勾芡是川菜烹调中的一种基本技巧。所谓“勾芡”是指在菜看成熟或即将成熟时,加入淀粉汁,使菜肴的味汁稠浓,粘附于菜肴之上的一个过程。勾芡的好坏,对菜肴的鲜美入味和视觉感受都起着十分重要的作用。 在烹饪菜肴中,勾芡的方式不同,利用的淀粉也并非一种,玉米粉、土豆粉、红苕粉、山芋粉等都可以用来勾芡,但是这些淀粉的来源不同,就有可能影响到菜肴勾芡后的效果。 Gourd is a basic skill in Sichuan cooking. The so-called “Gouxuan” refers to the mature or mature food is about to join, add starch juice, so thick sauce, stick to the dishes on top of a process. Goulian good or bad, tasty tasty dishes and visual experience have a very important role. In the cooking dishes, the different ways of thickening, the use of starch is not a kind of corn flour, potato flour, red flour, potato flour, etc. can be used to thicken, but the origin of these different starch, it may affect the food thickets After the effect.