Chinese Food
Baby's lunch meat baby's supplementary food recipe
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Referring to the age of months - more than 11 months, she communicated with a numb person in the group. She said that she is anxious every day now. Since the baby began to add complementary food. Always have to worry about the baby's enough nutrition for a meal? How to eat can complement calcium? How to eat can iron? What can you eat to strengthen your baby's physique and improve resistance? I seem to see the shadow of thousands of hemps from her. What the monarch wants to tell you is: don't worry. Don't panic. As long as the complementary food matches well, you don't need to be afraid that the baby lacks this and that.
Cooking ingredients
Cooking Steps
Step1:Reference age - more than 11 months. Food preparation for non allergic baby - 240g beef, one egg, 20g red rice, 15g shallot, 4G ginger slices, 20g corn starch seasoning - a little salt and soy sauce can be added for more than 12 months. No cooking time - 40min difficulty analysis - Primar
Step2:Put the red rice into the bowl. Clean it.
Step3:Pour the cleaned red rice into the small plate. Pour in the fresh water without rice. Put it into the steamer.
Step4:Heat up. Steam for 30 minutes.
Step5:Separate the prepared eggs, egg white and yolk, and put them into a clean small bowl for use.
Step6:Beef. Wash and cut into small pieces. Beef can be changed into pork, chicken and fish. Make more and refrigerate it.
Step7:Put the cut beef into a large bowl. Add a small spoon of soy sauce and ginger slices.
Step8:Mix well. Marinate for 20 minutes.
Step9:Cut the chives into small pieces.
Step10:Pour the red rice and the salted beef and egg white into the wall breaking machine. Pour in 80g clear water. Put in the chopped shallot. If the baby is allergic to egg white, or has not been added yet, you can change the egg white into clear water. But the taste will be worse.
Step11:Stir evenly with the wall breaker. It is not recommended to chop it manually with a knife. Make sure the meat puree is finely beaten. The finer the meat puree, the better the taste and the better the shaping effect.
Step12:Beat up the delicate meat filling and pour it into the bowl. Continue to add corn oil and a small spoon of salt. Pour in the weighed corn starch.
Step13:Stir clockwise and evenly. Counter clockwise is OK. In a word, stir in one direction. Be sure to use force. In the process of mixing, you can feel the meat has more and more viscosity and toughness. The arm becomes sour. You can feel the chopsticks become heavier. The resistance becomes larger, which means you have been working hard.
Step14:Stir until the mashed meat appears. Insert a chopstick to stand.
Step15:Prepare the high temperature resistant glass bowl. Brush a thin layer of oil on the bottom and all around. Lay a piece of silicone oil paper on the bottom for easy demoulding.
Step16:Beat the delicate meat paste. Pour into the mold.
Step17:Use a small spoon to compact. Be sure to compact a little. Otherwise, the steamed taste is too loose. It's not delicious
Step18:It's OK to put on a heat-resistant plastic wrap or use a small plate to hold it. Then use a toothpick to tie the plastic wra
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Cooking tips:Junjun Tips-1. Beef can be changed into pork, chicken and fish. Make more and refrigerate it. 2. If the baby is allergic to the egg white, or has not added it yet, you can change the egg white into clear water, but the taste will be worse. 3. In the process of mixing, you can feel the meat has more and more viscosity and toughness. The arm becomes sour. You can feel the chopsticks become heavier. The resistance becomes larger, which means you have been working hard. 4. The prepared luncheon meat shall be cut into small pieces after cooling, and sealed and frozen with sealed bags respectively. It can be preserved for 710 days. There are skills in making delicious dishes.
