[{"data":1,"prerenderedAt":85},["ShallowReactive",2],{"article-usage-dried-tangerine-peel-or-steamed-peel-for-lamb-stew-zh":3},{"article":4,"alternates":82},{"id":5,"title":6,"body":7,"category":66,"cover":23,"coverImage":23,"date":67,"description":68,"extension":69,"locale":70,"meta":71,"navigation":72,"path":73,"seo":74,"slug":75,"stem":76,"tags":77,"__hash__":81},"articles\u002Fzh\u002Fusage\u002Fdried-tangerine-peel-or-steamed-peel-for-lamb-stew.md","煲羊肉用浦北陈皮还是蒸制陈皮",{"type":8,"value":9,"toc":59},"minimark",[10,13,17,24,28,31,34,39,42,45,48,53,56],[11,12,6],"h1",{"id":6},[14,15,16],"p",{},"煲羊肉时加入浦北陈皮或蒸制陈皮都可以，差别主要体现在香气强度与口感风格上，可根据个人偏好选择。",[14,18,19],{},[20,21],"img",{"alt":22,"src":23},"图片","\u002Fimages\u002Fpbcp\u002Fabaf4185af4550f4.png",[25,26,27],"h2",{"id":27},"浦北陈皮",[14,29,30],{},"风味特点：香气较明显，能为羊肉增加清新的柑香，帮助降低膻味与油腻感，让汤味更有层次。",[14,32,33],{},"使用方法：每 500 克羊肉可加入约 5-10 克陈皮。焯水后与羊肉一同入锅，小火慢炖即可。",[14,35,36],{},[20,37],{"alt":22,"src":38},"\u002Fimages\u002Fpbcp\u002Fe9e50fbcf1fa41d2.png",[25,40,41],{"id":41},"蒸制陈皮",[14,43,44],{},"风味特点：香气更柔和，风味更细腻，适合偏清淡口感的人群。通常不会掩盖羊肉本味。",[14,46,47],{},"使用方法：用量与普通陈皮相近，可在炖煮过半时加入，以突出柔和香气。",[14,49,50],{},[20,51],{"alt":22,"src":52},"\u002Fimages\u002Fpbcp\u002Faaf1d2cb567ccc03.png",[25,54,55],{"id":55},"选择建议",[14,57,58],{},"喜欢香气浓郁的可选浦北陈皮；偏好柔和细致口感的可选蒸制陈皮。也可根据季节与配料做适度调整。",{"title":60,"searchDepth":61,"depth":61,"links":62},"",2,[63,64,65],{"id":27,"depth":61,"text":27},{"id":41,"depth":61,"text":41},{"id":55,"depth":61,"text":55},"usage","2025-01-21","对比浦北陈皮与蒸制陈皮在羊肉汤中的风味差异与用法。","md","zh",{},true,"\u002Fzh\u002Fusage\u002Fdried-tangerine-peel-or-steamed-peel-for-lamb-stew",{"title":6,"description":68},"dried-tangerine-peel-or-steamed-peel-for-lamb-stew","zh\u002Fusage\u002Fdried-tangerine-peel-or-steamed-peel-for-lamb-stew",[78,79,80],"用法","家常烹饪","陈皮入菜","0vkvGZktz88DH2F5PJBL2-CjTElj1YtzHVUYkRjb8ZE",{"zh":83,"en":84},"\u002Fusage\u002Fdried-tangerine-peel-or-steamed-peel-for-lamb-stew","\u002Fen\u002Fusage\u002Fdried-tangerine-peel-or-steamed-peel-for-lamb-stew",1775203847038]