Xiaomi and Sea Cucumber Congee

Taste: Salty and Fresh; Cooking Method: Boil; Time: 45 minutes; Difficulty: Moderate.

Detailed Steps to Make Xiaomi and Sea Cucumber Congee

First, prepare all the ingredients.

Rinse the Xiaomi rice twice, pour it into a clay pot, and add an appropriate amount of water.

Wash the side ingredients, shred the ginger, chop the scallion, cut the celery and cilantro into small pieces, and separate the cilantro leaves and stems.

Take the sea cucumber out of the refrigerator in advance, let it come to room temperature, then cut it into small pieces; if you prefer to eat it whole, you can leave it uncut.

In the pot, add ginger, cilantro stems, cilantro roots, cooking oil, and an appropriate amount of water, bring to a boil, then add the sea cucumber, blanch for a few seconds, and set aside.

Move the clay pot to the gas stove, cover and cook over high heat; once boiling, stir along the bottom of the pot with a spoon, then turn off the heat, cover and let it simmer for a while.

After 10 minutes, the Xiaomi rice has noticeably expanded, stir it with a spoon to prevent sticking, bring to a boil over high heat, then turn off the heat again.

After a simple 2 boils and 2 simmers, the Xiaomi rice is fully cooked but not thick yet, right? Don’t worry, keep reading.

At this point, add the blanched sea cucumber to the clay pot, stir well, and continue cooking over heat.

Bring to a boil, then simmer over low heat for 2 to 3 minutes until the Xiaomi congee thickens, then add the celery pieces and cilantro leaves.

Finally, add a little salt to adjust the taste, cover and turn off the heat.

Let it simmer for about 3 to 5 minutes, then uncover the pot to see a layer of thick rice oil on top, and sprinkle some chopped scallions.

Serve in a bowl, the aroma is enticing, the color is appealing, the congee is thick and smooth, nutritious and delicious.

The sea cucumber is tender, the vegetables are refreshing, it’s really delicious.