Cheese Coconut Seafood Baked Rice
1.
Prepare the materials;
2.
Split the lid of the young coconut and pour out the coconut water. At this time, you can prepare the rice first and cook the rice with coconut water. A young coconut is a person's serving, half a cup of rice will do.
3.
Remove the head and tail of the fresh shrimp, peel off the shell, pick out the shrimp thread, clean it, and marinate a little bit of salt for a while;
4.
Dice lean meat and dice shiitake mushrooms. The water will shrink when shiitake mushrooms are fried, so don’t cut too small;
5.
Chop the onion;
6.
7.
After the sixties are washed, put it in water, add a teaspoon of salt, blanch it and take out the snail meat for later use;
8.
Put oil in the pot, add onion and fry after the oil is hot, pour in the diced lean meat and fry until white;
9.
Boil the green beans in boiling water for one minute, pick up, pour into the pot and stir fry; then pour in the shiitake mushrooms;
10.
After the shiitake mushrooms become soft and shrunk, pour in the shrimp and stir fry quickly;
11.
Then pour in the sixtieth meat;
12.
Pour in half a bowl of milk and stir-fry evenly over medium and low heat;
13.
Add a teaspoon of salt and a teaspoon of pepper, and continue to stir fry a few times
14.
Finally, pour the cooked rice into the pot and stir-fry evenly;
15.
Put the fried rice into the young coconut;
16.
Wrap the coconut greens with tin foil, spread cheese slices on top, put in the oven, and heat up and down at 200° for 20 minutes.
Tips:
To open the green coconut, first use a knife to put a circle on the appropriate part, peel off the skin on the surface of the green coconut, which is as easy as a soft sponge, and then find a stronger knife-such as a kitchen chop Use a knife to find a position on the edge and chop a few vigorously. After cracking a seam, use it to pry a little bit to pour out the coconut water, and cut it after pouring.
