Luncheon meat

Luncheon meat

Overview

Red meat is an important source of iron for babies. Today’s lunch meat is very soft and does not require too much chewing. It is suitable for babies over 1 year old. Make lunch meat once and store it in the refrigerator. Next time, you can steam a piece and mix it with other complementary foods for your baby, or you can fry it and eat it. Dad Yuzi and I often put it in hand cakes, steamed buns, bread, and burgers. Yes, hot pot is also delicious~ Taste: similar to ham sausage, children will basically love it~~ The homemade version does not contain red yeast powder, and it is not as popular as the sold ones, but the taste is absolutely good. For girls who are good-looking, just add a little red yeast powder. Red yeast rice powder is not a pigment, but a fermentation product, and it also has certain nutrients~~ Small highlights: 1. The finer the mincing of the meat, the more delicate the taste. 2. Water starch must be added to the meat and stirred. This way the lunch meat will be chewy and not sticky.

Tags

Ingredients

Steps

  1. Mix starch, eggs, and water into a smooth batter.

    Luncheon meat step 1

  2. 🌻Tips: Starch is also cornstarch. Babies with egg allergies can omit eggs, but the amount of water will change, 75 grams of water and 30 grams of starch.

    Luncheon meat step 2

  3. Put the meat and all seasonings into a blender and blend into a fine paste. The completely lean meat does not taste as good as the slightly fatty one. 🌻Tip: Beat the meat paste carefully so that there will be no holes when cutting the lunch meat.

    Luncheon meat step 3

  4. Pour the minced meat into the batter and mix well.

    Luncheon meat step 4

  5. Use chopsticks to stir in circles in one direction. Stir for about 4 minutes. The mold can be coated with a little oil to prevent sticking (I used a Lock and Lock box). Pour the meat paste into the mold, compact it with the back of a spoon, and smooth the surface. 🌻Tip: If the meat paste is strong, the luncheon meat will be firm.

    Luncheon meat step 5

  6. Wrap it with tin foil or heatable plastic wrap to prevent moisture from entering during the steaming process. After the water boils, put it in the steamer and steam for 40 minutes.

    Luncheon meat step 6

  7. After cooling, remove from the mold and slice.

    Luncheon meat step 7

  8. If you can’t finish it, you can pack it and freeze it, and heat it when you want to eat it. If kept refrigerated, consume within 3 days.

    Luncheon meat step 8