【飲食冷知識】甚麼是鑊氣?

飲食

炒小菜最重是夠「鑊氣」,但甚麼是「鑊氣」?

「鑊氣」是一個廣東話詞語,指由鑊所烹調的食物的一種烹飪技巧,英文名稱是「wok hei」或是「breath of a wok」。

鑊氣是指經過高溫下煮炒食物後所產生的獨特香氣,通常是由油、香料和食物自身的味道混合而成,給人一種獨特的美食體驗。

鑊氣的特點是以高溫烹調食物,並在過程中不斷快速拋起鑊,讓食物在短時間內翻炒和快炒,保持脆嫩多汁,也賦予了食物獨特的煙燻、焦香和鑊氣味。

在菜式上,鑊氣通常適用於煮炒青菜、肉類和海鮮等食材,例如蒜容炒菜心﹑生炒骨﹑乾炒牛河等,經過鑊氣的加持後,食物的顏色和味道都提升了層次,讓人食指大動。



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