Week 1-- Scrambled Eggs with Shrimp

Today I want to make scrambled eggs with shrimp. 

The recipe source is https://www.thespruceeats.com/scrambled-eggs-with-shrimp-recipe-694154.

Ingredients:

4 ounces shrimp, peeled and deveined (Note: Cut the shrimp if they are too large.) 

4 large eggs, lightly beaten

1/4 cup chicken broth or stock

Up to 1/8 teaspoon salt

Pepper to taste

1 teaspoon oyster sauce

1 green onion, thinly sliced on the diagonal

2 tablespoons oil for frying

Steps to make it

(1) Gather the ingredients.

(2) Wash the shrimp and pat dry. Take beaten eggs and stir in the chicken broth, salt, pepper, oyster sauce, and green onion.

(3) Add 1 tablespoon oil to a preheated wok or skillet. When the oil is hot, add the shrimp. Stir-fry briefly, until they turn pink. Remove and drain.

(4) Add 1 tablespoon oil and turn the heat on high. When the oil is hot, add the egg mixture. Scramble gently for about 1 minute, then add the shrimp. Continue scrambling until the eggs are almost cooked but still moist. Remove from the heat and let sit for a minute before serving.

            

Reflection:

Scrambled shrimp with eggs is the first dish I learned to cook. I love to cook this dish in the morning because it takes less time and it's rich in nutrients. You will finish it in 10 minutes including 5 minutes of preparation and 5 minutes of cooking. Chinese seasonings enhance this basic recipe for scrambled eggs. When it's done, you can mix it with your favorite staples and vegetables. I usually eat it with rice and tomatoes, which is tasty. I am satisfied with the dish I cooked today.

how I incorporated the weekly technique

When I make this dish, I need to cut the green onions. And I learned how to use knives to cut different shapes and sizes of food in class. I put the green onions on the cutting board, hold them in the left hand, and cut vertically in the right hand, while the left hand is back with the right hand. The green onions are then cut into even segments.

My pantry

I have dry goods and refrigerator pantry. I keep food in different pantries according to how fresh it is. For example, I put rice, noodles, oil, soybean sauce, vinegar, salt and black pepper in dry goods pantry. Rice and noodles are my staples. About fresh foods such as root vegetables, fruits, yogurt, eggs, ham, etc, I will put them in fresh area of refrigerator. And I put dumplings and meat in the frozen section. I think this kind of classification can keep the food fresh and find it in time, which is convenient.