1, variegated shrimp cake: 7-8 fresh shrimps, washed, cut into small pieces with a knife, put mushrooms in boiling water, dice, and dice carrots. Next, stir-fry mushrooms and carrots in an oil pan, pour in shrimp paste and egg liquid, turn over, add salt and flour, and stir thoroughly. Don't pour it into the pot, pour the shrimp paste into the pot with a small spoon, and then press it tightly until the sides turn yellow.

2. Shrimp balls: Take 3 fresh shrimps, peel off shredded shrimps, add onions, seasonings and seasonings, and mix well. Then knead the meatballs into big balls of the right size. Boil meatballs, carrots and vegetables for 5- 10 minutes, then sprinkle with salt for children to eat.

3, lobster sauce porridge: first soak in water 1 hour, add appropriate amount of water, clean the rice, and then cook. In addition, cook the peas, peel them, knead them into soybean milk, put them in boiling water and chop them. Wash fresh tofu and cut into pieces. Boil the millet gruel until it is half cooked, put the shrimps and tofu into the porridge, boil it over high fire, simmer for 20 minutes, add the pea sauce, mix well, and continue to stew for 10 minute.