1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/rich600338<blockquote class="wp-embedded-content" data-secret="ST9zcsIms3"><a href="https://marcwiner.com/zh-hant/feng-li-chao-niu-rou/">鳳梨炒牛肉</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/feng-li-chao-niu-rou/embed/#?secret=ST9zcsIms3" width="600" height="338" title="鳳梨炒牛肉 — Marc Winer" data-secret="ST9zcsIms3" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://marcwiner.com/wp-includes/js/wp-embed.min.js </script> https://marcwiner.com/wp-content/uploads/2024/09/Boeuf-saute-a-lananas-en-tete-750x563.jpg600450大家好！如同先前承諾的，這次又要和大家分享一道來自馬來西亞料理的美味食譜。老實說，這道菜未必算是最具代表性的經典名菜，更像是一道樸實的馬來西亞家常熱炒，而其中用到的李子醬，正是這類料理裡常見的調味之一。https://marcwiner.com/zh-hant/feng-li-chao-niu-rou/zh-hant鳳梨炒牛肉馬來西亞主菜1010202人份400 公克 牛肉 (切薄片)1 湯匙 蠔油0.5 茶匙 白胡椒0.5 茶匙 香油2 茶匙 紹興酒2 茶匙 玉米澱粉4 瓣 蒜 (切片)1 小塊薑 (約 6 mm 厚，去皮切片)2 湯匙 四川辣豆瓣醬 (Doubanjiang)1 紅甜椒 (去籽切丁)1 湯匙 梅子醬2 茶匙 糖0.25 茶匙 鹽280 公克 鳳梨 (切丁)適量 香菜葉 (裝飾用)白飯10https://marcwiner.com/wp-content/uploads/2024/09/Boeuf-saute-a-lananas-en-tete.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400