Crab With Ginger And Scallion/姜葱蟹


As a Fujianese, I love crabs so much and my family eats a lot of crabs each year. Now it is the season for crab. Steam will be the easiest way to cook them, but I prefer them with more flavor, so this ginger and scallion crab is my favor.

Half dozen live crabs

5  slices ginger (shredded)

4 whole scallion (shredded)

1/4 cup corn starch

Open up crabs’ shells, then cut them into halves, clean them.

Add a few pinches of salt, add corn starch and make sure they are all thinly coated.

Deep fry crabs in hot oil for about 4 minutes ( adjust the cooking time depend on the size of the crabs)

Leave a little bit of oil in the cooking pan, add ginger and scallion and stir fry for 2 minutes.

Add the fried crabs, 1/3 tsp white pepper, 1/3 tsp black pepper, and one tbsp cooking wine and mix well.








放入热油中炸大概4 分钟(看蟹的大小调时间)



Fettuccine With Shrimp/白酒虾意面

Chinese do not serve diner dish by dish, we usually have all the food ready (doesn’t matter we have 5 or 15 different dishes) then everyone will start eating with everything in front of you. So last time when I cooked for my American friends in their home, I was asked to go with orders, at first I was a little confused. Lol… I was thinking:” but I have everything ready, why not just take them out?” Anyway we still had a really great time together! So if you come to my home, I will have everything ready on the table, but you can choose what to eat first!!!

This is so far the best Italian dish I cook. With some simple ingredients, and it turns out to be one of my favorite non-Chinese dishes now.

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Fettuccine 3.5 oz

Medium size shrimp 5 pieces (deveined)

Chicken broth ½ cup

Pinot grigio 1/3 cup (you can use other kind of white wine)

Garlic 1 clove (minced)

Shallot 1 piece (sliced)

Extra virgin olive oil 1tbsp

Butter 1tbsp

Lemon juice 1tbsp

Lemon zest 1tsp

Parsley 2 tbsps.

Cook fettuccine according to the instruction on the back of the package.

Add butter and oil to a sauté pan, add shallot and garlic to it and stir fry for a minute or two.

Add shrimps continue to cook for 2 minutes.

Add lemon juice, chicken broth and white wine then bring to boil

Add fettuccine and mix well, add salt and black pepper to your taste, finally add lemon zest and parsley.

This is so far the best Italian dish I cook. With some simple ingredients, and it turns out to be one of my favorite non-Chinese dishes now.

Fettuccine 意面3.5 盎司

中号虾5只 (去虾线)

鸡汤 ½ 杯

白酒1/3 杯

大蒜1粒 (剁碎)

红葱头1颗 (切片)








在煎锅里加黄油和橄榄油, 加入红葱头和大蒜, 炒一两分钟。


加入柠檬汁、鸡汤和白酒, 然后煮开

加入意面混合好后适量加盐和黑胡椒粉, 最后加柠檬皮屑和欧芹。


Scallop In Garlic Sauce/蒜香扇贝

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Live scallop 6 pieces

Garlic 6 cloves (minced)

Red bell pepper 4tbsps (minced)

Oil 4 tbsps

Soy sauce for steam fish 3tbsps

Vermicelli 50g

Ginger 1tbsp (minced)

Scallion 2tbsp (finely chopped)

Cut open the scallops and take the white part of the body out and clean the shells.  (each side has half of the scallops)

Add 1tbsp of salt to the scallops and wash them with running water until they are clean without any sand.

Add oil to a cooking pan, heat it up, add ginger and garlic and sauté for 2 minutes or until lightly brown, add the red bell pepper and combine.

Bring some water to boil then cook the vermicelli for a minute. Drain then cut them shorter.

Divide the vermicelli into 12 equal portions and put them in each of the shells.

Put one pieces of scallop in each shell, then add some of the garlic ginger sauce on the top.

Put the scallops with shells on a big plate (I don’t have a plate big enough for all of them)

On a big cooking pan bring some water to boil, steam the plate of scallops over the water for 5 minutes.

Add soy sauce to each shell then garnish with some scallion for color.

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大蒜6颗 (剁碎)

红甜椒 4汤匙 (剁碎)




姜 1tbsp (剁碎)

大葱 2汤匙 (切碎)


切开扇贝, 取出白色的贝肉, 清理干净贝壳。(切开后每边有一半的扇贝)

在扇贝中加入1汤匙 的盐, 用自来水冲洗, 直到它们干净无砂。

将油加入锅中, 加热, 加入生姜和大蒜, 煎=炒2分钟或至淡褐色, 加入红甜椒。

把一些水煮开, 加入粉丝煮一分钟。然后把它们剪短。

把粉丝分成12等份, 把它们放在每个贝壳里。

在每个贝壳中放入一只干贝, 然后在上面加入一些刚煮的大蒜姜汁。

把扇贝放在大盘子里 (我没有够大的盘子装所有的扇贝)

在一个大锅里煮开一些水, 隔水蒸扇贝5分钟。

在每个扇贝中加入蒸鱼酱油, 然后用一些葱来装饰颜色。


Cuttlefish With Black Bean Sauce/豆豉墨鱼


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Cuttlefish 8 pieces

Jumbo shrimp 2 pieces

Purple onion ¼

Celery 1 stalk

Scallion 1 whole piece

Chinese preserved sour cabbage 2 oz.

Carrot a few pieces

Ginger 1 slice

Black bean 10 pieces

Oyster sauce 1.5 tbsps.

Soy sauce 1tbsp

Cooking wine 1.5 tbsps.

Pinch of white pepper

Chicken bouillon 1/3 tsp

Cuttlefish is similar to squid, but much bigger and the meat is thicker too.  I cut the fish both vertical and horizontal, but do not cut through, cut about 2/3 of the depth, then cut into small squares, after cooking each piece will frizzle to beautiful sharp.

Cuttlefish and shrimps marinated with 2 pinches salt, 1tbsp cooking wine and pinch white pepper for one hour.

Cook cuttlefish and shrimps in boiling water, 30 seconds for shrimp and 90 seconds for cuttlefish.

In a separated pan, heat up the pan with high heat then add 2 tbsps oil, add ginger, black bean and white part of scallion then stir fry for a minute.

Add the rest of vegetable and continue to stir fry for 2 minutes.

Add the oyster sauce, soy sauce and 1/4 cup water, cuttlefish and shrimp and continue to stir fry for a minute or so.

Add the rest of spices and scallion, mix well.

蚝汁1.5 汤匙
料酒1.5 汤匙
鸡粉1/3 茶匙
墨鱼与鱿鱼相似, 但更大, 肉也更厚。 我把鱼切成了十字刀, 但不切透, 切约2/3 的深度, 然后切成小方块, 烹调后每一块都会卷起来很漂亮。
墨鱼,虾用一点盐腌制, 1汤匙料酒和少量白胡椒粉腌一小时。
在沸水中煮墨鱼和虾, 虾30秒, 墨鱼90秒。
在一个平底锅里,加热平底锅后加2汤匙油, 加入姜, 豆豉和葱白然后炒一分钟。
加入其余的蔬菜, 并继续炒2分钟。
加入蚝油, 酱油和1/4 杯水, 墨鱼和虾, 并继续炒一分钟左右。
加入其余的香料和葱, 拌匀。


Tofu Sheet Rolls/腐皮卷


Flavored Fish paste 10 oz.

Dried bean curd sheet 1 pieces

Ground pork 10 oz.

Medium size Shrimp 6 pieces (Roughly chop)

Ginger 1 tbsp.

Scallion 2-3 tbsps.

Half egg

Salt 2/3 tsp.

Chicken bouillon 1tsp

White pepper ½ tsp.

Fish paste bought from Chinese supermarket is already flavored, so don’t add too much salt to it. Mix all the ingredients except dried been curd sheet and mix it in one direction for about 2 minutes until it is kind of sticky.

Cut the round bean curd sheet into 4 even pieces, get ¼ of the paste mixture and spread it evenly on the sheet then roll it up or fold it up like you are making egg rolls, they can be in different sharps. If you are going to just pan fry it, the make it thinner. If you are going to cook it with sauce then make it thicker.

Add some oil in a nonstick pan, then pan fry the thin one about 2-3 minutes each side, cut into smaller pieces then it is ready to eat.

If you like to steam it, steam over boiling water for 5 minutes should work.

If you like it with sauce, pan fry the thick one until the bean curd sheet is golden brown about 1-2 minutes each side, then add the sauce to it and cook with lid on for 3-4 minutes.

White sauce: chicken broth, salt, white pepper and chicken bouillon.


Brown sauce: Soy sauce, oyster sauce, sugar, chicken broth and little bit of chicken bouillon.



WeChat Image_20171009222037Image result for 鲜腐皮


Shrimp With Golden Curry Sauce/咖喱虾

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For all those years, I can’t believe that I had never tried this curry sauce. I love food with curry sauce, and I had never really cooked anything good. I guess curry is something I can’t make.  Just recently I decided to use this Japanese instant curry sauce so I don’t have to buy so many different kind of spices just to cook one dish. This turned out to be a big shot!!!!! It is not the authentic curry food that I was expecting, but the flavor is worth of trying. And the cooking is super easy, you can use any kind of meat or just vegetables.

I’ve been eaten curry food since last week, and I am still in love with it. The first time I cooked shrimp with vegetables. And this week I cooked chicken breast with vegetables. The detail instruction is on the back of the package.  You also get to chose how spicy you want the sauce to be. The basic ingredients to use will be carrot, tomato, and onion. I sometimes add mushroom at the end of cooking process.  Give it a try and let me know if you like it as much as I do.

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我很喜欢吃咖喱煮的菜,可我好像对于这道需要很多酱料煮的菜非常不拿手,在我的印象中我从没煮过一道像样的咖喱菜来。 最近偶尔看到这种日本的速煮咖喱酱, 就试了试,怎么知道一发不可收拾。从上个礼拜一直吃到现在还在吃。

这个咖喱酱有很多种不同程度的辣度你可以选择。基本上用土豆,洋葱和红萝卜煮就可以了, 当然你也可以加你自己喜欢的任何蔬菜和肉类。 盒子背面有很详细的做法可以参考。 试试看也许你也会跟我一样这么喜欢它的。


Cuttlefish With Cayenne Pepper/牛角椒炒墨鱼


Green cayenne pepper 2 pieces

Cuttlefish 10 oz.

¼ of medium Yellow sweet pepper

Celery 1 stalk

Ginger 1 slice

All the ingredient should be thin shredded.

Marinate cuttlefish with pinch salt, pinch white pepper and 1 tbsp. cooking wine for 15 minutes and set aside.

Bring some water to boil, precook cuttlefish in the boiling water for 1 minute.

Add 2 tbsps. oil to a skillet and heat it up, add shredded ginger and cook for 20 seconds.

Add the rest ingredients except yellow pepper to the skillet and stir fry for 3-4 minutes.

Add ¼ tsp. salt, ½ tsp. chicken bouillon powder, and yellow pepper and continue to stir fry until all the flavor are well combined.

Before you turn the heat off, add 2 tbsps. Cooking wine from the edge of the cooking pan.




中号黄甜椒 ¼个




用一点盐, 一点白胡椒和1汤匙. 料酒腌墨鱼15分钟。

煮开一些水, 墨鱼在沸水中煮1分钟。

加热2汤匙油在一个煎锅里, 加姜丝炒20秒。

加入除黄椒以外的其他配料, 快炒3-4 分钟。

添加¼ 茶勺 盐、½茶勺鸡汤粉, 并继续翻炒 直到所有的味道都拌匀了。

在你关火之前, 加2汤勺料酒喷一下锅沿。

Seafood Soup/海鲜汤



Lobster fat and juice 1.5 cups

Tofu a few pieces

Egg 1

Prawn 3 pieces

Cuttlefish 4 pieces

Chinese short razor clam 3 pieces

Water 1.5 cups

Minced Ginger, scallion and garlic 1tsp

Add 1 tbsp. vegetable oil to a skillet, add ginger, scallion and garlic sauté until fragrant.

Add water, tofu and lobster fat and juice to it, bring it to boil.

Add prawn, cuttlefish and clam and cook for 2 minutes.

Add some starch water to thicken the soup.

Beat up the egg in a separate bowl; add the egg to the soup. Add pinch of white pepper.

No salt needed for this dish since the lobster fat and juice is already salty.  I didn’t like the color of the dish because it looks kind of ugly, so I added a tbsp. of dark soy sauce. However it only made it worse, so I didn’t want to post this dish, but the taste of it is incredible, too delicious not to share it. So here you go!!!


龙虾脂肪和汁水1.5 杯

豆腐 几片





水1.5 杯



加1汤匙植物油到锅中, 加入姜、葱、蒜炒至香。

加入水,豆腐和龙虾的脂肪和汁水, 把它煮开。

加入大虾, 墨鱼和蛏子, 煮2分钟。


先把鸡蛋打在一个碗里; 难后把鸡蛋加到汤里。加入少许白胡椒粉。

这道菜不需要加盐, 因为龙虾的脂肪和汁水已经是咸的了。 我不喜欢这道菜的颜色, 因为它看起来有点难看, 所以我加了一汤匙老抽试图让它变好看一点。结果更糟, 所以我其实不想贴这道菜, 但它的味道是令人难以置信的美味, 这么美味怎么可以不分享!所以你们随便看看吧!


Jelly Fish And Cucumber Salad/海蜇皮凉拌小黄瓜

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Jelly fish is seafood, but it is not fishy at all. It tastes more like vegetable, crunchy and tasteless. This is again another summer dish that is healthy and delicious.

2/3 English cucumber

Salt 1/4tsp

60g Jelly fish


Balsamic vinegar 1tsp

Light soy sauce 2tsps

Sugar 2tsp

Sesame oil 1/2tsps

Chicken bouillon 1/2tsp

Minced garlic 1/2tsp

Hot oil 1/3tsp(optional)

Peel then cut cucumber into small chunks; add salt to marinate for 10 to 15 minutes. Drain the water after 10-15 minutes.

Mix all ingredients for sauce together, and set aside.

Cut jelly fish into small strips. Make sure squeeze all the water out of the jelly fish.

Mix everything together and serve it right away.


2/3 条英国黄瓜

盐1/4 茶匙







芝麻油 1/2 茶勺

鸡汤1/2 茶勺

蒜茸1/2 茶勺

辣油1/3 茶勺 (可不要)


把黄瓜去皮后切成小块加入盐腌10至15分钟。10-15 分钟后把水倒出。

将所有的酱汁配料混合在一起, 放在一边。


把所有的材料混合在一起, 马上吃。

Seafood Fettuccine/海鲜意面


Lobster meat 100g

Mussel 6 pieces

Razor clam 6 pieces

Fettuccine ½ pound

White wine 1/2 cup

Butter 2tbsps

Minced garlic 2 cloves

Extra virgin olive oil 1 tbsp

Precook the noodles in a big pot of boiling water with some salt as directed on the package.

Add the extra virgin olive oil in a skillet, add garlic and cook until it is aromatic, add the clam and mussel and white wine. Cook with cover on for one minute, by now the razor clam should be ready, pick them out and discard the shells.

Continue to cook the mussels for 2-3 minutes with cover on then discard the shells too.

Add the fettuccine, lobster meat, clam and the butter, mix well. Add salt and black pepper to the taste. Garnish with basil.

If you have some spinach at home, it goes really well with the dish.  For the white wine, I used Pinot Grigio, it goes really well with seafood.







白葡萄酒1/2 杯






在煎锅里加入初榨橄榄油, 加入大蒜烹调到它香味出来, 加入蚬,贻贝和白葡萄酒。加盖子煮一分钟, 这时候蚬应该好了, 把它们从锅里挑出来, 然后丢掉壳。

继续盖上盖子煮贻贝2-3 分钟然后一样把壳捡出来丢掉。

加入面、龙虾肉、蚬和黄油, 拌匀。加入盐和黑胡椒调味。加罗勒点缀。

如果你家里有菠菜, 加点菠菜很好吃的。我用的是Pinot Grigio 白酒,这个酒煮海鲜很对味的。