Seasoning: Basil 1/8 tsp, Coriander 1/8 tsp, Thyme 1/4 tsp, salt, sugar, pepper 1/4 tsp, cooking wine 2 tsp, corn starch and sesame oil.
1. Thaw the shrimp, remove the shell and intestines, and then put it in a bowl, 1/8 teaspoons of basil, 1/8 teaspoons of parsley, 1/4 teaspoons of thyme, 1/4 teaspoons of pepper,1/. Then grab it evenly, put half a bowl of broth into a rice bowl, add 1/2 tablespoons of corn starch, 1/8 tablespoons of sugar, 1/4 tablespoons of salt, 1/4 tablespoons of pepper and 1/2 tablespoons of sesame oil, and stir evenly to make a bowl juice;
2. Chop the fresh Europe, separate the onion from the onion, and cut the broccoli into small flowers;
3. Drain the corn grits in a small pot, add half a bowl of water, turn the pot to a low heat and stir slowly with a wooden spoon. If it is too thick, add two spoonfuls of water several times and stir well until you feel the consistency is appropriate, but not too thin;
4, blanch broccoli, don't forget to add the right amount of oil and salt when blanching, so that broccoli is a bit tasteless and greener;
5, from the pot, add the right amount of vegetable oil to the pot, pour in chopped green onion, stir fry;
6. Pour in the shrimps and fry for a while;
7. Add chopped celery;
8. Add cauliflower and stir fry;
9. Pour the bowl of juice and turn off the heat when the bowl of juice bubbles. Spread the shrimp and broccoli evenly on the corn porridge, then pour the juice evenly on the pot and sprinkle with chopped green onion.