What kind of soup can be made with fish gelatin and sea coconut?

You can boil fish gelatin.

Snail slices of seabed coconut.

Soup. The specific method is as follows, first prepare the materials: 10 grams of fish gelatin, 1 piece of conch slices, 10 grams of seabed coconut, 3 grams of wolfberry, and 2 grams of salt.

1. Soak the fish gelatin and conch slices in water for 4 hours, soak the coconut in water for 1 hour, and after all the materials are soaked, take them out and wash them for later use.

2. Put the fish gelatin, conch slices, coconut and wolfberry into the rice cooker, and then pour in enough water.

3. Close the lid and start the soup cooking function. Add salt to taste before cooking.

4. Use a clean bowl to put out the soup and enjoy.

Ingredients: 15 grams of fish maw; 15 grams of fresh seabed coconut; 80 grams of lean meat; 2 slices of ginger; 1 date; Goji berries 2 grams.

Preparation of seafood stewed fish gelatin soup on the bottom of the sea.

1. Fish maw is fish maw, which is a dried product of all kinds of fish maw, which is famous for its rich gelatin, and its alias is fish maw.

2. Submarine coconut is also a common soup stock.

3. Soak the fish maw tube in advance and cut it open.

4. Wash the coconut on the seabed and set aside.

5. Lean meat flying water for later use.

6. Wash all the ingredients and set aside, put them in a stew pot and add purified water to simmer for 2 hours.

7. Done. <>

It is beneficial to qi and blood, yin and heat, and appearance. It is used for weakness of qi and blood, loss of recuperation, symptoms of fatigue, skin irritation, ** women's facial wrinkles, and the effect of mild fever The production method is very simple: Ingredients:

50 grams of fish gelatin Pork ribs Cut into 3 small pieces (because putting some meat and fish gelatin stew together can remove the fishy smell of fish gelatin) Salt Chicken essence Soak the fish gelatin with water and cut into shreds; Wash the pork ribs and cut them into 3 small pieces, put all the ingredients into the stew pot, add an appropriate amount of boiling water, cover the stew cup, simmer for 3 hours, and finally add salt and monosodium glutamate. One of the winter warming soups Coconut stewed chicken on the bottom of the sea When it's cold, the couple's dinner is often a pot of soup with a plate of green vegetables, and then a pot of white rice is simmered. I even like to make soup, because it is so simple, and it is delicious and nutritious.

Native to Africa, the submarine coconut is famous for its remarkable effect on relieving dryness and heat, relieving cough, and has the effect of nourishing yin and kidneys, moisturizing the lungs and nourishing the skin, and strengthening physical functions. Native chicken is nutritious, nourishing both qi and blood. Combined into a soup, comprehensive nutrition, is a good tonic.

Ingredients: 20 grams of seabed coconut slices, about 300 grams of half a local chicken, 10 grams of wolfberry, 2 slices of ginger, 2 green onions Method: 1. Soak the seabed coconut in warm water and wash the wolfberry.

Chop the chicken into small pieces, blanch the water, wash off the blood, and drain the water. Cut the green onion into large sections. 2. Put all the ingredients into the clay pot, pour in water, add a few drops of Shao wine, turn to low heat and boil for 2 hours, remove the green onion, add salt to taste, and continue to boil for half an hour.

3. If you use a purple casserole, high heat for 3 hours or automatic 4 hours. Starfish seabed coconut carrot pot lean meat soup - cough Ingredients: 1 dried starfish, about 50 grams of seabed coconut, 5-6 slices of ginger (because the starfish is seafood, so the fishy smell is relatively strong, more ginger slices can help remove the fishy) wolfberry, carrot, lean meat 500 grams Method:

Rinse the starfish, wash the coconut on the bottom of the sea, cut the lean meat into pieces and fly into the water, put all the ingredients into the pot and add water, bring to a boil over high heat, turn to low heat and cook for 1 hour, add salt to taste. This soup can relieve asthma and cough, and has a certain effect on cough caused by chronic laryngitis. Apple, coconut and date soup Apple, coconut and date all have the effect of moisturizing and nourishing the skin, and the coconut also has the effect of relieving cough and moisturizing the throat, so this soup is suitable for the whole family.

Ingredients: 2 red apples, 6 to 8 taels of seabed coconut, 4 to 6 bezoars, 8 taels of lean meat (if vegetarians can not add meat) A little apricots from the north and south Apples Nourish the heart and qi, quench thirst, strengthen the spleen and stop diarrhea, it is the most beneficial and righteous among the fruits. Lean meat nourishes yin and strengthens the body. Submarine coconut relieves cough and moistens the throat.

Zhun Shan nourishes blood vessels, nourishes the kidneys and solidifies essence, aids digestion, stops diarrhea, and sweats. North and south apricots can relieve cough and lower breath, moisten dryness and eliminate accumulation. (When using one or two apricots in the south and one or two apricots in the north to half a penny, because the apricots are more poisonous) Method Wash the apples, cut the four corners, peel and remove the heart.

The seabed coconut, dense dates, quasi-mountain, and north and south apricots are washed and cleaned. Lean meat washed and cleaned, flying water. Cook all ingredients in boiling water for 10 minutes, then switch to a slow pot for about 3 hours, season with salt and serve.

Chicken soup with coconut fish gelatin on the seabed.

Ingredients: 1 chicken skeleton, 250 grams of lean pork, 20 grams of seabed coconut, 10 grams of Huaishan, 1 candied date, yellow croaker gelatin (15g per person).

Steps: 1. Soak the fish maw in cold water for 2-3 hours and soak softly;

2. Wash and soak Huaishan for 10 minutes for later use;

3. Wash and soak the coconut for 10 minutes for later use.

4. Okay, the most delicious, the beauty soup is stewed.

Hello, the submarine coconut is a kind of tropical nut, which has the effect of nourishing yin and moisturizing the lungs, removing dryness and clearing heat, moistening the lungs and relieving cough.

You can make soup with coconut and chicken, wolfberry and appropriate seasonings, or you can use papaya with pork ribs and coconut to make soup, and white fungus and coconut can also be matched.

You can mix and match it according to your personal preference.

Coconut is used in soups and can be served with conch, local chicken and goji berries, apricots and raw fish, starfish and carrots and lean meat, papaya and pork ribs, or apples and jujubes. The submarine coconut is a wild fruit tree that grows in the primeval forests of Thailand, because the tree species and fruit resemble a coconut and mostly grows on the seashore, so it is named the submarine coconut.

The scientific name of the seabed coconut is sugar palm, which can be used to extract the juice for sugar production, winemaking, vinegar making and beverages.

The sugar palm fruit is the sea coconut, which can be eaten directly or stewed in soup, and the sprouts and fleshy roots of the fruit are also edible.

The flesh of the coconut contains a variety of amino acids, and the flesh of the fresh fruit is delicate, and the more moisture content it has, the more organic it has. The slices of the young coconut seabed are able to retain organic matter after drying.

Bottom coconut and pear soup is good.

Autumn is the season when pears are on the market, and pears have a good effect on moisturizing dryness, clearing heat and dissolving phlegm, and eating them with the skin can also help clean plaque on the oral teeth and prevent tooth decay. The seabed coconut has a fragrant taste, which is a very popular soup material for Cantonese people, which can remove dryness and clear heat, stop lung fever and cough, and match with pears to nourish yin and lungs, moisturize the skin and nourish the skin.

After the beginning of autumn, people often feel dry mouth, dry lips, dry throat, dry skin, and some people will also have symptoms such as nasal congestion, runny nose, cough, etc., which are all manifestations of autumn dryness. Therefore, the main health key in autumn is hydration, and the cough caused by autumn dryness is particularly effective in hydrating and nourishing the lungs.

If you want to make coconut soup on the seabed, you can usually make chicken soup, lean meat soup or some vegetable and fruit soup, and you can chop the coconut and cook it with the ingredients, which is still very simple, let's learn together.

The practice of coconut pot soup on the seabed.

1. Coconut chicken pot with wolfberry on the bottom of the sea.

Ingredients: 20 grams of seabed coconut curry slices, about 300 grams of half local chicken, 10 grams of wolfberry, 2 slices of ginger, 2 green onions.

1. Soak the coconut in warm water and wash the wolfberry. Chop the chicken into small pieces, blanch the water, wash off the blood, and drain the water. Cut the green onion into large sections.

2. Put all the materials into the clay pot, pour water, add a few drops of Shao wine, turn to low heat and boil for 2 hours after boiling.

3. Remove the green onion, add salt to taste, and continue to boil for half an hour. If you use a purple casserole, you need to boil it on high heat for 3 or 4 hours.

2. Almond pumpkin coconut soup under the sea.

Ingredients: 20 grams of apricots, 50 grams of lilies, 12 apricots, 700 grams of pumpkin, 200 grams of coconut, 300 grams of lean meat, four dates, a small slice of tangerine peel, eight cups of water, appropriate amount of salt.

1. Peel and core the pumpkin, wash it and cut it into pieces; Wash lilies, sea coconut, dates, southern and northern apricots.

2. Soak the tangerine peel and scrape off the pulp. Wash the lean meat and set aside.

3. Bring the water to a boil, put in all the information, change to a slow heat for about 3 hours after boiling, and add salt to taste.

Tips for making coconut soup on the seabed.

Generally speaking, the seabed coconut we often buy is frozen, and it can be used directly to make soup after freezing. Generally, our common seabed coconut is frozen, and it is best to use warm water for half an hour before making soup, which is easier to boil and softer, and the taste is also very good.

The effectiveness of the coconut pot soup under the sea.

1. Moisten the lungs and relieve cough. Soup made with seabed coconut, lean meat, pear, etc., can be useful in curing lung fever and cough, blood in sputum, and coughing up blood from exertion. The effect of the submarine coconut to nourish the yin and moisturize the lungs is very obvious, and the easiest time to change the seasons is to have hot cough and other diseases, at this time it is a very good choice to use the submarine coconut to make soup and drink.

2. Beauty and beauty. Rich in vitamin E and fiber, the coconut can help clear away heat and detoxify the skin. This is also why the submarine coconut is very suitable for women to eat, and many women attach great importance to making up for vitamin E.

2. Clear the mind and calm the nerves. Moderate consumption of submarine coconut can cure symptoms such as uncleared residual heat, irritability, insomnia and dreams after fever. Submarine coconut can also cure stroke, irritability and other diseases.

How to choose a coconut under the sea.

1. When buying seabed coconut, you should pay attention to the fresh seabed coconut has a fragrant fragrance, and when you pick it up, there is a lot of water flowing out of it and there is a peculiar smell, and those are not fresh seabed coconut. The skin of the fresh coconut is tightly clinging to the white flesh of the fruit, rather than falling loosely.

2. The seasoned seabed coconut tastes better, and the white and bright meat quality is superior, don't buy the meat that feels too hard, otherwise you won't be able to eat the smooth and Q-feeling meat, but the hard meat residue.

Coconut chicken pot with wolfberries on the bottom of the sea.

Ingredients: 20 grams of deep-sea copra slices, about 300 grams of a whole chai chicken, 10 grams of wolfberry, 2 slices of ginger, 2 green onions.

1. Soak the coconut in warm water and clean the wolfberry. Chop the chicken into small pieces, squeeze it with water, wash off the blood, and cool and dry the water. Cut the green onion into large sections.

2. Put all the raw materials into the clay pot, introduce cold water, add a small amount of Shaoxing wine, and turn to a simmer for 2 hours after boiling over high heat.

3. Remove the green onions, add salt seasoning, and continue to cook for 30 minutes. If you use a purple casserole, you need to boil the ingredients on high heat for 3 or 4 hours.

Sweet almond winter melon coconut soup.

Raw materials: 20 grams of apricots, 50 grams of lilies, 12 apricots, 700 grams of winter melon, 200 grams of seabed coconut, 300 grams of lean pork, four jujubes, a small slice of poria cocos, eight cups of cold water, appropriate amount of salt.

1. Peel the winter melon, clean it after peeling, and cut it; Wash lilies, sea coconut, dates, southern and northern apricots.

2. Soak the poria cocos and scrape off the pulp. Wash the lean pork after flying water and set aside.

3. Bring cold water to a boil, put in all the raw materials, change to warm for about 3 hours after boiling, and add salt seasoning.

Coconut fig soup on the bottom of the sea.

Raw materials: 100 grams of seabed coconut, appropriate pork backbone, 100 grams of figs, 50 grams of apricots, a small amount of salt.

1. Clean the pork backbone, put it in boiling water and boil it for a while, then take it out with cold water to clean it.

2. Wash the bottom coconut, figs, and apricots with cold water and reserve them, clean the pears, remove the core and leave the skin, and cut them into cubes.

3. Put 2500ml of cold water into the hot pot, put it into the pork backbone after the water boils, and then turn to low heat and cook for 30 minutes.

4. Put the remaining raw materials in, bring to a boil over fire, turn into a simmer and cook for another 30 minutes, add salt and seasoning.

Coconut old hen soup under the sea.

Ingredients: 500g of chai chicken, 100g of seabed coconut, 6 jujubes, appropriate wolfberry, 1 tablespoon of salt, 2 liters of water.

1. Slice the chai chicken and fly the water; Soak the coconut in warm water for 30 minutes.

2. Boil the water, put in the jujubes and wolfberries and simmer for one and a half to 2 hours, and finally add an appropriate amount of salt seasoning.

You can use seabed coconut with chicken, wolfberry and appropriate seasonings to make soup, you can also use papaya with pork ribs and seabed coconut soup, white fungus and seabed coconut can also be matched, you can match it according to personal preference.

Stewed lean pork with coconut and pear on the sea.

Ingredients: 2 coconuts, 250 grams of lean meat, 1 pear, appropriate amount of apricots, 1 slice of ginger, bowl of water, appropriate amount of salt.

Method: 1. Wash the coconut on the bottom of the sea; Wash the lean meat and chop it into a pureed sauce; Peel and core the pears, wash and cut into cubes; Wash the north and south apricots.

2. Put the seabed coconut, lean meat, pear grains, apricots and ginger slices into a stew pot and add 4 bowls of water and boil for an hour.

3. Use scissors to cut the seabed coconut into small pieces, and continue to boil for half an hour.

4. Add an appropriate amount of salt to taste.

Coconut lily pot chicken under the sea.

Ingredients: 30 grams of seabed coconut (dry), 20 grams of lily (dry), 1 free-range chicken, 3 dates, 3 slices of ginger, 8 bowls of water, appropriate amount of salt.

Method: 1. Wash the coconut and lily on the bottom of the sea and soak it in water for 1 hour;

2. Wash the slaughtered chicken, peel off the oil blocks, chop the pieces, and scoop them up with water;

3. Rinse the dates slightly, boil water, add all the ingredients, boil on high heat for 20 minutes, turn to low heat and cook for an hour and a half, add salt to taste, and eat.

Chicken soup with coconut black under the sea.

Ingredients: 6 coconuts, half a black chicken, 3 red dates, 1 carrot, 1 corn, 2 slices of ginger, some lean meat.

Method: 1. Wash everything and set aside.

2. Fly the black chicken and lean meat into the water (put it in hot water and scald it to remove the blood).

3. Prepare an appropriate amount of water in a pot, put ginger slices and bring to a boil.

4. Then add all the ingredients, boil on high heat for 5 minutes, then turn to medium heat and simmer for 1-2 hours before adding salt to drink. If you use a rice cooker to cook soup like me, you can first press the cook button to cook the soup for 5 minutes, and then press the cook button to simmer for 1-2 hours.

Papaya seabed coconut rib soup.

Ingredients: 1 papaya, 4 coconuts, 1 kg of pork ribs, 1 carrot, 1 liter of water, appropriate amount of salt.

Method: 1. Peel and wash the papaya and carrots and cut them into pieces; Coconut washing on the seabed; Wash the ribs and blanch them.

2. Put papaya, coconut, pork ribs and carrots into an electric clay cooker, add 1 liter of water, and cook for an hour.

3. Use scissors to cut the seabed coconut into small pieces, and continue to boil for half an hour.

4. Add an appropriate amount of salt to taste.