Mayonnaise 3tbsps

Jumbo Shrimp 8 pieces

Pineapple 1 cup

Red onion a few pieces for garnish

Green bell pepper a few pieces for garnish

Lime 1/2

Salt a pinch

Cut the back of the shrimp open and clean the vein, marinate the shrimp with salt and rice cooking wine and a little bit of white pepper for 30 minutes.

In a small bowl, mix together Mayonnaise, lime juice and salt.

Wrap the shrimps with some sweet potato starch, deep fry in hot oil for 45 seconds ( adjust the time according to the size of your shrimp, don’t over cook shrimp)

After take the shrimps out of oil, add green pepper and red onion to the oil and take them out right away.

In the same cooking pan, pour all the oil to a separated container, then add everything to the pan and mix well.

蛋黃醬3 湯匙

大蝦 8 只

鳳梨 1 杯

紅洋蔥幾片裝飾

青椒幾片裝飾

青檸檬 1/2個

鹽一小撮

切開蝦的背面,清理掉蝦綫,用鹽和米酒加一點點白胡椒醃蝦30分鐘。

在一個小碗裡,將蛋黃醬，青檸檬汁和鹽混合在一起。

用一些紅薯澱粉將蝦包裹一下,在熱油中炸45秒(根據蝦的大小調整時間,不要過度炸蝦)

把蝦從油中拿出來後,加入青椒和紅洋蔥到油中,然後馬上把它們拿出來。

將鍋中的油倒出來,然後將所有的東西都倒入鍋中攪拌均勻。

I’ve been cooking Yi Noodles quite often recently, but never post them because I never remembered exact amount of ingredients I used. Recently lobster is on sale for $7.99 per pound, last week I bought 2 lobster around 2.5-3 pounds, and I used to cook Yi noodles. (Yi noodle is noodles that is already deep fried like instant noodles. ) Very delicious!!!

Ingredients:

Lobster 2.5-3 pounds

Yi Noodles 400g

Ginger 35g (thin shred)

Scallion 4-5 whole pieces (thin shred)

Half small yellow onion (thin shred)

Direction:

Cook yi noodles in a big pot of boiling water for about a minute, use a drainer to take noodles out of water and set aside.

Cut the lobster into small pieces.

Drain the water out, then add 4-5 tbsps corn starch to the lobster and mix well.

Deep fried lobster in hot oil about 4 minutes, make sure only a few pieces at a time, we want to keep the oil temperature high.

After all the lobster are deep fried, set aside.

Leave 2 tbsps oil in the cooking pan, add scallion, ginger and onion to the oil and stir fry for 2 minutes.

Add the lobster and noodles back to the pan and mix with the vegetables, sprinkle 1/3 tsp salt, 1/3 tsp black pepper, 1tsp sesame oil, 2tbsps Chinese cooking wine, 1.5 tbsps vegetarian oyster sauce, 1/2 tsp chicken bouillon and 2 tbsps light soy sauce to the pan and mix everything together.

Below is yi noodles with shrimp and beef and mushroom

Here is the yi noodle.

This is a very light and healthy dish for summer time when you don’t feel like to eat anything. It is also very easy to prepare.

Shrimp 200 g

White Mushroom (jumbo size) 8 pieces

Ginger 1tsp

Corn starch 3 tbsps

Egg white 1/2

Chinese celery 1/3 cup

Cut the stem off the mushrooms.

Add Shrimp, ginger, corn starch, egg white, Celery, 1/3tsp salt, a few pinches white pepper, 1tbsp rice wine to the food processor and press until everything is well combined.

Scoop the shrimp paste and fill into the mushroom cups. Smooth the top with wet fingers.

Steam the mushroom over the boiling water for about 8-10 minutes.

Pour the juice in the bottom of the plate back to a sauce pan, add some broth if there is not enough of it. Add pinch of salt and chicken bouillon to taste, when it comes to boil add some starch water to thicken it up.

Pour the sauce over the mushroom.

Tips:

If you want richer flavor, you can use fresh shiitake mushroom instead of the white one.

Also you can use whiting fish, or chicken breast to substitute the shrimp.

虾200克

白蘑菇 (特大号) 8 只

姜1茶匙

玉米淀粉3汤匙

蛋清1/2个

中国芹菜1/3 杯

把蘑菇的茎切下来。

加虾, 姜, 玉米淀粉, 蛋清, 芹菜, 1/3 茶匙盐, 几捏白胡椒粉, 1 汤匙米酒到食品搅拌机里搅拌到所有的食材都变成黏糊状。

舀一些虾浆填入蘑菇杯里。用湿的手指平滑顶部。

将蘑菇隔沸水蒸上大约8-10 分钟。

将盘子底部的汤汁倒入锅里, 如果没有足够的汤水就加一些鸡汤。加入少许盐和鸡精调味, 煮开后加一些淀粉水勾个薄芡。

把酱汁倒在蘑菇上。

小贴士：

如果你想要更丰富的口味, 你可以用新鲜的香菇代替白蘑菇。

你也可以用鱼或鸡胸肉来代替虾。

I made steam lobster with sticky rice the other day. It is the same way how I made steam crab with sticky rice. The flavor was super delicious!!! The only difference is I added diced taro this time. It added another layer of flavor to the sticky rice. Steam taro over water separately before hand, then add to the rice, followed by lobster.

6 servings, $5.00 per serving.

Here is the link to the crab sticky rice:

https://caiqinchen.com/2016/02/10/crab-over-the-sticky-rice%e7%b3%af%e7%b1%b3%e8%9f%b9/

3 servings, $6.00 per serving.

Lobster 2 pounds

Ginger 35g (thin shred)

Scallion 4-5 whole pieces (thin shred)

Half small yellow onion (thin shred)

Cut the lobster into small pieces.

Drain the water out, then add 4-5 tbsps corn starch to the lobster and mix well.

Deep fried lobster in hot oil about 4 minutes, make sure only a few pieces at a time, we want to keep the oil hot.

After all the lobster are deep fried, set aside.

Leave only 2 tbsps oil in the cooking pan, add scallion, ginger and onion to the oil and stir fry for 2 minutes.

Add the lobster back to the pan and mix with the vegetables, sprinkle 1/3 tsp salt, 1/3 tsp black pepper, 1tsp sesame oil and 2tbsps Chinese cooking wine to the pan and mix.

3份，每份$6.00

龙虾2磅

生姜 35克 (切细丝）

葱4-5 整条 (切细丝）

半小黄洋葱 (切细丝）

把龙虾切成小块。

将水篦出, 然后将4-5 汤匙玉米淀粉加入龙虾, 拌匀。

龙虾在热油中油炸大约4分钟, 每次只炸几块，我们要保持油温。

所有的龙虾都炸完以后, 剩2汤匙油在煮锅里, 加葱、姜和洋葱油炒2分钟。

把龙虾放回锅里拌一下, 洒1/3 茶匙盐, 1/3 茶匙黑胡椒, 1茶匙 香油和2汤匙料酒拌匀。

没有吃完的龙虾，我把肉挖出来切小了炒饭也是一级棒哦！

I didn’t finish all of the lobster, so the next day, I cut the lobster meat into smaller pieces and made myself some lobster fried rice, it was crazily good too!