Coconut Oil – Gourmet Food
Mushroom soup

–Material (Two people )

Coconut oil… 1 tablespoon

Hongxi Mushroom , Flammulina Mushroom, Mushroom (cut slice) Total :100g

Broth…1 and 1/2 cup

Fish sauce… 1/2 tbsp

Coarse black pepper powder

Fine onions (cut into small pieces)… small amount


1. Pour the coconut oil into the pot and heat it on medium heat. Put the mushrooms in and stir fry. Stir fry until all the mushrooms are evenly spread to the coconut oil and release the aroma.

2. Add the broth to the boiling in the pot of step 1, and then add the fish sauce and coarse black pepper powder. Finally, the bowl is filled with green onion.

In order to increase the intake of medium-chain fat, it is the easiest way to cook with coconut oil instead of other edible oils. Can use coconut oil press machine to squeeze coconut oil,Since coconut oil is a saturated oil, cooking heat does not generate free radicals. Coconut oil is stable and does not need to be stored refrigerated. It can be placed for at least 2-3 years at room temperature.

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