Stir-fry shrimp balls with winter bamboo shoots first

1. Remove the shrimp and frozen miscellaneous vegetables from the frozen layer and thaw them. If the side dishes are fresh, cut them into pieces in advance.

2. Cut a knife on the belly of the prawn back to take the shrimp line and dice it. Cut a knife on the back of the shrimp and feed it with some cooking wine.

3. Cut the bamboo shoots into cubes with a square of 1cm, and cook them in water for 10 minutes. First, put the shrimp in the oil pan and take it out.

4. Add a little oil-fried chives and ginger, then stir-fry bamboo shoots and green beans, and then stir-fry shrimp, pickled peppers, tomato sauce and salt evenly.

Second, the soup doll dish.

1. Cut the baby cabbage into long strips, stir the eggs evenly, and wash and soak the vermicelli for later use.

2. Wash and cook the clams, peel the cooked clams, wash them with soup several times, and clarify the soup for later use.

Heat the oil pan, fry the eggs, add more oil, and pour the eggs into a quick stir, in strips.

4. Pour the oil, put the eggs in the pot, pour the clam soup, pour half a bowl of milk until the soup is milky white, and add the baby dish to boil.

5. Add hot vermicelli, turn off the fire, add proper amount of salt, chicken essence and sesame oil, and serve.