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Character
(7 stroke)
Radical
(艸)
(+4 stroke)
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芡 (芡) qiàn
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◎ 一年生水草,茎叶有刺,亦称“鸡头”:~实(芡的果实;种子的仁可食,经碾磨制成淀粉。亦称“鸡头米”)。~粉。
◎ 烹调时用淀粉加水调成的浓汁:勾~。
Noun
  1. (形声。从艸,欠声。本义:水生植物。又名鸡头)
  2. 即“芡实”,俗称“鸡头” [Gordon euryale]
    芡,鸡头也。——《说文》
    按,花似鸡冠,实苞如鸡首,故名。生于池沼中的一种一年生大水草,体表有刺,叶圆而大,浮于水面,花茎伸长于水面上,顶生一花,紫色,浆果球形,果内胚乳白粉质,可食用。如:芡珠(芡的子实)
  3. 做菜时用芡粉或淀粉调成的汁 [sauce made of the seed power of Gordon euryale or starch]。如:勾芡
  • 芡粉 qiàn fěn
    [the seed powder of Gordon euryale] 做菜做汤时加入的芡实做的粉,也指代用的其他淀粉
  • 芡实 ( 芡實 ) qiàn shí
    [the seed of Gordon euryale] 芡的种子,含淀粉,供食用
  • 粉芡 fěn qiàn
    [starch in the form of plaster used in cooking] 淀粉加水和调料搅拌后的勾芡液
  • 勾芡 gōu qiàn
    [thicken soup] 做菜做汤时加上芡粉(又叫太白粉)使汁变稠

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