Ingredients and steps for making casserole sea cucumber porridge
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Clay pot porridge is more popular in the north. Clay pot porridge is thicker, more fragrant and easy to make. If you don't have a clay pot at home, you can try to use a rice cooker to make porridge. Let's take a look at how to make clay pot sea cucumber porridge. How to make sea cucumber porridge in casserole1. Ingredients for Casserole Sea Cucumber Porridge Prepare half a cup of rice, 100 grams of pork filling, one preserved egg, 50 grams of sea cucumber, 30 grams of mushrooms, and seasonings including salt, ginger, sesame oil, onion, and chicken essence.2. How to make sea cucumber porridge in casserole Step 1: Wash the rice and pour it into a pressure cooker. Add three times the amount of water and turn on the heat to cook the porridge for about fifteen minutes. Step 2: Peel the preserved egg and cut it into cubes. Cut the green onion and ginger into shreds for later use. Step 3: Soak the sea cucumber in advance. Step 4: Wash the mushrooms and slice them. After the sea cucumber is soaked, slice it and cut it into sections. Step 5: Boil the pork filling for ten minutes until it is cooked through and set aside. Step 6: After the porridge is cooked to a certain degree, add the diced preserved egg, diced mushrooms, and shredded ginger into the porridge and cook for ten minutes. Step 7: Finally add the pork filling and sea cucumber segments into the porridge, use a spoon to mix the porridge and ingredients evenly and cook for three minutes. Step 8: Turn off the heat and sprinkle scallions on the porridge. Serve aside.3. Cooking tips for casserole sea cucumber porridge The temperature regulation and constant temperature capabilities of casserole porridge are very strong, the rice grains and water can be better blended together, and the taste of the sea cucumber will be better absorbed into the porridge after a long period of stewing. |
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