Zhejiang cuisine-Brocade lobster raw material lobster 1200g, carrot 75g, straw mushroom 75g, garlic 25g. Seasoning: Zanthoxylum bungeanum 15g, salt 25g, wine 30g, soup 50g, raw flour 75g, raw oil 1500g. The production process is 1. The lobster urinates, removes the head and tail, fixes it with a rope, and sets it in a medium fire for 5 minutes. 2. Take out the shrimps and divide them according to size for later use. 3. Take 1 glass pot, add 1 0,000g crude oil, heat it in microwave oven for 3 minutes, and add shrimp, carrot, straw mushroom, etc. Put it back in the microwave oven and heat it with medium heat 1 min, and filter off the grease. 4. thicken with garlic and soup, salt, monosodium glutamate and wet starch, and heat for 30 seconds on medium and high fire. 5. Mix the raw materials heated in the third step and put them in the pot. Cantonese traditional lobster with ginger and onion ingredients: 2 lobsters, 2 tablespoons of Jiang Mo, 2 tablespoons of chopped green onion, salt 1 tablespoon, sugar 1/2 teaspoons, pepper 1/2 teaspoons. Milling process: 1. Wash the lobster first, then chop it up and adjust the poker, then peel off the head shell and remove the head by hand. Cut the pliers in half, and the lobster will be chopped into 8- 10 pieces. Put the shrimp into the leaky basket and sprinkle with flour, so that the surface of the shrimp block is evenly covered with a thin layer of powder, and shake off the excess powder. 2. Put half a pot of oil into the frying pan, heat the oil to 70% heat, put the shrimp pieces wrapped in powder into the frying pan and fry for about one minute. If it is golden yellow, take out the oil filter. 3. Heat the wok, add 2 tablespoons of oil, add Jiang Mo and chopped green onion, stir fry, and add the fried shrimp pieces. Add salt, sugar and pepper, and stir well for about 1 min.

In Guangdong, lobsters have the following 2 1 ways. Lobster sashimi (Japanese, mustard, dipped in oil. The big wooden boat is full of extraordinary style. )2)。 Boiled lobster (clear water hot pot method) 3. Steamed lobster with garlic. Season with raw and cooked garlic, spread with shrimp noodles and steam. Sprinkle with chopped green onion). 4)。 Steamed lobster with black bean sauce. Season with soy sauce and steam. )5)。 Baked lobster in soup (shelled, fleshed, soaked in oil and boiled in clear soup; A feast). 6)。 Baked lobster with cheese (Chinese style: pulling meat and oil; Mix the broth and butter cheese into a sauce, add lobster balls and stir well, and cover with baking sauce. 7)。 Oil-soaked lobster balls (meat; First pull the oil, then stir-fry the ingredients to taste. A bad dish). 8)。 Lobster balls with lobster sauce (shelled and chopped; First pull the oil, then add the sauce and stir fry. Hong Kong people don't like to cook live lobsters. 9)。 Emerald lobster balls (fried with seasonal vegetables. Because the amount of lobster is small, the price is reasonable. 10) Three cups of lobster (desktop method. Hong Kong people seldom do this. Use frozen lobster as seasoning. 1 1) Carved and roasted lobster (winning with wine. Designed for Liu Ling. Lobster soup) 12) Xiangmang lobster salad (foreign things serve China, Hong Kong cuisine features. Lobster with mango bottom, salad with noodles) 13) French lobster soup (French cuisine classic. Color, fragrance and taste are unparalleled. 14) Napoleon's grilled lobster (a TV food program, the world champion competition, took three hours, and I can't see how to do it) 15) Be the first (Shunde chef won the national champion award in previous years; Fried lobster balls with daliang milk. Really extraordinary). 16) Japanese lobster head miso soup (Hong Kong people make the best use of one dish). 17) Thai lobster head Dongyin Gong Tang (make the best use of it). 18) lobster head soaked in rice (the option of eating lobster twice). 19) lobster porridge (another option for eating two shrimps). 20) Lobster head with cheese noodles (the most classic lobster auxiliary staple food). 2 1) If it is small or dead, it is usually cooked with strong flavor such as pepper and salt, spicy fried in typhoon shelter, fried with black beans and peppers, etc. Hong Kong people can tell what kind of lobster it is at a glance. In fact, this is only part of what I know. I believe there are many ways to do it.