Stewed pigeon with coconut is also a soup with high nutritional value. It tastes like coconut and pigeon meat. It can be said that the health care effect is very good. Stewed pigeon with coconut is relatively simple. You can prepare a proper amount of coconut juice and a pigeon to make it, which has a good effect on nourishing the body and improving immunity. Of course, be careful not to drink too much, because the calories are higher.

Coconut Stewed Pigeon Practice Complete Collection

Preparation materials: 65438 coconuts +0, squab about 1500g 1, chicken soup about 300g, lotus seeds 250ml, salt 25g (optional).

Production method: 1. Wash the coconut, cut it from nearly one quarter of the upper part, leaving it as a lid and three quarters as a container. Pour coconut milk into a bowl and set aside. Gently scrape off the coconut meat on the inner surface of the shell with a spoon to facilitate the spread of fragrance. 2. Pigeons are depilated, eviscerated, washed, boiled in boiling water for 2 minutes, fished out, washed and cut into 4 pieces. 3. Soak the lotus seeds in warm water for 30 minutes and take out the lotus plumule. 4. Put the squab, lotus seeds and chicken soup into the coconut shell, cover the cut quarter of the coconut shell, seal the seam with sealing paper, put it into a large steamer, steam for 10 minute on high fire, and then steam for 2 hours and 30 minutes on medium-low fire. 5. Heat the fresh coconut juice slightly, add pigeon soup when eating, and add coconut fragrance. Season with salt if necessary.

Exercise 2

Ingredients: coconut green 1 weighing about 5/2 kg (about 1.6 kg), squab 1 weighing about 8 Liang (about 320 g), soup 1 cup.

Practice: 1. Cut the coconut green horizontally by nearly one-fifth from above, take it down and cut it into stew, pour out the coconut green water and pour the soup back into the coconut green shell.

2. Wash the slaughtered pigeons, remove the hair and feet, cut them straight from the back, take out the internal organs, dig out the pigeon lungs, wash them and soak them in water to cool the river.

3. Put the squab into the coconut shell, cover it, seal it with gauze paper and stew it in boiling water for about 3 hours.

Remarks:

1, in addition to squab, chicken, quail and so on. Yes, the ingredients can also be lotus seeds, ginkgo, onions, lean meat, tremella, medlar and so on.

2. Chop the dug coconut meat, add water and put it into a blender for juicing. After filtering out the dregs, it will turn into coconut juice, and put it in half an hour before boiling the soup to add flavor.