Methods:

Main Ingredients

Coconut milk a bottle of eggs two

Sugar a little

Coconut milk stewed eggs practice steps

1. Prepare the materials, the eggs into a bowl with sugar, sugar according to their own tastes, with the Coconut Tree brand of coconut milk, if you put less sugar, I personally feel that, that coconut milk is too sweet

2. Add coconut milk, cover the plastic wrap, tie a few small holes, and then fifteen minutes on high heat, I use an induction cooker, I heat up about twelve minutes almost

3. finished la la la, strong coconut flavor

Benefits:

Eggs are rich in seventeen amino acids, a variety of vitamins and carotenoids as well as a variety of trace elements required by the human body, soluble solids 15-16%, the total acidity, the total acidity of 15-16%, the total acidity of 16%, the total acidity of 16%. 16%, total acid 3.8-4%, sweet and sour moderate. Frequent consumption of egg fruit and its processed products, the human body has a digestive, phlegm, kidney deficiency, refreshing the brain, blood and body, sedative pain, reduce blood pressure and lowering fat, etc. 1, coconut flour is rich in the human body needs eighteen kinds of amino acids, calcium, zinc, manganese, iron, vitamin C and other nutrients. Regularly eat can balance the body's nutritional needs, improve the body's nutritional intake, enhance the body's immune system.

2, can play the role of laxative, suitable for always sitting in front of the computer and cause constipation patients.

3, taste mellow, can be used as a coffee partner, milk tea, cereal flavoring agent, in coffee, beer, wine, ice water, pineapple juice, add coconut juice, more unique flavor.

4, can also be used to cook food, Hainan has coconut rice, stewed chicken, steamed eggs or do the traditional coconut fish head soup, not only the coconut flavor is attractive, but also a certain tonic effect, with coconut flour instead of coconut for cooking, convenient, fast and clean and practical.

Wash the mature coconut, split along the middle, so that the coconut water out of the coconut water is collected and filtered. Split the coconut into two pieces, with special teeth with teeth scraper scrape out the coconut meat, so that it becomes loose coconut meat, and then put the plate into the dryer, control the temperature of 70 ~ 80 ℃, drying into a strong coconut flavor of the dried silk, storage standby.

Add water to grind pulp

Tap water is filtered through a water purifier, and then flow through the fast water heater to warm up to 70 ℃, in the hot water tank with 0.04% sodium hydroxide, stirring, according to the shredded coconut: water = 1:10 (weight ratio) of the shredded coconut and hot water stirred well, put into the wheel mill to grind pulp. Coconut milk by the first pulp slag separator 120 mesh sieve separation, and then the second separator 180 mesh separation of the first juice, coconut residue can be added to a small amount of hot water filtration of the second juice. The first juice, the second juice mix, pumped into the storage tank standby.

Batching

Sugar with a sandwich pot to dissolve, made of 50% concentration of thick syrup, filtered by the filter and ready to use. Open the storage tank discharge valve, so that the coconut milk downstream to the ingredients tank, fixed capacity after the filtered coconut water at 10% of the mixture, and then add citric acid to adjust the pH value of the material to 6 ~ 7, and then add 18% thick syrup, 0.05% salt, 0.2% emulsifier (60% monoglyceride + 10% sorbitan fatty acid ester + 30% polyoxyethylene anhydride fatty acid ester), add an appropriate amount of stabilizers (xanthan gum), heated to 80 ℃, then add a small amount of flavor (or not).

(4) high-pressure homogenization: two-stage homogenization, the first homogenization pressure of 23 MPa, the second homogenization pressure of 30 MPa, homogenization temperature of about 80 ℃.