Sea cucumberDried shrimp roeFresh shrimpPorridgeThe ingredients: 1 sea cucumber (Xiaozhuangzhai Japanese wild sea cucumber, 4g dry / 75g after soaking), 15g dried shrimp roe (about 5-6 pieces)Clear shrimp6 onlyCelery1 stalk,Rice，Ginger slices, salt, starch, cooking wine, salad oil, sesame oil

The method of making sea cucumber, dried shrimp roe and fresh shrimp porridge:

1. Cut the soaked sea cucumber into segments for use;Soak the dried shrimp roe in warm water for 10-15 minutes, then tear them into small pieces;Wash the celery, then cut it into;

2. Remove the heads and shells from the fresh shrimp, make a slit along their backs, remove the intestinal thread, place them in a bowl with salt, ginger strips, starch, cooking wine, mix by hand to marinate, rinse under clean water to remove fishy smell and impurities;

3. Place washed rice into a pot with an appropriate amount of water (suggested ratio: 1:8), start making the porridge;After the soup boils, add in the dried shrimp roe, ginger strips, and a little salad oil, then continue cooking on medium-low heat for about 20 minutes until the porridge is soft and thick. Then add the sea cucumber, fresh shrimp, celery, and cook for an additional 3-4 minutes;Before turning off the stove, season with salt, and drizzle a few drops of sesame oil before serving.

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