In season当季Vietnamese越南
Chayote & Dried Shrimp Omelette (Trứng Chiên Su Su)越式佛手瓜虾米煎蛋
Tender chayote and savory dried shrimp in small, fully set omelettes. Contains shrimp and fish sauce; not vegetarian.佛手瓜虾米做全熟小蛋饼，含虾及鱼露，非素食。
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
- Soak cooked dried shrimp in warm drinking water for 10 minutes, then rinse, drain and chop. Meanwhile peel chayote with food gloves if sticky; grate coarsely. Mince garlic and scallion, beat eggs.熟制虾米放温热饮用水中泡10分钟，再冲净、沥干、切碎。泡虾米时处理佛手瓜：削皮后粗擦成丝，黏手时戴食品手套。蒜和葱切细，鸡蛋打散。
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 and produce; dry well. Keep raw meat, seafood and their utensils separate from ready-to-eat ingredients. Do not rinse raw chicken or fish.洗手，蔬果洗净擦干；生肉海鲜及其器具与即食食物分开，不冲洗生鸡或生鱼。
- Measure the displayed list for your chosen servings before heating. Times include prep for the base recipe; extra batches take longer. Drinking or boiling water mentioned separately is additional.开火前按所选人数清单量好；时间包含基础份量准备，更多批次会更久，另提饮用水或煮面水另备。
Ingredients食材
- Chayote, peeled edible weight佛手瓜（去皮净重）6 oz盎司
- Eggs鸡蛋4 large个大的
- Cooked dried shrimp, medium size; check package中号熟制虾米（核实包装）2 tbsp大勺
- Garlic大蒜2 cloves瓣
- Scallion葱1
- Fish sauce鱼露1 tsp小勺
- Sugar白糖0.25 tsp小勺
- Ground black pepper黑胡椒粉0.125 tsp小勺
- Neutral oil (canola or vegetable)中性油（菜籽或植物油）1 tbsp大勺
Method做法
Pour a third of the oil into the skillet. Stir the garlic and drained shrimp for 1 minute, then add the chayote and cook for 4–5 minutes, stirring now and then, until tender. Scoop it all into a bowl and let it cool until just warm to the touch.
锅里倒三分之一的油，下蒜和虾米炒1分钟，再放佛手瓜丝炒4–5分钟，时不时翻一下，炒到软。全部盛到碗里，放到摸着温热、不烫手。
The chayote bends easily, with no hard raw strands.瓜丝能弯，没有生硬的丝。
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。
Beat the eggs with the fish sauce, sugar, pepper, and scallion, then fold in the warm chayote and shrimp. Don't let the warm vegetables sit in raw egg; you'll fry it in batches next.
鸡蛋加鱼露、糖、胡椒和葱打匀，再拌入温热的佛手瓜丝和虾米。温热的菜别在生蛋液里泡太久，下一步再分批下锅煎。
The egg is still liquid before it goes in the pan.下锅前蛋液还是流动的。
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)。
Brush an 8-inch nonstick skillet with a little of the remaining oil. Pour in just enough egg mixture to make a thin layer, cover, and cook for 3–4 minutes. If it's easier, cut it into quarters before flipping, then cook the other side for 1–2 minutes.
20厘米不粘锅薄薄刷一层剩下的油，倒入适量蛋糊摊成薄薄一层，盖上盖煎3–4分钟。不好翻的话先切成四块再翻面，另一面再煎1–2分钟。
No wet egg left inside, and the center reads 160°F (71°C).里面没有湿蛋液，中心达到160°F (71°C)。
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)。
Fry the rest the same way with the remaining oil and egg mixture, checking each one the same way. Serve the finished omelettes right away on clean plates.
剩下的油和蛋糊照这样一批批煎完，每张都按同样的方法看熟没熟。煎好的蛋饼用干净盘子盛出来，趁热上桌。
Every omelette is golden and fully set.每张都金黄、完全凝固。
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
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。
Garlic大蒜Crush and rest 10 min before heating to keep more allicin. Avoid sprouted cloves.拍碎静置10分钟再加热，保留更多大蒜素。发芽的别用。
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。
Fish sauce鱼露Salty umami backbone of Thai and Vietnamese food. Look for just anchovy + salt (e.g. Red Boat, Three Crabs); a little goes far.泰越菜的咸鲜灵魂。选配料只有鳀鱼和盐的（如Red Boat、三蟹牌）；少量即可。
Sugar白糖A little sugar balances fish sauce, lime and chili — key to Vietnamese flavor.少量糖平衡鱼露、青柠和辣椒——越南味道的关键。
- Ground black pepper黑胡椒粉
Freshly ground black pepper tastes far brighter than pre-ground; it's the key to Vietnamese shaking beef.现磨黑胡椒比预磨的香得多，是越南牛肉粒的关键。
Cookware厨具
Small nonstick skillet with lid, wide spatula, bowls, coarse grater, knife, board, measuring tools and food thermometer带盖小不粘锅、宽铲、碗、粗擦丝器、刀、砧板、量具及食品温度计
Make it a balanced meal营养搭配建议
Add a vegetable side and a moderate portion of rice; linked recipes are optional extras with separate ingredients.配蔬菜和适量米饭；链接菜可选另做，食材另备。
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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