Sea Cucumber Rice

Sea Cucumber Rice

1. Frozen instant sea cucumbers are thawed naturally, then rinsed in clean water and soaked in cold water for later use.

2. Let's make a sauce: light soy sauce, dark soy sauce, oyster sauce, and an appropriate amount of water, mix well.

3. Heat the pot in a multi-function pot over high heat, then pour the adjusted sauce, and boil on high heat until it boils.

4. Take out the sea cucumber to drain the water, put it in the pot, and use a spoon to pour the soup on the sea cucumber to facilitate the taste. Simmer for a while, add a tablespoon of starch and appropriate amount of water to make water starch, pour it into the pot, stir constantly with a spoon, until the soup becomes thick.

5. Put the pre-cooked rice into a bowl, garnish with broccoli blanched in advance, put the sea cucumber into the bowl, and pour the soup on it. Xixiaoxian instant sea cucumber, take you to taste the deliciousness on the tip of your tongue

Tips:

1. The instant sea cucumbers I use directly are more convenient to eat. You can cook them directly after thawing them, and you can take them anytime you eat.
2. The instant sea cucumber is already cooked. Don't overdo it when cooking, otherwise the taste will not be good.
3. It is more convenient if there is finished abalone juice. If not, it would be delicious if we tune it out like this.
4. The final soup should not be too dry, it will not have a smooth taste if it is too viscous.