Sea cucumber porridge

Sea cucumber porridge

Introduction:

"Sea cucumber is sweet and salty in taste, tonifying the kidney, benefiting the essence, taking urine, strengthening yang and treating flaccidity. Its nature is warm and tonifying, and it can satisfy the enemy ginseng, so it is called sea cucumber. Sea cucumber can improve memory, delay gonadal aging, prevent arteriosclerosis, diabetes and anti-tumor. Making sea cucumber porridge is not only delicious, but also easy to digest and absorb. "

Production steps:

Step 1: clean the japonica rice and soak it in water for half an hour

Step 2: add a little starch and salt to the egg, beat well to make egg liquid

Step 3: heat the vegetable oil in the pot, pour in the egg liquid and spread evenly into the egg skin

Step 4: cut the egg skin into thin threads

Step 5: soak the sea cucumbers and remove the dirt (I use instant sea cucumbers)

Step 6: wash the sea cucumber and cut into shreds

Step 7: shred the mushroom

Step 8: cut the carrot into strips

Step 9: shred ginger

Step 10: add boiling water to the pot, pour in the soaked japonica rice, be sure to use boiling water, it's not easy to stick to the bottom of the pot, stir it from time to time when cooking, about 10 minutes

Step 11: plug in the rice cooker, cook the rice in the cooker for 10 minutes and transfer it to the cooker

Step 12: after boiling for 10 minutes, pour in 1 teaspoon of vegetable oil and stir well. Stir properly on the way

Step 13: cook again for about 10 minutes, remove from the pan and set aside

Step 14: pour hot water into the pot, add mushrooms, carrots and sea cucumbers in turn, blanch them and take them out. Don't blanch them too long, just soften them

Step 15: prepare the casserole and put in the cooked porridge

Step 16: add carrots, mushrooms, shredded ginger and sea cucumber, and cook for another 5 minutes. If the porridge is dry, add some water

The seventeenth step: turn the salt before the fire, and sprinkle the egg shredded and chopped green onion after the fire.

Materials required:

Japonica rice: moderate

Sea cucumber: 2

Egg: 1

Carrot: half

Mushroom: 3

Salt: right amount

Oil: a spoonful

Boiled water: appropriate amount

Starch: a little

Ginger: a little

Scallion: 1

Note: boiling water can prevent rice from sticking to the pot, adding oil in the middle can make the color of porridge transparent and taste better. The consistency of porridge depends on your preference

Production difficulty: ordinary

Technology: pot

Production time: three quarters of an hour

Taste: light