Lobster Noodles in Superior Broth

Lobster Noodles in Superior Broth

　　Lobster Noodles in Superior Broth

Ingredients:

    1 lobster (about 750g), 150g fine wheat noodles, 75g egg whites, 100g Chinese chives, 500g superior broth, 5g salt, 5g MSG, 0.1g white pepper, 15g cornstarch, 2g sesame oil.

Method:

    (1) First, mix the flour and eggs together, then make fine noodles. Boil them in hot water, remove and rinse with cold water. Then deep-fry and set aside.

    (2) Clean the lobster. First cut off the head and tail, then dice the meaty part and coat with cornstarch; set aside. Steam the lobster head and tail until cooked and set aside.

    (3) Heat a wok with some oil. When the oil reaches 200°C, add the lobster head and tail meat and deep-fry until cooked. Remove and drain the oil from the wok. Return the lobster meat to the wok, along with the previously fried noodles, then add the superior broth, salt, and MSG. Simmer over medium-low heat until the noodles are slightly soft. Add white pepper and sesame oil, stir well, and transfer to a serving plate. Place the noodles at the bottom, the lobster meat on top, and arrange the head and tail at both ends. Chop the Chinese chives into sections, stir-fry in the wok, and place around the lobster to finish.

Features:

     Beautiful presentation with a delicious and fragrant taste.