| 释义 |
煎jiān
1.烹饪方法,锅里放少量油,加热后,把食物放进去使表面变黄{(cooking method) fry in shallow oil without stirring; put a little oil in the pan, heat it, put in the food and fry it until its surface turns yellow}:
～鱼{fry fish}|～豆腐。{fry bean curd}
2.把东西放在水里煮,使所含的成分进入水中{simmer in water; decoct; put things into a cooking pot and boil them until their essences are dissolved in the water}:
～茶{cook tea}|～药。{decoct medicinal herbs}
3.〈量词classifier〉煎中药的次数{(of herbal medicine) decoction}:
头～{first decoction}|二～{second decoction}|这病吃一～药就好。{Take one decoction and you will be all right.} |