Lee Jun Ho and Lim Won Hee's Lobster Cooking Battle!!

If we knew this was going to happen, we should have learned it. It's not enough just to practice. You're going to waste your time like that? You're going to replace the salt that you didn't catch earlier, right? Don't you know how much the sweetness of the lobster will be lost as soon as you replace it? I'm going to make a sweet apple juice using the apple tree tofu rice. And I'm going to mix the whole thing. It's much better than cutting off all the head and tail and losing all the sweetness, saltiness, and sweetness, right? Don't compare my lobster dish to a simple dish where you just cut it up and fry it. From now on, I will show you the pinnacle of Chinese Guangdong-style frying technology, including a piece of rice and a piece of minced garlic. The rice glue shouldn't be sticky. You have to wash all the starch off so that they don't stick together. It's still fried. It's greasy.