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Before you jump to Cantonese style lobster recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
Healthy eating is today a great deal more popular than it used to be and rightfully so. Poor diet is a contributing factor in health conditions such as heart disease and high blood pressure which can put a drain on the economy. No matter where you look, people are encouraging you to live a more healthy lifestyle but then again, you are also being encouraged to rely on fast foods that can affect your health in a bad way. A lot of people typically think that healthy diets call for much work and will significantly alter how they live and eat. It is possible, though, to make some minor changes that can start to make a positive impact to our day-to-day eating habits.
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Obviously, it’s not difficult to start integrating healthy eating into your life.
We hope you got benefit from reading it, now let’s go back to cantonese style lobster recipe. To cook cantonese style lobster you only need 11 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to cook Cantonese style lobster:
- Prepare 2 small 1 pound fresh live lobster.
- Provide 1/3 cup peanut oil divided.
- Prepare 3 clove garlic, crushed
- Take 1 slice fresh ginger root, minced.
- You need 1 cup chicken broth
- You need 1 tbsp cooking sherry
- You need 1 tbsp soy sauce
- Get 1 tbsp cornstarch
- Provide 1 tsp brown sugar
- Take 3 green onions chopped.
- You need 1 bullion chicken
Instructions to make Cantonese style lobster:
- Boil lobster for about 4 minutes then Rinse the lobster, and hold the belly up. At the bottom of the tail there is a small opening stick a long answer in it to drain any urine left in its body. Then crack the tail off and chop it into small pieces. Crack the claws in half as well. Chop the body in small pieces.
- Heat half of the peanut oil in a deep heavy skillet over medium heat. Add the crushed garlic and fry for about 1 minute. Throw in the lobster pieces and fry until they are cooked through about 4 - 5 minutes. Remove the lobster and garlic mixture to a dish and keep warm.
- Heat the remaining oil in the skillet. Add the minced ginger for couple minutes. Pour in the chicken broth and bring to a boil stirring constantly. In a small bowl mix together the sherry, soy sauce, cornstarch and Brown sugar until well blended. Add the sherry mixture to the pan and stir-fry for a minute or two, until the sauce becomes thick and somewhat clear.
- Stir in the green onions and turn the heat off. Finally return the lobster to the pan and cook over low heat for a few minutes to blend the flavours. Transfer to a serving dish and let stand covered for a few minutes before serving.
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