Classic Shrimp Cocktail经典鲜虾鸡尾杯

BEGINNER FIELD GUIDE新手做饭说明书

Before you turn on the heat先备齐，再开火

Tools used:用到厨具：用到廚具：Utensilios:사용 도구：

Knife刀刀Cuchillo칼Cutting board砧板砧板Tabla도마Measuring tools量具量具Medidores계량도구Spoon勺勺Cuchara숟가락Bowl碗碗Bol볼Colander漏勺濾網Colador체Paper towel厨房纸廚房紙Papel de cocina키친타월

These instructions use the base recipe: 8 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方8人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。

1. Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
2. Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
3. Thaw frozen shrimp overnight in the refrigerator, or in a sealed bag in cold water for 15–30 minutes, changing the water every 15 minutes. Never thaw in warm water.冷冻虾放冰箱解冻一夜，或装密封袋泡冷水15–30分钟，每15分钟换水；不用温水解冻。
4. Buy 2 lb / 900 g cooked, peeled shrimp with tails on. Measure ½ cup ketchup, 2 tbsp prepared horseradish and 1 tsp hot sauce. Juice ½ lemon and cut the other half into wedges. Fill a large bowl with ice.买900克带尾已熟去壳虾。量½杯番茄酱、2大匙辣根酱、1小匙辣酱。挤半个柠檬汁，另半个切瓣。大碗装满冰。

Tick every item before you start cooking.确认每项准备完成，再开始做饭。