Millet Sea Cucumber Congee

Name: Millet Sea Cucumber Congee
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 bowl Millet; 1 section celery; 1 parsley; 4 bars Red ginseng; a little A little cooking oil; a little salt; a little Chives; 2 tablets ginger

by Lao Fang Xiaoyu

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

Due to the impact of the epidemic this year during the Spring Festival, everyone quietly stayed at home to contribute to society; it is rare to have such a long stay at home. It is normal to stay up late to watch drama, stay up late to play games, stay up late to watch games, etc.; what should I do if I stay up late and feel hungry? Only we can do it ourselves, and the supper made by ourselves is safe and assured! Supper is different from dinner. It's best to eat something nutritious and easy to digest, which will benefit your health; therefore, I cook it for supper.
In spring, give it to your family more. Vitamins are 4 times that of rice and iron is 5 times that of rice. Adding some seafood to cook porridge is the most fragrant; the taste is sticky and smooth, nutritious and delicious; my family stews a pot every three to five, with vegetables and rice. There are seafood, and vegetable pilaf can be made in one pot, which can nourish the spleen and stomach, and can also help sleep; even our 80-year-old mother who never eats seafood in our family has to drink two bowls of food every time!

Ingredients

1 bowl Millet
1 section Celery
1 Parsley
4 bars Red Ginseng
a little A Little Cooking Oil
a little Salt
a little Chives
2 tablets Ginger

Millet Sea Cucumber Congee

1. First prepare all the ingredients

2. Wash the millet twice, pour it into a casserole, and add an appropriate amount of water

3. Wash the side dishes, shred the ginger, mince the chives, cut the celery and coriander into small sections, and separate the coriander leaves and stems

4. Take the red ginseng out of the refrigerator in advance, let it boil at room temperature, and cut it into small pieces with a knife; if you like to eat the whole piece, you don’t need to cut it.

5. Add ginger, coriander stalks, coriander head, edible oil and appropriate amount of water to the pot. After boiling over high heat, add red ginseng, blanch for tens of seconds, remove for use

6. Move the casserole to a gas stove, cover and cook; after boiling, use a spoon to stir along the bottom of the pot, then turn off the heat, cover and simmer for a while

7. After 10 minutes, the millet has visibly expanded. Stir the millet with a spoon to prevent it from sticking to the pan. Turn on high heat and cook. Turn off the heat after boiling.

8. Seeing that the millet has been fully ripened and bloomed after a simple 2 boiled 2 stew, but it is not thick yet, right? Don't worry, please continue to look down

9. At this time, put the blanched red ginseng into the casserole and stir evenly, and continue on the fire

10. After boiling, turn to low heat and cook for another 2 or 3 minutes, the millet porridge is thick, then put the celery segments and coriander leaves in

11. Then add a little salt to adjust the taste, close the lid and turn off the heat

12. Simmer for about 3 or 5 minutes, open the lid, you can see a thick layer of rice oil floating on it, and finally sprinkle some chopped green onions

Tips:
1. Put the amount of water according to the ingredients, don't add too much, or it will overflow when boiling.
2. Sea cucumber is a seafood product. Blanch it with seasoning water and food oil in advance to deodorize and enhance color and increase appetite.
3. You don’t have to keep cooking the millet porridge. You can boil it on high heat first, then turn off the heat and simmer for 10 minutes, and then use the same method to cook and stew again; after two times of stewing, the millet porridge will become very thick. But if you want to boil the rice oil, you have to simmer for 3 to 5 minutes after turning off the heat.