First, wash the millet and soak it in clear water for several hours after cleaning.
2. Wash vegetables and sea cucumbers, shred ginger and chopped green onion, and slice sea cucumbers for later use.
3. Put a proper amount of water into the casserole, add millet after the water boils, add sea cucumber after boiling again, and continue to cook for 5 minutes after boiling. Be careful not to stop stirring the spoon during the porridge cooking to prevent the pan from sticking and keep the fire.
Fourth, then add shredded ginger, cover the pot, and turn to low heat for 25 minutes. Be careful not to open the lid during this period, otherwise it will affect the taste.
5. After 25 minutes, open the lid, add seasonings according to personal taste, such as concentrated chicken juice, salt, white pepper, etc., stir and mix evenly, and boil for 2 minutes. Finally, in order to add color and fragrance, you can also drop a few drops of sesame oil and sprinkle some chopped green onion, and the sea cucumber millet porridge will be finished.
There are also some tips and precautions in the above practices of sea cucumber millet porridge. Let's take a look. First of all, be sure to add millet when the water is boiling, and then roll the sea cucumber again. Then the water must be added at one time, and don't open the lid when turning to low heat. These directly affect the taste and appearance color of the final sea cucumber millet porridge, which is very important.
Although the sea cucumber millet porridge is good, it should not be eaten excessively. In addition, it is not suitable to eat with licorice, vinegar and almonds. These are all due to the mutual interference of food, which will reduce the nutritional value of ingredients, and even cause diarrhea or vomiting in severe cases. Be sure to pay attention.