[{"@context":"https://schema.org","@type":"Article","headline":"賀年食譜","image":["https://cloudapp01.ulifestyle.com.hk/post/600-2799-2798-CR-1-RB-1/post_1737995057191.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-2799-2798-CR-1-RB-1/post_1737995057316.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-2799-2798-CR-1-RB-1/post_1737995057418.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-2799-2798-CR-1-RB-1/post_1737995057529.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-2799-2798-CR-1-RB-1/post_1737995057964.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-2799-2798-CR-1-RB-1/post_1737995058110.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-2799-2798-CR-1-RB-1/post_1737995058208.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-2799-2798-CR-1-RB-1/post_1737995058301.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-2799-2798-CR-1-RB-1/post_1737995058398.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-2799-2798-CR-1-RB-1/post_1737995058504.jpeg"],"datePublished":"2025-01-28 00:26:19+08:00","url":"/community/detailpost/32b7a55b-eebb-44d5-b164-5582fa31fc49/食譜/K廚賞味-KamieKKitchen/760289","author":{"@type":"Person","name":"K廚賞味 KamieKKitchen","url":"https://www.ulifestyle.com.hk/community/user_profile/760289/K廚賞味-KamieKKitchen"},"text":"[花膠金蠔炆花菇]\n✨加❓❓香氣提升滋味又養顏零失敗出得廳堂賀年菜式✨\n\n很喜歡吃金蠔,隻隻飽滿脹卜卜,鮮味爆汁,絕對是過時過節的佳餚｡經典的蜜餞金蠔好吃,煎至外脆內軟,最後以頭抽､蜜糖調味,好吃非常｡而花膠､花菇炆金蠔,滋味養顏,更是傳統賀年矜貴菜｡\n\n我很喜歡｢星級名廚Ricky張錦祥大廚｣｡他的金蠔雞煲,加了臘肉,臘肉需要預先蒸2小時,才去煮｡而我的｢花膠金蠔炆花菇｣參考了他的方法,加臘肉一起去炆,肥的部份入口完全溶化,而瘦嘅地方一啲都唔乾,唔嚡口,肉質鬆化｡花膠､金蠔､花菇吸曬臘肉香氣,好好食👍🏻👍🏻👍🏻｡\n\n我還加了少許瑤柱,連同瑤柱水一起去炆,令這道菜式味道更鮮更香｡首先爆香薑､蔥､蒜､瑤柱和花菇,待油裡面有薑蔥蒜瑤柱香味,然後再煎金蠔,金蠔也吸收了薑蔥蒜香氣,煎香金蠔要立即盛起,花菇炆煮半小時後,才加入花膠,煎香金蠔回鑊,再煮數分鐘即成｡\n\n食譜分享🙏🙏\n材料:\n花膠(已浸發)234g\n金蠔 6隻 167g\n花菇 10隻\n臘肉半條 96g\n瑤柱 30g\n薑 54g\n蒜頭 10瓣 44g\n乾蔥頭 6粒 68g\n蔥 3棵\n蠔油 30g\n生抽半茶匙\n老抽 1茶匙\n糖半茶匙\n紹興酒 60g\n瑤柱水 110g\n熱水 290g\n\n做法:\n1️⃣瑤柱沖洗乾淨,用水浸數小時,待軟腍,瑤柱水留起｡\n2️⃣臘肉氽水,蒸2小時,切厚件,備用｡\n3️⃣金蠔沖洗乾淨,廚紙抹乾水,備用｡\n4️⃣適量油,爆香薑､蒜頭､乾蔥頭､蔥白和瑤柱,加入冬菇炒香,再放下金蠔煎香兩面,金蠔盛起｡\n5️⃣加入蠔油拌勻,灒酒,再加入臘肉和臘肉汁,熱水､瑤柱水煮滾,用中小火炆煮30分鐘｡\n6️⃣放下花膠炆煮10分鐘｡\n7️⃣放下金蠔炆煮5分鐘｡\n8️⃣最後以生抽､糖調味,老抽調色,蔥綠拌勻,即成｡\n\n烹調心得:\nRicky大廚說連皮臘肉最少要蒸1個半小時,也可蒸2小時,要厚切,口感較佳｡\n\n#花膠金蠔炆花菇\n#金蠔花膠花菇\n#天然生曬金蠔\n#日本天白花菇\n#鴨包肚花膠\n#賀年食譜\n#賀年菜式\n#賀年佳餚\n#K廚賞味\n#KamieKKitchen\n#K廚煮食日常\n#Kamie日常煮意\n#KamieKamCooking\n#cookingwithKamie\n#廚娘系列\n#中式食譜\n#賀年美食"},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"賀年食譜","image":["https://cloudapp01.ulifestyle.com.hk/post/600-2799-2798-CR-1-RB-1/post_1737995057191.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-2799-2798-CR-1-RB-1/post_1737995057316.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-2799-2798-CR-1-RB-1/post_1737995057418.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-2799-2798-CR-1-RB-1/post_1737995057529.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-2799-2798-CR-1-RB-1/post_1737995057964.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-2799-2798-CR-1-RB-1/post_1737995058110.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-2799-2798-CR-1-RB-1/post_1737995058208.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-2799-2798-CR-1-RB-1/post_1737995058301.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-2799-2798-CR-1-RB-1/post_1737995058398.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-2799-2798-CR-1-RB-1/post_1737995058504.jpeg"],"datePublished":"2025-01-28 00:26:19+08:00","url":"/community/detailpost/32b7a55b-eebb-44d5-b164-5582fa31fc49/食譜/K廚賞味-KamieKKitchen/760289","author":{"@type":"Person","name":"K廚賞味 KamieKKitchen","url":"https://www.ulifestyle.com.hk/community/user_profile/760289/K廚賞味-KamieKKitchen"},"text":"[花膠金蠔炆花菇]\n✨加❓❓香氣提升滋味又養顏零失敗出得廳堂賀年菜式✨\n\n很喜歡吃金蠔,隻隻飽滿脹卜卜,鮮味爆汁,絕對是過時過節的佳餚｡經典的蜜餞金蠔好吃,煎至外脆內軟,最後以頭抽､蜜糖調味,好吃非常｡而花膠､花菇炆金蠔,滋味養顏,更是傳統賀年矜貴菜｡\n\n我很喜歡｢星級名廚Ricky張錦祥大廚｣｡他的金蠔雞煲,加了臘肉,臘肉需要預先蒸2小時,才去煮｡而我的｢花膠金蠔炆花菇｣參考了他的方法,加臘肉一起去炆,肥的部份入口完全溶化,而瘦嘅地方一啲都唔乾,唔嚡口,肉質鬆化｡花膠､金蠔､花菇吸曬臘肉香氣,好好食👍🏻👍🏻👍🏻｡\n\n我還加了少許瑤柱,連同瑤柱水一起去炆,令這道菜式味道更鮮更香｡首先爆香薑､蔥､蒜､瑤柱和花菇,待油裡面有薑蔥蒜瑤柱香味,然後再煎金蠔,金蠔也吸收了薑蔥蒜香氣,煎香金蠔要立即盛起,花菇炆煮半小時後,才加入花膠,煎香金蠔回鑊,再煮數分鐘即成｡\n\n食譜分享🙏🙏\n材料:\n花膠(已浸發)234g\n金蠔 6隻 167g\n花菇 10隻\n臘肉半條 96g\n瑤柱 30g\n薑 54g\n蒜頭 10瓣 44g\n乾蔥頭 6粒 68g\n蔥 3棵\n蠔油 30g\n生抽半茶匙\n老抽 1茶匙\n糖半茶匙\n紹興酒 60g\n瑤柱水 110g\n熱水 290g\n\n做法:\n1️⃣瑤柱沖洗乾淨,用水浸數小時,待軟腍,瑤柱水留起｡\n2️⃣臘肉氽水,蒸2小時,切厚件,備用｡\n3️⃣金蠔沖洗乾淨,廚紙抹乾水,備用｡\n4️⃣適量油,爆香薑､蒜頭､乾蔥頭､蔥白和瑤柱,加入冬菇炒香,再放下金蠔煎香兩面,金蠔盛起｡\n5️⃣加入蠔油拌勻,灒酒,再加入臘肉和臘肉汁,熱水､瑤柱水煮滾,用中小火炆煮30分鐘｡\n6️⃣放下花膠炆煮10分鐘｡\n7️⃣放下金蠔炆煮5分鐘｡\n8️⃣最後以生抽､糖調味,老抽調色,蔥綠拌勻,即成｡\n\n烹調心得:\nRicky大廚說連皮臘肉最少要蒸1個半小時,也可蒸2小時,要厚切,口感較佳｡\n\n#花膠金蠔炆花菇\n#金蠔花膠花菇\n#天然生曬金蠔\n#日本天白花菇\n#鴨包肚花膠\n#賀年食譜\n#賀年菜式\n#賀年佳餚\n#K廚賞味\n#KamieKKitchen\n#K廚煮食日常\n#Kamie日常煮意\n#KamieKamCooking\n#cookingwithKamie\n#廚娘系列\n#中式食譜\n#賀年美食"},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://cloudapp01.ulifestyle.com.hk/post/600-2799-2798-CR-1-RB-1/post_1737995057191.jpeg","creator":{"@type":"Person","name":"K廚賞味 KamieKKitchen"}}]