Raw materials 400 grams of flour, 8 egg whites, 4 egg yolks, 100 grams of shrimp, 200 grams of spinach leaves, 100 grams of parsley, 1 kilogram of broth, 15 grams of refined salt, 5 grams of monosodium glutamate, 10 grams of sesame oil.

Practice 1. egg whites and flour and into a slightly hard dough, rolled into a thin sheet, cut into soybean-sized dices, sprinkled with a little flour, rolled into a small ball.

2. Cut shrimp into small slices, chop cilantro, chop spinach and set aside.

3. Pour broth into the pot, add shrimp, salt, monosodium glutamate, soup open into the noodle lumps, cooked, dripping into the egg yolk, add parsley, spinach, drip into the sesame oil, into the basin that is complete.

4. This soup is characterized by: smooth, fresh soup flavor, nutritious, 9 to 11 months of infants to eat.

5. The key to making it is: after rubbing the noodle lumps, shake the flour clean, so that the soup is clear and not messy after cooking. Because it is for infants and young children to eat, the noodle lumps should be cooked more after the pot.