Stewed Hashima with Raw Coconut

Stewed Hashima with Raw Coconut

1. Hashima soaks for 24 hours

2. Thai coconut, pry open gently (preferably the coconut king, but I didn’t buy it)

3. Pour out the coconut water (so fragrant...)

4. Take a large piece of ginger, put it in a small pot and boil some water, then remove the snow clams from the soaked bowl and put them in boiling water. Let water for 1 minute and turn off the heat.

5. Take the snow clams out of the ginger water and put them in the coconut, then put a rock sugar with the size of a fingernail, and then add water to the coconut to half the coconut, and put the coconut in a bowl. Then boil a pot of water and put the bowl of coconut in it (the height of the water in the pot should be half the height of the bowl at this time).

6. Cover the coconut cover, and then cover the pot. Turn from high heat to medium heat until the water in the pot is boiled.

7. This is black egg

8. Add two spoonfuls of coconut water to two black eggs and mix well.

9. The finer the egg mixture is, the smoother it will be

10. After 30 minutes, open the lid and coconut lid, drain with chopsticks, and pour the egg liquid from the center into the bottom of the coconut.

11. This is not bad

12. Put a little bit of salt, and add fresh, just a little bit, or just leave it alone.

13. Fill the coconut with coconut water, and replace the coconut lid and pot lid. Heat until the water in the pot boils, turn to low heat and simmer for 20 minutes, turn off the heat, and finish.

14. The taste is very sweet and smooth

15. Easily dig out the coconut meat

16. As for the remaining coconut water, drink it as a drink, it's delicious.

Tips:

Thai coconut is the most fragrant and sweet, and the coconut meat is like jelly, so it is very suitable for stewing. When the coconut is bought, the seller will ask the seller to open the shell (the meat is not opened, not afraid of the water running out), the coconut meat inside is very thin, and you can pry it open with a fruit knife when you come back.