Baby version of meatloaf and steamed egg
Overview
This is a famous Jiangnan home-cooked dish. Many families make it. The ordinary home-made meatloaf and steamed eggs are salty and delicious. It is absolutely great for cooking. The ordinary method is more suitable for adults. It will taste a little woody and dry, and babies will not buy it. But if you improve it, you can add some egg white and water to the minced meat, and it will be different immediately. The steamed meat will be especially fresh and tender. Babies love to eat meatloaf like this, and it’s healthier too. It takes very little time, and the operation time is only 5 minutes. Steam it for 15 minutes and you'll have a meatloaf steamed egg dish that the whole family will love. Reference age in months: 11M+
Tags
Ingredients
Steps
-
Ingredients are ready.
-
Cut the pork into small pieces. If there is white fascia on the meat, be sure to remove it. The best choice is pork tenderloin~~~
-
Put the cut meat into a food processor, add one egg white (reserve the egg yolk for later use) and 35 ml of water and beat. The beaten meat paste is very delicate and moist. It doesn't look like meat paste, but almost like fish paste.
-
Chop amaranth and carrots finely, add them to the minced meat and stir evenly. You can add less salt if you are over 1 year old. If your baby can accept the delicious taste without salt, it is best not to add it. (For babies under 9 months old, put the vegetables and meat into a food processor and blend into a puree)
-
Make a well in the middle and add the egg yolk.
-
Steam in a pot with cold water, bring to a boil over high heat and then steam over medium heat for 15 minutes. Don't steam for too long, 15 minutes is just right. It's not dry or hard, but there is water on the surface after steaming. I think it looks more beautiful this way, as the water is absorbed.
