pan-fried

/ˈpæn.fraɪ/ (bre, ipa) · /ˈpæn.fraɪ/ (ame, ipa)

pan-fried — 動詞

  • pan-friedpresent simple I / you / we / they
  • pan-frieds3rd person singular
  • pan-frieding-ing form
  • pan-friededpast simple

1. a cooking method where ingredients are placed in a wide, shallow pan with a thin

1.動詞及物B1
釋義

煎

用少量油在平底鍋中烹調

a cooking method where ingredients are placed in a wide, shallow pan with a thin coating of hot oil, butter, or other fat spread across the bottom — the food browns and cooks through without being fully covered in liquid; for example, cooking a fish fillet so the skin turns crispy, or browning sliced vegetables in a lightly oiled pan.

例句

Kwame pan-fried the salmon fillets until the skin turned golden and crispy.

Kwame 將鮭魚片煎至表皮金黃酥脆。

pan-fry + food + until [result]

The chef recommends pan-frying the mushrooms in a little butter for extra flavor.

主廚建議用少量奶油煎蘑菇，味道會更好。

passive infinitive + pan-fry + in [fat]

同義詞
  • fry

    broader term — can refer to any method of cooking in hot oil or fat, including deep-frying

  • sauté

    cooks food quickly in a small amount of oil over high heat, usually with constant tossing or stirring

  • sear

    browns the surface of food quickly over very high heat, often as a first step before other cooking methods

反義詞
  • steam

    cooks food with hot steam rather than oil or fat, resulting in a softer texture

  • boil

    cooks food submerged in hot water, not in fat

文法句型

pan-fry + object

用法筆記

Frequently used in the past participle form ('pan-fried') as a modifier before nouns — for example, 'pan-fried chicken' or 'pan-fried noodles'. The base verb form 'pan-fry' is also common in recipes and cooking instructions.

常見錯誤

❌I pan-fried the chicken in deep oil.
✅I deep-fried the chicken.' or 'I pan-fried the chicken in a shallow layer of oil.
💡Pan-frying uses a small amount of oil; deep-frying submerges the food completely.
❌She stir-fried the fish fillet in a wide pan.
✅She pan-fried the fish fillet in a wide pan.
💡Stir-frying uses constant, fast movement over high heat; pan-frying uses less movement and usually lower heat.