It was cold, and I sent a few bald ginseng bought in the summer. After I found it, I found that the goods didn’t look at me! ! The friends I have seen have said that they are too cumbersome (it was sent to the kitchen last week, and those who are interested can go and see), I don’t know why the sea cucumbers in Tuao are so ugly =_= ugly things, Yan dog as I was Refused. . . But I am so wit, I can always think of a way. I cut the piece and cook it to make the casserole porridge. It’s not ugly. (( ̄▽ ̄)> The bald ginseng is more crispy and is placed in the smooth rice porridge. The taste is more layered. I used the MUJI pot, just one person.
Scallops are soaked in warm water for half an hour, add a little bit of sugar and cooking wine when you soak, and pick up the fresh. Do not pour off the water of the scallops.
The sea cucumber is washed and cut into thin slices. The shrimps are drained and cut into cubes. The celery removes the stem and cuts it into small pieces. Ginger 剁成蓉.
Put the rice in a clean casserole, pour the water into the scallops, and add water. The total rice to water ratio is about 1:4 to 1:6, depending on the viscosity you like, soak for half an hour.
Open the medium heat and slowly heat the casserole. Be careful to stir the rice grains frequently to prevent sticking to the bottom of the pan. After the water is turned, turn to a small fire, pour in the scallops, and then sauté the ginger. After stirring, cover the lid and cook slowly. During the attention period, stir up from time to time.
After the porridge thickens, add the parsley, sea cucumber and shrimp, and cook for about 10 minutes.
Turn off the heat, add the right amount of salt, pour a little sesame oil, mix with a spoon, and eat hot.
The scallops I use are semi-dry and have a short foaming time. If they are all dry scallops, they can be soaked for a while. It is easier to cook if it is soaked. You can put it all in, or you can scatter it. Sea cucumber is very cooked, don't cook it in the pot for too long, too long will affect the taste. The soaked rice blooms faster, and the rice can be fried in the same way. When cooking casserole porridge, it is best to keep it on the side of the pot. It is easy to stick to the bottom of the pot. It must be stirred constantly. When the porridge is cooked, the rice soup is easy to overflow, so try not to walk away.