Sea Coconut Bone Soup

Sea Coconut Bone Soup

by Danxia 4462

4.8 (1)







Sea Coconut Bone Soup Every meal at home is inseparable from soup. Today, I went to the supermarket and bought a tube bone to make soup. If there is a soup bag at home, let’s take the sea coconut bone bone, and order it when I go out to eat. I have used sea coconut keel soup. The soup nourishes the yin and nourishes the lungs. It is quite delicious. It is also the soup that my children and I like. Every time I boil the soup, I always turn around and say it is delicious. What kind of soup is cooked, as soon as I smell it. I know it’s delicious. I want to drink it before it’s ready. I drink at most every time, no less than three bowls. In winter, it’s not very cold in the south, but the air is very dry. So, boil some moisturizing soup to make your skin feel better. Supplementing water also has the effect of clearing the heart and moisturizing the lungs.


Sea Coconut Bone Soup

1. Wash the bones and chop them into small pieces. Peel the ginger and cut into two pieces. The scallops are also ready

Sea Coconut Bone Soup recipe

2. Take out the ingredients for the soup separately, wash the sea coconuts, candied dates, red dates, and wolfberry, and soak the lotus seeds in hot water for 20 minutes

Sea Coconut Bone Soup recipe

3. The tube bones are first blanched to remove the purines in the blood, cleaned, and then placed in a casserole

Sea Coconut Bone Soup recipe

4. Put the cleaned ingredients into the pot separately

Sea Coconut Bone Soup recipe

5. Put the cleaned ingredients into the pot separately

Sea Coconut Bone Soup recipe

6. Then pour in the right amount of water, add enough water at a time, and don’t add it halfway.

Sea Coconut Bone Soup recipe

7. Cover the lid, bring to a boil on high heat, turn to low heat and simmer for 60 minutes

Sea Coconut Bone Soup recipe

8. Finally, put the wolfberry in the right amount of salt.

Sea Coconut Bone Soup recipe


1. If you buy a new casserole, you must soak it in water for ten minutes before making the porridge, so that the water conservancy starch can penetrate into the crevices of the casserole, and the casserole will last longer in the future.
2. It is best to blanch the ribs and spare ribs before boiling the soup to remove the blood and excess fatty purines, so that the soup will be more refreshing and healthy.
3. Add enough water at one time. Adding the soup halfway will dilute it and it will not taste so good. If it is an ordinary casserole with cold water, it will burst


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