[{"@context":"https://schema.org","@type":"Article","headline":"豬頸肉配蔥油蝦子拌麵","image":["https://cloudapp01.ulifestyle.com.hk/post/600-1-1-CR-1-RB-1/post_1786903460184.jpeg"],"datePublished":"2026-08-17 02:30:54+08:00","url":"/community/detailpost/7c0d0f9c-28b5-41a3-878f-2c11aa94c2c9/食譜/豬頸肉配蔥油蝦子拌麵/rickyhon/3526","author":{"@type":"Person","name":"rickyhon","url":"https://www.ulifestyle.com.hk/community/user_profile/3526/rickyhon"},"text":"豬頸肉我今次買咗新鮮豬頸肉，簡單用鹽同胡椒醃過就焗，呢一塊都有啲厚，大概170度每邊焗四至個五個字，我鍾意唔好咁猛火，寧願焗長少少時間，咁樣夠熟、上色、唔會太乾。如果用冷藏貨呢，我就可能用啲濃味嘅醬嚟醃，即係好似叉燒醬或者香茅醬或者黑椒醬嗰類，臨尾又搽啲蜜糖咁，但如果買到新鮮嘅品質好嘅就唔駛。\n\n個麵係永樂嘅蝦子麵嚟，真係好食，佢本身已經有味，都唔使自己額外添加啲乜嘢，頂多加少少胡椒粉，放湯同撈都咁好味，整埋呢次就食晒我手上啲存貨，然後再買我揀咗隻鮑魚蝦子麵，仲係粗麵嚟嘅，我未買過，買嚟下次試吓，好期待。食過之後會再喺度同大家分享食後感。\n\n面頭林上蔥油，食嘅時候就將蔥油、豬頸肉同麵盡情撈勻就得㗎喇。蔥油係我輕輕炸過啲蔥絲咁樣得來嘅。其實我覺得唔夠香，可能因為用咗葡萄籽油，呢隻油自身係冇乜味，其實花生油真係香，尤其是要嚟炸嘢。食咗一輪葡萄籽油、米糠油同橄欖油，好似好耐冇買過花生油，有啲掛住咁。\n\n#撈麵 \n#豬頸肉 \n#蔥油拌麵 "},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"豬頸肉配蔥油蝦子拌麵","image":["https://cloudapp01.ulifestyle.com.hk/post/600-1-1-CR-1-RB-1/post_1786903460184.jpeg"],"datePublished":"2026-08-17 02:30:54+08:00","url":"/community/detailpost/7c0d0f9c-28b5-41a3-878f-2c11aa94c2c9/食譜/豬頸肉配蔥油蝦子拌麵/rickyhon/3526","author":{"@type":"Person","name":"rickyhon","url":"https://www.ulifestyle.com.hk/community/user_profile/3526/rickyhon"},"text":"豬頸肉我今次買咗新鮮豬頸肉，簡單用鹽同胡椒醃過就焗，呢一塊都有啲厚，大概170度每邊焗四至個五個字，我鍾意唔好咁猛火，寧願焗長少少時間，咁樣夠熟、上色、唔會太乾。如果用冷藏貨呢，我就可能用啲濃味嘅醬嚟醃，即係好似叉燒醬或者香茅醬或者黑椒醬嗰類，臨尾又搽啲蜜糖咁，但如果買到新鮮嘅品質好嘅就唔駛。\n\n個麵係永樂嘅蝦子麵嚟，真係好食，佢本身已經有味，都唔使自己額外添加啲乜嘢，頂多加少少胡椒粉，放湯同撈都咁好味，整埋呢次就食晒我手上啲存貨，然後再買我揀咗隻鮑魚蝦子麵，仲係粗麵嚟嘅，我未買過，買嚟下次試吓，好期待。食過之後會再喺度同大家分享食後感。\n\n面頭林上蔥油，食嘅時候就將蔥油、豬頸肉同麵盡情撈勻就得㗎喇。蔥油係我輕輕炸過啲蔥絲咁樣得來嘅。其實我覺得唔夠香，可能因為用咗葡萄籽油，呢隻油自身係冇乜味，其實花生油真係香，尤其是要嚟炸嘢。食咗一輪葡萄籽油、米糠油同橄欖油，好似好耐冇買過花生油，有啲掛住咁。\n\n#撈麵 \n#豬頸肉 \n#蔥油拌麵 "},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://cloudapp01.ulifestyle.com.hk/post/600-1-1-CR-1-RB-1/post_1786903460184.jpeg","creator":{"@type":"Person","name":"rickyhon"}}]