Wash millet, slice vegetables, fruits and sea cucumber, cut onion and ginger into strips, put a certain amount of water into a hot pot, add millet after boiling, add sea cucumber after boiling, boil the pot again, cook with slow fire for 5 minutes, stir with a spoon continuously, then add ginger slices, cook for 25 minutes, open the lid and add concentrated chicken juice, and appropriate amount of salt, black pepper, sesame oil and chopped green onion.

Second, steamed eggs with sea cucumber

Beat the raw eggs evenly with egg liquid, stir with cold water of 1: 1:1.5, cover the fresh-keeping bag, poke a small round hole on it, steam for 10 minutes, then put the sea cucumber in a bowl and steam for another 3 minutes. Sprinkle onions, soy sauce, sesame oil and other seasonings before cooking, and serve!

Six simple ways to eat sea cucumber are worth collecting.

Third, sea cucumber with scallion.

After making Sanmao, clean it, cut it into strips, cut the onion roots into strips, put it in a pot to boil, add 60% oil to the onion, fry it until it is orange, and use the onion oil for later use. Take out the pot again, add onion oil, stir-fry onion ginger foam, add sea cucumber, add white soup, add Fuqing, rice wine, soy sauce and appropriate amount of sugar, boil and simmer for 2 minutes, thicken starch, stir-fry sugar with low heat, add onion oil, and serve.

Fourth, the fungus tofu.

Wash tender tofu and slice it. Wash seaweed, add 10g rice wine in boiling water, add chopped green onion, and blanch in the sea to remove the fishy smell. Take it out and cut it into strips. Take a bath and keep it malleable. Put cooking oil, saute shallots and ginger in the pan, add water, tofu and black fungus, stir-fry the pan again, and add oil to refresh yourself. After the tofu and black fungus taste, stir-fry the sea cucumber for three minutes, add salt, monosodium glutamate and chopped green onion, and take off the pot.

Six simple ways to eat sea cucumber are worth collecting.

Five, braised chicken and bamboo shoots

Cut the chicken breast into strips, marinate with salt, soy sauce, rice wine, onion and garlic for a while, and reserve the sea cucumber, bamboo shoots and strips. Put oil in a hot pot, add chicken breast, stir-fry until the color becomes light, add Coprinus comatus and stir-fry until fragrant, then add the reserved seasoning, add bamboo shoots and sea cucumber, cook for three minutes, thicken the starch, and pour into the pot.