---
title: "芥蘭炒臘味 - FoodNo1.com"
description: "FoodNo1.com 自 1999 年成立至今超過 26 年，專注分享港式家常菜、健康食譜與生活煮意靈感。每日更新「三餸一湯」搭配、時令湯水、低脂少油、素食、進補與食療配方，讓你輕鬆煮出暖心又營養的餐桌味道。加入我們的美食圈，一起交流煮食心得與廚房故事。"
url: "https://www.foodno1.com/ch-dishes-menu/vegetables-type/2484-fna-120403.html"
date: "2026-05-30T00:34:42+00:00"
language: "zh-TW"
---

#  芥蘭炒臘味

  YouareChef   [時蔬鮮果](https://www.foodno1.com/ch-dishes-menu/vegetables-type.html)    2012年4月03日    點擊數: 14016

![fna-120403](https://www.foodno1.com/images/food/fna-120403.jpg)

![fno1-materials.png](https://www.foodno1.com/images/menu/fno1-materials.png "fno1-materials.png")

- 芥蘭
- 臘肉、臘腸
- 薑

![fno1-spice](https://www.foodno1.com/images/menu/fno1-spice.png)

- 鹽 1茶匙
- 糖 半茶匙
- 酒 半茶匙

![fno1-method.png](https://www.foodno1.com/images/menu/fno1-method.png "fno1-method.png")

1. 芥蘭洗淨, 菜梗用刀批去硬皮(只適用於老芥蘭), 砌成小段
2. 臘腸、臘先蒸8分鐘, 取出斜切一片片
3. 薑洗淨切片
4. 燒紅鑊, 下少許油待滾下爆薑片略爆香, 下臘腸炒香, 放芥蘭兜勻
5. 下少許糖, 灒酒, 加少少水炒勻, 蓋上鑊蓋焗約1分鐘即成

![fno1-tips.png](https://www.foodno1.com/images/menu/fno1-tips.png "fno1-tips.png")

- 臘腸要蒸過才炒, 否則太硬
- 下糖可去除芥蘭的苦味
- 可用臘味, 如臘肉、膶腸、鮮膶腸或臘腸均可

![foodno1-signoff](https://www.foodno1.com/images/fno1/foodno1-signoff.png)

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