---
title: "人參辣椒醬與人參醬菜 - 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/health-recipes/94-ginseng-recipes/2084-fna2084-1.html"
date: "2026-06-05T05:10:47+00:00"
language: "zh-TW"
---

#  人參辣椒醬與人參醬菜

  [人蔘食譜](https://foodno1.com/foodno1dailyrecipes/dir/health-recipes/94-ginseng-recipes.html)    2008年11月01日    點擊數: 14023

 | \| ![](https://foodno1.com/images/stories/krg/kroean/food_k11.jpg) \| \|:--\| \|  \| \| ####  辣椒醬做法 \| \| ![fno1-materials.png](https://foodno1.com/images/menu/fno1-materials.png "fno1-materials.png") \| \| - 糯米、辣椒面各1升、豆醬粉、麥芽各0.5升、參須100g、大棗100g、柿餅6個、糖稀2杯為做出色澤光亮粘性好的辣椒醬，糯米必須在水中充分浸泡，然後將泡軟的糯米蒸成米飯。        也可以將糯米磨成粉後蒸出糯米糕備用，或是將糯米粉用水和得稠一些，團成團，中間穿個洞，下入沸水中煮。麥芽細細地磨碎後放入熱水中溶解，用細網篩將渣滓撈出，湯水置一邊冷卻。取一隻盛了水的鍋，放入參須、大棗、幹柿子熬汁，味道要濃一些。然後與麥芽湯合在一起再熬一次。將辣椒面、豆醬粉放在糯米飯/糯米糕 /糯米團上，倒入熬好的湯，加鹽調味，要稍微鹹一點，然後用長柄木勺攪拌，混合均勻後移入罎子裏。 - 為做出色澤光亮粘性好的辣椒醬，糯米必須在水中充分浸泡，然後將泡軟的糯米蒸成米飯。也可以將糯米磨成粉後蒸出糯米糕備用，或是將糯米粉用水和得稠一些，團成團，中間穿個洞，下入沸水中煮。麥芽細細地磨碎後放入熱水中溶解，用細網篩將渣滓撈出，湯水置一邊冷卻。取一隻盛了水的鍋，放入參須、大棗、幹柿子熬汁，味道要濃一些。然後與麥芽湯合在一起再熬一次。將辣椒面、豆醬粉放在糯米飯/糯米糕/糯米團上，倒入熬好的湯，加鹽調味，要稍微鹹一點，然後用長柄木勺攪拌，混合均勻後移入罎子裏。 \| |

|:--|
| ####  醬菜做法 |

| ![fno1-materials.png](https://foodno1.com/images/menu/fno1-materials.png "fno1-materials.png") |
| - 鮮參（一年生）200g、牛排湯2杯、大棗50g、生薑1/2瓣、朝鮮醬油（濃醬油）1杯、糖稀1大勺 - 人參洗淨，摘下鬚子，根體置一邊待用。參須和牛排湯、大棗、生薑、朝鮮醬油、糖稀放一起煮爛，用細網篩撈出渣滓，湯水冷卻後澆在備好的人參上。三天后，將湯水分離出來重新加熱，冷卻後再次澆在人參上。以三天為間隔，反復兩次。 |
| ![fno1-tips.png](https://foodno1.com/images/menu/fno1-tips.png "fno1-tips.png") |
| - 辣椒醬：如此醃制的辣椒醬用來燉湯極其爽口。此外，在煮棗的湯水裏加入大豆(1升)、棗(1/10升）、糖蜜和糖稀(各1小碗)，再調入麥芽醃一段時間的話，就成了吃菜葉包飯時不可少的甜辣醬，也可作為蘸醬與青椒一起食用。 - 醬菜：如果喜歡辣味醬菜，可將人參洗淨控幹水分切成兩塊裝入絲網袋，插入辣椒醬缸裏。因人參內皂甙成分發酵速度較快，所以不能在醬缸裏放置太長，一般醃十天左右即可食用。 |
|  |
| ![foodno1-signoff](https://foodno1.com/images/fno1/foodno1-signoff.png "回到首頁") |
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