煸 (biān) - To stir-fry ingredients quickly in hot oil or & a cooking technique used in Chinese cuisine.

煸Tone 1

biān ｜ 13 strokes ｜ radical:

傲不

煸 · biān

To stir-fry ingredients quickly in hot oil or fat before adding other ingredients;

a cooking technique used in Chinese cuisine.

To stir-fry ingredients quickly in hot oil ora cooking technique used in Chinese cuisine.

Usage highlights

StirDrySauté vegetablesBrown minced meatQuick stirPre

Synonyms

  • 炒— stir-fry (more general term)
  • 爆— quick-fry at high heat

Antonyms

  • 煮— boil (cooking method)
  • 蒸— steam (cooking method)

Usage & contexts

Examples

  • First, stir-fry the minced meat (煸炒肉末).
  • She browned the garlic and ginger in oil (煸香蒜姜).
  • This recipe requires dry-frying the peppers (干煸辣椒).
  • The chef demonstrated how to sauté the vegetables (煸炒蔬菜).

Collocations

  • Stir-fry until fragrant(煸香)
  • Dry-fry(干煸)
  • Stir-fry meat(煸肉)
  • Sauté vegetables(煸炒蔬菜)
  • Brown minced meat(煸炒肉末)
  • Quick stir-fry(煸炒)

Idioms

  • Dry-fried green beans(干煸四季豆)
  • Dry-fried beef(干煸牛肉丝)
  • Stir-fried pork with chili(干煸猪肉)
  • Dry-fried eggplant(干煸茄子)

Cultural background

FAQ
  • 煸 is a fundamental technique in Chinese cooking, particularly in Sichuan cuisine where 'dry-frying' (干煸) is famous.
  • The technique helps develop flavor through Maillard reaction and removes excess moisture from ingredients.
  • Common in home cooking and restaurant dishes across various regional Chinese cuisines.

FAQ