zau2 jau4走油
Jyutpingzau2 jau4
Yalejáu yàuh
Definition
To flash-fry or blanch food briefly in hot oil to seal the surface before further cooking.
colloquialfooddaily actions
How it's used
Professional chefs use this technique to seal in juices and create a specific texture before stir-frying or braising. Unlike standard deep-frying which cooks the ingredient through, this process is purely for surface texture and color. It is a fundamental step in many classic Cantonese dishes to ensure the meat stays tender while looking glossy.
Examples
This dish needs to be briefly deep-fried first so the texture is better.
Related words
Common phrases
Common mistake
Do not confuse this with standard frying or deep-frying, as the ingredient remains mostly raw inside after the process. Using this term for fully cooked food will confuse listeners.
Grammar color guide
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Grammar guides
- NegationHow to say no, not, didn't, and don't in Cantonese. The four main negation words and when to use each one.
- Numbers and moneyCounting, talking about money, and asking how much things cost. Includes the two words for two and the everyday words for dollars and cents.
- Aspect markersCantonese has no tenses, but it does have aspect markers. Learn how zo2, gwo3, gan2, and hai2 dou6 show completion, experience, and ongoing action.
