If you want to add sea cucumber to corn porridge, how to make sea cucumber is not easy to break?

If we want to make sea cucumber porridge in the process of boiling, the sea cucumber will not break, then we must first regulate the heat, only when these sea cucumbers are added at the right time, it will fully bring out the nutrients insideAt the same time, its exterior will not be so easy to break. Generally speaking, we first boil the polenta, then add the washed sea cucumbers, and when the sea cucumbers are put into these polenta, they can be eaten after cooking for about 5 minutes. <>

There are many friends in life who pay great attention to health, health is very meaningful, and it is also a very knowledgeable thing, so many friends have thought of some recipes with very high nutritional value, such as the corn and sea cucumber porridge we are going to talk about today, first of all, we all know that corn is a whole grain.

It contains a lot of fiber to meet the various cellulose needs of the human body, and it also has the effect of filling the stomach, and sea cucumber as a seafood, its utilization value is higher, so like these two substances mixed together, it will form a very beautiful corn and seafood porridge. <>

So how do we make corn and sea cucumber porridge taste more authentic, let's take a look, first of all, when we make corn and sea cucumber porridge, we have to prepare seasonings, mainly rice, corn and sea cucumbers, and then wash these seasonings, first put corn and rice together for boiling, at the beginning of boiling with high heat, and then simmer slowly, about 10 minutes, at this time the porridge has basically boiled, Finally, add the washed sea cucumbers, put these sea cucumbers in it, and cook for a few more minutes before it comes out of the pot. Here we can add a small amount of table salt, or sugar, according to our preference.

Seasoning is carried out to make the taste more pleasant. <>

Therefore, if you are interested, you may wish to give it a tryEating sea cucumber polenta regularly can not only meet the nutritional needs of our body, but also have a good effect on replenishing our kidney qi.

When cooking corn and sea cucumber porridge, it is best to cook the corn and rice, then add the sea cucumber, and then cook for 3 to 5 minutes, so that the sea cucumber will not be rotten.

If you want the sea cucumber to not be easy to break, you must penetrate the sea cucumber, wash the intestines, cut it off, and boil it with corn and sugar.

In this case, if you want to make the sea cucumber not easy to break, you must soak the sea cucumber in advance, and wait until the corn porridge is almost ripe before putting in the sea cucumber to cook.

Ingredients: 2 sea cucumbers.

1 cup of rice (can be increased according to the number of people).

Corn ballast 1 6 cups.

Xiaomi Mi 1 6 cups.

Spinach carrots.

1 tablespoon salt 2 tablespoons corn oil.

Pepper Steps:

1. Wash rice, corn ballast and millet.

Use one tablespoon of salt and two tablespoons of corn oil.

Add water just over the grain.

Soak for half an hour for color and flavor.

Pour the water back into the pot.

2. Add carrots to your liking.

If you like to eat, you can add a little more.

Babies can be cut smaller.

Add to the pan. <>

3. Make porridge for 35 minutes.

4. Blanch the spinach with hot water and cool it.

Slice segments. <>

5. Wash the soaked sea cucumber.

6. Remember to go to the head.

7. Cut sea cucumber into cubes.

8. Pour the spinach, sea cucumber and pepper into the cooked porridge.

Cover and simmer for 3 minutes.

Tips:

Because the taste of sea cucumber is relatively Q, the baby may not be very digestible, eat less!

Babies who are allergic to sea cucumbers should eat with caution.

Ingredients: 25 grams of sea cucumber, 50 grams of corn, 5 grams of rock sugar.

Method: 1. Rinse the sea cucumber thoroughly and wash the intestines.

2. Cut the sea cucumber into cubes.

3. Cook the diced sea cucumber and corn together as porridge, add rock sugar while hot, and dissolve.

Efficacy: Nourish yin and clear the lungs, benefit the middle and replenish qi. It is suitable for body emaciation, low-grade fever and night sweats, dry cough without phlegm, etc.

Ingredients: 250g sea cucumber

80g of corn and 80g of green beans

Ham 80g seasoning salt.

Appropriate amount of chicken essence, appropriate amount of ginger.

Cooking wine to taste. Mix the oil to taste.

Preparation of appropriate amount of sea cucumber corn kernels.

1.Blanch the green beans and corn and set aside.

2.Remove the intestines in the abdomen, wash the sea cucumber, blanch it in boiling water with ginger slices and cooking wine.

3.Then put it in a steamer and steam it over high heat for 8 minutes, then take it out, and keep the soup.

4.Heat the pot and add oil, stir-fry the minced ginger until fragrant, add the fish and stir-fry quickly, and then put it on.

5.Wash the pan and add oil, add diced ham, green beans and corn and stir-fry.

6.Add the fish and stir-fry well, add an appropriate amount of salt, season the chicken essence and put it up.

7.Put the steamed sea cucumber on a plate, put the fried fish and rice in the middle of the sea cucumber, drizzle with the sauce, and insert the sail made of carrots and bamboo sticks. Lao Yin's sea cucumber is provided for you.

Sea cucumber porridge: Method: 30 grams of sea cucumber, 100 grams of japonica rice.

Chop the freshly processed sea cucumber and boil it in water. Wash the japonica rice and put it in a casserole with the sea cucumber. Add water, first boil with a fire, and then simmer for 20-30 minutes, until the rice is ripe.

Consume in the morning on an empty stomach. Efficacy: It is used for deficiency of essence and blood, and deficiency of kidney qi.

Pale complexion, dizziness and tinnitus, soreness in the waist and knees, fatigue and fatigue, impotence**, and frequent urination of spermatozoa. Roasted kidney beans with minced meat and sea cucumber: Ingredients:

100 grams of minced meat, 2 live sea cucumbers, 450 grams of kidney beans, a little green onion and ginger. Seasoning: soy sauce, sweet paste, monosodium glutamate, sugar, pepper Production process:

1) Slaughter the live sea cucumber into a pressure cooker and cut into cubes. (2) Cut the kidney beans into a pan and cook them. (3) Put the minced meat, green onion, ginger and sweet noodle sauce into the pot and stir until fragrant, then add sea cucumber and kidney beans until cooked, and thicken with water starch.

Taste characteristics: rich sauce aroma, reasonable nutrition matching. Notes:

Pressed sea cucumber is not to see oil. Fried sea cucumber with green onion (Beijing cuisine): Ingredients:

500 grams of sea cucumber and 100 grams of green onions. Seasoning: 25 grams of oil, 25 grams of five-spice oil, 10 grams of sugar, appropriate amount of sugar, 40 grams of wet starch, a little ginger water, 25 grams of cooking wine, 5 grams of monosodium glutamate, 25 grams of soy sauce, appropriate amount of clear soup.

Method: 1. Burn the sea cucumber with a vigorous but not strong fire until the skin is scorched and brittle, scrape off the burnt black layer with a knife, until you see the dark brown color, and then soak it in cold water for 2 days, and then boil it after the ginseng body is soft. Boil for about 5 minutes for the first time, open the stomach and take out the intestines and impurities, wash and rinse with water, and separate the soft and hard.

Soak it in water softly, and continue to boil the hard one, repeating it many times until it is soft. Rinse and soak for 4 to 5 hours before use. 2. Cut the sea cucumber into strips with a slope knife and cut the green onion into 3 cm segments.

3. Put the sea cucumber in a stir-fry spoon with boiling water, then add clear soup, cooking wine, ginger water, simmer over the fire, remove it and set aside. 4. Put the spoon on the fire, pour in the oil and heat, put in the green onion and fry it until yellow, remove it, add the clear soup, cooking wine, sugar, sugar, soy sauce, monosodium glutamate and ginger water, and skim off the foam after boiling. Then put the simmered sea cucumber and fried green onion into it, boil the soup again, and then pour in the wet starch to thicken.

Add scallion oil from the spoon and pour it into a plate. Features: The sea cucumber is soft and smooth, smooth and brown and oily, the taste is rich and fragrant, and there is no residual juice after eating. Adopt it.