Chinese Food
Homemade lunch meat
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For sausages, luncheon meat and other meat products, don't say baby. It's ourselves. It's also quite attractive. But those meat products on the market. I believe that mothers also absolutely don't want to give baby food. How can we satisfy the taste and take care of the health? The easiest way is to make it. I've also published my own sausage blog before. If you are interested in it, please have a look.
Cooking ingredients
Cooking Steps
Step1:Peel the pork. If it's for the baby, just leave a small amount of fat. If the baby is under 1.5 years old, it's not recommended to add ginger. It can be replaced by lemon juice. All materials are weighed for us
Step2:Put pork and ginger slices or lemon juice into the blender and mix them into mu
Step3:Pour the minced pork into the containe
Step4:Add egg white, soy sauce, sugar and water starch (mix starch and water evenly
Step5:Stir clockwise until the meat is fir
Step6:Take the container, brush the inner wall with oil, put the meat mud in, shake and compac
Step7:Cover the bowl with a plate or a plastic wrap. Put cold water in the pot. Steam over medium heat for about 60 minutes before leaving the pot
Step8:It's OK to take off the membrane and slice it upside dow
Cooking tips:Mom rabbit nags - 1. For babies under 1.5 years old, it's better not to add ginger. You can use lemon juice to deodorize. 2. The amount of sugar and raw milk can be reduced. But it's not recommended to increase. It doesn't matter if it's eaten by adults. 3. In summer, lunch meat can be kept in the refrigerator for about 3 days. So there are skills to not make too many dishes at a time.
