Durian shells can be made: durian shells braised chicken, durian shells braised pork ribs.

1, durian shells boiled chicken

Durian shells stewed chicken is a home-cooked dish made with durian shells and chicken.

2, Durian Shell Boiled Spare Ribs

Durian Shell Boiled Spare Ribs is a dish with the main ingredients of durian shells, durian kernels, spare ribs, ginger, and cilantro. It should be noted that durian shell only needs the white layer inside the shell.

The durian is produced in the tropics and is regarded as the "King of Tropical Fruits" Durian is hot, sweet, and is a tropical fruit with high nutritional density. In addition to the edible flesh, durian shell and the layer of white flesh between the meat is a good material for soup, durian shell soup is especially suitable for people to drink in summer.

Durian selection method

1, look at the appearance

Durian appearance like a wolfsbane, we are in the selection of the durian, you can choose a larger body, the overall shape of the outline of a more rounded durian, the durian thin skin meat, each flesh and shell just stick, will appear to be more drums outside the call fullness.

And those who are oddly shaped, look crooked melon and date durian, there will be empty fruit, these durian flesh is smaller, thick skin and less meat. Each bulge will have a piece of flesh, these bulges like a small hill, the more hills the more flesh.

2, look at the color

In the selection of durian, pay attention to the observation of the color of the durian is golden yellow or translucent yellow, the bottom of the tiny cracks, and cracked position slightly curved outward, through the cracks can be seen in the color of the flesh is golden yellow meat sweet and soft, if the flesh is more white meat is more astringent and poor taste.

The large size of the durian flesh taste better, the crack is larger that the durian overripe or was broken open, easy to contaminate the flesh taste worse. If the durian color is lighter green, the durian is not ripe; if the color is darker yellow-brown, the durian is too ripe, picking should pay attention to avoid these two kinds of durian.

3, look at the spikes

According to the durian shell spikes sparse and dense to determine whether the flesh of the durian is ripe, the sparser the flesh is thicker, and vice versa, the denser the spikes, the less flesh. These spikes covered durian base larger, the direction of the gently upward taste more dense meat over less, on the contrary, spikes and small and rules durian is not yet ripe, less flesh.

With the hand gently connected to the two spikes close to each other, through the hardness of the spikes, if you can gently pinch the durian ripe can be eaten, if it is very difficult to close, feel very hard that the durian is not yet ripe, so the durian is not good.