Chinese Food
Baby lunch meat
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For babies over 10 months. For babies over 12 months, you can add some seasoning such as shrimp powder or salt or soy sauce.
Cooking ingredients
Cooking Steps
Step1:Prepare raw material
Step2:Water, starch and egg white are all put into the meat stuffing (the baby in the month has poor chewing ability. Parents can beat the meat stuffing more carefully. It's better not to chop it and the taste will be worse). Stir it clockwise and try hard
Step3:After the meat stuffing is stirred, spread it into a container that can be steamed with a steamer. It's better to have a container with a certain depth. Use the back of the spoon to compact and smooth the surface. (the spoon may be easier to stick to the meat paste, so dip a little cold water into the spoon before flattening.)
Step4:It's easy to demould the container without oil painting. You can leave the steamer in about 40 minutes
Step5:Let the lunch meat cool. Slice it. It's easy to break up if you are too eager.
Step6:The prepared lunch meat can't be eaten at one time. It can be frozen in a box. It can be steamed or boiled when eating
Cooking tips:1. As for children's intestines, it's better not to have pure lean meat. It's better to take a little fat with you. In this way, the meat stuffing has grease in it. The taste will not make firewood. 2. Meat stuffing needs to be stirred very fine. Only when steamed can it have the taste of pasta. It's better to stir it with meat grinder or blender for a while. The taste of minced meat is not fine enough. 3. It is suitable for babies who are not allergic to the ingredients in the article. If you haven't added egg white or are allergic to egg white, you can use 20 grams of water instead of egg white. Then you need to add 40 grams of water to make dishes.
