For infants and young children, red meat is an excellent ingredient, especially good at providing vitamin b12 and heme iron with high absorption rate. Use egg white (allergic or not added to use water) and starch to sizing the meat, lock the moisture contained in the meat, increase the viscosity of the meat, ensure the soft and tender taste of the meat, eat more meat, prevent iron deficiency Anemia promotes growth and development.
The pork is cut into small pieces and stirred into a meat filling with a meat grinder. The finer the mixing, the better.
Separate the egg yolk from the egg white and place in a small bowl.
Put 20g of starch into the egg white, stir well with a spoon, and adjust into the egg white starch paste. Adjust the paste to a long filament when it is picked up with a spoon. At this time, the paste has the strongest adhesion.
Pour the prepared egg white starch paste into the meat and mix well. At this time, the meat will be a little thin, then pour 20g of starch and mix well.
Prepare a piece of tin foil, pour the meat on the tin foil and knead it into a square.
Wrap the meat with tin foil, so that the steamed luncheon meat is tight and will not spread. (It can also be wrapped tightly with kitchen gauze) and then placed in a steamer and steamed for 25 minutes.
The egg yolk is not wasted. Remove the tinned paper from the steamed luncheon meat, break the egg yolk, and spread the egg mixture evenly around the luncheon meat with a brush. Return the luncheon meat from the finished egg to the steamer and steam for 5 minutes until the egg is set.
Homemade baby luncheon meat is finished and the meat is fragrant. Although the meat is tight, it is tender and chewy, and the taste is delicate.