煎盐是汉语词汇，拼音jiān yán，解释为煮盐。
“煎盐”则指提取柴灰或碱土中的卤水，用浅而阔的盘熬干以制取盐，这一专称唐代始见。
The latter which appeared in the tang dynasty is to decoct the brine extracted from the ash or alkaline earth in flat plates.
煎至焦黄之后加入半锅水，再加入盐和胡椒。
After it browns, add a half pot of water and a little more salt and pepper.
加入娘惹酱及峇拉煎酱，用盐、糖、鸡粉调味。
Add Nyonya sauce and Belaean sauce. Add salt, sugar and chicken powder.
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