勾芡,或作勾纤,中国大陆又称着腻、加滋,粤港澳又称打芡或打献,一种烹调方法。可以使食物色味更佳。[1]做法是用各种淀粉加凉水搅匀的液汁,加进食材之中,使用的淀粉有太白粉、玉米淀粉、菱粉、藕粉、马铃薯淀粉、绿豆粉、麦淀粉等等。
![Thumb](http://upload.wikimedia.org/wikipedia/commons/thumb/7/73/202403_Dashimaki_Tamago_with_Crab_Ankake_in_Kissyan%2C_Iconsiam.jpg/640px-202403_Dashimaki_Tamago_with_Crab_Ankake_in_Kissyan%2C_Iconsiam.jpg)
关于“勾芡”一词,清代袁枚认为本应写作“勾纤”,取淀粉将食材“牵合”之意[2];另有说法指“芡”指芡实,早期烹饪多以芡实淀粉增加粘稠度,故称为“勾芡”。
种类
- 厚芡
- 包芡
- 糊芡
- 薄芡
- 流芡
- 米汤芡(又称奶汤芡)等[3]。
注释
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