Ingredients:

Main ingredient: 150g polished round-grained rice 2 sea cucumbers (dried)

Accessories:

1 fine shallot 1 teaspoon of salt 1 small piece of ginger

1 tablespoon of vegetable oil 1/2 teaspoon of cornstarch 1 egg

3 portobello mushrooms 1/2 carrot water

Measurement:

Meals are made with a mixture of water and water. p>Sea cucumber porridge:

Japonica rice washed, soaked in water for half an hour and then fished out

Eggs add starch and salt, beat well into the egg mixture

Pour vegetable oil in a pan and heat it up, then pour in the egg mixture to make the egg skin

Egg skin cooled down and then cut it into julienne pieces

Sea cucumbers are soaked and soaked, and the ones that I used are instantly edible. I used instant sea cucumber, remove the dirt, clean

Sea cucumber cut into julienne

Mushrooms cleaned and cut into julienne

Carrots cut into julienne

Ginger cut into thin julienne

The pot poured into the boiling water, put in the previously soaked round-grained rice, be sure to use the boiling water Oh, so that it will not be easy to stick to the bottom of the pot, when cooking, stirring from time to time

Rice cooker plugged, the rice cooker in 10 minutes, the rice cooker, the rice cooker, the rice cooker, the rice cooker. Cook the rice in the pot for 10 minutes and then transfer it to the rice cooker

The rice cooker cooks for 10 minutes and then drizzle in 1 teaspoon of vegetable oil and stir well, stirring appropriately on the way to cook

Cook for about 10 minutes more and then take it out of the pot and set aside

The pot of hot water is poured into the mushrooms, carrots and sea cucumber in order to blanch them and take them out of the pot, don't blanch them for too long, as long as they're soft

Prepare the casserole dish and put in the cooked white congee. Cooked congee

Put in the carrots, portobello mushrooms, ginger and sea cucumber, and cook for another 5 minutes, if the congee becomes dry, you can add more water as appropriate

Adjust the salt before turning off the heat, and then sprinkle the egg and green onion on the congee, and drizzle a little sesame oil on it as appropriate

Cooking Tips

Cooking the congee with boiling water first can prevent the rice from sticking to the pot, and adding oil halfway through can make the congee colorful. The oil can make the porridge color translucent and taste better.