| 影响菜肴勾芡效果的主要因素 |
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| 引用本文： | 朱丹霞.影响菜肴勾芡效果的主要因素[J].无锡商业职业技术学院学报,2003,3(2):47-48. |
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| 作者姓名： | 朱丹霞 |
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| 作者单位： | 无锡商业职业技术学院,江苏,无锡,214000 |
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| 摘 要： | 勾芡是菜肴烹饪操作的基本功之一,在勾芡过程中,淀粉选择、烹调温度、勾芡手法、菜肴卤汁、菜肴成熟度等都直接决定了勾芡的最终质量。
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| 关 键 词： | 勾芡 菜肴 因素 |
| 文章编号： | 1671-4806(2003)02-047-02 |
| 修稿时间： | 2002年11月10 |
Main Factors Affecting the Thickening Results of Cooked Dishes |
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| ZHU Dan-xia.Main Factors Affecting the Thickening Results of Cooked Dishes[J].Journal of Vocational Institute of Commercial Technology,2003,3(2):47-48. |
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| Authors: | ZHU Dan-xia |
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| Abstract: | Thickening soup is one of the basic skills of making cooked dishes. In the process of thickening soup, such factors as starch selection, cooking temperature, thickening technique, gravy sauce of cooked dishes, and cooking degree of dishes can directly decide the final quality of thickening soup. |
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| Keywords: | thicken soup cooked dishes factor |
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