Lettuce langouste

Material:

1 live langouste (1000-1500) gram, 200 gram tender lettuce, 100 gram cooked peanut oil, 75 gram cooked ham, 250 gram tomato, 2 egg, mustard sauce, 25 gram persimmon sauce, proper monosodium glutamate, refined salt, granulated sugar, white vinegar.

Doing method:

Clean langouste, put in boil water till cooked, take out and airing. Cut ham into slice. Clean lettuce and airing, cut into slice, put in tray. Peel off tomato, dig seed, and cut into semicircle piece about 2 cm thick, pile up on lettuce. Take out langouste head put in up of tray, chipping off feet wait for use. Body into hale, get rid of intestines, hull, out trail in down side, cut shrimp meat into up 2 cm wide and lower 1.5 cm wide, pin ham piece in middle, lay on the tomato, then get rid of hull of feet, put beside shrimp meat, lay to langouste original shape, cooked egg and get rid of hull, cut egg white into piece, insert 1 between 4 meat and ham, lettuce surround. Pour yolk in bowl, smash with spoon, add peanut oil 4 and five times respectively and mix, after dissolve add white vinegar, granular sugar and mix, again add mustard saucy tomato sauce, refined salt, monosodium, mix to “Sha lv sauce”. When put on feast, divide “Sha lv sauce” into two dishes.

Characteristics:

This dish is delicately done, shape alive, multi-color, meat tender and fresh.