Ingredients: taro, watermelon, coconut juice, Ertang, carrot, straw mushroom, salt, sugar, chicken powder and peanut oil.

Practice: Peel the watermelon and cut it into pieces for later use. Peel taro, wash it and cut it into cubes for later use. Peel and slice carrots for later use. Wash straw mushrooms and slice them for later use. Boil water, add watermelon and flying water, and take it out for later use. Add appropriate amount of two soups and coconut juice to boil, add watermelon and taro to boil until cooked, finally add carrot and straw mushroom to boil, and finally season.

Coconut taro chicken

2 drumsticks, 65438 taro +0 (about 1 kg), coconut milk 1 pot of water, a little salt.

1) Cut taro into pieces for later use.

(2) Cut the chicken leg into pieces and scald it with boiling water for later use.

(3) Boil taro, chicken nuggets and coconut milk with about 2 cans of water, then simmer for about 20 minutes, and add a little salt to taste before eating.

Three cups of coconut milk sago

Ingredients: sago, coconut juice and a bag of fresh milk.

Accessories: watermelon

Seasoning: a little rock sugar, two spoonfuls of sugar.

1) Boil the water in the pot, turn down the heat, and put the washed sago (I washed it once) into the pot to cook. Stir constantly during cooking. It's a little cloudy at first. Keep stirring. Slowly, slowly, I found that Simi became transparent. Turn off the fire when there is still a small white spot in Simi's heart.

(2) Boil the cooked sago in cold water. Simi at this time is like a little pearl, very beautiful.

(3) Add water to the pot, bring it to a boil, turn down the heat, pour a small bag of coconut powder, add a few crystal sugar, two spoonfuls of sugar, and pour a bag of fresh milk to continue cooking. Time is your own.

(4) Pour the cooked coconut milk into sago, let it cool, and put it in the refrigerator to cool.

Silk milk and coconut milk spareribs

Ingredients: milk 150g ribs (pork chop) 200g potatoes (yellow skin) 350g onions (white skin) 50g accessories: coconut juice 300g seasoning: starch (corn) 30g peppers 10g sugar 10g salt 3g.

Practice: 1. Peel potatoes, wash and cut into thick slices; 2. Shred the onion; 3. Wash the ribs, chop them, put them on a plate, cover them, put them in a microwave oven, turn them at high power for 2 minutes, and take them out to remove blood; 4. Add dry starch, shredded onion and potato pieces to the ribs, mix well and put them on a plate for later use; 5. Put the evenly stirred ribs into coconut juice, 250g hot soup, pepper, sugar and salt, stir them evenly, put them in a microwave oven, cover them with high power, and turn them over15 min; 6. After taking out, add fresh milk at high speed 1 min.

Taste it, taste it delicious!