In season当季Chinese中式
Cantonese Shrimp & Scrambled Eggs滑蛋虾仁
Tender egg folds and juicy shrimp, cooked gently but fully set. A little cornstarch helps the home version stay soft without leaving egg runny.蛋嫩虾鲜，轻柔炒却全熟；少量淀粉保嫩，不靠生流蛋液。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
- Pat thawed shrimp dry. Divide cornstarch and 1 tbsp drinking water equally between shrimp and egg mixtures; add soy to shrimp, sesame oil to beaten eggs. Slice scallions.解冻虾擦干；淀粉和1大匙水各平分拌虾及蛋，虾加酱油，蛋打散加香油，葱切圈。
Written for 2 servings · cooking more? Use batches按 2 人份写 · 加量请分批按 2 人份寫 · 加量請分批Para 2 porciones · si haces más, por tandas2인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 2 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方2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。
- Wash hands; rinse fresh produce under running water and dry it. Keep raw meat or fish separate; do not wash raw poultry.洗手；蔬果用流水洗净并擦干。生肉、生鱼与即食食物分开，不冲洗生鸡肉。
- Measure the ingredient list before heating; the quantities shown follow your selected servings. Extra drinking water for rinsing or blanching is not a sauce ingredient.开火前按随人数变化的清单量好食材。清洗、焯菜用的额外饮用水不是酱汁配料。
- Timing is for the base recipe. For larger servings, cook in batches instead of crowding the pan and allow extra time.时间按基础人数估算；人数多时分批做，别挤满锅，并预留额外时间。
Ingredients食材
- Raw peeled, deveined shrimp生虾仁，去壳去虾线8 oz盎司
- Eggs鸡蛋4 large个大的
- Scallions葱2
- Neutral oil (canola or vegetable)中性油（菜籽或植物油）1 tbsp大勺
- Soy sauce酱油1 tsp小勺
- Cornstarch玉米淀粉1 tsp小勺
- Toasted sesame oil香油0.5 tsp小勺
Method做法
Warm 2 tsp of the neutral oil in the skillet. Add the shrimp and turn them as they cook until the flesh is pearly and opaque all the way through, then move them to a clean plate.
锅里放2小匙中性油烧热，下虾，边煎边翻，煎到虾肉珍珠白、里面全不透明，盛到干净盘子里。
No translucent grey shrimp centres remain.虾心不留灰透明部分。
Common mistake & quick fix容易错在哪，怎么补救
If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。
Pour in the remaining neutral oil and the beaten eggs, and fold slowly with a spatula.
倒入剩下的中性油和蛋液，用铲子慢慢折。
Broad soft curds form; the bottom is not browning.形成柔软大蛋块，底部不焦黄。
Common mistake & quick fix容易错在哪，怎么补救
If the egg is still wet or runny inside, cover over low heat and continue until set and 160°F (71°C).蛋心仍湿或流动时，盖锅小火继续加热至凝固、中心160°F (71°C)。
Put the cooked shrimp back in with the scallion and fold gently until the eggs are fully set and reach 160°F (71°C).
把煎好的虾和葱倒回锅里，轻轻折，直到蛋全凝固、中心到160°F (71°C)。
No liquid egg remains around the shrimp.虾周围没有流动蛋液。
Common mistake & quick fix容易错在哪，怎么补救
If the egg is still wet or runny inside, cover over low heat and continue until set and 160°F (71°C).蛋心仍湿或流动时，盖锅小火继续加热至凝固、中心160°F (71°C)。
Slide it onto a plate right away. Serve with rice and a crunchy vegetable side, and don't leave it on the burner or it'll toughen.
马上滑到盘子里，配米饭和爽脆的蔬菜上桌，别留在炉子上，不然会变老。
Eggs are fully cooked yet still tender.蛋全熟而仍嫩。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Raw peeled, deveined shrimp生虾仁，去壳去虾线Quick lean protein. Buy frozen, shell-on for best texture; thaw in cold water, pat dry.快熟低脂蛋白。买带壳冷冻的口感更好；冷水解冻、擦干。
Eggs鸡蛋Cheap complete protein. Older eggs peel easier; room-temp eggs bake and whip better.便宜的完全蛋白。放几天的蛋好剥壳；回温的蛋烘焙打发更好。
Scallions葱Whites for cooking, greens for garnish. Regrow roots in a glass of water.葱白下锅，葱绿点缀。根泡水能再长。
Neutral oil (canola or vegetable)中性油（菜籽或植物油）Extra-virgin olive oil for finishing; neutral oils (avocado, canola) for high heat.特级初榨橄榄油淋面；高温用中性油（牛油果油、菜籽油）。
- Soy sauce酱油
Umami and salt in one. Low-sodium versions cut ~40% salt.鲜和咸一次到位。低钠款少约四成盐。
Cornstarch玉米淀粉Thickens sauces glossy and crisps coatings. Mix with cold water first to avoid lumps.玉米淀粉让酱汁浓稠发亮、裹粉更脆。先用冷水调开防结块。
- Toasted sesame oil香油
Toasted sesame oil is for finishing, not high-heat frying; seeds add crunch. Store oil in a cool, dark spot.烤芝麻油用于出锅提香，不宜高温炒；芝麻粒增加口感。香油避光阴凉存放。
Cookware厨具
Large skillet or soup pot as directed, lid, colander, knife, board and measuring tools; food thermometer for meat or eggs按步骤用大平底锅或汤锅、锅盖、漏篮、刀、砧板和量具；肉蛋菜需食品温度计
Make it a balanced meal营养搭配建议
Shrimp and egg cover protein; add bok choy or cabbage plus a small serving of rice.虾蛋补蛋白质，搭小白菜或包菜，加适量饭。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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