Porridge with sea cucumber is delicious and nutritious, very suitable for children and the elderly, has the effect of nourishing qi and blood, enhancing health and preventing diseases. Let’s join TasteVN in the kitchen to immediately make 2 ways of cooking sea cucumber porridge for the whole family to enjoy!
1. Minced meat sea cucumber porridge
Preparation
20 minutes
Processing
1 hour
Difficulty
Easy
Ingredients for Minced meat sea cucumber porridge For 4 people
Rice 100 gr (1/2 cup) Sea cucumber 200 gr Minced pork 200 gr Spring onion 4 stalks Corn 1 ear Shallots 2 bulbs Ginger 1 root Garlic 2 cloves Cooking oil 2 tablespoons Common spices a little (salt/ pepper/ sugar/ seasoning powder)
How to choose fresh ingredients
How to choose fresh pork
You can buy ground meat already or purchase whole pieces to grind or chop at home using a meat grinder. If you choose to buy whole pieces, select fresh meat based on the following criteria:
- First, you must choose fresh meat. The color of good meat is bright pink, not too red and not too pale.
- Meat that is pale, has a greenish tint, and has a foul smell is spoiled; you should not choose this type of meat.
- Fresh pork should be firm and elastic. You can test it by pressing your finger into the meat; if it bounces back immediately, is not slimy, and does not leak water or fluid, it is good.
How to choose fresh corn
- Husk: Choose corn with green husks that are not dry and with silky soft silk; the cob should not be bruised or wilted. Additionally, the outer layers should tightly wrap around the corn.
- Corn kernels: Good corn will have plump, uniform, glossy, and straight kernels. You should not choose corn that is too large; only select those that are moderately slender.
- You can buy corn on the cob to husk yourself or purchase pre-husked corn kernels.
How to make Minced Meat Sea Cucumber Porridge
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Prepare the ingredients
You boil the corn briefly, then separate the kernels into a bowl. Peel the shallots and garlic, crush them, and then finely chop.
Peel the ginger, slice it, and then finely chop. Remove the roots from the green onions, wash them, and chop them small.
Put the minced meat in a bowl, marinate the meat with 1/2 teaspoon of salt, 1/2 teaspoon of pepper, 1 teaspoon of seasoning powder, 1/2 teaspoon of sugar, and 1 teaspoon of chopped garlic and onion, mix well and let it marinate for about 15 minutes for the meat to absorb the spices.
Put the rice in a pot, place it on the stove and roast until the rice is fragrant.
Tip: Roasting the rice before cooking the porridge helps to make the porridge fragrant, not sticky, clumpy, or mushy. Moreover, the porridge will also cook faster.
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Prepare the sea cucumber
For the sea cucumber, you clean the insides, wash it well with water, and then let it drain.
Add 500ml of water to a pot, place it on the stove, and bring it to a boil with 2 tablespoons of finely chopped ginger. When the water boils, add the sea cucumber and blanch for about 5 minutes, then remove it to a plate to cool and cut the sea cucumber into bite-sized pieces.
Tip: You should not blanch the sea cucumber for too long, or it will become tough. -
Stir-fry meat
Place a pan on the stove, turn on the heat to warm the pan, add 2 tablespoons of cooking oil to the pan, when the oil is hot, add 2 teaspoons of minced garlic and onion to sauté until fragrant.
Then add the marinated minced meat and stir-fry until it is cooked, then add the sea cucumber to stir-fry together, stir for about 2 minutes and then turn off the heat, transfer the stir-fried minced meat and sea cucumber to a plate.
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Cook porridge
After roasting the rice, add 1 liter of water to the pot, cover it, and cook for about 20 minutes until the porridge boils, then open the lid, skim off the foam, and add the corn to cook together.
When the porridge grains are evenly expanded and the corn is cooked, add the stir-fried minced meat and sea cucumber, continue cooking for another 10 minutes, then taste and adjust the seasoning, add green onions and ground pepper, then turn off the heat.
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Final Product
A bowl of hot sea cucumber porridge, fragrant with the smell of scallions and ground pepper, crunchy and sweet sea cucumber, delicious sweet corn, and smooth porridge that doesn’t clump together is very tasty and appealing, isn’t it?
Enjoy the porridge with a bowl of spicy fish sauce to enhance the flavor of the dish!
2. Sea Cucumber and Scallop Porridge
Preparation
30 minutes
Cooking
45 minutes
Difficulty
Easy
Ingredients for Sea Cucumber and Scallop Porridge Serves 3
Rice 100 gr (1/2 cup) Sea cucumber 100 gr (1 piece) Scallops 1 kg Carrot 200 gr (1 piece) Scallions 50 gr Garlic 2 cloves Shallots 5 pieces Cooking oil 2 tablespoons Common spices a little (Sugar/ salt/ seasoning powder)
How to choose fresh ingredients
How to choose fresh scallops
- You should buy scallops at reputable stores or supermarkets.
- You should choose live ones with shells that are tightly closed but not completely sealed.
- Avoid choosing dead, damaged, or very small ones.
- You can buy whole scallops or pre-packaged scallop meat as well!
How to choose fresh carrots
Fresh, delicious carrots should be of moderate size, elongated in shape towards the tail, with smooth skin, firm to hold, and slightly hard.
Choose carrots that are bright orange in color, with green tops that are fresh and firmly attached to the root.
Avoid selecting carrots with wilted tops, bruised bodies, slimy texture, or brown spots, and those that feel soft when pressed.
Do not choose overly large roots with thick leaves or branches at the base, as these are old roots that will have more fibers and less nutrients.
How to Prepare Sea Cucumber and Scallop Porridge
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Prepare the Scallops
After purchasing the scallops, use a sharp knife to insert into one side of the scallop and gently pry it open. Once the shell is open, slide the knife gently underneath the scallop meat to separate it from the shell.
Next, use scissors to cut away the dark meat and the stomach surrounding the white meat of the scallop. Keep the white meat (scallop adductor) and the orange roe inside (optional). Then rinse the scallop meat several times with water until clean, and drain.
Next, chop half of the scallops finely, leaving the other half whole.
Quick and Simple Way to Open Scallop Shells
- You need to use a specialized scallop knife and a sharp knife to detach the meat from the shell.
- When you manage to open the scallop shell, use the knife to gently slide underneath the meat to extract it from the shell.
- The dark meat surrounding the white meat of the scallop should be removed as this is the digestive gland, which includes a dark mass and a gut containing sand. It is important to discard the cartilage of the scallop; do not eat it.
- After the meat is detached from the shell, gently take the meat out. Keep the frill (mantle), white adductor, and the red meat.
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Prepare the sea cucumber
After buying the sea cucumber, use scissors to cut open its belly, remove the intestines, then rinse it thoroughly with water and let it drain.
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Prepare other ingredients
Peel the carrots, slice them, and then dice them into small cubes.
Peel the shallots, rinse them clean, then let them drain, and cut them into pieces about 2 finger lengths long.
Peel the garlic, crush it, and mince it finely.
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Sauté the scallops
Place a pan on the stove, add 2 tablespoons of cooking oil, turn on the heat to warm the oil, then add the minced garlic and sauté until golden and fragrant.
Once the garlic is golden and fragrant, add the minced scallops and the whole scallops to the pan, stir-frying until the scallops are firm, then season with 1/2 teaspoon of sugar, 1 teaspoon of salt, and 1/2 teaspoon of seasoning powder, stirring evenly for about 2 minutes before turning off the heat.
Tip: You should sauté the scallops until just cooked; do not overcook, as it will make the scallops tough. -
Cook the porridge
Add rice to the pot, place the pot on the stove to roast the rice until it turns golden and fragrant, then add 1 liter of water to the pot and bring the porridge to a boil.
When the porridge starts boiling, add the carrots to cook until the rice is fully expanded and the carrots are soft, then add the stir-fried scallops. At this point, add the sea cucumber, cook for another 5 minutes, adjust the seasoning to taste, and then turn off the heat.
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Final product
Scoop the porridge into a bowl, add some chopped green onions and enjoy while it is still hot!
The sea cucumber scallop porridge is fragrant with the aroma of green onions, delicious and sweet with chewy scallops, and the crispy and sweet sea cucumber is very tasty and nutritious. Try making this dish in the kitchen for the whole family to enjoy!
How to choose fresh and delicious sea cucumber
- You should choose live, plump sea cucumbers. Do not choose sea cucumbers that have been dead for a long time, are slimy, or have an odor.
- In addition, to buy high-quality sea cucumbers with clear origins, you need to find reputable suppliers, as this is an expensive food item and there are many places that counterfeit sea cucumbers and inflate product prices.
How to clean sea cucumbers properly, without a fishy smell
To eliminate the fishy smell of fresh sea cucumbers, you can apply one of the following methods:
- Method 1: You peel off the intestines of the sea cucumber, wash it thoroughly with water, then pound ginger mixed with alcohol and soak the sea cucumber in the ginger-alcohol mixture for about 15 minutes to remove the fishy smell, then rinse again with clean water before cooking.
- Method 2: You roast the sea cucumber briefly, then scrape off the slime and soak it in cold water for about 30 minutes to reduce its saltiness. Wait until the sea cucumber is completely soft, then peel off the outer skin, boil briefly, and soak it further in cold water to achieve the crispiness of the sea cucumber.
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Above is a detailed guide on 2 ways to cook sea cucumber porridge that are delicious, nutritious, and simple to make at home. TasteVN hopes that the simple and detailed cooking recipes we suggest will be helpful for your cooking. Wishing you success!
*Refer to images and recipes at 2 YouTube channels: #1 Specialties of Dry Saigon – KHONIA Food and Youth Have Life Experiences?
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