Ingredients (for 4):
- Lobster - 1 (around 900g)
- Udon - 2
- Bacon - 4 slices
- Kung Po Cheese Sauce
- Mozzarella cheese - 4 slices
- Butter - 60g
- Flour - 3 tbsp
- Sugar - 3 tsp
- Spicy bean paste - 1 tbsp
- Onion - 1/2
- Red and green bell pepper - 100g
- Water - 2 cup
- Chicken stock - 1 cup
- Salt - 1/3 tsp
Procedures:
1. Cut the lobster into pieces and wash thoroughly. Drip dry and add in 1 tbsp of tapioca starch. Mix well.
2. Cut the bacon into small pieces.
3. Cut the red and green bell pepper into small pieces.
4. Cut the onion into small pieces.
5. Heat the saucepan with butter until it fully melts.
6. Add in the onion and saute.
7. Add in the flour, mix well.
8. Pour in the water slowly, continue mixing in the process.
9. Add the other seasoning and Mozzarella cheese in. Turn to low heat till the cheese melts.
10. Add in the bell peppers. Mix well. The Kung Po cheese sauce is ready.
11. Heat the wok with oil, and then stir-fry the lobster to almost fully cooked. Then remove.
12. Stir-fry the bacon, then remove.
13. Put the udon in boiling water and loosen them. Then remove.
14. Add the chicken stock and 1/2 cup of Kung Po cheese sauce in the wok. Season with salt.
15. Add in the udon and mix well. When the udon is cooked, remove.
16. Put the udon in the baking tray.
17. Scatter the bacon on top of the udon.
18. Heat the Kung Po cheese sauce, and then add in the lobster. Mix well.
19. Put the lobster and sauce on top. Put in oven to bake for 10 minutes. Then serve.
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