---
title: "花生糖浮油粿 - 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/food-benefit/food-fitness/1274-fna1274.html"
date: "2026-06-17T16:40:53+00:00"
language: "zh-TW"
---

#  花生糖浮油粿

  [健體美食](https://foodno1.com/foodno1dailyrecipes/dir/health-recipes/food-benefit/food-fitness.html)    2007年12月13日    點擊數: 10105

 | ![](https://foodno1.com/images/menu/food-chantung/ctc-ch/image/c107.jpg) |
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| ![fno1-materials.png](https://foodno1.com/images/menu/fno1-materials.png "fno1-materials.png") |
| \| - 紅 心 香 薯 8 兩 - 糯 米 粉 1 斤 - 油 1/2 茶 匙   餡 料 :  - 黃 糖 粉 4 - 兩 花 生 4 兩 - 白 芝 麻 2 兩 \| ![](https://foodno1.com/images/menu/food-chantung/ctc-ch/image/c106a.jpg)材料一覽 \| |
|:--|
| ![fno1-method.png](https://foodno1.com/images/menu/fno1-method.png "fno1-method.png") |
| 1. 番 薯 去 皮 ， 洗 淨 切 片 ， 隔 水 蒸 熟 。 用 12 兩 糯 米 粉 和 油 1/2 茶 匙 混 和 ， 搓 入 番 薯 和 番 薯 汁 ， 搓 成 粉 團 製 成 油 粿 皮 。 2. 花 生 炸 香 ， 吹 去 衣 ， 拍 碎 ， 連 同 炒 香 芝 麻 混 和 黃 糖 粉 製 成 餡 料 。 3. 油 粿 皮 搓 薄 ， 切 塊 加 入 餡 料 ， 包 成 三 角 形 的 潮 州 油 粿 。 4. 溫 油 下 鑊 ， 炸 至 油 粿 浮 於 油 麵 。 5. 在 油 粿 未 爆 烈 ， 餡 內 的 糖 油 未 流 出 之 前 起 鑊 ， 上 碟 即 成 。    \| ![](https://foodno1.com/images/menu/food-chantung/ctc-ch/image/c106b.jpg) \|  \| ![](https://foodno1.com/images/menu/food-chantung/ctc-ch/image/c106c.jpg) \| \| 用油粿皮包入餡料 \|  \| 用溫油料炸至油粿浮起 \| |
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| ![fno1-efficacy.png](https://foodno1.com/images/menu/fno1-efficacy.png "fno1-efficacy.png") |
| - 健 五 臟 而 易 消 化 ， 好 食 又 不 寒 不 燥 ， 糖 分 和 脂 肪 都 比 米 飯 少 。 |
| ![fno1-tips.png](https://foodno1.com/images/menu/fno1-tips.png "fno1-tips.png") |
| - 1 斤 = 16 兩 = 600 克 - 可 以 用 桂 花 糖 或 雲 呢 拿 香 油 加 強 香 味 。 - 潮 州 人 炸 食 物 ( 叫 「 浮 」 ， 即 浮 在 油 面 的 意 思 ) 要 鬆 脆 可 口 。 浮 油 粿 特 色 之 處 ， 是 將 餡 裏 面 的 黃 糖 粉 變 成 糖 漿 ， 形 成 皮 脆 但 軟 滑 ， 咬 下 又 有 汁 的 小 食 。 |
| ![foodno1-signoff](https://foodno1.com/images/fno1/foodno1-signoff.png "foodno1-signoff.gif") |

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