What ingredients are good for coconut soup? What kind of coconut to use for soup

In addition to coconut and chicken, you can also put red dates, wolfberries, American ginseng, wheat winter, winter melon, carrots, papaya, cordyceps flowers, lotus seeds and other materials.

Coconut pot chicken soup is a special delicacy in Guangdong, the main raw materials are coconut and chicken, coconut needs coconut meat and coconut water inside, chicken with black chicken is the best, is a kind of Cantonese cuisine.

Coconut contains a lot of protein, sugar, fat, vitamins and trace elements and other nutrients, and chicken contains a lot of protein, fat, trace elements, vitamins and fats.

Green coconut for soup.

Not only can the green coconut be taken out to make soup, but it can also be used directly from its coconut shell to make soup. Some restaurants use green coconut to make black chicken soup, and it is very popular, people think that this is very nutritious, delicious and fragrant.

The coconut green material is relatively easy to obtain, making it easier to make coconut chicken. When using coconut green to make coconut chicken, in the process of cooking coconut chicken, the fragrance of coconut green itself will soak into the chicken itself, and coconut water is also rich in vitamins, which will not waste coconut water itself, but also make the chicken fully absorbed, and it will be fragrant and delicious to eat.

Ingredients: 2 coconut greens, 4-5 red dates, 2 codonopsis, 4-5 longan meat, about 10 wolfberries, 1 iron stick yam, half a chicken, a little salt, 300 ml of mineral water, 10 grams of ginger, 5 grams of sand ginger.

How to soak chicken in coconut To open the coconut, first open it from the top with a hole opener, pour out the water, and let it stand. Split the coconut green and remove the meat. It can be scraped out with a spoon.

Peel and wash the yam and cut into sections. Wash the red dates, wolfberries, longan meat, and codonopsis and dry them. Chop the chicken into pieces and wash it. Chickens should be good chickens.

Blood can be removed by soaking in water. Pour coconut water, red dates, wolfberry, codonopsis, longan, yam, coconut and chicken into the pot. Cover the pot, bring to a boil over high heat, turn to low heat and simmer slowly, about half an hour to about an hour.

If you like a rich texture, just add coconut water, so that the coconut taste is strong. If you don't like it too sweet, you can add mineral water in moderation. Do not add salt when cooking.

After cooking, add salt to taste, and you can also add an appropriate amount of pepper to taste. When eating, the soup is drunk first and then the meat, and the soup is very sweet.

Dipping sauce: ginger sand ginger shallot, soy sauce, sesame oil. Dipping Sauce Gaza Ginger Really Delicious Tips: Cooking soup tastes better with mineral or mountain spring water than with tap water. The soup of coconut soaked chicken is also very tasty when boiled with other hot pot side dishes.

Nutritional value: 1Coconut water and coconut meat contain water, protein, fructose, glucose, sucrose, fat, vitamin B1, vitamin E, vitamin C, potassium, calcium, magnesium, etc.

2.The oil content of coconut meat is as high as 35%, mainly palmitic acid, oleic acid, lauric acid, fatty acids and free fatty acids. Coconut contains sugars, fats, proteins, vitamin B group, vitamin C and trace elements potassium, magnesium, etc., which can effectively supplement the nutrients of the human body and improve the body's ability to resist diseases.

The coconut in the soup is better than the old one, and the meat flavor is richer and sweeter. The old coconut is the kind that looks brown and "hairy" on the outside, like tree bark; Fresh coconuts have a smooth green shell. Coconuts are rare in wet markets, but they are easy to buy in large fruit stores and supermarkets.

When picking, the coconut with a complete appearance will not be bad.

1. Use chopsticks to rub a hole in the air outlet of the coconut and pour out the coconut water.

2. Then gently knock the shell of the coconut with the back of the knife, loosen the coconut meat inside, smash the coconut open, take out the coconut meat, and cut the coconut meat into small pieces.

3. Cut the chicken into cubes.

4. After the water is boiled, pour in the coconut water and add the ginger shreds; Coconut meat and chicken nuggets are put in and boiled over a fire, and when the soup is boiled, it is then simmered for 3 to 4 hours, and finally salt is added to taste!

1 chicken (about 750 grams), 4 fresh coconuts, 60 grams of lotus seeds, 5 slices of ginger.

How to make it: First of all, clean the chicken (next to the vertical knife), remove the internal organs and fat, chop the pieces, add oil and wok, stir-fry the ginger, and then pop the chicken pieces for a while, take out and set aside. Take another 2 coconuts with a saw to open the cover, take out the coconut water and coconut meat from the other 2 coconuts, cut the coconut meat into pieces, put it into the coconut with the chicken and lotus seed meat, add the coconut water until it is full, cover the coconut lid, put it in the pot, simmer in water for 2-3 hours, and season for use.

Ingredients: 20 grams of Chinese yam, 30 grams of wolfberry, 1/4 of coconut meat, 1 chicken, 3 slices of ginger, appropriate amount of refined salt.

Production: First wash the Chinese yam and wolfberry, chop the coconut meat, chop the chicken with internal organs, put it into a casserole, add an appropriate amount of water, boil over high heat, change to a simmer for 3 hours, add an appropriate amount of refined salt to taste, and then eat.

Coconut: 1 black chicken, 1 almond, 1 tablespoon (15g), Jinhua ham 30g, water, 3000ml, salt, 2 teaspoons (10g), white pepper 1 2 teaspoons (3g).

Chop the top of the coconut with a chopping knife and make a small opening, pour out the coconut water for later use, then split it from the middle, use a metal spoon to dig out the coconut flesh on the inner wall, then peel off the crumbs on the surface, and then slice it into small pieces.

Wash the black chicken, chop off the head and claws, and tear off the skin with your hands. Jinhua ham cut into thin slices.

Put water in the pot, bring to a boil, put in the black chicken, almonds and Jinhua ham slices, turn to high heat and bring to a boil again.

Put the coconut slices in a pot, reduce the heat and simmer slowly for 2 hours.

Finally, add salt and white pepper before removing from heat.

With chicken, the ribs are very good, with a detailed method:

Black chicken soup stewed with coconut.

The thick coconut aroma of coconut is paired with black chicken, and some pork bones are added to make the soup clear, but the taste is very strong, very nourishing and delicious

Ingredients: Ingredients. 200g black chicken

100g pork bones

1 coconut. 1 tablespoon of salt for excipients.

2 slices of ginger. Step 1Chop the black chicken and wash it, and the pork bone broth is also chopped and washed.

2.Blanch the black chicken and pork bones in hot water.

3.The casserole is on the fire, and the black chicken and bones that were blanched before are scooped up.

4.After peeling the coconut, find a mouth at the top.

5.Pick it with the tip of the knife and open it.

6.Pour the coconut water into the casserole and add a few slices of ginger to the pot.

7.The outer layer of the coconut is also peeled off, and the white part of the coconut is cut into pieces and put into the casserole.

8.Cover the casserole, bring to a boil on high heat, turn to low heat for an hour, and add salt to taste when drinking.

Tip: Putting a piece of pork bone in it will make the soup more fragrant, and if you don't put it, the soup will be lighter and the coconut flavor will be stronger.

Pork rib soup with coconut carrots.

Ingredients: Ingredients. Pork ribs 400g 1 carrot 1 coconut 1 2 pcs.

Excipients: Appropriate amount of salt, appropriate amount of ginger.

Step 1Prepare the materials.

2.Cut the coconut, pour out the coconut water, remove the skin and cut into pieces.

3.Blanch the ribs and rinse them off with cold water.

4.Carrot cut flowers.

5.Pour the pork ribs and coconut ginger into a ceramic pot, add an appropriate amount of water and bring to a boil over high heat.

6.Bring to a boil and continue to cook over high heat for 20 minutes, then add the carrots.

7.Bring to a boil and simmer over low heat for 1 and a half hours.

8.Add salt to taste.

Tip 1Pour coconut water into the pot together, the taste is more fragrant.

1. Coconut white fungus stewed chicken (Hong Kong and Taiwan dishes).

Ingredients: 1 local chicken (about 500 grams), 1 coconut, dried white fungus.

40 grams, 12 red dates, 3 slices of ginger. Salt to taste.

Method: 1 Peel the coconut and mix the coconut water with the fresh coconut flesh.

2 Blanch the chicken and set aside.

3 Soak the white fungus in water for 15 minutes, wash it and bring it for later use.

4 Place the chicken in a pot, heat the water over the chicken and cook over high heat.

Bring to a boil, turn to medium heat and continue to cook for 45 minutes. Then add white fungus, red dates, and ginger.

slices, cook together for 45 minutes, then add salt to taste.

Tip: The fibre in coconut meat has a slimming effect. Whole.

It is difficult to get coconut water and coconut meat from your own home, so please sell it when you buy it.

The Lord cut it open and help to remove the coconut water and fresh coconut meat, so that it is okay.

Convenient and labor-saving.

Operation time: 110 minutes: soak in water for 15 minutes, wash for 2 minutes, and blanch.

1 minute Cook for 90 minutes Season for 1 minute Serve in a bowl for 1 minute.

Two: Coconut chicken soup: (home cooking).

Ingredients: 1 coconut meat, 1 tael of shiitake mushrooms, half a chicken, 3 taels of lean meat, a little ham and bird's nest.

Method: 1. Soak the bird's nest in water to remove the fine hairs, and the mushrooms will be watered.

2. Put bird's nest, coconut meat, shiitake mushrooms, chicken, lean meat, ham and.

Soak the mushroom water in a pot, then add an appropriate amount of water and simmer until it is done.

You can eat it in 3 hours, and you can add a little wine to make it taste better.

Sweet. Three: Papaya milk coconut water: (fashion drink).

Ingredients: 1 2 papayas, 250cc fresh milk, 1 tablespoon honey, coconut.

50cc of seed juice, 1 2 cups of crushed ice cubes.

Method: Peel the papaya, cut the seeds, cut into pieces, and place all the ingredients.

Stir in a juicer for about 30 seconds before pouring.

Four: Coconut Potato Beef Soup:

Ingredients: 1 coconut, 2 potatoes, 10 taels of beef.

Excipients: 1 onion, 1 carrot, 2 slices of ginger.

Seasoning Marinade: Salt to taste.

Method: (1) Cut the coconut meat into cubes.

2) Peel and cut the potatoes, onions and carrots.

3) Wash the beef, put it in boiling water, and rinse it again.

After cutting thick pieces. (4) Boil an appropriate amount of water, add coconut, potato, onion and carrot.

Bu, beef and ginger, after the water boils, change to slow heat and simmer for about two hours, lower.

Season with salt and serve.

Five: Bird's nest coconut chicken soup: (Cantonese cuisine).

Ingredients: five coins of bird's nest, half a coconut, two each of Huaishan and wolfberry.

Money, two slices of ginger, two red dates, a hen, a little salt.

Method: 1. Soak the bird's nest and rinse it clean. Coconut take meat, with Huaishan, wolfberry.

seeds, ginger, red dates. Cut the coconut into cubes; Huaishan slices;

Peel the ginger and cut into two slices; Pit the dates.

2. Kill and wash the hens, remove the hair, remove the internal organs, remove the fertilizer, and materials.

Put it in a pot, add boiling water, simmer for four hours, add a little salt and mix.

flavor, ready to eat.

Red dates, wolfberries, winter melon, carrots and other ingredients. In addition to coconut and chicken, you can also put a lot of ingredients in coconut chicken soup. Different ingredients can be added according to personal preference, and different ingredients have different effects.

Coconut. Coconut, belonging to the genus Coconut in the palm family, is native to Southeast Asia, Indonesia, and the Pacific islands. It is now cultivated in the southern islands of Guangdong, Leizhou Peninsula, Hainan, Taiwan Province and the southern tropical areas of Yunnan.

Coconuts can be divided into tall coconuts and dwarf coconuts. The tall coconut is the most widely cultivated commercial coconut in the world. Tall coconut plants are 15-30 meters tall, swollen at the base, cross-pollinated. They begin to bear fruit in 7-8 years, have a high oil content and an economic life of up to 70-80 years.

According to the color of the fruit and leaves, dwarf coconuts are divided into three categories: red dwarf, yellow dwarf, and green dwarf. The plants are only 5-15 meters tall, self-pollinating and bear fruit after 3-4 years. The fruit is small and numerous, the coconut flesh is thin and soft, and the oil content is low. The economic life span is 30-40 years.

The ingredients needed to change the coconut pot to Zheng Rang's chicken soup are coconut, chicken, red dates, salt and ginger. The specific dosage and steps are as follows:

Ingredients: 1 chicken, 1 old coconut, 2 red dates, 1 ginger, appropriate amount of salt.

1. Buy old coconuts at the market, find the three holes on the top, knock them open and pour out the coconut water.

2. Dig out the coconut flesh and peel off the black skin with a knife.

3. Cut the coconut meat into cubes.

4. Buy a Qingyuan chicken in the market, wash it and cut it into pieces and blanch it.

5. Boil water in a pot, add coconut meat and red dates, and simmer over high heat for 20 minutes.

6. Add the chicken and add 1 slice of ginger.

7. Bring to a boil over high heat, add coconut water, and cook for another 40 minutes.

8. Add salt to taste, remove from the pot, and a delicious coconut chicken soup is complete.