Coconut meat and pork bone soup recipe

The soup made from coconut leaf and pork bones is very delicious. The addition of coconut meat makes the whole soup more delicious and has a strong milky aroma. It not only has good nutritional effects, but also has certain medicinal value. It has a good therapeutic and health-care effect on long-term cough caused by lung deficiency. It is especially suitable for elderly friends to eat. Even for women, it also has certain effects on beauty, skin care and weight loss.

Coconut meat and pork bone soup recipe

Introduction

It has auxiliary therapeutic effects on chronic cough due to lung deficiency and cough with phlegm due to lung heat. It is also effective for hoarseness caused by lung deficiency and lung heat. It is suitable for consumption by middle-aged and elderly people. Coconut meat has the effect of replenishing deficiency, strengthening muscles and bones; it can invigorate qi and produce body fluids, and moisturize the complexion. Coconut meat and pork ribs soup can also beautify the skin. The main ingredients are pork ribs, coconut, and corn, and it tastes delicious.

practice

1. Wash the ribs, blanch them with boiling water to remove the blood foam, and then rinse them with warm water. Cut the coconut meat into small pieces, wash and slice the ginger, wash and cut the corn into small pieces and set aside.

2. Pour enough hot water into the casserole, put the ribs, ginger slices and coconut meat into the casserole, boil over high heat for half an hour, then simmer over low heat for 2 hours. When there is about half an hour left, add corn segments and salt for seasoning, stew until the ribs are soft, then add a small amount of chicken essence.

Tips

1. Blanching the ribs in boiling water can remove dirt and blood foam. When making soup, add enough water at one time. Adding water in the middle will dilute the flavor of the soup. If you must add water, add hot water. Cold water will shrink the meat and affect the taste.

2. Both coconut meat and corn are sweet. If you don’t like the sweet taste, don’t add corn.

3. The ingredients for making soup will easily sink to the bottom of the pot and become mushy and burnt due to the high pressure. If you put some pork bones in the pot before adding the ingredients, it will not only increase the calcium in the soup but also prevent it from getting burnt.

Method 2

1. Wash the ribs, blanch them with boiling water to remove the blood foam, and then rinse them with warm water. Cut the coconut meat into small pieces, wash and slice the ginger, wash and cut the corn into small pieces and set aside.

2. Pour enough hot water into the casserole, put the ribs, ginger slices and coconut meat into the casserole, boil over high heat for half an hour, then simmer over low heat for 2 hours. When there is about half an hour left, add corn segments and salt for seasoning, stew until the ribs are soft, then add a small amount of chicken essence.

Tips

1. Blanching the ribs in boiling water can remove dirt and blood foam. When making soup, add enough water at one time. Adding water in the middle will dilute the flavor of the soup. If you must add water, add hot water. Cold water will shrink the meat and affect the taste.

2. Both coconut meat and corn are sweet. If you don’t like the sweet taste, don’t add corn.

3. The ingredients for making soup will easily sink to the bottom of the pot and become mushy and burnt due to the high pressure. If you put some pork bones in the pot before adding the ingredients, it will not only increase the calcium in the soup but also prevent it from getting burnt.