1, ingredients: 300 grams of shrimp, 100 grams of corn, 1 carrot, a little wine, ginger.

2, shrimp clean in advance, remove the head of the shrimp for spare, shrimp shells do not, remove the shrimp line.

3, handle the prawns inside a spoonful of cooking wine to fishy, add a small amount of salt to adjust the bottom flavor, and then add the right amount of pepper marinade for about 5 minutes. Keep as a reserve.

4, the pan and love such as a small amount of oil, the previous to remove the head of the shrimp into the pan and fry for a while, fried shrimp oil.

5, mushrooms in advance soaked and cleaned, cut into thin slices, add the pan and stir fry a few times, stir fry flavor.

6, rice first cleaned into the rice cooker, the pot of shrimp oil inside the shrimp head, the mushrooms and shrimp oil poured inside the rice cooker.

7, first porridge forty minutes, and then open the lid to the corn, peas, carrots, diced poured inside the pot, and shrimp.

8, and then add the right amount of ginger to taste, and then a spoonful of salt, a spoonful of pepper to taste, cover and then simmer for about 10 minutes, so a bowl of seasonal vegetables and seafood porridge is ready.