---
title: "『煲湯』須知/貼士 - FoodNo1.com"
description: "除了要懂選擇健康的食材，如何使用烹調方式及簡單的調味法，令餸菜變得美味..."
url: "https://www.foodno1.com/foodno1dailyrecipes/dir/food-and-health/cooking_tips/24-fna24.html"
date: "2026-05-31T17:16:51+00:00"
language: "zh-TW"
---

#  『煲湯』須知/貼士

  [湯水泉 | 煲湯圖書館](https://www.foodno1.com/all-soup-daquan.html)    2007年10月01日    點擊數: 74080

 ![煲湯貼士](https://www.foodno1.com/images/fno1/soup_icon.jpg "煲湯貼士")

#### 什麼叫"飛水”：

是烹調前把材料進行加熱處理的烹調技巧。把材料放水中稍微灼過至半熟狀態，取出洗淨再煮。

#### 煲魚湯技巧：

則要先用油把魚兩面 煎 一下，魚皮定結 ，就 不易碎爛了 ，而且還不會有腥味。

#### 下料最佳時間：

煲湯時是在冷水時下料比較好，因熱水會使蛋白質迅速凝固，不易 餚 出鮮味。

#### 煲湯器具：

煲湯以選擇質地細膩的砂鍋為宜，劣質砂鍋的 瓷釉中 含有少量鉛，煮酸性食物時容易溶解出來，有害健康。內壁潔白的陶鍋很好用。

#### 為什麼煲完湯的肉很柴?

瘦肉煲湯後，肉質較粗糙。可以選半肥半瘦 的肉，但豬前腳的瘦肉， 煲燉多個小時後肉質仍嫩滑可食。。

#### 為什麼在飯店裏喝的魚湯、肉湯 都像奶汁一樣，感覺很滋補，可是自己在家煲湯總是出不來這個效果？

油與水充分混合才能出奶汁的效果。做肉湯時要先用大火煮開，然後用小 火煮透 ，再改大火。做魚湯時要 先用油煎透，然後加入沸水，用大火。還要注意水要一次加足，中間再補水 ，湯就泄了 。

### ![煲湯貼士](https://www.foodno1.com/images/fno1/soup_icon.jpg "煲湯貼士")

### 煲湯時間掌握！

湯中的營養物質主要是氨基酸類，加熱時間過長，會產生新的物質，營養反而被破壞，一般魚湯 1 小時左右，雞湯、排骨湯 3 小時左右足矣。

#### 湯雖滋補 ，有些肥膩， 怎麼辦？

1\) 可以把湯煲好後熄火，待冷卻後， 油浮在湯面，或凝固在湯麵， 用勺羹除去 ，再把湯煲滾 。
2\) 可用濾湯容器 分隔湯面的浮油。

#### 喝湯應該是在飯前：

一般人飯前 喝點湯 ，可促進胃液分泌，幫助消化吸收，但有胃部不適或胃炎的人應飯後喝，以免加重症狀。

#### 煲湯的經驗：

廣東人煲湯的經驗，是喝湯講究原汁原味。如果需要， 一片薑足 矣。鹽應當最後才加， 因為鹽能使蛋白質凝固，有礙鮮味成分的擴散。

**快樂廚房 - 湯類** 撰文：嘉寶 心得： 霞姐

- [ 煲湯 ](https://www.foodno1.com/component/tags/tag/%E7%85%B2%E6%B9%AF.html)
- [ 煲湯技巧 ](https://www.foodno1.com/component/tags/tag/%E7%85%B2%E6%B9%AF%E6%8A%80%E5%B7%A7.html)

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