蝦眼水
Chinese
editshrimp; prawn | eye | water; river | ||
---|---|---|---|---|
trad. (蝦眼水) | 蝦 | 眼 | 水 | |
simp. (虾眼水) | 虾 | 眼 | 水 | |
Literally: “shrimp-eye water”. |
Etymology
editSo named for the size of the bubbles resembling that of the eyes of shrimp.
Pronunciation
edit- Mandarin
- (Standard Chinese)+
- Hanyu Pinyin:
- Zhuyin: ㄒㄧㄚ ㄧㄢˇ ㄕㄨㄟˇ
- Tongyong Pinyin: siayǎnshuěi
- Wade–Giles: hsia1-yen3-shui3
- Yale: syā-yǎn-shwěi
- Gwoyeu Romatzyh: shiayeanshoei
- Palladius: сяяньшуй (sjajanʹšuj)
- Sinological IPA (key): /ɕi̯ä⁵⁵ jɛn²¹⁴⁻³⁵ ʂu̯eɪ̯²¹⁴⁻²¹⁽⁴⁾/
- (Standard Chinese)+
- Cantonese
- (Standard Cantonese, Guangzhou–Hong Kong)+
- Jyutping: haa1 ngaan5 seoi2
- Yale: hā ngáahn séui
- Cantonese Pinyin: haa1 ngaan5 soey2
- Guangdong Romanization: ha1 ngan5 sêu2
- Sinological IPA (key): /haː⁵⁵ ŋaːn¹³ sɵy̯³⁵/
- (Standard Cantonese, Guangzhou–Hong Kong)+
Noun
edit蝦眼水
- (chiefly Cantonese) water that is boiled to right below boiling point, when small bubbles are formed at the bottom of the pot
- 1999, 徐達初, 歐陽珊, 17:11 from the start, in 洗冤錄 [Witness to a Prosecution][1], episode 7, spoken by 魯花 [Lo Fa] (朱咪咪 [Mimi Chu]), via TVB:
- 嗱,啲水呢,就滾得太透喇,話明要蝦眼水𠺢嘛,係咪吖? [Cantonese, trad.]
- naa4, di1 seoi2 ne1, zau6 gwan2 dak1 taai3 tau3 laa3, waa6 ming4 jiu3 haa1 ngaan5 seoi2 gaa1 maa3, hai6 mai6 aa1? [Jyutping]
- See, the water, it's boiled too long. I clearly told you we need shrimp eye water, didn't I?
嗱,啲水呢,就滚得太透喇,话明要虾眼水𠺢嘛,系咪吖? [Cantonese, simp.]
- 2008, 物级校对(陈梦因), 《粤菜溯源录》, Tianjin: 百花文艺出版社, →ISBN, page 98:
- 2019, 李家鼎 [Steve Lee], 《鼎爺廚房3:原汁原味功夫菜》 [Grandpa's Kitchen 3], Hong Kong: Wan Li Book Company Limited, →ISBN, page 38:
- 用大火煲至水滾時,收慢火,待飯面呈蝦眼水,放入田雞,將火調大一點,聽到「嘞嘞」聲和有香味溢出(表示開始有飯焦了),收細火煮15分鐘。 [Literary Cantonese, trad.]
- jung6 daai6 fo2 bou1 zi3 seoi2 gwan2 si4, sau1 maan6 fo2, doi6 faan6 min6-2 cing4 haa1 ngaan5 seoi2, fong3 jap6 tin4 gai1, zoeng1 fo2 tiu4 daai6 jat1 dim2, teng1 dou3-2 “laak1 laak1” seng1 wo4 jau5 hoeng1 mei6 jat6 ceot1 (biu2 si6 hoi1 ci2 jau5 faan6 ziu1 liu5), sau1 sai3 fo2 zyu2 15 fan1 zung1. [Jyutping]
- Boil on high heat. When the water boils, lower to low heat and wait for the shrimp eyes to appear on top of the rice. Put in the frog meat, and turn up the heat a little bit. When you hear popping sounds and when there is a fragrant aroma (indicating that it is starting to form rice crust), lower to low heat and let it cook for 15 minutes.
用大火煲至水滚时,收慢火,待饭面呈虾眼水,放入田鸡,将火调大一点,听到「嘞嘞」声和有香味溢出(表示开始有饭焦了),收细火煮15分钟。 [Literary Cantonese, simp.]
- 2021, “洛神花香橙蒟蒻果凍 [Roselle Jelly with Orange]”, in 《帶飯一族必學的滋味便當食譜》[2], Hong Kong: Department of Health; Occupational Safety & Health Council; Labour Department:
- 煮至「蝦眼水」(起細水泡後)立即熄火,將洛神花盛起,將花瓣切片。 [Literary Cantonese, trad.]
- zyu2 zi3 “haa1 ngaan5 seoi2” (hei2 sai3 seoi2 pou5 hau6) laap6 zik1 sik1 fo2, zoeng1 lok3 san4 faa1 sing6 hei2, zoeng1 faa1 faan6-2 cit3 pin3-2. [Jyutping]
- Remove the heat when the mixture is just boiled. Take the roselle petals out and slice them into pieces.
煮至「虾眼水」(起细水泡后)立即熄火,将洛神花盛起,将花瓣切片。 [Literary Cantonese, simp.]