Just use a rice cooker, and there is not much stress on what pot to use for porridge. But it should not be cooked for too long, and it is best to cook for half an hour to an hour, so as to ensure the taste and nutrition.

The practice of sea cucumber millet porridge;

Preparation materials: millet 100g, 2 instant sea cucumbers, lard 1 spoon, 2 shallots, 8 Lycium barbarum, and proper amount of salt.

Production steps:

1. After the ready-to-eat sea cucumber is thawed, the bottom opening is cleaned, and it is caught with salt for seasoning. Instant sea cucumbers don't need to be blanched (you don't need to soak them in advance), and millet is soaked for 30 minutes before washing.

2. Put the millet into a casserole, add cold water at the ratio of 1: 7, and bring to a boil.

3. After boiling, skim the floating foam and cook slowly for about 20 minutes. Millet is easy to cook.

4. Add the sea cucumber when it is almost cooked and cook for about 5 minutes. The sea cucumber can be eaten. If cooked for a long time, it will lose the nutrition of sea cucumber and tighten the collagen.

5. Add 1 teaspoon salt and mix well.

6. Add 1 spoon lard and mix well.

7. Turn off the fire, add some chicken essence, and the sea cucumber millet porridge will be cooked.

8. Shanghai ginseng millet porridge, sprinkled with chopped green onion and medlar.

Baidu encyclopedia-sea cucumber millet porridge