Zhejiang cuisine - Kam Rust Lobster Ingredients 1200 grams of lobster, 75 grams of carrots, 75 grams of straw mushrooms, 25 grams of minced garlic. Seasoning: 15 grams of pepper, 25 grams of salt, 30 grams of wine, 50 grams of soup, 75 grams of cornstarch, 1500 grams of oil. production process 1. lobster urine, remove the head and tail, fixed with a rope, with a medium-strength fire Bureau 5 minutes to set the shape. 2. 2. Remove the shrimp meat from the batter and set aside. 3. Take 1 glass pot, add 1000g of oil, microwave for 3 minutes, add shrimp, carrot and straw mushroom, return to microwave for 1 minute on medium-high heat, and strain the oil. 4: Thicken the sauce with minced garlic, broth, salt, monosodium glutamate and wet starch and heat over medium-high heat for 30 seconds. 5. Toss in the ingredients heated in the third step and serve. Cantonese Traditional Lobster with Ginger and Spring Onion Ingredients: 2 lobsters, 2 tablespoons minced ginger, 2 tablespoons minced green onion, 1 tablespoon salt, 1/2 teaspoon sugar, 1/2 teaspoon pepper, flour Preparation: 1. Wash the lobster, then chop the pincers, and then peel off the head and shell by hand to remove the head. Cut the pincers into pairs and chop the lobster body into 8-10 pieces. Put the shrimp in a leaky basket, sprinkle such as flour, so that the surface of the shrimp pieces evenly coated with a thin layer of powder, shake off the excess powder. 2. half a pot of oil in the frying pan, the oil to 7% heat, will be wrapped in powder shrimp pieces into the frying for about a minute, there is a golden brown appeared to strain the oil. 3. Heat a frying pan, add 2 tablespoons of oil, add chopped ginger and green onion and sauté, add the fried shrimp and stir fry. Add salt, sugar and pepper, stir fry evenly for about 1 minute.

In Guangdong, there are 21 ways to prepare lobster. 1). Lobster sashimi (Japanese style, spicy green mustard and soy sauce for dipping). Served on a large wooden boat, with great pizzazz.) 2). Sautéed Lobster (served in a hot pot) 3). Steamed open-sided lobster with garlic (Smaller style of serving. Seasoned with raw and cooked garlic, layered with shrimp noodles and steamed. (Sprinkle with green onion). 4). Steamed lobster with black bean sauce (small-sized cooking method). Season with black bean sauce and steam it). 5). Baked Lobster in Superior Soup (Remove shells, start meat, soak in oil and then baked and cooked in high soup; a big dish for feasts). 6). Baked Lobster with Cheese (Chinese style: start the meat and pull the oil; broth, butter cheese into a sauce 醤, under the lobster balls stir-fried, covered with baked). 7). Lobster Balls in Oil (start the meat; first pull the oil, then add the ingredients and stir-fry for seasoning. (This is a very difficult dish). 8). Lobster Balls in Black Bean Sauce (Chop the lobster in its shell; first pull the oil, then stir-fry with the sauce. Hong Kong people do not like to use live lobsters in this dish. 9). Lobster Balls in Crystal Jade Sauce (Stir fry the meat with seasonal vegetables. Because the amount of lobster is less, so the price is also affordable). 10) three cups of lobster (Taiwanese practice. Few Hong Kong people make it this way. The ingredients are frozen lobster, which is not fresh. 11) Baked Lobster in Flower Carving (the aroma of the wine is the winning factor. For Liu Ling. Lobster on the soup practice). 12) fragrant mango lobster salad (foreign for Chinese, Hong Kong cuisine. Lobster slices of mango at the bottom, salad 醤 topping). 13) French lobster soup (the classic French cuisine. Color, aroma and flavor, unparalleled. Color, aroma and taste, unparalleled). 14) Napoleon baked baked lobster (a TV food show, the world championship contest, did three bells, can not see how to do) 15) Golden Champion (a few years ago Shunde chef won the National Champion Award; "Daliang milk fried lobster ball. Really extraordinary). 16) Japanese lobster head miso soup (Hong Kong people create the best use of a dish). 17) Thai lobster head tom yum kung soup (the best use of a dish). 18) Lobster head puffed rice (lobster two food options). 19) Lobster head congee (a shrimp two food options). 20) Lobster head cheese braised yee mien (the most classic lobster side dishes). 21) such as a little bit of a smaller one, or the self dead. The, usually is pepper salt, typhoon shelter spicy fried, black bean stir-fry, such as the heavy flavor of cooking. Hong Kong people take a look at the dishes, they know what kind of goods type of lobster. In fact, this is only part of what I know, I believe that there are a variety of practices.