Exercise:
1, cut the coconut and take out the coconut meat, cut off the coconut skin and cut it into small pieces.
2. Wash the black-bone chicken and cut it into small pieces.
3. Slice Jinhua ham.
4. Boil the water in the pot, then add the black-bone chicken, almonds and Jinhua ham slices, and turn to high fire to boil again.
5. Then put the coconut slices into the pot and turn to low heat for 2 hours.
6. Finally, add salt and white pepper to taste before leaving the fire.
2 Coconut ribs bone soup materials: ribs, coconuts, medlar, carrots, salt.
Exercise:
1. Wash the ribs, cut into pieces and blanch them for later use.
2. Cut the coconut to remove coconut meat and small pieces for use.
3. Wash and cut carrots.
4. Prepare a high pot, add ribs and add enough water.
5. After the fire boils, pour in coconut, carrot and medlar and continue to stew for 20 minutes.
6. Finally, add some salt to taste.
3 Coconut green papaya flower glue soup material: coconut, green papaya. Flower gum, salt.
Exercise:
1. Peel and wash the green papaya and cut it into small pieces.
2, coconut shell, take out the coconut, leaving the coconut meat cut into small pieces.
3. Add water to the pressure cooker, add gelatin and cook.
4, then add green papaya, then add coconut meat.
5. After the fire expands, turn the pressure cooker to low heat for 40 minutes.
6. Finally, add some salt to taste.
Thai coconut soup ingredients: oil, Jiang Mo, lemon grass, curry sauce, chicken soup, fish sauce, shrimp, brown sugar, coconut meat, mushrooms, salt and coriander.
Practice: 1. Chop citronella, wash and slice mushrooms, peel shrimps, and remove pedicels from sausage.
2. Put the oil into a large pot and heat it over medium heat.
3. When the oil is hot, add Jiang Mo, lemon grass and curry sauce and fry for one minute.
4. Then slowly pour in the chicken soup and keep stirring until it is evenly mixed.
5. Add fish sauce and brown sugar and continue to cook 15 minutes.
6. Pour in coconut milk and mushrooms, and stir while cooking until the mushrooms are soft, which takes about 5 minutes.
7. Add shrimp and cook until the meat is no longer translucent, about 5 minutes.
8. Finally, add some salt to taste and decorate the soup with coriander leaves.