论文部分内容阅读
勾芡,是将粉汁淋入锅内,使得卤汁稠浓,以增加卤汁对原料的附着力,从而使菜肴汤汁的粉性和浓度增加,最终改善菜肴的色泽和味道。一言以蔽之,勾芡的目的是升华菜肴的精美度。巧用勾芡,可以增鲜菜肴,使得汤菜融合,鲜美入味。语文课,亦需勾芡,方得入味。一、用“表达”勾芡,入味语文师者执教《钱塘湖春行》时,设置了赏读、补写、创作三个环节,其中第三环节充分点燃了学生诗歌创作的“表达”激情,把课堂气氛推向了高潮。
Gouxuan, is the powder into the pot, making the thick brine, in order to increase the marinade adhesion to the raw materials, so that the dishes soup powder and concentration increased, and ultimately improve the color and flavor of the dishes. In a nutshell, the goal is to sublimate the delicate degree of food. Clever use of thicken, you can increase fresh dishes, making soup fusion, tasty tasty. Chinese class, also need to ogle, the party was delicious. One, with “expression ” Gou, tasty language teacher coaching “Qiantang Lake Spring”, set reading, make up, creation of three links, of which the third part of the full ignite the students poetic writing “expression ”Passion, the classroom atmosphere to the climax.