材料
螃蟹1只（600克，斩件）
大白菜2大叶（切片）
青葱1棵（切段）
幼米粉1饭碗
蒜3瓣（剁茸）

调味料
鸡汤300克
清水200克
蚝油2汤匙
鸡精粉1茶匙
糖½茶匙
太白粉少许

做法

  1. 将蒜茸爆香，再加入调味料煮沸。
  2. 加入螃蟹、大白菜和米粉，小火煮10分钟。
  3. 加入太白粉勾芡，再加上青葱即可。

[stextbox id=”tip” image=”null”]烹饪小贴士
盖上锅盖炖煮片刻再上桌，让米粉吸收汤汁的精华，味道会更好。[/stextbox]

Ingredients
1 crab (600g, chopped into pieces)
2 leaves of Chinese cabbage (sliced)
1 stalk spring onion (cut into sections)
1 bowl of bee hoon
3 cloves garlic (minced)

Seasoning
300g chicken stock
200g water
2 tbsp oyster sauce
1 tsp chicken powder
½ tsp sugar
a little corn starch

Method

  1. Saute the minced garlic. Add seasoning and bring to boil.
  2. Add crabs, Chinese cabbage and bee hoon. Braise over low heat for 10 minutes.
  3. Add corn starch solution to thicken and scatter spring onion. Serve.

[stextbox id=”tip” image=”null”]Cooking Tips
Cover the wok for a short while after cooking to allow the bee hoon to absorb the essences of the gravy.[/stextbox]

[stextbox id=”profile” image=”null”]食谱提供 Recipes by courtesy of:
喜庆海鲜小厨 H.K.Kitchen

地址：848 Yishun St 81 #01-122
电话：6757 7577

地址：623 Elias Rd #01-02
电话：6582 0777

地址：143 Teck Whye Lane #01-243
电话：6893 0777

地址：325 Woodlands St 32 #01-131
电话：6269 1593

示范厨师 : 黄日权师傅
Chef Demo: Chef Wong Yit Kuen[/stextbox]