Cooking Steps

1. 

   Step1:Cut pork. Wash and set aside.

2. 

   Step2:Cut up the onion, ginger and garlic. I cut it smaller. It tastes faster in the water.

3. 

   Step3:Pour in a proper amount of water. It's just before the ingredients.

4. 

   Step4:Beat a whole egg liquid. Add a little water. If the egg white is allergic, just use the yolk. Add a little olive oil. Prepare an empty bowl. Mix the whole wheat flour and cornstarch together. Then pour in the beaten egg mixture. Do not pour them all together. Stir while pouring in. Just a little thin and sticky.

5. 

   Step5:Pour the cleaned pork into the auxiliary food machine. Then pour the soaked water of onion, ginger and garlic into the auxiliary food machine. (the onion, ginger and garlic should be filtered out) if you feel trouble, you can use a little water directly. But I think the onion, ginger and water can be put into pork and mashed together. The taste of pork is very good.

6. 

   Step6:Slowly add the egg liquid prepared in step 4 into the meat puree. Add a small amount of salt and soy sauce. Stir clockwise or anticlockwise (always in the same direction). When there is resistance, the meat will become thick and compact.

7. 

   Step7:Pour it into the glassware. You can wash a layer of oil or spread a layer of silicone paper. Pour in the mashed meat. Shake the bubbles. Finally, seal it with tin paper. Steam in cold water for about 10 minutes. Turn to medium heat for about 40 minutes. I use a larger container. It may take a longer time to steam. If you want to save a little time, prepare more small containers.

8. 

   Step8:It's good to refrigerate the steamed slices of lunch meat. Baby can eat some at breakfast or dinner. Add salt and soy sauce can play a role in antisepsis. Try to eat it in a week. Don't give it to your baby if you haven't finished eating. The rest can be eaten by adults.