Chinese Food
Homemade lunch meat (children's version)
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Beef is rich in protein, vitamin B, iron, zinc, magnesium, potassium and other trace elements. It can nourish the spleen and stomach, strengthen muscles and bones, and enhance immunity. The lunch meat made of beef is tender in taste and delicate in meat quality. The baby with a little bit of chewing ability can hold it completely. Add a bit of homemade shrimp skin and letinous edodes powder for seasoning. It is delicious and healthy in two ways. The whole kitchen is full of the smell of beef when it comes out of the pot. Suitable for babies over 10 months. Not allergic to eggs
Cooking ingredients
Cooking Steps
Step1:Remove the smell of beef with lemon or lemon juic
Step2:Separate the egg white from the yol
Step3:Put the beef and egg white together in the meat grinde
Step4:Pour in a proper amount of dried shrimps and mushroom powder for seasoning (if not, don't put it. If you are over 1 year old, put salt properly for seasoning. Don't put salt until you are 1 year old
Step5:Beat it into mud. Beat it as thin as possible. The more delicate the taste of the finished product is, the bette
Step6:Starch i
Step7:Mix in one direction. Mix well
Step8:Brush a little vegetable oil on the inner wall of the mold. Demould after it is convenien
Step9:Pour in the mashed meat. No more than eight ful
Step10:Break up the yolk. Pour into the mol
Step11:Cover with plastic wrap. Prick a few hole
Step12:Steam for 20 minute
Step13:Out of pot. Demouldin
Step14:Cut to siz
Cooking tips:1. Lemon is used for deodorization. It's OK to use lemon juice. If you use fresh lemon, you should take it out later. 2. Dried shrimps and Lentinus edodes powder is a seasoning made before. It is specially used for babies, so there is no unhealthy problem. If you are interested, you can see my previous recipe tutorial ha. Make some by yourself. Put some when making other auxiliary food. It's tasty and healthy. 3. Vegetable oil is for easy demoulding. Use normal household oil. Corn oil, sunflower seed oil or walnut oil are recommended. 4. There is no need to blanch the beef. The finished product is not easy to form after blanching. The fresh sirloin should not have much blood. If you have some, you can soak it and then use the kitchen paper to dry it. 5. Don't add salt before one year old. You can add a little seasoning after one year old. 6. If you do too much, you can cut it. Put it into a sealed bag and freeze it. It can be kept for a week. When you eat it again, you don't need to defrost and steam it directly. 7. Finally. Mold/
