Children’s shrimp noodles (adults are welcome too)

Overview

Relatively light and suitable for children aged 2-6 years old

To make egg skin, use a napkin dipped in a little oil to wipe the bottom of the pot. Heat the pot over medium heat. Beat the eggs into egg liquid. Pour the egg liquid into the pot. Turn the pot so that the egg liquid evenly covers the bottom of the pot. When the egg liquid becomes an egg pancake, take it out and cut into strips
Remove the shells, heads, shrimp threads and dices from the fresh shrimps, wash the chilled shrimps, cut the shrimp threads into cubes, soak the scallops in water, crush them and put them together with the diced shrimps
Spinach, cabbage hearts, chopped tomatoes
Soak dried shiitake mushrooms in water and cut into cubes. Reserve two small spoons of the water in which the mushrooms were soaked (do not scoop the dregs in)
Add water to the pot, add ginger slices and bring to a boil
After boiling the pot, add the mushrooms and mushroom water, diced tomatoes, and diced cabbage in sequence
After boiling the pot again, add salt and light soy sauce, then add chopped spinach, shrimp, and diced scallops
Put the noodles into the pot
After the noodles are cooked, add egg skin and a little seaweed
Finally, take out the pan and add sesame oil and coriander