How to cook porridge with sea cucumber?

Material: japonica rice 65438+ sea cucumber 0.50g 2 (dry).

Accessories:

Chive 1 root salt 1 teaspoon ginger 1 small piece

Vegetable oil 1 tablespoon starch 1/2 teaspoons eggs 1.

Tricholoma, 3 carrots, 1/2 water.

The practice of sea cucumber porridge:

Wash the japonica rice, soak it in clear water for half an hour, and then take it out.

Add starch and salt to the eggs and beat well to form egg liquid.

Heat the vegetable oil in the pot, pour in the egg liquid, and spread it evenly into egg skin.

The egg skin is cooled and shredded.

Sea cucumber is soaked in hair. I use instant sea cucumber to remove dirt and wash it clean.

Shred sea cucumber for use.

Wash Tricholoma and shred it.

Carrot silk

Shredded ginger

Pour boiling water into the pot, put in the soaked japonica rice before, be sure to use boiling water, so that it is not easy to stick to the bottom of the pot, and stir it from time to time when cooking.

The rice cooker is plugged in, and the rice is cooked in the rice cooker for 10 minutes and then transferred to the rice cooker.

Cook the rice cooker for 10 minute, then pour in 1 teaspoon of vegetable oil and stir well, and stir properly when cooking.

Boil for about 10 minutes, and take out the pot for later use.

Pour hot water into the pot, add Tricholoma, carrot and sea cucumber in turn, and take them out after cooking. Don't cook them for too long until they are soft.

Prepare the casserole and put it in the cooked rice porridge.

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

Add salt before turning off the fire, sprinkle shredded eggs and chopped green onion after turning off the fire, and sprinkle some sesame oil appropriately.

Cooking tips

Blanching with boiling water first can prevent rice from sticking to the pot, and adding oil in the middle can make porridge more colorful and taste better.