raw materials: 12-18 frozen shrimps, about 1g of broccoli, about 1/2cup of bagged Grits, 1 onion and 2 small fresh parsley

seasoning: 1/8 tsp of basil, 1/8 tsp of parsley, 1/4 tsp of thyme, appropriate amount of salt, appropriate amount of sugar, 1/4 tsp of pepper. Put 1/8 teaspoon of basil, 1/8 teaspoon of parsley, 1/4 teaspoon of thyme, 1/4 teaspoon of pepper, 1/2 teaspoon of salt, 1/8 teaspoon of sugar and 2 teaspoons of cooking wine, grab well, add 1/2 teaspoon of corn starch and 1/2 teaspoon of sesame oil, grab well again, use a rice bowl, put half a bowl of broth, and add.

2. Chop the fresh European, separate the scallion from the green, and pick the broccoli into small flowers;

3. In a small pot, drain the Grits, add half a bowl of water, turn the pot to a low heat on the stove, and slowly stir with a wooden spoon. If it is too thick, add two tablespoons of water several times and stir evenly until you think the consistency is appropriate, but not too thin;

4. Blanch the broccoli, and don't forget to add proper amount of oil and salt when blanching, so as to make the broccoli a little tasteless and make its color greener;

5. Take out the pot, add a proper amount of vegetable oil to the pot, pour in chopped green onion and saute;

6. Pour in the shrimps and fry for a while;

7. Add chopped celery;

8. Add cauliflower and stir fry;

9. Pour in the bowl juice, and turn off the heat until the bowl juice bubbles. Spread the shrimps and broccoli evenly on the corn porridge, then evenly pour the juice on the pot and sprinkle the green onion on it.