How to make the best sea cucumber porridge
How to make sea cucumber and millet porridge
Main ingredients: 1 ready-to-eat sea cucumber, 30 grams of millet
Seasoning: 1 pack of thick broth, 2 tablespoons of concentrated chicken juice, appropriate amount of water
1. Wash the millet and soak it in water for 15 minutes;
2. Casserole Add enough water, add millet after the water boils, boil the pot again and continue to cook for about 5 minutes, stirring with a spoon constantly, cover the casserole, turn to the lowest heat and cook, do not open the lid during this time, about After 20 minutes, open the lid;
3. Add 1 sachet of concentrated chicken broth;
4. Add 2 tsp of concentrated chicken juice and stir thoroughly;
5. Put the ready-to-eat sea cucumber into the casserole, continue to cook on low heat for 2-3 minutes, then turn off the heat and serve warm in a bowl.
Sea cucumber and millet porridge is a porridge made by mixing millet and water and adding foamed sea cucumber in the middle. Sea cucumbers can be sliced ??or put in whole.
Sea cucumber and millet porridge is rich in nutrients and easy to absorb. When making porridge, be careful. Add millet when the water boils, add sea cucumbers to the pot and boil again. Estimate the amount of finished product based on the ingredients. Add enough water at one time. Do not open the lid when turning to the lowest heat and simmer until it is completely cooked. Let it cook until fragrant, then season for the last few minutes. When eating sea cucumbers, you cannot eat them with radish and mung beans. Sea cucumbers must be soaked before stewing them.
Production process:
1. Cut the sea cucumber into strips or cubes for later use, chop the green vegetables for later use, and cut some shredded ginger for later use.
2. Put the millet into the pot and add enough water to boil.
3. After the water used to cook the millet boils for 2-3 minutes, use a colander to remove the millet and discard the water in the pot.
4. Put the millet back into the pot, add stock (or chicken stock, broth), shredded ginger, and continue to cook until it boils, the millet blooms, and the liquid becomes thicker.
5. Add the cut sea cucumber and cook for another 3-5 minutes.
6. Add chopped green vegetables, season with salt and white pepper, cook for 1 minute, then turn off the heat and eat.