2 只中号活蟹（建议母蟹）

1片姜

把蟹洗干净，钳先切断，然后去掉蟹壳，把蟹的腮和其他不能吃的部分也清除掉，剩下蟹的身体。用刀把蟹剁小块，加入大约3/4 -1 汤勺的盐。一片新鲜的姜剁成姜茸后均匀的撒在蟹上。安全起见将蟹放入碗中过夜第二天才吃。 吃之前，放入1汤勺的生抽，1.5 汤勺的白醋，1.5 汤勺的白糖，1/4 茶勺的白胡椒粉。 可以喝高粱酒的，可以加盐的时候加点高粱酒代替姜去腥。吃的是候加紫菜 或香菜更加美味。

2 medium size live crab ( female crab recommended)

1 piece of ginger

Wash crabs carefully; cut off clamps, and then remove the crab shells, gills and other inedible parts. With a knife chop the remaining crab body into small pieces and add approximately ¾ to 1 tablespoon of salt. Finely chop a slice of fresh ginger scatter evenly on the crab. Leave the crab in a bowl overnight in a refrigerator. Before eating, put 1 tablespoon of soy sauce, 1.5 tablespoons white rice vinegar, 1.5 tablespoons of sugar, 1/4 teaspoon white pepper. If you can drink vodka, have vodka instead of ginger to cover the fishy smell. Add seaweed or cilantro for more flavors when you serve.

Rice cake 125g

1 Crab

Squid 3,4 pieces

Jumbo shrimp 3 pieces

1 scallion

One small piece of ginger

Green Chinese vegetable 1 cup

Cut crab into small pieces. Devein the shrimps and marinate with little salt, white pepper， cooking wine and sweet potato starch.

In a saucepan bring a few cups of water to boil, then add the vegetable and cook for 1 minute then rinse with cold water.

Add the rice cake in the boiling water and cook for 4 minutes or until they are tender enough for you. Take them out of hot water and set aside.

Add the shrimps into the boiling water until the shrimps turn pink, take the shrimps out of water right away.

Same for the squid, cook in boiling water for one minute and take them out right away.

Heat up a skillet then add 2 TBSP vegetable oil stir fry the shredded ginger and crab for about 3 minutes.

Add in the white part of scallion then vegetable and sautéed with crab for 2 minutes, and then add the rest of ingredients alone with 1.5 TBSP oyster sauce, 2 TBSP cooking wine, 1/4TSP chicken powder and a little bit of white pepper.

Pour a few drops of sesame oil and add the green part of scallion at the end.

Below is my favor rice cake, unlike the Korean rice cake which is too chewy or other brand of Chinese rice cake which is too mushy, this brand has the just right texture for me. Love it.

年糕 片125 克

1 只蟹

3，4 片 魷魚片

去壳大蝦 3 只

1 只蔥

姜一小塊

中國綠色蔬菜 1杯。

蟹切成小塊。蝦仁去虾线加鹽、 白胡椒粉和，料酒和红薯澱粉醃一下。

在一鍋裡煮开幾杯水，然後加入蔬菜煮 1 分鐘後用冷水沖洗。

在滚水中加年糕煮4 分鐘或直到他們变软。捞出，待用。

把虾加入滚水中煮直到蝦变粉紅色，捞出，待用。

同樣煮魷魚，在滚水中煮一分鐘，馬上捞出。

燒熱油鍋，然後加入 2 湯匙植物油炒姜絲和蟹約 3 分鐘。

加蔥白然後蔬菜和蟹一起炒2 分鐘，然後添加1.5 湯匙蠔油，2 湯匙料酒、 1/4 茶匙雞粉，一點點的白胡椒与所有其他材料全部一起炒。

最后倒幾滴香油和蔥段部分。

上面是我最喜欢的年糕，它既不像韓國的年糕嚼劲太足也不像其他品牌的中國年糕太爛糊，這個品牌對我來說口感恰到好處。太愛它了。

Jumbo shrimps with head 10 pieces

Minced ginger ½ tbsp.

Minced garlic ½ tbsp.

Minced scallion ½ tbsp.

Dried fried garlic 2tbsp

Cut the shrimps open on the back and clean the vein. Marinate shrimps with salt, white pepper, white wine and sweet potato starch for at least 30 minutes.

Deep fried shrimps in hot oil for a few minutes (depends on the size of shrimps, don’t fry too long for the tender juicy texture), set aside.

In a non-stick pan, add a few drops of oil and sauté the fresh minced vegetables until they become fragrant, add dried garlic and shrimp. Add little bit of salt, black pepper and mix everything well. Finally add a few drops of sesame oil and a table spoon of cooking wine. Don’t cook too long because the shrimps are cooked. You don’t want to overcook the shrimps.

带頭蝦10 只

切碎的生薑末半湯匙。

切碎的大蒜末半湯匙。

蔥花半湯匙。

炸过的大蒜 2 湯匙

蝦背上剪開清潔虾肠。蝦加鹽、 白胡椒粉，白酒和澱粉腌至少 30 分鐘。

在熱油裡炸蝦幾分鐘 (取決於蝦的大小，不要炸得太久，要保持肉質鮮嫩多汁)。

在不粘鍋，加入幾滴油和炒切碎的新鮮香料，直到他們變香，加入幹的大蒜和蝦。添加一點點的鹽，黑胡椒，攪拌均勻。最後添加幾滴麻油和一勺料酒。不要炒太久，因為蝦已经煮熟了。

100g frozen fish noodles

2 oz. Shredded pork belly
3 Oz. fresh clam

A few pieces of shrimp

One small red bell pepper(shredded)
Chinese vegetable ½ lb(shredded)

One scallion (shredded)

A few pieces of mushroom

Bring a big pot of water to boil then add the frozen noodles in it stir and cook for 5 minutes, take them out, drain, set aside.
In a very hot non-stick skillet, add 4tbsp of oil stir fry pork for about 3 minutes,

Add all the Chinese vegetable and stir fry for 5 minutes;

Then add shrimp, red pepper and clam meat cover and cook for 2 minutes.

Add all the noodles, 1 tsp. salt, 2 tbsp. oyster sauce and 1 tbsp. cooking wine mix well and cook 2 more minutes.

Finally add 1tsp chicken powder, 1.5 tbsp. sesame oil and a little bit of white pepper. Mix until everything combines.

100克冷凍魚麵
2盎司五花肉
3盎司新鮮蚌
幾只蝦
一小紅椒（切絲）
中國娃娃菜½磅（切絲）
一条蔥（切丝）
幾只蘑菇

一個大鍋里把水燒開，然後加入冰凍麵條旺火煮5分鐘，捞出備用。
不粘鍋加热，放入4勺油煸炒豬肉約3分鐘，
添加所有的娃娃菜翻炒5分鐘;
然後放入蝦仁，紅椒和蚌肉蓋上鍋蓋煮2,3分鐘。
將所有的麵條，1茶匙鹽，2湯匙蠔油，1湯匙料酒拌勻，煮2分鐘。
最後加1茶匙雞粉，1.5茶匙香油和白胡椒粉一點點。混合好就可以吃了。

这是一道超级好吃又超级简单的菜。非常适合夏天。

芥末酱少许

2 颗蒜头切碎

2大勺生抽

1 大勺糖

1大勺香醋

1小勺芝麻油

1小勺红油

½小勺鸡粉

10个大的北极贝切丝

1条小黄瓜切丝

所以的材料加起来拌一下就可以吃了。

This is a super easy but super yummy summer dish. You should try it.

1/2 teaspoon Wasabi

2 cloves of minced garlic

2 tablespoon soy sauce

1 tablespoon sugar

1 tablespoon balsamic vinegar

1 teaspoon sesame oil

1 teaspoon chili oil

1½ tsp chicken powder

10 large wild arctic surf clams

1 small cucumber shredded

Mix everything together and it is ready to eat.

Jumbo shrimp 1 pound

Walnuts a few pieces

Peel shrimp’s skin and devein. Marinate shrimp with salt, white pepper, sweet potato starch and cooking wine for at least 30 minutes.

Mix mayonnaise and condensed milk (3:1 ratio)

Deep fry shrimp in hot oil for 2,3 minutes or until the color turns pink. Mix shrimps, walnut and sauce.

大蝦 1 磅

核桃幾只

蝦去皮去虾线。蝦與鹽、 白胡椒粉、 紅薯澱粉和料酒醃至少 30 分鐘。

混合蛋黃醬和濃縮牛奶 （3： 1 的比率）

熱油中炸蝦2、 3 分鐘或直到顏色變成粉紅色的。混合蝦，核桃和醬汁。

½ pound medium sized shrimps
1 medium size green pepper
2 stalks of celery
A few pieces of dried black fungus
A few pieces of dried tofu skin
Soak dried vegetables in water for at least one hour (overnight will be much better) then clean and cut into smaller pieces
Peel and Devein shrimps, then marinate them with a little bit of cooking wine, white pepper, salt and 2 tbsp. sweet potatoes starch for at least 30 minutes.
In a pot bring some water to boil, pre-cook shrimps. When the color turns pink, take out right away.
In a hot skillet, add 3tbsp of oil, add in black fungus, tofu skin and one tsp minced garlic sauté for 5, 6 minutes, and then add green pepper, celery and 1/3 tsp salt continue cooking for 3 minutes. Finally add shrimps and 4tbsp of broth cook for 2 more minutes, season with ¼ tsp sugar and ½ tsp chicken powder.

½ 磅中号蝦
1 中等大小青椒
2 根芹菜
幹的黑木耳幾片
幹的豆腐皮幾片

幹的蔬菜在水中浸泡至少一小時 （过夜會更好） 然後清洗及切成小塊
蝦仁剝皮去肠线，然後用一點點的料酒、 白胡椒、 鹽和 2 湯匙土豆澱粉腌至少 30 分鐘。
在一個鍋裡煮沸些水，預煮煮蝦。當顏色變成了粉紅色，馬上拿出。
熱鑊里加入 3 湯匙油，加入黑木耳、 豆腐皮和一茶匙切碎的大蒜炒 5，6 分鐘，然後添加青椒、 芹菜、 1/3 茶匙鹽繼續煮 3 分鐘。最後加入蝦和 4 湯匙的肉湯煮 2 分鐘，用 ¼ 茶匙糖和半茶匙雞粉調味。