ceot1 seoi2出水
Jyutpingceot1 seoi2
Yalechēut séui
Definition
To parboil or blanch an ingredient briefly to prepare it.
colloquialfooddaily actions
How it's used
Focuses specifically on the culinary technique of blanching meat or bones to remove impurities, blood, and unwanted odors before the main cooking process. It is an essential step in Cantonese home cooking, particularly for soups and stews, to ensure the final broth remains clear and clean-tasting.
Examples
You should blanch the pork ribs before cooking them.
Have you remembered to blanch the chicken yet?
Related words
Common mistake
Do not confuse this with the literal meaning of water leaking or seeping out, which is also expressed as 出水 in non-culinary contexts. Always ensure the context is clearly related to food preparation to avoid confusion.
Grammar color guide
Noun
Verb
Adjective
Adverb
Pronoun
Classifier
Particle
Connector
Grammar guides
- TonesCantonese has six tones, and the tones can change in certain grammatical contexts. Learn the six tones and the rules for tone change.
- Time and datesClock time, days of the week, months, and years. The patterns you need to make plans and talk about when things happen.
- Modal verbsHow to say can, will, may, should, must, and want. The core modal verbs of Cantonese and the differences that trip up beginners.
