煎 (jiān) — to pan-fry; to sauté
Definition
煎 (jiān) means pan-frying in a shallow layer of oil with little or no stirring — the cooking method for eggs, tofu, meat. Compare with 炒, which is stir-frying ingredients tossed constantly in a wok.
verb
to pan-fryto sauté
Easily confused
- 剪jiǎnlook-aliketo cut with scissors; to trim
- 间jiānsound-alike(classifier) for rooms, offices, and other enclosed spaces
- 前qiánlook-alikefront (location)
- 尖jiānsound-alike(adjective) sharp, pointed; shrill, tapering; shrill, piercing; acute, keen
- 箭jiànlook-alikearrow
- 兼jiānsound-aliketo hold two or more positions or roles at the same time; to concurrently hold
Examples
- 煎。Bǎ jī dàn jiān yí xià.Pan-fry the eggs for a bit.
- 煎。Zhè ge ròu xū yào jiān shí wǔ fēn zhōng.This meat needs to be pan-fried for fifteen minutes.
- 煎。Wǒ xǐ huan jiān dòu fu.I like to pan-fry tofu.
Appears in
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