Claypot Rice with Scallion and Sea Cucumber

Name: Claypot Rice with Scallion and Sea Cucumber
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 Sea cucumber; 3 cups Rice; 1 shallot; 5 slices ginger; 3 cloves garlic; 1 Shiitake Mushrooms; 1 teaspoon salt; 30g Soy sauce; 200ml Broth; 1 teaspoon Cooking Wine; 1 teaspoon Sugar

by Xiaozifaner

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

There are more than one hundred flavors of claypot rice, such as cured meat, chicken, pork ribs and so on. Claypot rice is to put the washed rice in a clay pot, measure the amount of water, cover it, add the ingredients when the rice is cooked to the seventh maturity, and then switch to a slow cooker to cook. It is more flexible in terms of heat control, and the cooked rice is also more fragrant, leaving fragrance between the teeth, and the aftertaste is endless.
The heating base of Joyoung 4.0 iron kettle extends the performance characteristics of a clay pot with uniform heating and a slow cooker, which makes the clay pot rice rich in unique burnt aroma. I used sea cucumbers for production here, and experienced the upgraded version of claypot rice.

Claypot Rice with Scallion and Sea Cucumber

1. 1. Wash the dried sea cucumbers, soak them in the container with cold water that has not been used for sea cucumbers, and put them in the refrigerator freezer. Change the water every 3-5 hours, soak for 36 hours. It is better to double the length of the sea cucumbers. A small hole in the abdomen is opened, and the inner intestine is taken out.
2. If fresh sea cucumbers are directly cleaned, open the small hole in the abdomen and take out the intestine

Claypot Rice with Scallion and Sea Cucumber recipe

2. As shown in the picture, cut off the sea cucumber sand spout to further clean the sediment

3. Divide the mouth equally on the body for the taste. (I didn’t cut it off for the visual effect of the finished product. It’s better to cut it off if you eat it yourself)

4. Sliced shiitake mushrooms, cut green onion into small pieces, sliced ginger and garlic

5. Except the onion, ginger and garlic, all the accessories are mixed

6. Saute the chives, ginger and garlic in the pot

7. Add sea cucumber, pour in the seasoning sauce, and collect the juice on high heat for 5 minutes.

8. Wash the rice and pour it into the inner pot of the Jiuyang iron kettle

9. Activate the rice function

10. After 10 minutes, pour the juiced sea cucumber, reserve ⅓ juice for later use, cover and continue cooking

11. Skip to automatic keep warm and ready to eat

12. Finally, serve it and top with the reserved ⅓ pouring juice.

Tips:
1. The sea cucumber must be soaked in place, otherwise it will be very hard;
2. Pay attention not to go far to collect the juice and avoid drying.