First, stir-fry shrimp balls with winter bamboo shoots.

1, take the shrimp and frozen miscellaneous vegetables out of the frozen layer to thaw, and dice the fresh side dishes in advance.

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

3. Cut the bamboo shoots into cubes 1cm square, and cook in water for ten minutes. First, put the shrimp in the oil pan and remove it.

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. Clean and boil the clams, peel the cooked clams, wash them with soup several times, and clarify the soup for later use.

3, hot oil pan, fried eggs, more oil, eggs poured into the fast stirring, in strips.

4. Pour out 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 a hot vermicelli to turn off the fire, add a proper amount of salt, chicken essence, sesame oil, and serve.