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
Chinese PinYin : Hai Can Zhou
Sea cucumber porridge
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