---
title: "嚴選年菜食材　五星級飯店主廚教你 - 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://foodno1.com/foodno1dailyrecipes/dir/food-and-health/2933-2015-02-19-14-29-56.html"
date: "2026-06-29T06:55:15+00:00"
language: "zh-TW"
---

#  嚴選年菜食材 五星級飯店主廚教你

  No.1 Admin   [飲食健康](https://foodno1.com/foodno1dailyrecipes/dir/food-and-health.html)    2015年2月01日    點擊數: 1973

![1422858693410552870](https://foodno1.com/images/obhealthno1/2015-02/1422858693410552870.jpg)

春節的腳步越來越近，又到了辦年貨的時候，這麼多的南北貨，到底該怎麼採買，才能買到有品質又能兼顧家人健康的年貨呢？黃來發，五星級飯店廚藝總監有一套判別食材品質優劣方法，以及正確調理年節應景食材的好廚藝。

年菜的烹調中常用到金針、蝦米、香菇及竹笙等來提升料理的鮮味。所以就針對這幾種常用食材，提供民眾挑選的判斷依據：

一、**金針**：宜選擇針體較粗、呈現淡褐色，而乾燥度足夠的金針，摸起來有刺刺的感覺，若顏色太鮮豔（亮橘色或過白）或有刺鼻消毒水味者不要購買，使用前可用冷水浸泡、扭乾金針，換水重複浸泡2~3次，去除化學藥劑的殘留。

二、**蝦米**：正常乾燥蝦米顏色為自然的淡橘紅色，且無異味，若蝦米顏色太紅應避免購買。

三、**香菇**：品質好的香菇帶有自然香氣，選購時應以傘面呈現深褐色、有厚度、菇型完整且蒂頭結實粗壯的為佳；進口花菇，外型較為厚實，菇傘與內折完整，味道清香沒有霉味，菇類烹煮前先用水浸泡一段時間，可清除粉塵和可能的殘留藥劑。

四、**竹笙**：正常竹笙顏色偏黃褐色，聞起來味道有點酸，若有刺鼻藥水味則不要購買，挑選時以蕈柄及傘群完整、乾燥度佳、壓起來有彈性者品質較佳，調理前以冷水浸泡，以去除可能殘留的化學藥劑。

年節期間，食材要買得安心也要吃得放心，黃來發強調，除了挑選品質佳的食材，烹煮調理時，也要遵守「五要原則」，一、要洗手：調理食品前後都需徹底洗淨，有傷口要先包紮。二、要新鮮：食材要新鮮衛生，用水也必須乾淨無虞。三、要生熟食分開：用不同器具處理生熟食，避免交互污染。四、要徹底加熱：食品中心溫度超過70℃ 細菌才容易被消滅。五、要注意保存溫度：低於7℃ 才能抑制細菌生長，室溫不宜放置過久。

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