Here I used egg white to make it more soft and tender for lunch, and it is good for molding. If the baby is allergic to egg white, you can also add it. You can use a small amount of water instead, but you must pay attention to the meat. Mud should not be too thin, otherwise it will not be easy to form
Prepare ingredients: chicken 60g, 1 yam, 5g corn starch, 1 egg.
Use the kitchen scissors to remove the bones from the chicken legs.
Then use a knife to cut off the fat on the chicken legs.
Cut into four pieces. I made lunch meat this time and only used two of them. Others can be frozen in the refrigerator and reused next time.
Cut the chicken leg meat further into small pieces.
Put the chicken legs in a blender and stir into a fine chicken mud. If you don't have a blender, use a knife to mash the chicken.
After peeling the yam, cut into small pieces or flakes.
Separate the egg yolk and egg white from the egg and place in a small bowl for later use.
Put the yam into the blender and add the egg white.
Beat the yam into a fine paste.
Pour the smoothed yam paste into the chicken puree, add cornstarch and a little linseed oil.
Use chopsticks to beat the meat slurry clockwise to stir the meat evenly. This is the state of mixing, and it looks very delicate.
Place the well-mixed meat in a steaming bowl, spread it evenly, and smooth the surface with a small spoon.
Stir the egg yolk with chopsticks.
Spread the egg yolk on the meat.
Put the cold water into the pot, steam the meat in a steamer for 15-20 minutes, and steam the lunch meat.
The lunch meat made from these servings is not the weight of the baby. If you can't finish it, you can put it in the fresh-keeping bag, and pack it in a frozen package. When you eat it, you can steam it or add it to rice porridge. Cook the noodles together.
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