Stewed pigeon with coconut meat and coconut milk(xiang nong ye rou ye zhi dun ru ge )

Stewed pigeon with coconut meat and coconut milk

Introduction:

"There are all kinds of stewed chicken with coconut or pigeon with coconut on the market. Some are stewed with the original coconut, some are stewed with coconut juice, some are stewed with coconut juice and coconut meat. Have you ever drunk this one? The original taste, a try unforgettable, I think is the best drink coconut stew

Production steps:

Step 1: [coconut hole] the coconut head has three holes, one of which is punctured with chopsticks. We need to open two holes so that the water can flow out smoothly. The second hole is just like nailing a nail into the wall. We can use a hammer and a nail to drive the second hole. When we feel that the nail has passed through the coconut, we can pull the nail out. If it is very tight, we can use a hammer to knock it back and forth, and it can come out easily According to the size of the two holes, the straw can fill the hole tightly; one hole is to let the air in; the other is to let the water flow out. Insert the straw into the two holes respectively and tilt the coconut slightly to see the water flow out smoothly from one hole. You only need to prepare a container and prepare the coconut juice for use; when the coconut juice runs out, use the bag Put the coconut on the ground, hold the mouth of the bag, start to loosen the coconut with a hammer, and then use a little force to break it into small pieces. After that, use a fruit knife to cross the small and fast coconut meat and hammer it down on the back of the knife. The coconut meat will automatically break away from the coconut shell. Repeat this method until all the coconut meat is separated and washed. The coconut meat is divided into 4 / 5 and 1 / 5 parts for standby (the whole coconut opening process just takes 10-15 minutes! If you don't understand, please leave me a message! I'll fill in the picture later.)

Step 2: [coconut milk from crushed coconut meat] use a juicer or blender to mix 5 / 4 of the prepared coconut meat with an appropriate amount of water. You can see that the liquid slowly turns into white coconut milk

Step 3: [filter coconut milk] filter the residue with a filter screen. If you need to make more soup, you can continue to add clean water to the residue, stir and filter it for 2-3 times, and then discard it. The filtered coconut milk is ready for use;

Step 4: [into the stewing Cup] wash and chop the pigeons, wash the lean meat and dice it. Put the coconut juice, coconut milk and the remaining 1 / 5 coconut meat into the stewing cup. If the water in the stewing cup is not enough, add water, cover it, turn on the switch and stew for 4 hours;

Step 5: [finished product] coconut soup is ready, covered with a layer of white coconut fat, fragrant

Step 6: stir it gently without adding any seasoning and seasoning agent. If you like to add salt, you can also add a small amount of salt to taste. The soup is very sweet and delicious. When you eat it in a bowl, it tastes delicate. The sweetness comes from the original taste.

Materials required:

Pigeon: 1

Lean meat: 1 piece

Salt: trace

Note: the coconut milk must be separated from dregs, and the taste is good! When conducting coconut water, the size of the suction pipe should match the size of the coconut hole as much as possible

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: Original

Chinese PinYin : Xiang Nong Ye Rou Ye Zhi Dun Ru Ge