Sea cucumber is a type of marine product, very precious and nutritious. Sea cucumber is also a common food in life, very delicious. Generally speaking, there are many ways to cook sea cucumber, and the most common is sea cucumber congee, which is simple to make and very suitable for taking during the illness.

1. Wash the rice clean, soak it for 1-2 hours, and defrost the sea cucumber at room temperature. Clean the sea cucumber, cut it into small pieces. Cut the ginger into thick slices, chop the coriander finely, and pour the soaked rice into a pot. Fill the pot with seven-eighths of water. Bring to a boil over high heat, then reduce to low heat and simmer, adding ginger slices and stirring a few times in the middle to prevent sticking. When the rice is cooked into a blooming appearance, add the chopped sea cucumber, cook for about 10 minutes, add salt and sesame oil, mix well, remove the ginger slices, and it is ready to eat.

2. Wash the rice and soak it; soak the sea cucumber in warm water, clean it, and cut it into small pieces. Place a pot on the stove, add water, and cook the rice and sea cucumber until the congee is about to be done. Add a little cornstarch and cook for a while, season and sprinkle with scallions.

3. Soak the sea cucumber in advance, clean it, put water in the pot, and high-quality stock is the best, but if you don’t have high-quality stock at home, you can use half a concentrated soup base instead. Once the water boils, add the cleaned millet, bring to a boil over high heat, then reduce to medium-low heat and cook until slightly thickened. Add the sea cucumber, salt, and ginger slices, and cook for another 15 minutes. Finally, add ground pepper and scallions to taste.