Casserole Sea Cucumber Jiang Scallop Congee

Name: Casserole Sea Cucumber Jiang Scallop Congee
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Foaming Sea Cucumber; 80g Jiang Yaozhu; Some olive oil; Some salt; Some Rice; Some ginger; Xiao Xu pepper

by Blue southern hemisphere

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Casserole porridge is a traditional Chinese specialty. The casserole porridge from Guangdong and Fujian is the most famous. It has a lighter taste. Use casserole and raw rice to cook the porridge over an open fire. Products include casserole raw fish porridge, casserole sea shrimp porridge, casserole cream crab porridge and so on. Today I made this casserole porridge at home with sea cucumbers. The sea cucumber itself has no taste. Jiang scallops are full of flavour and are a very good match. "

Ingredients

2 pieces Foaming Sea Cucumber
80g Jiang Yaozhu
Some Olive Oil
Some Salt
Some Rice
Some Ginger
Xiao Xu Pepper

Casserole Sea Cucumber Jiang Scallop Congee

1. Prepare the ingredients: foamed sea cucumber, scallops, rice, ginger.

Casserole Sea Cucumber Jiang Scallop Congee recipe

2. After washing the sea cucumber into shreds and the rice, use an appropriate amount of olive oil and salt for preparation; wash the Jiang Yaozhu with water for a while to drain the water; scrape the ginger and cut into shreds.

3. Put the marinated rice in a casserole, pour in an appropriate amount of water, cover the pot and boil over high heat and turn to low heat.

4. When I opened the lid, I saw that the rice had already boiled to blossom, and the porridge began to thicken.

5. Join Jiang Yaozhu.

6. Boil on high heat for about ten minutes, turn to low heat, and cook until the scallops taste.

7. Add the cut sea cucumbers.

8. Cook on high heat for about 15 minutes.

9. Add ginger shreds and continue to cook for a while, add appropriate amount of salt and pepper to turn off the heat.

Tips:
1. For speed, you can cook the porridge in a pressure cooker first and then pour it into the casserole, but I think it’s better to cook it in a casserole directly. 2. Jiang scallops are harder to cook and softer than sea cucumbers even if they are soaked, so they must be cooked with rice first. 3. Then add sea cucumber. This kind of sea cucumber is tender and easier to control when cooking. 4. Haishangjiang scallops have a fishy smell, so be sure to put ginger and pepper.

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