Casserole Sea Cucumber Congee

Name: Casserole Sea Cucumber Congee
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 50g Sea cucumber; 30g Shiitake Mushrooms; 30g Rice; 5g salt; 5g ginger; 3g sesame oil; 5g Chives

by The Wizard of Oz olivia

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Today I served the casserole sea cucumber porridge~ after slow cooking, the rice and water have been fused thoroughly. The flavor and nutrition of sea cucumber are all retained in the porridge. The aroma of shiitake mushrooms is looming. Sprinkle a few green onions and two drops of sesame oil. Eat a bowl.

Ingredients

Casserole Sea Cucumber Congee

1. Prepare the ingredients, soak the sea cucumbers in advance to clean them, and defrost them naturally if they are taken out of the refrigerator

2. Pour the fragrant rice or rice into a casserole, clean it, and add enough water at one time according to a ratio of 1:4

3. Cover the pot, bring to a boil on high heat, turn to medium and low heat to simmer

4. Wash the shiitake mushrooms and cut into thin slices, cut the sea cucumber into small sections, dice the chives, and shred the ginger.

5. When the simmered porridge rice grains become soft, add shiitake mushroom slices and simmer for another three to five minutes

6. Then add the ginger and sea cucumber sections

7. Add appropriate amount of salt, cover the pot and cook on low heat for about 15 minutes

8. Sprinkle a little diced chives when it comes out of the pan, just drop sesame oil

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