Cooking Steps

1. 

   Step1:Add some water to starch and flour to make yogurt. Cut shallots and put them into meat. This will make the starch flour fully dissolved. If the direct dry powder is added to the meat filling, it will easily get dry pimples. Bad and.

2. 

   Step2:Put the meat stuffing into the batter. It's delicious with salt and sugar. I make lunch meat for a baby who is allergic to eggs. Without eggs, it's better to add an egg. Use chopsticks to play hard in one direction. The longer you play, the more delicate the taste. I played for about 7 / 8 minutes in a row. Taste the salty and light taste. This is for the baby. There is no too much seasoning. You can put a little white pepper if you like. If the baby is very small, you can also put less salt.

3. 

   Step3:Pour the mixed meat into the mould that has touched the olive oil. It's convenient to demould after steaming. Smooth the spoon and chopsticks. Try to get rid of the big pores. Have a suitable plate to compact the meat.

4. 

   Step4:Put on the pot. Cover the container with your own lid. Then put on the lid. The container must have its own lid so that the steam doesn't drop on the meat. There's no plastic wrap. But I don't recommend plastic products as lids. It's unhealthy to heat plastic at high temperature. Put cold water in the pan. Turn to medium high for 40 minutes.

5. 

   Step5:Steamed. There will be some oil and water in the container. Pour out the lunch meat so as not to soak it. Refrigerate in a lunch box. Don't slice when the meat is hot for lunch. It's easy to scatter. Take it out and slice it after refrigeration. The slice will be very dense.

6. 

   Step6:The cut lunch meat. This is the baby's pocket lunch meat. Adults can change all the ingredients into three times. Enough to eat breakfast bread and lunch meat for two days. At noon, the amount of chopped fried rice.