Braised pigeon with coconut meat and coconut milk-You Are Foodie

By Larry
67

Braised pigeon with coconut meat and coconut milk

There are all kinds of coconut stewed chicken or coconut stewed pigeon on the market. Some are stewed with the original coconut, some are stewed only with coconut milk, and some are stewed with coconut milk and coconut meat. Have you ever had the following one? The original taste is unforgettable. I think it is the best coconut stew!

Main Ingredients

Coconut 1
lean meat A moderate amount of
Squab 1

Auxiliary Ingredients

Chinese wolfberry A moderate amount of

Step 1 . [Tools] Fruit knife, hammer, nail, straw, blender, container, filter screen, stew cup; [Coconut eyelet] Coconut head has three eyelets, one of which is a real eyelet, which can be pierced with a stick, and the other two are false eyelets. We need to open two holes in total, so that the water can flow out smoothly;

Step 2 . [Coconut hole] Open the second hole, that is, the false hole. The tools used are hammer, straw and iron nail. Note that the diameter of the iron nail is slightly larger than the diameter of the straw;

Step 3 . Nail the eyelet, feel that the iron nail has passed through the coconut meat, and then you can pull the iron nail out. If it is very tight, you can use a hammer to loosen it from left to right, back and forth, and then you can easily come out;

Step 4 . [Coconut water] Use a straw. The size of the straw depends on the size of one of the holes. The straw should be tight enough to fill the hole, mainly to prevent juice from leaking out of the gap, resulting in waste, and prevent pollution of coconut juice;

Step 5 . Tilt the coconut to the side of the hole where the straw is inserted, and you can see that the coconut water flows out smoothly. You only need to prepare a container;

Step 6 . The coconut juice is very clear and put in a cool place for use;

Step 7 . [Taking coconut meat] After the coconut juice is drained, put the coconut in a bag, fasten the bag mouth, and start to loosen the coconut with a hammer;

Step 8 . Then, break it hard and break it into small pieces as much as possible;

Step 9 . Next, use the fruit knife and hammer to place the fruit knife across the small piece of coconut meat, tap the back of the knife gently, and then use the knife to exert a little force, and the coconut meat will automatically leave the coconut shell. Repeat this method until all the coconut meat is separated.

Step 10 . Wash the coconut meat. It is not necessary to remove the thin skin of the coconut closely attached to the coconut meat. It can be eaten. The coconut meat is divided into 4/5 and 1/5 portions for standby;

Step 11 . [Coconut pulp from shredded coconut meat] Use a blender to mix 5/4 of the prepared coconut meat with proper amount of cold boiled water to shred the meat. Coconut meat can be added in several times. After a while, you can see that the liquid slowly turns into milky white coconut milk;

Step 12 . [Filtered coconut milk] Evenly stir and filter the residue with a filter screen;

Step 13 . If you need to make more soup, you can add the slag into the clear water to stir, and the filtered pulp is still very strong. The filtered coconut milk is milky white, very delicious, without residue feeling;

Step 14 . Pour the coconut water just led from the coconut into the filtered coconut milk, which is a complete essence of the coconut. (It can be used as a drink. After refrigeration, it is very sweet and delicious. Because it can be layered, please shake it well before drinking after standing.) It can be used as the soup base for stewing baby pigeon, chicken and lean meat with coconut;

Step 15 . Clean pigeons and cut them into pieces for standby;

Step 16 . Clean lean meat and prepare it as a whole;

Step 17 . [Put into the stew cup] Put the coconut milk, coconut milk, pigeon, lean meat and the remaining 1/5 coconut meat into the stew cup;

Step 18 . If there are too many people and coconut milk water is not enough, you can add water, cover and stew for 4 hours;

Step 19 . Coconut soup is ready, with a layer of white coconut fat on it, fragrant;

Step 20 . The coconut soup is ready, and a layer of white coconut fat is spread on it, which is fragrant.

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