1. Shrimp and mashed potatoes.
Ingredients: appropriate amount of shrimp, potato 1, appropriate amount of glutinous rice flour, a little salt, and a little chicken powder.
Practice: (1) Peel potatoes, cut them into four pieces, cook them, and put them in fresh-keeping bags to press them into mud for later use. (2) Shrimp is shelled, dried, washed, ground into powder with a knife, and chopped into mud with the back of the knife for later use. (3) Mix shrimp paste, mashed potatoes, salt, chicken powder and glutinous rice flour evenly. (4) Knead the mixed raw materials into potato balls by hand, steam them in a steamer for 5 minutes, and decorate with shallots.
2. Shrimp tofu soup.
Ingredients: appropriate amount of shrimp, a small piece of tofu, a little mung bean and a little salt.
Practice: (1) Peel and line the shrimps and dice them. (2) Cut the tofu into small pieces. (3) Add a proper amount of water to the pot, add tofu and green beans after the water is boiled, and stew for 10 minute. (4) Add shrimps, stew for another 5 minutes, and add a little salt.
3. Vegetable corn porridge.
Ingredients: corn flour, broad beans, carrots, shrimps, spinach, cheese 1 teaspoon, and water.
Practice: (1) Pour cold water into the pot, first add broad beans and peeled carrots and cook until soft. (2) Boil the broad beans and carrots until soft, then take them out, add spinach leaves and shrimps and blanch them for one minute. Cut the soft boiled broad beans, carrots, spinach and shrimp into pieces, the size is suitable for the baby to digest. Don't throw away the boiled soup. Use it to cook porridge. (3) Stir the corn flour with some cold boiled water to form a thin batter. (4) Continue to heat and boil water, but don't boil it. The best temperature is about 85 degrees. Pour in the prepared corn batter and stir while pouring. After the water is boiled, the corn porridge will slowly become sticky. (5) After the porridge is cooked, pour the previous ingredients into the pot and stir evenly.