeKumKee #cooking #舊庄特級蠔油 #新年菜式"},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://cloudapp01.ulifestyle.com.hk/post/600-1080-1347-CR-1-RB-1/post_1737774036144.jpeg","creator":{"@type":"Person","name":"PandaYY"}}]