---
title: "烹調乾鮑秘方 - 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://foodno1.com/foodno1dailyrecipes/dir/food-and-health/cooking_tips/9-cooking-secret/2245-cook-dried-abalone.html"
date: "2026-06-26T21:44:43+00:00"
language: "zh-TW"
---

#  烹調乾鮑秘方

  [煮食秘訣](https://foodno1.com/foodno1dailyrecipes/dir/food-and-health/cooking_tips/9-cooking-secret.html)    2009年6月26日    點擊數: 14129

![](https://foodno1.com/images/menu/content013.gif)

![singleabalone](https://foodno1.com/images/stories/vigordishes/abalone/singleabalone.jpg)烹調乾鮑 :

- 將鮑魚浸水約48小時 (因應乾鮑大小浸發時間的增減) 。
- 擦去鹽分及洗淨後，用薑蔥焗水30鐘。
- 用竹蓆在煲墊底，入上級火腿骨及火腿，雞腳(切勿切去腳趾，以免雞油流出)等配料，加入鮑魚與清水，用中火煲10至12小時，然後熄火焗燜半小時。
- 若未夠稔滑，再以慢火煲1至2小時，直至鮑魚稔滑為止。(試鮑魚是否已煲至稔滑，可用牙籤插入鮑魚背面測試。 )
- 將煮稔鮑魚的取出，用原汁(可加入蠔油) 埋獻，伴以菜底上碟。

鮑魚滋補有益，營養豐富，宴客自用皆宜。

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

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