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1. Pull the coconut palm on top of the coconut clean. You will see that there are three holes. Two of the three holes are the same, and one is different. Find a sharp object at the top [such as scissors] and punch it in the hole that looks different and make a bigger hole.
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2. Find a larger cup and pour out the coconut milk. At this time, you can taste it. If it is bitter and astringent, the coconut milk is not needed. It is not suitable for soup.
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3. The coconut shell broke open. (When I break it, I always put a bag in it and throw it directly on the ground. Simple and rude, haha!!!)
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4. Find the seam between the coconut shell and the edge of the coconut meat and pry it in with a small screwdriver.
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5. It is not difficult to find the right place to open it.
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6. Peel off the black skin on the surface of the coconut and wash it off. Cut into strips.
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7. The above is personal experience of opening coconuts. If conditions permit, ask the merchant to open it for you when you buy it. If you open it by yourself, you just want to eat it before you open it.
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8. Red dates are pitted.
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9. Chicken fly water.
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10. Wash and set aside.
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11. Put chicken, red dates, coconut meat, sand ginseng, and polygonatum odoratum into the saucepan.
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12. Add coconut milk.
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13. Add water, how much depends on personal needs.
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14. Add vinegar.
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15. Cover with a layer of plastic wrap.
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16. Start the chicken and duck mode to stew.
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17. When the program is over, add salt to taste.
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Tips:Cover the stew with plastic wrap, mainly because your soup container does not have a lid or the lid is not tight. For containers without lids, plastic wrap can be used to prevent other moisture (water vapor) from dripping into the soup and affecting the taste when the soup is stewed! Another function is to maintain the original flavor of the soup!
The soup is usually made of old coconut. Tender coconut is suitable for panna cotta desserts.
