Undaria pinnatifida shrimp omelet. Ingredients: 2 grams of Undaria pinnatifida, 80 grams of shrimp, 0/5 grams of carrot/kloc-and 2 eggs.

Stir the shrimps into mud, add ginger slices and marinate them to remove the fishy smell. Chop the soaked Undaria pinnatifida and carrot. Shredded Undaria, shredded carrot and shrimp sauce. Stir well (older babies can add some soy sauce to taste). Beat two eggs, brush the oil in the pan, pour in the egg liquid and fry until it is solidified. Spread the shrimp sauce on the egg skin and roll it up. For better shaping, you can add tin foil, pinch it tightly, steam it in cold water for 15 minutes, and cut it to serve.