1 millet rice with diced yam. The rice cooker reserved the porridge cooking mode one night in advance. Fresh shrimps are shelled, dried and cut into small pieces, and carrots and sweet corn are also cut into pieces for later use.

2. Heat oil in the pan, add ginger slices and shrimp heads and stir-fry red oil, then add carrots and corn and stir-fry.

3. Add a little water to boil for a few minutes, remove the shrimp head and ginger slices, pour in the cooked porridge and chopped vegetables, add the right amount of salt, and stir for a few minutes while cooking.