If the whole lobster is steamed, it takes 10 minute to steam about 500 grams, and it takes 2 minutes for each additional 100 grams.

If the lobster is steamed after changing knives, it has nothing to do with the size of the lobster itself. Usually steaming 10 minutes is enough.

Steamed lobster must wait for the water to boil before putting it into the steamer to prevent lobster meat from being heated for too long and affecting the taste.

Steamed lobster:

Steamed lobster should be cut into pieces and split. Spread a layer of raw cooked garlic on the top (chopped garlic, 2/3 fried in a little oil, 1/3 left in the bowl and mixed with a little salt).

When the garlic-covered shrimp hair is Huang Shi, it needs to be put on a plate and steamed with boiling water for 3 minutes, and then the garlic-covered shrimp tail is steamed on it for 6-7 minutes.

You can also slice the shrimp, stir-fry with onion, ginger and garlic in an oil pan, add cooking wine, soy sauce and sugar, boil in water, and then stir-fry with salt and a little vinegar. Then put a lot of coriander, thicken and turn off the heat.

This braised lobster is spread directly on rice to go with soup. A plate of delicious lobster bibimbap is a success, and no other dishes are needed.

Note: Fresh lobsters must urinate before cooking. Put chopsticks in the tail of shrimp and water will flow out along the chopsticks. Lobsters are not strong at this time.