How to make conch slices seabed coconut soup, how to make seabed coconut snail lean meat soup?

Coconut snail broth on the sea.

Ingredients: 4 wet sea coconut, 250 grams of pork tendon meat, 100 grams of snail slices, 3 dates, 10 grams of almonds, a few slices of ginger. Method: 1. Slice the seabed coconut. 2. Cut the conch slices into small pieces.

250 grams of pork.

Accessories. 4 seabed coconuts.

100 grams of snail (meat).

3 dates. 10 grams of northern almonds.

Water to taste. Ginger to taste.

Step 1: A complete list of preparations for the coconut snail broth on the sea.

Material Collection Diagram:

Step 2: Slice the seabed coconut.

Step 3: Preparation of the coconut snail broth on the sea**.

Cut the conch slices into small pieces.

Step 4Blanch the coconut flakes and conch slices and drain the water, and put an appropriate amount of water on the soup pot.

Step 5: Homemade coconut snail broth on the sea.

Pour all ingredients into the stockpot, cover and cook over high heat.

Step 6: After boiling, use a spoon to skim off the foam.

Step 7: A simple recipe for the coconut snail broth on the sea.

Cover the pot and simmer for another 90 minutes.

Diagram of the finished coconut snail broth on the seabed.

Cooking skills. In the summer, I drink soup to relieve heat and fever, and in autumn, I maintain my health.

The main qi of autumn is dryness, and a series of dry symptoms will appear when the dryness invades the human body, such as dry and chapped hair, dry mouth, dry nose, dry throat, dry tongue, less sweat, and dry cough.

No or little phlegm, or even a sore throat.

Blood in the sputum, constipation, etc. To alleviate or prevent the occurrence of autumn dryness, we should properly replenish more water and drink more soup. These soups should be moisturized, moisturizing our skin and internal organs, and reducing the damage of dryness to the body.

It's been a long time since I've served soup, so today I'll have a pot of nutritious soup that is very suitable for autumn - submarine coconut snail broth.

Cantonese people like to make soup with seabed coconut, which is rich in polysaccharides.

and amino acids required by the human body.

It has a health care effect.

Submarine coconut: Authentic submarine coconut should refer to the compound coconut that grows in the Seychelles Islands of Africa.

However, it is too precious to be exported, and what we buy in the market is from Southeast Asia.

The fruit of the sugar palm tree, as big as a fist, with a pale brown skin, peels off to be a translucent flesh, with a tough, sweet taste, and the wet sea coconut that we often see in supermarkets is frozen.

There are also dry goods for submarine coconut, the usage is similar to that of wet submarine coconut, which can be bought in pharmacies or supermarkets, and some supermarkets also have a good soup stock**, which can be boiled directly after buying.

Conch meat: rich in protein and inorganic salts.

And a variety of vitamins, can brighten the eyes, treat heart deficiency, heat and pain, have the effect of appetizing and stagnation, nourishing and nourishing the skin. The snail nourishes yin and nourishes dryness, and protects the stomach and spleen for those who stay up late and sleeps less.

Sleep has an adjunctive effect.

Ingredients. 450 grams of lean meat, 3 whole sea coconuts, 150 grams of conch meat.

Accessories. 1 white fungus, an appropriate amount of apricots, an appropriate amount of candied dates, an appropriate amount of Xinhui tangerine peel, and an appropriate amount of ginger.

Ingredient. Salt to taste.

(1) Tremella fungus is soaked in advance; Then remove the pedicle and tear it into small flowers for later use;

(2) Cut the lean meat into large pieces, slice the snail meat, and prepare three slices of ginger;

(3) The original seabed coconut is thawed and cut in half;

(4) The tangerine peel is soaked in advance, and the dates and apricots can be washed;

(5) Blanch the lean meat, snails and ginger slices in a pot under cold water to remove the blood, then wash and drain;

(6) Put all the prepared materials into the rice cooker or soup cooker;

(7) Add an appropriate amount of water, turn to low heat after boiling, and switch to soup mode when I use a rice cooker;

(8) Cook for about 2 hours, add salt to taste before serving!

Tips

Submarine coconut and conch chips are generally available in supermarket freezers!

Materials:

4 seabed coconuts, 1 kg of snail meat, 1 kg of lean meat, 1 liter of water, and an appropriate amount of salt.

Method

1.Coconut washing on the seabed; Wash and slice the conch meat; Wash the lean meat and cut into pieces.

2.Blanch the snail and lean meat.

3.Put the sea coconut, conch meat and lean meat into an electric clay pot and add 1 litre of water to cook for an hour.

4.Use scissors to cut the coconut into small pieces and continue to cook for another half hour.

5.Add salt to taste.

Materials:100 grams of seabed coconut, 25 grams of southern almonds, 20 grams of northern almonds, tangerine peel, 25 grams of polygonatum japonica, 150 grams of pork, 1 conch.

Method<>

Select a fresh and large snail from the coconut jade bamboo pot on the bottom of the sea, remove the shell and take the meat, cut off the intestinal filth, wash it with water, and cut it into slices; Cut the edges of the figs and wash them with water; Remove the southern almonds and northern almonds and wash them with water; Bottom coconut, American ginseng, and lean pork are washed with water respectively; Ghoil ginseng slices. Put all the above ingredients into the boiling water, wait for the water to boil again, continue to boil over medium heat for about 3 hours, season with a little salt, and then serve with food.

Ingredients.

500 grams of chicken feet, 100 grams of lean meat.

Accessories.

10 grams of seabed coconut, 50 grams of conch slices, 20 grams of Huaishan, 10 grams of wolfberry, 20 grams of dates.

Ingredient.

A few slices of ginger and a small amount of salt.

Steps

(1) Let's take a family photo first, which is about the amount of 3 or 4 bowls of clean soup, directly wrapped in soup stock, and bring your own chicken feet.

Generally speaking, Cantonese people like to put a few amounts of lean meat to make the taste fresher, but the conch is fresh enough;

(2) Soak the conch slices in warm water for 3 or 4 hours, soak the coconut for 2 hours, and wash the other ingredients slightly.

Then lightly chop the bones and joints (do not cut them), so that the nutrients will flow out better when cooking;

(3) This is a very important step in making soup, which is used to remove excess fat and impurities in the meat and remove the flavor at the same time.

First boil an appropriate amount of water, put the chicken feet + soaked conch slices + ginger slices (without scraping the skin) into boiling water, roll for 3 5 minutes to remove them, and then rinse them with water;

(4) Take a picture of the processed materials, don't use the ginger for flying water, and cut a few slices again to make soup.

(5) The stacking of materials is particular, generally the meat is put first, then fresh, and finally the soup is put in. Two ways to make soup: 1. Casserole:

Put 8 bowls of water, change to low heat and simmer for 2 hours after boiling2, pressure cooker: put 6 bowls of water, and adjust to the soup setting (about 20 minutes). The soup made by the pressure cooker is relatively light, and friends who like it thicker can boil it over high heat for about 20 minutes, at this time the soup is thick and crispy, which is quite delicious!

(6) Done! Fragrant and hot! Sweep away the mood of the miasma!

Tips

This soup has the effect of nourishing yin and kidneys, moistening the lungs and relieving cough, and it is the most suitable for drinking in the current season! The collagen in chicken feet is a good beauty product for women, and it is quite recommended!

The submarine coconut is famous for its obvious effect of clearing dryness and heat, relieving cough, and has the effect of nourishing yin and nourishing the kidneys, moistening the lungs and nourishing the skin, and strengthening the body. The snail slices have a sweet taste and cool nature, which can brighten the eyes, cure heart deficiency, heat and pain, and have the effect of appetizing and stagnation, nourishing and nourishing the skin. Yuzhu nourishes yin and moistens the lungs, and nourishes the stomach.

Materials:Ingredients: bones, chicken feet, jade bamboo, seabed coconut, snails;

Excipients: ginger, salt, water, dates.

Chicken feet in a pot with coconut snails on the bottom of the sea.

Bones, chicken feet flying water, jade bamboo head sliced, ginger patted rotten.

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Wash the coconut on the bottom of the sea, soak the conch in water and boil it.

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Put all the ingredients into the soup pot, add water, bring to a boil over high heat, simmer for 2 hours on low heat, add salt to taste.

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Tips: The head of the jade bamboo is not huang, and it is safer than the jade bamboo piece.

Take conch sliced pork rib soup as an example.

Ingredients: 250 grams of pork ribs; Huaishan 50 grams; 100 grams of conch slices; 3 red dates; 3 grams of goji berries; 2 slices of ginger.

The method is as follows: 1. Prepare the ribs;

2. Then the wolfberry and red dates will be washed and set aside;

3. Soak the snail pieces and cut them into pieces;

4. Wash and set aside Huaishan cut segments;

5. Wash the pork ribs and remove the blood;

6. Put all the ingredients into the soup pot and add water to the pot for 2 hours.

1.Prepare the ribs.

2.Then the wolfberries and red dates will be washed and set aside.

3.Soak the conch slices and cut into cubes.

4.Cut the pieces and wash them for later use.

5.Wash the ribs and remove the blood.

6.Put all the ingredients in the soup pot and add purified water to separate the water.

1. Conch tablets should not be taken with traditional Chinese medicine clams and western medicine oxytetracycline;

2. It should not be eaten with beef, mutton, broad beans, clams, noodles, corn, winter melon, melon, fungus and sugar; Do not drink ice water when eating snails, otherwise it will cause diarrhea.

Quail: Ingredients: 30 grams of dried snail slices, 1 quail, 30 grams of ham, 20 grams of shiitake mushrooms, 5 grams of ginger, 10 grams of green onions, appropriate amount of chicken soup, 5 grams of salt, 5 grams of monosodium glutamate, a little pepper, 2 grams of rice wine.

Here's how:

1.Prepare the ribs.

2.Then the wolfberries and red dates will be washed and set aside.

3.Soak the conch slices and cut into cubes.

4.Cut the pieces and wash them for later use.

5.Wash the ribs and remove the blood.

6.Put all the ingredients into a soup pot and add purified water to the pot for 2 hours.

Ringing snail slices, astragalus, pork bone broth.

1. Pork bones, white radish, snails, ginger slices, seasoning: salt.

2. Soak the dry snail pieces in advance to be soft.

3. Wash the soft snail slices and cut them into small pieces, peel the white radish and cut it thickly.

4. First put the pork bones, snails, and ginger into the voltage pot, add an appropriate amount of water, adjust the button to the soup position, if it is a casserole open flame pot, add more water, turn on the high heat and change the heat to low heat for more than 1 hour, and then continue to boil for 20 minutes under the radish pieces.

5. Cook the pork bone snail slices to bring out the flavor.

6. Add the white radish cubes and add an appropriate amount of salt to continue cooking.

7. Boil for 5 minutes and turn off the heat manually.

Main effects: clear heat, nourish yin, moisturize dryness.

Ingredients: 30g of seabed coconut, 50g of dried whelk slices, 300g of lean meat, appropriate amount of ginger (3-4 people).

Cooking method: After washing the conch slices, soak them in warm water for 1 hour (the soaked water can be used to make soup), wash and slice the lean meat, put water in the pot, and then add the conch slices (together with the soaked water), seabed coconut, lean meat, ginger, change to a simmer and continue to boil for 1 hour, and finally season and eat.

Soup Comments: Autumn is coming, because the weather in the south is relatively hot, so it has not yet felt the cool autumn, mainly based on heat, but compared with the feeling of humidity and heat in summer, it is gradually manifested as a sense of warmth and dryness, so some people will feel nasopharyngeal dryness, thirst, dry cough and less phlegm, **dryness and other discomforts, at this time, if you boil some hot and dry soup has a certain relieving effect on the above symptoms. The seabed coconut in the soup has the effect of moistening the lungs, clearing heat and preventing dryness, relieving cough and dissolving phlegm, the seabed coconut is not born on the bottom of the sea, but the palm family, and grows mostly on the seaside, so it is called the seabed coconut, and the conch is a well-known seafood with yin, it is better to eat in autumn, and the soaked conch is soft and glutinous and elastic, the soup is delicious, and the seabed coconut is used together to enhance the function of clearing heat and nourishing yin and moisturizing dryness, because the snail and lean meat contain a certain amount of purine, so people with hyperuricemia should not eat too much.

Submarine coconut snail soup is a soup that nourishes yin and moistens dryness, cough and lungs, and the method is also very simple, but the effect is very extraordinary. As a home-cooked health medicinal soup, the ingredients must be relatively easy to buy, and the submarine coconut and snail broth can be found in the refrigerator of the supermarket, and it is also moderate. After choosing the ingredients, you need to understand the method of making soup, so let's learn how to make coconut snail broth together!

Ingredients: 400g of lean meat, 3 original coconuts, 1 white fungus, 100g of snail meat, appropriate amount of salt, 3 slices of ginger, 1 3 tangerine peels, 3 dates, appropriate amount of apricots.

(1) Tremella fungus is soaked in advance; Then remove the pedicle and tear it into small flowers for later use; Cut the lean meat into large pieces, slice the conch meat, and prepare three slices of ginger;

2. Cut the original seabed coconut in half after thawing; The tangerine peel is soaked in advance, and the dates and apricots can be washed;

(5) Blanch the lean meat, snails and ginger slices in a pot under cold water to remove the blood, then wash and drain;

(6) Put all the prepared materials into the rice cooker or soup cooker;

7. Add an appropriate amount of water, bring to a boil and turn to low heat, if it is a rice cooker, switch to soup mode;

8. Cook for about 2 hours, of course, you can also adjust the time according to your preference, add salt to taste before eating.

Note that the conch meat can also be replaced with conch slices, and the effect is the same. This soup adds tangerine peel and dates, and the soup tastes better and sweeter, of course, you can also choose to add or not add according to your taste preferences.