Coconut fragrance comes to Lingnan(ye xiang piao jin ling nan lai yuan zhi ye zi dun zhu si ji )

Coconut fragrance comes to Lingnan

Introduction:

"The graceful coconut wind, the blue sea water and the unique environment nourish the pure ingredients of dishes. Hainan cuisine is committed to maintaining the original flavor of the ingredients, absorbing the secret recipes of Li, Miao and other ethnic minorities, keeping healthy and returning to nature. Coconut is a typical tropical crop and one of the scenic plants in tropical areas. It has a wide range of uses. Coconut meat can be processed into a variety of food. If it is used to stew chicken, the fragrance of coconut, plus the tenderness, fragrance and smoothness of chicken, is still a delicious enjoyment. Coconut mainly contains vitamin A, C, phosphorus, potassium, sodium and other minerals, biotin, nicotinic acid, folic acid and so on. The oil content of coconut meat is about 35%. The main components of the oil are capric acid, palmitic acid, oleic acid, lauric acid, fatty acid, free fatty acid and a variety of sterols. These substances have the functions of supplementing body nutrition, beautifying and preventing skin diseases. Coconut juice has a good effect of cooling, heat dissipation, fluid generation and thirst quenching. Coconut juice also has the effects of strengthening heart, diuresis, insect repellent, anti emesis and anti diarrhea. Eating coconut often is good for keeping skin moist, healthy and elastic

Production steps:

Step 1: wash medlar and Huaishan, soak in water for 5 minutes.

Step 2: coconut is in the exclusive coconut stall of the market, ask the stall owner to help remove the shell, and then open the coconut head.

Step 3: put the washed and chopped bamboo silky chicken into the coconut, then put the wolfberry and Huaishan.

Step 4: pour pure water into the coconut and cover it.

Step 5: seal the lid with gauze paper and spray with water to make the gauze paper adhere to the coconut.

Step 6: Boil enough water in the steamer, then put the original coconut into the steamer, stew it for 4 hours over medium heat and add salt to drink.

Materials required:

Coconut: 3

Bamboo silk chicken: 300g

Wolfberry: 15g

Huaishan: 24g

Salt: right amount

Note: this stew is recommended to be wrapped with stew gauze paper to prevent water vapor from seeping into the soup.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: Original

Chinese PinYin : Ye Xiang Piao Jin Ling Nan Lai Yuan Zhi Ye Zi Dun Zhu Si Ji