Creamed coconut
By VicentaLakin
Coconut contains a lot of unsaturated fats and trace elements, and scree pressure contains coarse fibre, which was intended to make lily with a celery, but today lily didn't bubble in advance, and it happened to drink the coconuts, and, uh, dug the coconuts for a taste. It was not good. It was a light coconut, unfortunately, because his husband insisted on a bit of chili, and it was a little tarnishing。
Recipe Recommendations
- celery 250g
- salt a little
- water a little
- starch appropriate amount
- coconut meat 150g
- chicken essence a little
- slightly spicy
- fried
- ten minutes
- simple
Steps for Creamed coconut
1
Dig up the coconuts, cut the thins, wash up, remove the remaining coconuts
2
Cricket goes to the tub, slashs into pieces。
3
A SMALL AMOUNT OF OLIVE OIL IS ADDED TO THE FRYING PAN, WITH GARLIC CHIPS AND PEPPERS, THREE TO FIVE MINUTES OF FRYING TOGETHER WITH CELERY AND COCONUT, AND SALT BECAUSE THE CELERY ITSELF TASTES SALTY, SLIGHTLY LESS THAN USUAL, WITH A SMALL AMOUNT OF CHICKEN, WITH A SMALL AMOUNT OF ROASTED POWDER, WITH A SINGLE MINUTE OF FRYING. TASTES NICE AND FRESH. CRICKET. COCONUT CHEWS A LITTLE Q-BALL. IT FEELS GOOD。