---
title: "「清」- 健康火鍋湯底 - 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/city-health-diet/2475-2011-12-29-09-35-17.html"
date: "2026-06-17T01:26:40+00:00"
language: "zh-TW"
---

#  「清」- 健康火鍋湯底

  [慢性病飲食](https://foodno1.com/foodno1dailyrecipes/dir/health-recipes/city-health-diet.html)    2011年12月29日    點擊數: 11233

![T Hotpot](https://foodno1.com/images/editor/T_Hotpot.jpg)在冷冷的冬日，偶然在家吃吃火鍋也是個不錯的選擇，可是傳統的豬骨火鍋或麻辣火鍋吃膩了，有沒有較清淡、較健康的湯底可供選擇，現在列舉數個較有特色的湯底供大家參考：

**普洱茶湯底**

![fno1-materials.png](https://foodno1.com/images/menu/fno1-materials.png "fno1-materials.png")

普洱茶茶包 2包
清雞湯 1罐
水 2碗

![fno1-method.png](https://foodno1.com/images/menu/fno1-method.png "fno1-method.png")

茶包湯底要好吃，湯頭仍需要甜美，最方便的方法，可以用一罐清雞湯(約400 cc)，先放入雪櫃冷藏，待其油脂結成白色塊狀後，去掉這些塊狀的油脂，剩下的清澈雞湯倒入鍋內，再加2碗的開水，放入普洱茶茶包，即是好吃的普耳茶火鍋湯底，清雞湯亦可用健康蔬菜湯湯底替代。

**番茄火鍋湯底**

![fno1-materials.png](https://foodno1.com/images/menu/fno1-materials.png "fno1-materials.png")

番茄 3個
凍牛肉湯 1盒
鹽、雞精 適量

![fno1-method.png](https://foodno1.com/images/menu/fno1-method.png "fno1-method.png")

番茄洗淨切塊。在鍋中倒入適量油燒熱，倒入番茄塊翻炒，炒至番茄軟爛，放入凍牛肉湯、加熱至湯底的冰塊融化。加入適量的鹽和雞精煮滾，倒入炭火鍋或電火鍋中，香濃的番茄湯底就做好了。

**牛奶火鍋湯底**

![fno1-materials.png](https://foodno1.com/images/menu/fno1-materials.png "fno1-materials.png")

牛奶 1000克
冬菇 6朵
草蝦 300克
蜆 300克
花枝 1隻
雕魚 1片
紅蘿蔔 50克
蒜苗 1枝
鹽 1小匙
米酒 少許

![fno1-method.png](https://foodno1.com/images/menu/fno1-method.png "fno1-method.png")

將草蝦洗淨，剪去頭部尖角及觸鬚；蜆泡鹽水吐沙備用。花枝剝去外皮，從內面切花，再切成片狀；雕魚也切成片狀備用。紅蘿蔔切花、蒜苗切段備用。將牛奶煮滾，放入紅蘿蔔及冬菇，煮約3分鐘後，再將草蝦、蜆、花枝、雕魚片加入煮熟，最後放入蒜苗、鹽及少許米酒，增加風味即可。

**皮蛋芫荽湯底**

![fno1-materials.png](https://foodno1.com/images/menu/fno1-materials.png "fno1-materials.png")

皮蛋 7至8個
芫荽 1大碗
蔥花 1碗
薑 1塊
雞湯 1鍋
胡椒 少許
鹽 少許

![fno1-method.png](https://foodno1.com/images/menu/fno1-method.png "fno1-method.png")

把雞湯煮滾，下大量蔥花及薑碎。再滾煮時，下大量芫荽及皮蛋。食用時先涮肉類，或新鮮海鮮，再涮蔬菜。火鍋材料以肉類為佳，若要搭配海鮮，以新鮮非冷凍的海鮮為佳，牛柳扒尤其適合。每隔一段時間加入皮蛋及芫荽，增加湯底的香氣，讓湯底濃郁清香。

**日式火鍋湯底**

![fno1-materials.png](https://foodno1.com/images/menu/fno1-materials.png "fno1-materials.png")

昆布 15公分
柴魚片 30克
水 1000 ㏄

![fno1-method.png](https://foodno1.com/images/menu/fno1-method.png "fno1-method.png")

先把昆布表面附著的灰塵擦掉，將昆布加入水中，以中火煮至水沸（水沸騰前請先撈出昆布），改小火，並緩緩加入柴魚片煮約3分鐘至柴魚香氣釋出後熄火。靜靜等待柴魚片沉澱後，再以舖妥紗網布的篩網濾出多餘湯渣即可。備註：昆布煮得時間過長，易產生黏性會破壞湯底的美味。

**素食火鍋湯底**

![fno1-materials.png](https://foodno1.com/images/menu/fno1-materials.png "fno1-materials.png")

紅蘿蔔 1條
白蘿蔔 1條
玉米 2條
椰菜 1/4顆
大白菜 1/4顆
大豆芽 100克
冬菇 10朵
水 8000 cc

![fno1-method.png](https://foodno1.com/images/menu/fno1-method.png "fno1-method.png")

將所有材料洗淨後切塊，放入炒鍋中以大火快炒2分鐘後取出備用。取一個大湯煲，注入水後，放入以上剛做好的備用材料，以大火煮滾後，再轉小火繼續熬煮2小時即可。

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

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