Qiaokaiqingyao
Overview
Coconuts are full of treasures. They are delicious but hard to open. Today I will share with you my tips for opening coconuts.
Tags
Ingredients
Steps
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Choosing coconuts: A flash: if there is a sound, the coconut is old, if there is no sound, the coconut is young. If you like to eat coconut meat, you should choose a coconut that has a heavier texture and is heavier when shaken. Second look: The white three stars on the tail (like the Mercedes-Benz logo) are considered young, and the brown ones are old. Three picks: Compare the weight of a few selected ones. Generally, the heavier ones are tenderer. I like to choose something in between, with good ripeness, juiciness and sweetness, and coconut meat.
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One green coconut.
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Divide the coconut into thirds visually. To make it clear for everyone, I've drawn the lines.
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Take a sharp knife, start from the top 1/3 of the coconut (draw the line) and chop downwards diagonally (the back of the knife is diagonal to the left), and chop in a circle.
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After a week of chopping, break it off with a knife and the top will fall off.
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Continue to cut off the coconut palm covering the top without using as much force as before. There is a "Y" character on the top of the coconut, and there is an eye in the middle of each side until three eyes appear on the top.
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There are three eyes in total, two are solid when pressed, and one is soft when pressed. It can be opened by pricking it lightly with the tip of a knife.
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Drill the hole a little wider and see that the coconut meat is quite thick. If you want to pour out the coconut milk, you can open the hole on the side with a sharp tool. This way there are air inlets, making it easier to pour out the coconut milk.
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To save trouble, just plug in a straw and start drinking😆.
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The outer skin of cut coconut palm can be mixed with flower soil, which is very good for planting pothos.
