First, chicken coconut

Materials: half Qingyuan chicken, 1 coconut, several red dates and appropriate amount of salt.

Practice:

1. Wash and chop the chicken for later use.

2. Shell and peel fresh coconuts for later use.

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

4. add a proper amount of water to the pot, put coconut meat and red dates into it, and after the fire is boiled, cover it and turn it to medium heat for 3 minutes.

5. Open the lid and add the chicken, then cover the medium and small fire pot for 2 minutes.

6. Open the lid and pour in coconut milk.

7. After the fire boils, add chicken essence and salt to turn off the fire.

2. Coconut rice

Material: 1 coconut, 125g glutinous rice, appropriate amount of rock sugar, 3g crystal candied dates, 3g raisins and 15 lotus seeds

Practice:

1. Wash the glutinous rice, soak it in clear water for one night, and soak it until the glutinous rice is broken by hand twisting. Wash lotus seeds, raisins and medlar and soak them in water for 2 hours.

2. Wash the coconut shell and take three depressions as points on the coconut.

3. Cut a triangle with a kitchen knife (these three points are the best), then pour out half of the coconut juice and leave half in the coconut shell.

4. Drain the soaked lotus seeds and medlar, and put the smashed rock sugar, glutinous rice, candied dates, raisins, lotus seeds and medlar into the coconut shell in turn.

5. Finally, re-embed the cut coconut shell.

6. Put the closed coconut shell into a pressure cooker, steam for 7 minutes, turn off the fire, and then stew for 3 minutes. When cooked, open the lid and serve.

3. Pork bone soup with coconut meat and shrimp

Ingredients: 15g of coconut meat, 15g of shrimp, 3g of pig spine and 2g of ginger juice.

Practice:

1. Wash the coconut meat and cut it into pieces; Wash shrimps; Wash the pig spine and chop it into small pieces.

2. put water in the pot, bring it to a boil, add coconut meat, pork spine and shrimps, bring it to a boil, skim off the floating foam, and put ginger juice after the shrimp smell overflows, and you can drink it.

iv. Braised chicken with coconut meat

Materials: one chicken (about 125g), 3g of coconut meat, 1g of onion, 5g of almond. Seasoning: 75g of cooking oil, 1g of garlic cloves, 1g of coriander, 1g of pepper, 5g of fennel powder and 5g of coconut juice and refined salt.

Practice:

1. Wash the chicken, remove the head and feet, chop it into cubes, cook it in boiling water until it is 5% ripe, take it out and control it to dry, and shred the coconut meat.

2. Wash and slice the onion and garlic cloves, and mash the pedicled seeds of pepper with almonds; Spare.

3. Heat the pan, then pour in cooking oil. When the oil temperature is 5% hot, add onion slices, garlic slices and shredded coconut, stir-fry until golden brown, and then put it into the braised pot.

4. Add chicken nuggets, pepper, almond paste, fragrant rapeseed powder, fennel seed powder and coconut juice, mix well and boil, then simmer with warm fire until the cooked soup is thick, add salt to adjust the taste, and sprinkle with coriander powder.

V. Coconut jelly

Materials: 5g of coconut, 1g of agar, 1ml of Dutch dairy milk and 6g

Practice:

1. Pour out the coconut juice and settle it. Break the coconut shell and scoop out the coconut meat with a spoon.

2. Put coconut juice, coconut meat, milk and sugar into a cooking machine and beat them into fine pulp.

3. Agar is soft in water. The main ingredient of jelly that we often eat is agar. Agar, also known as agar, seaweed, frozen powder, agar, agar, agar, agar, agar, agar, agar, agar, agar, agar, agar, agar, agar, agar, agar, agar, agar, agar, agar, agar, agar, agar, agar, agar, agar, agar, agar, agar, agar, agar, agar, agar, agar, agar, agar, agar, agar, agar, agar, agar It is widely used in food industry and is also often used as a bacterial culture medium. Why is it called agar? It is mainly made of eucheuma or agar from Hainan. Hainan's abbreviation is Joan. )

4. Boil the agar in a proper amount of water with low fire to dissolve it.

5. Add coconut milk to the boiled agar little by little and mix well without boiling.

6. Pour it into the mold, let it cool, put it in the refrigerator for cold storage, and take it out and demould it after two hours.