Coconut chicken soup
Ingredients: half a piece of fresh coconut meat and a chicken (choose the fatter one)
Production: cut coconut meat into small pieces, chicken pieces, not too small.
Cook the chicken for an hour first, then add the coconut meat, cook for another hour and a half, and add a little salt to taste.
If you want more coconut flavor, you can put more coconut. This soup is very sweet and delicious! !
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Steamed chicken rice with coconut and glutinous rice
Ingredients: coconut meat, glutinous rice, chicken.
Production: cut coconut meat into small pieces, add appropriate amount of glutinous rice and chicken, put it in a covered tile and steam it.
Usage: one meal, one day 1 time.
Efficacy: spleen, heart and essence. Suitable for premature ejaculation, impotence, weakness of limbs and loss of appetite.
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Chicken coconut soup
Ingredients: Lentinus edodes 1 2, half a catty of chicken, three ounces of lean meat, coconut meat 1 2, a little ham and a little bird's nest.
Method: (1) Soak the bird's nest in water to remove fine hairs, and the mushrooms will come out.
(2) Soak the bird's nest, coconut meat, mushrooms, chicken, lean meat, ham and mushrooms in water, add a proper amount of water, and cook for 3 hours before eating. Add some wine when eating, and the taste will be sweeter.
Efficacy: clearing summer heat and relieving fever.
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Lingzhi Sanguo Yifa Decoction
6 grams of Ganoderma lucidum, 2 pomegranates, coconut meat 1 piece, longan meat10g, and 8 grams of crystal sugar. Nourishing blood, nourishing blood, blackening hair, treating alopecia, premature gray hair, promoting fluid production and quenching thirst.
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Coconut shrimp and pork bone soup
This dish is made of coconut and shrimp, which are the most common in Sanya. Simple and unique, it's worth trying.
Raw materials: coconut meat150g, shrimp150g, pig spine 300g, ginger juice 20g.
Practice: 1, wash coconut meat and cut 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 shrimp, bring it to a boil, skim off the floating foam, add ginger juice after the shrimp flavor overflows, and you can drink it.
Features: benefiting qi, promoting fluid production and moistening skin.
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Braised chicken with coconut meat
Ingredients: a chicken (about1250g), 300g coconut meat,100g onion, 5g almond.
Seasoning: 75g edible oil, garlic cloves 10g, coriander 10g, pepper 10g, rapeseed powder 5 and fennel powder 5.
G, coconut juice, salt, the right amount.
Cooking method: Wash the chicken, remove the head and feet, chop it into dices, cook it in boiling water until it is half done, take it out and dry it, and shred the coconut meat; onion
Wash garlic cloves and slice them, and mash the pedicled seeds of pepper with almonds; Spare.
Heat the pan, then pour in the cooking oil. When the oil temperature reaches 50%, add onion slices, garlic slices and shredded coconut, fry until golden brown, and then put them in the stew pot.
Add chicken nuggets, pepper, almond paste, fennel powder, fennel seed powder and coconut milk, mix well and boil, then simmer over low heat until cooked and soft.
Season the soup with salt when it is thick and sprinkle with coriander powder.
Features: Strong fragrance.
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Myanmar wax paste
It is a kind of festival food eaten at Taminyibai (glutinous rice festival) in Myanmar.
Raw materials:
500g of glutinous rice, coconut meat100g of shredded ginger, 25g of minced garlic, 50g of refined salt, 20g of cooked peanut kernels10g, 20g of cooked sesame seeds and 50g of peanut oil.
Production method:
1. Wash glutinous rice and soak it in clear water 1 ~ 2 hours. Coconut meat is cut into 3 cm long slices with a knife.
2. Add peanut oil to the pot and cook until it is 80% cooked. Add shredded ginger and minced garlic and stir fry. Then pour in glutinous rice and water (water is less than 3 cm) and boil. When the water is dry, add coconut slices, sesame seeds and peanuts, stir well and cook in warm water for a while. The finished product should be thick paste, which can be cooked to a certain amount, and some warm water can be added.
Product features: Fresh sesame oil is crisp, nutritious and easy to make. ... expand all >
Yyfreeliang beam | 2006-03- 13
67
2
relevant issues
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Other answers
Coconut is really not convenient to eat. If you buy green coconut, you usually only drink coconut juice and don't eat coconut meat, because coconut meat is too tender and tastes bad. The thick shells of coconuts should be cut down one by one along the fibers with a big knife (wood chopping knife or kitchen knife). When you see three small holes in the coconut, there are two like elephants and one is different. Scrape the surface of different holes with a knife, and then insert a straw. Then you can enjoy drinking water. If you don't want to waste coconut meat, put the coconut on the chopping block, knock on the hard shell of the coconut with a knife a few times, and then pick up the meat with a knife when it cracks. But generally, coconut meat with good taste is not delicious, and coconut juice with good taste in coconut meat is not delicious. Here is a non-wasteful way to eat coconut green chicken: take juice from coconut green, cook the chicken with coconut juice (preferably without water), add tender coconut meat, and only add salt to taste. This dish is sweet and beautiful.
Tang Ziwei | March 2006 14
13
Ingredients: a chicken (about1250g), 300g coconut meat,100g onion, 5g almond.
Seasoning: 75g edible oil, garlic cloves 10g, coriander 10g, pepper 10g, rapeseed powder 5 and fennel powder 5.
G, coconut juice, salt, the right amount.
Cooking method: Wash the chicken, remove the head and feet, chop it into dices, cook it in boiling water until it is half done, take it out and dry it, and shred the coconut meat; onion
Wash garlic cloves and slice them, and mash the pedicled seeds of pepper with almonds; Spare.
Heat the pan, then pour in the cooking oil. When the oil temperature reaches 50%, add onion slices, garlic slices and shredded coconut, fry until golden brown, and then put them in the stew pot.
Add chicken nuggets, pepper, almond paste, fennel powder, fennel seed powder and coconut milk, mix well and boil, then simmer over low heat until cooked and soft.
Season the soup with salt when it is thick and sprinkle with coriander powder.
Features: Strong fragrance.