中式烹饪中常用的勾芡技术研究

Research on Commonly Used Thickening Soup Techniques in Chinese Cuisine

勾芡在中式烹饪中具有辅助收汁、提高油炸效果等作用,本文分析了烹饪火候、时间和芡水比例等影响勾芡质量的因素,并提出了相应的控制策略,为中式烹饪中勾芡技术的改进提供参考。

In Chinese cuisine,thickening soup has the functions of aiding juice collection and improving frying effect.This paper analyzes the factors affecting the quality of thickening soup such as cooking heat,time and thickening water ratio,and proposes corresponding control strategies in order to provide reference for the improvement of thickening soup techniques in Chinese cuisine.