Pigeon stewed in coconut is also a soup with high nutritional value, drink the strong aroma of coconut and pigeon meat, it can be said that the health benefits are very good, the practice of stewed pigeon in coconut is also relatively simple, prepare the right amount of coconut milk, prepare a pigeon can be made, there is a very good tonic effect on the body, for the enhancement of the immune system can play a very good effect, but of course we should also pay attention to can not drink too much because the calorie is relatively high. calories are relatively high.

Coconut stew pigeon practice

Preparation materials 1 large coconut, about 1500 grams of pigeon 1, about 300 grams of chicken broth 250 milliliters of lotus seed 25 grams of salt (selective)

Method of production 1. Wash the coconut, from the upper nearly a quarter of the place to cut, leaving as a cover, and the other three-quarters of the part of the container for. Pour the coconut milk into a bowl and set aside. With a small spoon will shell the shallow surface of the coconut meat slightly scraped loose, in order to facilitate the dissemination of flavor. 2. pigeon dehairing, gutted, cleaned, put into boiling water for 2 minutes, fish out, wash off the blood stains, cut into 4 pieces. 3. Lotus seed soaked in warm water for 30 minutes, to remove the core of the lotus. 4. pigeon, lotus seed, chicken broth into the coconut shell, cut the quarter of a portion of the coconut shell back to the cover, and then sealing the connection of the sealing paper sealed in the large steamer pot, across the water over high heat. Steam for 10 minutes, then turn to medium-low heat and steam for 2 hours and 30 minutes. 5. Heat the fresh coconut milk slightly and add it to the pigeon soup to add more coconut flavor. Add salt to taste if needed.

Method 2

Main Ingredients: 1 large coconut green weighing about 5/2 catty (about 1.6 kg), 1 pigeon weighing about 8 taels (about 320 grams), 1 cup of soup.

Methods: 1, coconut green from the upper nearly one-fifth of the horizontal cut, take off the cut as a stew pot, the coconut green water poured out, the soup back to the coconut green shell.

2, pigeon slaughtered and washed, dehairing feet, cut straight open from the backbone, take out the viscera, digging pigeon lungs, wash, blanch water over the cold river.

3, the pigeon into the coconut shell, the cover, sealed with gauze, and stewed in boiling water for about 3 hours that is.

Remarks:

1, in addition to pigeon, can also be used chicken, quail, etc., the production method is similar, the ingredients can also be used lotus seed, white fruit, onion, lean meat, silver ear, wolfberry and so on.

2, the scooped out of the coconut meat chopped, add water into the blender juice, filter the residue after becoming the coconut milk, half an hour before the soup into the stew, more fresh flavor.