粿汁(白话字:kóe-chiap、泰语:กวยจั๊บ,罗马化:Kwycạ́b)是潮汕地区小食。在潮汕凡是用米粞、米浆、薯粉等经过加工制成的食品,统称“粿”,粿汁不同于粿条,其口感比粿条更具弹性[1]。
制作工艺
将糯米浸洗后磨成米粉浆,蒸制成粿汁皮,晾凉并切成三角形小块。加水煮开,配卤肉、卤蛋、豆干加以食用[4] [5][6][2]。
参考资料
外部链接
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