Shrimp and Broccoli
1.
Defrost the shrimp, remove the shells and intestines, then put in a bowl, put 1/8 tsp of basil, 1/8 tsp of parsley, 1/4 tsp of thyme, 1/4 tsp of pepper, 1/2 tsp of salt Spoon, 1/8 teaspoon of sugar and 2 teaspoons of cooking wine, stir well, then add 1/2 teaspoon of corn starch and 1/2 teaspoon of sesame oil, then stir well, use a rice bowl, put half a bowl of broth, add corn starch 1/2 tablespoon, 1/8 teaspoon sugar, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/2 teaspoon sesame oil, stir well into a bowl of juice for later use;
2.
Chop fresh European, separate the white and green onion, and chop the broccoli into small stalks;
3.
Use a small pot, dry Grits, add half a bowl of water, turn the pot on the stove on medium-low heat, and stir slowly with a wooden spoon. If it is too thick, add two tablespoons of water and stir evenly until you think the consistency is right, but Don't be too thin
4.
Blanch the broccoli. Don't forget to add proper amount of oil and salt when blanching the water to give the broccoli a bit of base flavor and make the color greener;
5.
Heat the pot, add some vegetable oil to the pot, pour in the scallion white, and sauté;
6.
Pour the shrimps and fry for a while;
7.
Add chopped celery;
8.
Add cauliflower, stir fry, pour the juice into a bowl;
9.
Turn off the heat until the sauce is bubbling. Spread the shrimp and broccoli evenly on the polenta, pour the sauce on the pot evenly, and sprinkle the green onions on top. Finish.
Tips:
1. The seasoning that Westerners like to use is used when marinating shrimp, which feels very fragrant and can also remove the fishy smell;
2. Grits is a material that people in southern America like to use for breakfast. They are usually served with sun eggs and fried long strips of bacon. When cooking, add water one by one, slow the heat, and keep stirring.
