Sea Cucumber Millet Congee

Name: Sea Cucumber Millet Congee
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Millet; 100g Sea cucumber; 3g Wolfberry; 5g ginger; 2g salt; 5ml Cooking Wine; 1000ml drinking water

by Short and long

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I said to make a sea cucumber and millet porridge for breakfast. My husband was surprised: "The millet porridge can still be salty?" "Yes! The sea cucumber and millet porridge is not so delicious!" The pride is still unfinished.
As the "head of five grains", millet must be familiar to every housewife. Millet contains a variety of vitamins, amino acids, fats and carbohydrates, and is known as the folk "Xiao Ginseng Soup". Sea cucumbers can play a role in regeneration and repair, can help strengthen immunity, and accelerate the recovery of vitality. Both sea cucumber and millet have a certain therapeutic effect. Eating the two ingredients together can play a nutritionally complementary role. Making porridge with sea cucumber and millet not only retains the nutrients of the ingredients themselves, but is also more conducive to human body absorption. Therefore, sea cucumber and millet porridge is also One of the most nutritious ways to eat millet, it is very suitable for people with blood loss and weak health. I have drunk many kinds of millet porridge during the whole month. The one I raised is called a Zhuyuan Yurun, hahaha!

Ingredients

100g Millet
100g Sea Cucumber
3g Wolfberry
5g Ginger
2g Salt
5ml Cooking Wine
1000ml Drinking Water

Sea Cucumber Millet Congee

1. First, prepare all the ingredients needed to make this porridge, soak the sea cucumbers to remove the internal organs, clean the wolfberry, part of the ginger slices for blanching water to remove fishy, and part of the ginger is minced for porridge flavor.

2. After washing the millet twice, soak it for 10 minutes. The millet itself is not too dirty. Don't wash it too many times, otherwise the nutrients will be lost.

3. Put enough water to cook the porridge at one time in the soup pot, avoid adding water in the middle, add the soaked millet and cook.

4. Add appropriate amount of water to the small milk pot, boil the ginger slices, and pour a little cooking wine after the water is boiled.

5. Put the cleaned sea cucumber into blanching water for 2 minutes, the ginger slices and cooking wine will play a role in deodorizing the sea cucumber.

6. After the sea cucumber is blanched, the millet porridge is also boiled. Change the heat to a low heat and continue to boil it.

7. The rice porridge is boiled until it becomes thicker and the rice oil will come out. Put the blanched sea cucumber into the porridge pot.

8. At the same time, add wolfberry and ground ginger together and boil for about 10 minutes. After the millet porridge gradually thickens, skim the froth, use a spoon to gently stir to prevent sticking to the bottom of the pot.

9. The millet and sea cucumber become thicker as you cook them. Add an appropriate amount of salt according to your personal taste and stir thoroughly to melt the salt in the porridge.

10. Without a lot of tedious cooking, the millet porridge is dense and fragrant, the sea cucumber is soft and waxy, and the nutritious sea cucumber millet porridge is ready. When you go abroad, you can sprinkle some green onions according to your taste to make it more delicious.

Tips:
Tips: No matter what kind of porridge, the water for porridge should be put in place at one time. If water is added in the middle, the porridge will not be sticky. There are many ways to make sea cucumber millet porridge. You can also add pumpkin and green vegetables to boil together if you have time to make the taste richer.