---
title: "翡翠皇冠魚肚 - FoodNo1.com"
description: "從1998年至今,收集了3600+各類食譜和湯水食譜資料庫, 包括『健康、男女老幼和預防慢性病』食譜及各類健康飲食資訊。"
url: "https://www.foodno1.com/foodno1dailyrecipes/dir/227-ingredient-1/216-special-recipes/69-fna69.html"
date: "2026-06-16T11:55:01+00:00"
language: "zh-TW"
---

#  翡翠皇冠魚肚

  [特色食譜](https://www.foodno1.com/foodno1dailyrecipes/dir/227-ingredient-1/216-special-recipes.html)    2007年10月09日    點擊數: 36281

 | \| \\| ![](https://www.foodno1.com/images/stories/vigordishes/abal-titleicon.jpg) \\| <a target="_blank">![](https://www.foodno1.com/image/foodno1-single.gif)</a>『今日美食』專輯     Special Supplement (www.FoodNo1.com) \\| 撰文：大頭    示範：威哥 \\| \\|---\\|---\\|--:\\| \| \|---\|        \| \\| ![](https://www.foodno1.com/images/stories/vigordishes/jcrown-fishbelly/image/jadecrown-fishbelly.gif)  \\\| ![](https://www.foodno1.com/images/stories/vigordishes/jcrown-fishbelly/image/y-ear-dish2.jpg)        菜名釋義：         翡翠是如綠玉棒的鮮露筍、皇冠是「六耳」中最珍貴的黃耳、魚肚（公）。 \\\| ![](https://www.foodno1.com/images/stories/vigordishes/jcrown-fishbelly/image/v-actno1.jpg) \\\| \\\|---\\\|---\\\| \\\|  \\\| 威哥對這味翡翠皇冠肚十分滿意。 \\\| \\| \\|---\\|   \\| \\\| 菜色材料：（一位用） \\\| \\\|:--\\\| \\\| 鮮露筍 \\\| 六支 \\\| \\\| 黃耳 \\\| 一朵 \\\| \\\| 魚肚-公肚 \\\| 兩片 \\\| \\\| 上湯 \\\| 兩湯匙 \\\| \\\| 鮑汁 \\\| 兩湯匙 \\\| \\\|  \\\|  \\\| \\| \\|--:\\| \\| 菜前材料準備： \\| \\| \\\| ![](https://www.foodno1.com/images/stories/vigordishes/jcrown-fishbelly/image/asparus.jpg) \\\| ![](https://www.foodno1.com/images/stories/vigordishes/jcrown-fishbelly/image/fargau.jpg) \\\| \\\| 要保持鮮露筍嫩綠但又無草青味甚考功夫。 \\\| 要令魚肚入味又彈牙並不容易。。 \\\| \\\| ![](https://www.foodno1.com/images/stories/vigordishes/jcrown-fishbelly/image/y-ear.jpg) \\\|  \\\| \\\| 六耳中珍貴的黃耳，據稱有補腦功效。 \\\|  \\\|        \\\| 菜事進行： \\\| \\\|---\\\| \\\| 1. 用砂鍋煮熱上湯，放入黃耳使其吸收上湯味道。 \\\| \\\| 2. 放入鮮露筍略灼後撈起，放在碟上排好。 \\\| \\\| 3. 砂鍋洗淨燒熱放入鮑汁，加入魚肚使其吸收鮑汁味道，至鮑汁差不多乾水，夾起放在碟上即成。 \\\| \\\|  \\\| \\| \\|:--\\| \\|  \\|  \\| \\|  \\|  \\| \\| 出菜秘笈： \\| \\| 鮮露筍是令廚師兩難的材料，因為鮮露筍「好睇唔好食」，如果保持外觀青翠，會有草青味而且較，但如煮得太久，又會變成枯草色而賣相不佳。今次先用熱鹽水將鮮露筍灼至半熟，保留青綠外觀，再用上湯闢去草青味，即保留賣相又不損味道。        魚肚膠質重，本身無味，一般會用上湯令其入味，不過，物理定律是高密度流向低密度，魚肚的密度較上湯高，要魚肚吸收上湯其實是用上湯將魚肚煮爛，令魚肚失去彈牙口感。        鮑汁的密度較魚肚高，用鮑汁煮魚肚只需短時間即被吸收，可保留魚肚的彈性。 \\|   \\|  \\| \\|---\\| \| --- \|  \| \\| 菜前準備： \\\| 鮮露筍用熱水加鹽稍灼，消除草青味。        黃耳用清水浸八小時，發大後剪成細件。        魚肚用清水浸八小時，發大後剪成細件。 \\\| \\\|---\\\|---\\\|---\\\|---\\\| \\| \\|---\\| \\| ![](https://www.foodno1.com/images/stories/vigordishes/jcrown-fishbelly/image/years-vact1.jpg) \\| \\| 用上湯煮黃耳及鮮露筍。 \\| \\| ![](https://www.foodno1.com/images/stories/vigordishes/yoilcrabrice/image/vaction3.jpg) \\| \\| 將鮮露筍灼至半熟，保留青綠外觀，再用上湯闢去草青味。 \\| \\| ![](https://www.foodno1.com/images/stories/vigordishes/yoilcrabrice/image/vaction1.jpg) \\| \\| 放入黃耳使其吸收上湯味道 \\| \\| ![](https://www.foodno1.com/images/stories/vigordishes/jcrown-fishbelly/image/v-actno3.jpg) \\| \\| 用鮑汁煮魚肚只需短時間即被吸收，可保留魚肚的彈性。 \\| \\|  \\| \\| 菜後評述： \\| \\| 黃耳本身有鮮味，吸收了上湯的濃郁味道，混和後恰到好處。黃耳外形如人腦，以形補形的說法是補腦。 \\| \\|  \\| \\| 鮮露筍青脆之餘又沒有草青味，混和鮑汁吃更好味。 \\| \\|  \\| \\| 魚肚的膠質重，煮得太久會潺及糊口，今次的肚卻十分彈牙而且飽含鮮汁味道，十分美味。 \\| \\|  \\| \| \|---\| |
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