Fragrant fried rice

1. Wash, peel and devein the shrimp; add a little MSG and salt, mix well and marinate for 30 minutes, cut the sausage patties into small pieces, wash the sweet corn and break off the corn kernels, wash and remove the green onion.Cut the yellow leaves and carrots into small pieces (pack the white and white green onion leaves separately)

2. Sit a little on the bottom of the pot Heat the corn oil over high heat, pour in the sausage patties, stir-fry until slightly charred, turn to low heat, add in the green onion, stir-fry evenly, and serve on a plate (the sausage patties are bought ready-made and are made with seasonings added, so there is no need to add any more here) Seasoning)

3. Pour an appropriate amount of corn oil into the original pot, heat it over high heat and pour in the sweetener Stir-fry corn and carrot diced until cooked, sprinkle with a little salt, cumin powder and black pepper powder, stir-fry evenly and serve on a plate

4. There is no need to add oil to the bottom of the original pot.Pour the shrimp into the pot over high heat.Stir fry a few times and cover the lid for 2 minutes.At this time, it is best not to overcook the shrimp.The fried shrimp will produce a lot of water, the wok can be placed tilted, push the shrimp to the top, and the dripping soup will be eliminated

5.Open the pre-steamed rice and let the steam evaporate for a while (wash the rice and use the water-proof electric pressure cooker rice button to steam it at a ratio of 1:1)

6. Turn the stove to low heat and pour in the fried corn and radish dices, sausage patties and chopped green onions, drizzle with a spoonful of sesame oil and stir-fry evenly

7. Pour in the rice and stir-fry evenly.Pour in a bowl of bitter melon and shell soup and eat it while it's hot!