[{"@context":"https://schema.org","@type":"Article","headline":"麻油薑片─自製麻油薑、薑麻油","image":["https://cloudapp01.ulifestyle.com.hk/post/600-960-720-CR-1-RB-1/post_1729575872881.jpeg"],"datePublished":"2024-10-22 13:46:33+08:00","url":"/community/detailpost/bb1812d3-496b-4b9f-8933-86d4b8e8e07e/食譜/PandaYY/7997","author":{"@type":"Person","name":"PandaYY","url":"https://www.ulifestyle.com.hk/community/user_profile/7997/PandaYY"},"text":"【材料】\n麻油200g／老薑80g\n\n【步驟】\n1、老薑切片，厚度約0.2公分。\n2、鍋裡加入麻油，同時放入薑片。\n3、以小火慢慢煸，15分鐘後關火。\n4、先將薑片夾出，用漏勺稍微瀝油，否則薑片在熱油中會持續熟化，等冷卻後再裝瓶。\n5、麻油與薑片可分開保存，後續應用更自如，可視菜餚需求，只放薑片或麻油，或是兩者都加。\n\n【Tips】\n1、市面常見的薑，有老薑、嫩薑及粉薑，做常備醬最好選用老薑，一來市場全年買得到，較無季節限制；其次老薑味道較濃，水分也少，容易煸乾。\n2、黑麻油與老薑很「速配」，黑麻油有溫補之效，卻不會太燥熱，煮麻油雞、雞酒，少不了這兩樣。\n\n【保存】\n只要不碰到水，室溫可保存3個月。\n\n#鮮享農YA農糧署 #食譜 #食譜分享 #薑 #麻油薑片作法 #常備醬 #食農教育士 #林奕成主廚"},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"麻油薑片─自製麻油薑、薑麻油","image":["https://cloudapp01.ulifestyle.com.hk/post/600-960-720-CR-1-RB-1/post_1729575872881.jpeg"],"datePublished":"2024-10-22 13:46:33+08:00","url":"/community/detailpost/bb1812d3-496b-4b9f-8933-86d4b8e8e07e/食譜/PandaYY/7997","author":{"@type":"Person","name":"PandaYY","url":"https://www.ulifestyle.com.hk/community/user_profile/7997/PandaYY"},"text":"【材料】\n麻油200g／老薑80g\n\n【步驟】\n1、老薑切片，厚度約0.2公分。\n2、鍋裡加入麻油，同時放入薑片。\n3、以小火慢慢煸，15分鐘後關火。\n4、先將薑片夾出，用漏勺稍微瀝油，否則薑片在熱油中會持續熟化，等冷卻後再裝瓶。\n5、麻油與薑片可分開保存，後續應用更自如，可視菜餚需求，只放薑片或麻油，或是兩者都加。\n\n【Tips】\n1、市面常見的薑，有老薑、嫩薑及粉薑，做常備醬最好選用老薑，一來市場全年買得到，較無季節限制；其次老薑味道較濃，水分也少，容易煸乾。\n2、黑麻油與老薑很「速配」，黑麻油有溫補之效，卻不會太燥熱，煮麻油雞、雞酒，少不了這兩樣。\n\n【保存】\n只要不碰到水，室溫可保存3個月。\n\n#鮮享農YA農糧署 #食譜 #食譜分享 #薑 #麻油薑片作法 #常備醬 #食農教育士 #林奕成主廚"},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://cloudapp01.ulifestyle.com.hk/post/600-960-720-CR-1-RB-1/post_1729575872881.jpeg","creator":{"@type":"Person","name":"PandaYY"}}]