How to make sea cucumber millet porridge?

Millet is very nutritious, and sea cucumber is a good product for nourishing and strengthening the body. With the improvement of living standards, sea cucumber has entered the homes of ordinary people, and cooking porridge with it is the best tonic for nourishing and beautifying.

Sea cucumber millet porridge is a very nutritious nourishing porridge. Millet porridge can not only strengthen the spleen and nourish the stomach, but also be rich in high-quality amino acids. It has a certain improvement effect on people with weak constitution. Moreover, as a kind of grain, millet is rich in vitamins and minerals, which is of great benefit to us.

Moreover, the combination of millet and sea cucumber has always been the best nutritional combination, which can maximize the nutrition of sea cucumber and millet porridge. Protein and oleoprotein in sea cucumber are very rich, and their vitamin content is also high in seafood. Drinking sea cucumber millet porridge can not only supplement the nutrition needed by the body, but also enhance the human immunity and achieve the effect of yin beauty. Therefore, this kind of porridge is worth making at home and supplementing comprehensive nutrition for our family.

Xiaomi sea cucumber (our hotel version) is as follows.

1: Selection of sea cucumber: First look at the appearance of sea cucumber. A good sea cucumber has a clear temperament and natural color, and the bones and legs in the abdomen are relatively complete. Secondly, look at the soaking effect. Good sea cucumber meat is elastic. In addition, unscrupulous traders add substances such as sugar and alum. This kind of sea cucumber is extremely full and beautiful, so pay special attention to it.

2. Soak the sea cucumber: Wash the dry sea cucumber, then put it into oil-free cold water for slow cooking, and let it cool naturally after leaving the fire. Continue to cook slowly the next day, and cool naturally from the fire. Then check, pinch the sea cucumber with your fingers to make it soft, cut it from the middle of the abdomen, remove the visceral abdominal muscles and wash it, then continue to cook slowly, and naturally cool it after changing water. Finally, put the sea cucumber in a clean container without oil, alkali and salt, and put it in the refrigerator.

3. Cook chicken bone soup: soak chicken skeleton and pig bone to remove blood, blanch in boiling water, remove and wash, put ginger in a pot with cold water, and cook the soup until it is milky white.

4. Production: Boil the water in the pot, add the yellow wine and ginger slices, pour the soaked sea cucumber into it after boiling, and take it out for later use.

5. Pour a little sesame oil into the pot, stir-fry the soaked millet and ginger slices, pour chicken bone soup and a handful of medlar, and cook (the ratio of rice to soup is about 1:8).

6. Cook the sea cucumber until it is thick, add appropriate amount of salt and cook for another 5 minutes, and decorate it with blanched green leafy vegetables, such as Shanghai Haiqing and broccoli.