Raw materials: 80 grams of bamboo, 200 grams of carrots, 2 tablespoons of oil, 1 teaspoon of salt, 1 tablespoon of balsamic vinegar, 1 tablespoon of ginger, 1 tablespoon of sugar

How to do it:

The bamboo was soaked in cool water, boiled in a pot to soften it, fished out, squeezed out the water, and chopped it up a little.

Ginger, carrot clean and scrape the skin, juicer to take the dregs; carrot dregs into the pan, with a little oil to fry until slightly dry, and the color into orange.

In a frying pan, add a moderate amount of oil, put ginger stir-fried, put the bamboo, fried carrot residue, continue to stir-fry, put a little balsamic vinegar, salt, and then a few drops of sesame oil can be.

A pinch of salt, a pinch of cornstarch2 teaspoons of salt, 1 tbsp of wine, a pinch of pepper, a pinch of egg whiteMethods:

Boil the leg meat and peel it into shreds; peel the carrots and scrape them with a large tablespoon to make them into a paste; add 1 tbsp of oil into the sauté pan and sauté the paste of carrots for 20 minutes over a low heat, and then add the crab meat when it becomes soft, then add the crab meat to make an artificial crabmeat.

Cut cod into small pieces and deep-fry in a frying pan until golden brown; cut sea cucumber into small pieces and boil in boiling water to remove fishy smell; wash and dry shrimp first, then mix in egg white and Seasoning Ingredient 1.

Cut tender tofu into 8 pieces; cut scallion white into segments, and the rest of scallion into chopped scallions.

Burst the scallions first, add the crabmeat, crab, cod, seaweed and clams, add 1 bowl of water, then add the tofu and shrimp and cook for 2 minutes; lastly, add Seasoning 2.