What are the best zinc supplement recipes for babies in summer? What are the production steps?

1. Steamed egg custard with shrimp, clams, 3 shrimps, 3 clams, 2 eggs, rice wine, salt and chives. Devein the fresh shrimps, chop into small pieces, and soak in rice wine for 10 minutes. Blanch the clams in boiling water, pick them up, remove the shells and set aside. Chop clams and shrimps and set aside. Crack the eggs into a bowl, add a small amount of salt, add the prepared shrimp and clams, and then add 100ml of cold boiled water. Steam over high heat for 8 minutes until solid.

2. Shrimp, egg and kelp soup, ingredients: new prawns, eggs, dried kelp, garlic, salt, white pepper and starch. Soak the dried kelp in warm water, mince the garlic into minced garlic, break the eggs into a bowl, mix well, and fry into a thin egg pancake. Once cooled, roll them up and cut into thin strips. Cut off the head of the shrimp with a knife and put it in a bowl, then peel off the shell, use a knife to cut off the back of the shrimp, pull out the shrimp thread, put it in a bowl, add salt and cooking wine and marinate for 10 minutes. Take out the marinated shrimp meat, put it into the starch, evenly coat it with starch, then gently beat it into thin slices with a rolling pin, shake off the excess starch, and put it on a clean plate for later use. Put oil in the pot, when the oil is hot, add the shrimp heads, add minced garlic and stir-fry, then add an appropriate amount of water and bring to a boil. After boiling, remove the foam and shrimp heads, add soaked kelp and shrimp flakes, when the shrimp flakes turn red, add white pepper and salt to taste. Finally add the chopped egg shreds.

3. Corn and shrimp soup, two sweet corns, half a carrot, one sausage, 2 pounds of prawns, a little green onion, salt, and cooking oil. Take two fresh sweet corns, peel them, clean them, peel off the kernels, or cut them open with a knife if you don't want to bother. Cut half a carrot and a sausage into small cubes and set aside on a plate. Slice the ginger and set aside. Heat the oil in the pot. When the oil is hot, add the ginger slices, stir-fry the ginger slices, pick them out with chopsticks, pour in the diced ham sausage, and continue to stir-fry until the aroma is released. After the diced ham is slightly enlarged, add the diced carrots and corn kernels, stir-fry until they break, and then pour in an appropriate amount of hot water. After boiling, cover and simmer for 25 minutes. When stewing, first process the river shrimp, pull off the shrimp heads, remove the shrimp lines, cut the shrimp into small pieces, clean them and put them on a plate for later use. After simmering for 25 minutes, open the lid, pour in the shrimp, add an appropriate amount of salt to taste, cover the pot and continue to simmer for 4 to 6 minutes. Step 5. When the soup becomes thicker, the corn and shrimp soup is ready. Take the pot out and place it in a large bowl. Sprinkle chopped green onion on the surface to enhance the flavor and serve immediately.