In daily life, many people especially like to eat coconut meat.

In fact, you can’t eat too much coconut meat. Eating too much will cause you to get angry. Let’s take a look at how to make coconut meat. I hope it can help everyone.

What are the disadvantages of eating too much coconut meat? It can cause internal heat.

Coconut is rich in nutrients, including glucose, protein and calcium that are necessary for children. If consumed in summer, it can be regarded as a refreshing thirst-quenching drink. However, if you eat too much, it will cause symptoms of internal heat.

In addition, coconut water is a warm food. When we eat coconut water, we should also eat it with coconut meat at the same time, because coconut meat is also very delicate and smooth. Only by eating it together can we

Absorb all the nutrients in coconut.

There are many ways to make healthy and delicious coconuts. Coconuts generally include green coconut and yellow coconut. Green coconut juice is the sweetest and tastes very refreshing.

But yellow coconut is more suitable for cooking. Hainan’s specialty coconut chicken, coconut rice, etc. are all made with yellow coconut.

Therefore, if you plan to use coconut to make various delicacies, it is recommended that you choose yellow coconut.

1. Coconut chicken Ingredients: half Qingyuan chicken, 1 coconut, several red dates, appropriate amount of salt.

Method: (1) Wash and chop the chicken into pieces and set aside.

(2) Peel and peel the fresh coconut and set aside.

(3) Open the coconut, pour the coconut water into a bowl, cut the coconut meat into pieces, and wash the red dates.

(4) Add an appropriate amount of water to the pot, put the coconut meat and red dates in, bring to a boil over high heat, cover and simmer over medium heat for 30 minutes.

(5) After opening the lid and adding the chicken, cover again and simmer over medium-low heat for 20 minutes.

(6) Open the lid and pour in coconut water.

(7) After boiling over high heat, add chicken essence and salt and turn off the heat.

Comments: Coconut milk and coconut meat are added to the chicken soup. The soup is sweet and the chicken is fragrant.

2. Coconut rice ingredients: 1 coconut, 125g glutinous rice, appropriate amount of rock sugar, 30g crystal candied dates, 30g raisins, 15 lotus seeds. Method: (1) Wash the glutinous rice, soak it in water overnight, and soak until the glutinous rice breaks into pieces when twisted by hand.

As long as it's done.

Wash the lotus seeds, raisins, and wolfberries and soak them in water for 2 hours.

(2) Wash the coconut shell and place three depressions on the coconut as points.

(3) Use a kitchen knife to cut out a triangle (these three points are best), then pour out half of the coconut milk, leaving half in the coconut shell. (4) Drain the previously soaked lotus seeds, wolfberry, etc., and place them in order.

Put the crushed rock sugar, glutinous rice, candied dates, raisins, lotus seeds, wolfberry, etc. into the coconut shell.

(5) Finally, reinstall the cut piece of coconut shell.

(6) Put the whole closed coconut shell into the pressure cooker, steam for 70 minutes, then turn off the heat, then turn off the heat and simmer for 30 minutes.

When cooked, open the lid and eat.

Comments: Coconut rice is a traditional farm snack in Hainan. It is steamed with high-quality glutinous rice, natural coconut meat and coconut milk. It is uniquely made and delicious.

3. Coconut meat, shrimp and pork bone soup Ingredients: 150 grams of coconut meat, 150 grams of shrimp, 300 grams of pork spine, 20 grams of ginger juice.

Method: (1) Wash the coconut meat and cut into pieces; wash the shrimps; wash the pork spine and chop into small pieces.

(2) Put water in the pot, bring to a boil, add coconut meat, pork spine, and shrimp, bring to a boil, skim off the foam, add ginger juice after the shrimp smell overflows, and drink.

Comment: This dish is made from the most common coconut and shrimp in Sanya. It is simple to make and has a unique flavor.

Replenishes qi, promotes body fluids, and moisturizes the complexion.

4. Coconut braised chicken nuggets Ingredients: One chicken (about 1250g), 300g coconut meat, 100g onions, 5g almonds Seasoning: 75g cooking oil, 10g garlic cloves, 10g coriander, 10g chili, coriander

5 grams each of seed powder and cumin powder, appropriate amounts of coconut milk and refined salt.

Method: (1) Wash the chicken, remove the head and feet, chop it into cubes, put it in boiling water and cook until it is 5 times cooked, remove and dry it, and shred the coconut meat.

(2) Wash and slice onions and garlic cloves, remove stems and seeds from chili peppers and mash together with almonds; set aside.

(3) Heat the pot and pour in cooking oil. When the oil temperature is 50% hot, add onion slices, garlic slices and coconut shreds and stir-fry until golden brown, then put them into the stew pot.

(4) Add chicken pieces, chili, almond puree, coriander seed powder, fennel seed powder and coconut milk, mix well and bring to a boil, then simmer over warm fire until cooked and soft and the soup thickens. Add refined salt to adjust the taste and sprinkle on

Just mince coriander.

Comments: Coconut Braised Chicken Nuggets is a common home-cooked dish made with chicken nuggets and coconut as the main ingredients.

It is characterized by a strong aroma.