Materials: pigeon 1 piece, abalone 6-9, coconut green 1 piece, red dates 6, ginger 4-6 pieces, Lycium barbarum 5g- 15g.

Exercise:

1, split the coconut, pour out the coconut water, put pigeon meat, red dates, medlar and 1 dried abalone into the coconut, and pour in the coconut water until it is 8 minutes full.

2, coconut wrapped in tin foil to prevent water vapor from entering, stew for 2 hours, open the lid and add some salt to taste.

Practice 2: Stew the old hen with coconut

Materials: half an old hen, coconut 1 piece, appropriate amount of salt, appropriate amount of clear water, 2 slices of ginger, 5 red dates, and 0/piece of Lycium barbarum.

Exercise:

1. Wash the coconut, split it, pour the coconut juice into a bowl, and cut the coconut meat into thick strips.

2. Wash the old hen, remove grease and chicken skin, put the old hen and ginger into an electric pressure cooker, add shredded coconut, add red dates and medlar, and add appropriate amount of water.

3. Cook on the stove for 40 minutes. After cooking, add some salt to taste.

Practice 3: Coconut Stewed Eggs

Ingredients: coconut 1 piece, three eggs, a bottle of pure milk, moderate sugar, and a small amount of coconut juice.

Exercise:

1. Uncover the coconut, pour out the coconut juice, add milk to the egg mixture and mix well, add some sugar and mix well.

2. Stir the egg milk and sieve to ensure that the steamed custard is smooth and not caked.

3. Cover the coconut, put it in a bowl and steam it in a steamer for about 20 minutes.

4, only see the egg liquid solidified, steamed and cooled, and then put it in the refrigerator is more delicious.