THE CHINESE COOK BOOK
133
LOBSTER OMELET
芙
FO蓉
YUNG龍
LUNG蝦
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.
