(1) Wash the millet and soak it in clear water;

(2) Prepare vegetables, shredded ginger, chopped green onion and sea cucumber (cut into pieces);

(3) Cook the millet in a pot (soup pot or rice cooker);

(4) Take part in chopped sea cucumber, vegetables, shredded ginger and 1 tsp concentrated chicken juice (broth is also acceptable) and cook for 5 minutes;

(5) Finally, sprinkle some salt, sprinkle a few drops of sesame oil with chopped green onion, then turn off the fire and fill the bowl with warm food.

2, sea cucumber+honey-beauty beauty

(1) Freeze the sea cucumber in advance, pour the honey into a small bowl, and eat the sea cucumber with the honey.

(2) Assuming that the sea cucumber is slightly cold, please put the sea cucumber back into warm water for heating to avoid boiling with hot water.

3, sea cucumber+eggs-quickly supplement nutrition and improve immunity.

(1) Prepare egg liquid with warm water, and the ratio of egg liquid to water is 1: 1.5. If you want to be harder, you can adjust the ratio to 1: 1.

(2) The egg liquid is sieved, and the filtered egg liquid is steamed out more delicately.

(3) Assuming that there are still small bubbles on the surface of the filtered egg liquid, they can be punctured with toothpicks to make the steamed custard smooth as a mirror.

(4) Cover the plastic wrap or cover on the pot cover to prevent water droplets from infiltrating into the honeycomb.

(5) Use this time to dispose of a sea cucumber, put down the water pot, blanch, dice and chop the onion.

(6) After the custard is taken out of the pot, sprinkle Shanghai ginseng granules, a little chives, soy sauce and sesame oil to taste.

4, sea cucumber+fungus-treat constipation due to yin deficiency and intestinal dryness.

(1) Wash and tear the soaked auricularia auricula into small pieces for later use;

(2) Blanch the ribs with cold water, skim the blood foam, remove and wash them for later use;

(3) Wash the soaked sea cucumber, put it into boiling water, add 2 slices of ginger 1 onion, cook in cooking wine for 5 minutes, then take it out and wash it, and drain it for later use;

(4) Put the ribs, ginger, garlic cloves, auricularia auricula, white sugar, salt, cooking wine and a bowl of water into the casserole, and then turn the casserole to low heat 1.5 hours;

(5) Put the sea cucumber and medlar into the pot of sparerib fungus, slow fire 1 hour, and sprinkle with shallots.