Ingredients and methods of sea cucumber millet porridge

Many people have eaten sea cucumber millet porridge, and know that it tastes tempting, is rich in nutrients, and has excellent nourishing effects. However, people don’t know much about the materials for making sea cucumber millet porridge, and usually don’t know how to make delicious sea cucumber millet porridge. Today, the editor will specifically introduce the materials and cooking steps needed for it, so that everyone can learn more about it.

Sea cucumber millet porridge

1. When cooking sea cucumber millet porridge, you need to prepare two sea cucumbers, 100 grams of green vegetables, 100 grams of millet, and appropriate amounts of shredded ginger, chopped green onions, and table salt.

2. Wash the almost-ready millet, ginger and green onion with clean water, then cut into shredded ginger and chopped green onion. Soak the sea cucumber in advance, wash it with clean water, and cut it into slices.

3. Put enough clean water in the pot and heat it. After boiling, add the washed millet, boil again and then put the cut sea cucumber pieces into the pot. After boiling, continue to cook over medium or low heat. Stir constantly during the cooking process to avoid sticking to the pot.

4. Wash the prepared vegetables and cut them into small cubes. After the porridge in the pot is cooked to 80% done, add the chopped vegetables, shredded ginger and chopped green onion and cook for about 20 minutes. At this time, the sea cucumber millet porridge in the pot is cooked. Add a small amount of salt to season before serving.

Sea Cucumber Pumpkin Millet Porridge

1. When making seafood millet porridge, you can also add an appropriate amount of pumpkin. The specific ingredients are 50 grams of millet, three sea cucumbers, 500 grams of pumpkin, a small amount of table salt, and a small amount of shredded ginger.

2. Soak the prepared sea cucumber in advance, wash it and cut it into small dices. Remove the skin and pulp of the pumpkin, steam it in a pot, take it out and grind it into pumpkin puree. Wash the millet, add water to the pot and cook it into millet porridge. When the porridge is almost done, add the pumpkin puree to the pot and mix well.

3. Heat water in another pot, add ginger slices after boiling, and then blanch the chopped sea cucumber in boiling water to remove its fishy smell. After it is cooked, take it out directly, add a small amount of table salt to the cooked millet porridge and mix well. At this time, the fragrant sea cucumber pumpkin millet porridge is ready.