Ingredients and steps for making leek and sea cucumber porridge

The efficacy and function of sea cucumber is directly comparable to ginseng, so it is named after sea cucumber. Today I want to recommend you leek sea cucumber porridge, let's take a look at the method of leek sea cucumber porridge.

How to make leek and sea cucumber porridge

1. Ingredients for Leek and Sea Cucumber Porridge

Choose japonica rice and sea cucumber as the main ingredients, and the auxiliary ingredients are leek, shallot, salt, ginger, starch, eggs, mushrooms and carrots.

2. How to make leek and sea cucumber porridge

Step 1: Wash the japonica rice and soak it in water for half an hour

Step 2: Add starch and salt to the eggs and mix well to form uniform egg liquid.

Step 3: Add hot oil to the pan, spread the egg liquid evenly into egg skin and then cut into shreds.

Step 4: Soak the sea cucumber in advance and remove the internal organs of the sea cucumber. Then cut the sea cucumber into shreds for later use.

Step 5: Shred mushrooms, carrots and ginger

Step 6: Pour the japonica rice into the boiling water and stir slightly to prevent it from sticking to the pot.

Step 7: Blanch the shredded mushrooms, carrots, and leeks in hot water. Also blanch the shredded sea cucumber in water until the sea cucumber becomes soft.

Step 8: Prepare a casserole, put the porridge into the casserole, and then add carrot shreds, mushroom shreds, ginger shreds and sea cucumber shreds. Boil the casserole for another five minutes and uncover it. If the porridge becomes dry, add water to mix it.

Step 9: After turning off the heat, add salt, sprinkle shredded eggs and chopped green onions on the surface of the porridge, then add sesame oil and shredded chives on the surface.

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