Method 1: Coconut stewed pigeon and abalone Ingredients: one pigeon, 6-9 small abalones, one green coconut, 6 red dates, 4-6 slices of ginger, 5g-15g of wolfberry.

Method: 1. Split the coconut, pour out the coconut water, put pigeon meat, red dates, wolfberry, 1 soaked dried abalone into the coconut, pour in the coconut water, and it will be 8 minutes full.

2. Wrap the coconut in tin foil to prevent moisture from entering, simmer in water for 2 hours, then open the lid and add some salt to taste.

Method 2: Coconut stewed old hen Ingredients: half an old hen, 1 coconut, appropriate amount of salt, appropriate amount of water, 2 slices of ginger, 5 red dates, 10 wolfberries Method: 1. Wash the coconut, split it, and put it upside down

Pour the coconut milk out of the bowl and cut the coconut meat into thick strips.

2. Wash the old hen, remove the fat and chicken skin, put the old hen and ginger pieces into the electric pressure cooker, then add coconut strips, add red dates and wolfberry, and add an appropriate amount of water.

3. Put it on the stove and simmer for 40 minutes. After simmering, add an appropriate amount of salt to taste.

Method 3: Coconut stewed eggs Ingredients: 1 coconut, three eggs, a bottle of pure milk, an appropriate amount of white sugar, a small amount of coconut milk Method: 1. Open the lid of the coconut, pour out the coconut milk, stir the egg liquid and milk evenly, and add

Appropriate amount of sugar, mix well.

2. Stir the egg milk and sieve it to ensure that the steamed egg custard is smooth and tender without lumps.

3. Cover the coconut with a lid, put it in a bowl, put it in a steamer, and steam over high heat for about 20 minutes.

4. It’s enough when you see the egg liquid solidifying. After steaming, let it cool down and put it in the refrigerator to make it more delicious.