Sea Cucumber Congee
1.
Wash the japonica rice, soak it in water for half an hour and then remove it
2.
Add starch and salt to the eggs and beat them into egg liquid
3.
Pour vegetable oil in the pot to heat, pour in the egg liquid and spread evenly into egg skins
4.
Cut the egg skin into shreds after cooling
5.
Sea cucumber soaks, I use instant sea cucumber to remove dirt and wash it off
6.
Cut sea cucumber into shreds for later use
7.
Wash the mushrooms and cut into shreds
8.
Shred carrots
9.
Ginger shredded
10.
Pour boiling water into the pot, add the japonica rice that has been soaked before, be sure to use boiling water, so that it will not stick to the bottom of the pot, stir it from time to time when cooking
11.
Plug in the rice cooker and transfer the rice to the rice cooker after boiling in the pot for 10 minutes
12.
Cook in the rice cooker for 10 minutes and then pour in 1 teaspoon of vegetable oil and stir well. Stir appropriately during the cooking process
13.
Cook for about 10 minutes, then transfer out of the pot and set aside
14.
Pour hot water in the pot, put the mushrooms, carrots, and sea cucumbers in turn, blanch them and remove them. You don’t need to blanch them for too long, they will be soft.
15.
Prepare the casserole and add the cooked porridge
16.
Add carrots, mushrooms, shredded ginger and sea cucumbers, and cook for 5 minutes. If the porridge becomes dry, add some water
17.
Add salt before turning off the heat, sprinkle shredded egg and green onion after turning off the heat, and pour some sesame oil appropriately
Tips:
Cooking with boiling water first can prevent the rice from sticking to the pan, and adding oil midway will make the porridge more translucent and taste better.
