Baby Beef Floss
Overview
Meat floss is not only delicious, but its nutritional content is even better than lean meat. It is very suitable for supplementing nutrients for babies with picky tastes. During the processing of meat into floss, except for part of the B vitamins that are destroyed, almost no other nutrients are lost. The quick frying process causes the water to be fried out, concentrating the nutrients and minerals. The quality of commercially available meat floss varies, so we can’t be careless when feeding our babies, so homemade meat floss is our best choice.
Tags
Ingredients
Steps
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Remove the fascia from the meat and cut into small pieces. (For pork, choose tenderloin) 2. Put the meat pieces into the pot with cold water and add a little ginger to remove the smell. 3. After the water boils, blanch it for one minute and skim off the foam. 4. Simmer over low heat for another 40 minutes and remove after cooking. 5. Put the meat pieces into a plastic bag and roll them into pieces with a rolling pin. 6. Heat the wok, add oil, pour in the rolled minced meat, stir-fry for about 10 minutes, until it turns brown and becomes dry (for babies under 1 year old, do not add condiments).
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Add the fried minced meat to a blender and beat until fluffy
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Add the fluffy pork floss to the wok and stir-fry for 3 minutes to remove the remaining water. (Stir fry without oil in the pot) 9. Spread the meat floss, cool it thoroughly, and store it in an airtight container. PS: Storage time: about 5 days at room temperature, about 10 days in the refrigerator.
