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Method:
Rinse rice well and add 2 cups of water.
Cook until done. Soak mushrooms in water until soft and shred.
Soak dried miniature shrimps until soft and discard bad ones.
Shred lean pork. Heat 3 tablespoons of cooking oil to stir-fry
shredded pork, mushrooms, dried shrimps and deep-fried shallots until
the flavor is released. Add seasoning A and mix well. Add
rice and stir until evenly mixed, then transfer to serving plate.
Clean lobster and rinse well. Break the pincers and crush, then
add seasoning B and steam for 8 minutes until done. Remove and
cut horizontally into 4 equal portions and spread over the rice.
Return to wok and steam for another 5 minutes. Remove and
sprinkle with chopped scallions, then drizzle with 1 tablespoon of
smoking oil. Serve. Long grain rice is chewier and goes
well with salty cuisines. Round grain rice is softer and suits
sweet desserts. Lobster produces foam when steaming. Steam
alone for cleanliness, then place on the top of the rice.
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