1 Sea cucumber and celery porridge Ingredients: One sea cucumber, 1 gram of salt, 1 celery, 1 small piece of ginger, a bowl of rice, appropriate amount of water Method: 1. Pour water into the pot and bring to a boil over high heat , pour in the rice and stir for a few times. After the rice is stirred up, change to medium-low heat and cook for 30 minutes; 2. During this time, chop the celery into mince, cut the sea cucumber into thin slices, peel the ginger and cut into thin strips. ; 3. When the rice blooms and the porridge becomes thick, add shredded ginger, sea cucumber slices and celery, add salt, and stir evenly; 4. Then continue to cook on high heat for 3 minutes. While cooking, keep using Stir with a spoon to avoid burning the bottom. 5. Take it out of the pot.

2 Ingredients for millet and sea cucumber porridge: 1 sea cucumber, appropriate amount of millet, appropriate amount of shredded ginger, a small amount of green onion, water. Method: 1. Wash the millet and set aside, and soak the sea cucumber in advance; 2. Cut the sea cucumber into small pieces , shred the ginger; 3. Put millet and appropriate amount of water in the pot, cook over low heat to make millet porridge; 4. Cook for about 40 minutes, add the cut sea cucumber and shredded ginger, and cook the sea cucumber until it is cooked; 5. Add chopped green onion, add appropriate amount of salt and serve. Tips: 1. Millet is a very nourishing food for the stomach. It can not only relieve stomach pain and relieve gastric acidity, but most importantly, it can also treat and prevent some chronic gastric diseases, thereby reducing the risk of intestinal diseases. 2. Because the protein content of sea cucumbers is extremely high, and the collagen is also very rich, it not only delays the aging of the body, lubricates the skin, eliminates wrinkles and facial spots, but also has low fat content and will not cause weight gain.

3 Ingredients for sea cucumber and green vegetable porridge: rice, sea cucumber, green vegetables, shrimp skin, carrots, eggs, water. Method: 1. Apply thin oil to the wok, beat the egg liquid into the wok, and turn the wok to medium-low heat. Shape into thin egg pancakes, remove from the pan and cut into shreds; 2. In the same pot, add enough water to boil, add cooked rice, stir, and cook over medium heat for two minutes; 3. Chop sea cucumbers, carrots, and green vegetables into dices, and set aside ; 4. First add sea cucumbers and chopped carrots to the porridge and cook for three minutes, then add dried shrimps and chopped green vegetables. After cooking for one minute, add a small amount of very fresh, salt and sesame oil to taste; 5. Remove from the pot and sprinkle with shredded eggs.