Page:The Chinese cook book.djvu/159

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THE CHINESE COOK BOOK
133

LOBSTER OMELET


FO

YUNG

LUNG

HA

8 pounds lobster
12 eggs
2 cups bamboo shoots
2 cups water chestnuts
2 cups mushrooms
2 onions

(a) Beat the eggs well in a bowl with oil and salt.

(b) Cut the onions, lobster, bamboo shoots, water chestnuts, and mushrooms into threads 1½ inches long. Cook until done.

(c) Add beaten eggs and mix well. Continue to cook until eggs are done.