If the whole lobster is steamed, it takes about 500 grams 10 minute, and every additional 100 gram takes 2 minutes; If the lobster is steamed after changing knives, it has nothing to do with the size of the lobster itself. Usually it can be steamed for about 10 minutes. 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.

The practice of steaming small Qinglong:

Steamed lobster should be cut into pieces and split. Spread a layer of raw and 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). The garlic shrimp has Huang Shi hair, so it needs to be put on a plate and steamed with boiling water for 3 minutes, and then put the garlic shrimp tail on it for 6-7 minutes.

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.