Ingredients: a big lobster (it can't be slaughtered, so you can sell the fish master to kill it for you when you buy it, and take it home with ice cubes), shredded ginger 1, 2 tablespoons chopped green onion, Northeast pearl rice 1 bowl, proper amount of oil and salt, egg white 1, and a little pepper.

Exercise:

1, take out the lobster, remove the meat with a knife, cut into pieces, and add 1 egg white, 1 teaspoon salt, pepper and corn flour to taste; Cut the lobster feet into pieces, cook the lobster heads in the microwave for 3 minutes, then scoop out the golden shrimp paste with a teaspoon and pound it several times; The shell of the shrimp head is reserved;

2. Wash Northeast pearl rice, add 1 tablespoon oil and 1 teaspoon salt, and stir evenly to taste;

3. Add 65,438+0 tbsp of oil to the soup pot, add shredded ginger and stir-fry for a while, then stir-fry the shell and body of the shrimp (note that the fire is not too big, just a little bigger in the middle fire), add a lot of water while it is hot, bring to a boil, then add salted rice, open the lid and keep the fire for 20-30 minutes, then turn the fire down for 65,438+0.5 hours.

4. Turn the fire to boil, and add lobster meat, lobster feet and shrimp sauce. As soon as it boils, immediately remove the porridge pot from the fire and sprinkle with chopped green onion. The residual heat of porridge will make the materials fully cooked;

5, taste porridge, if it is too light, you can add a little salt.

The lobster porridge cooked in this way has tender and smooth shrimp meat, strong shrimp sauce, soft porridge water, full lobster flavor and moderate thickness. The colors are red, white, yellow and green, which is very appetizing!