Sea cucumber millet porridge practice

Materials: millet, vegetables, sea cucumber, ginger, scallion

Practice

1, millet washed, soaked in water;

2, vegetables and sea cucumber washed, cut ginger and scallion, sea cucumber slices;

3, the soup pot into the amount of water, after the water boiled into the millet, rolling pot under the sea cucumber, rolling pot again and continue to cook for about 5 minutes, during which constantly stirring with a spoon;

4, add shredded ginger, cover the lid of the pot, turn to the minimum fire simmering, do not open the lid during the period;

5, about 25 minutes later, open the lid, add 1 tsp of concentrated chicken juice, stirring to mix, high-fire boiling 2 minutes, and finally sprinkled with the appropriate amount of salt, add white pepper to taste, drop of salt;

5, about 25 minutes later, open the lid, add 1 small spoon of concentrated chicken juice, stirring mix, high-fire rolling 2 minutes, finally sprinkled with appropriate salt. Add white pepper to taste, a few drops of sesame oil, sprinkle with chopped green onion, can turn off the heat, serving bowl warm food.

Sea cucumber millet porridge is a porridge made by mixing millet and water and adding sea cucumbers in the middle. The sea cucumber can be sliced or put into the whole. Sea cucumber millet porridge is nutritious and easy to absorb. It has the effect of repairing and regenerating, anti-aging and anti-fatigue.

1, enhance physical fitness

Sea cucumber millet porridge

Sea cucumber millet porridge can provide the body with eighteen kinds of amino acids needed in helping to improve immunity and enhance physical fitness.

2, repair and regeneration ability

If there are wounds or poor hematopoietic function and other problems, eat sea cucumber millet porridge can quickly help wound healing and.

3, anti-aging, anti-fatigue

Sea cucumber is very rich in protein, minerals, and vitamins and other nutrients, so the supplementation of sea cucumber millet porridge can eliminate the body's fatigue, and help to delay aging.