Ingredients?

Beef 60g

Chicken liver raw weight 70g

1 egg

Corn starch 8g

5g chopped green onion

How to make chicken liver and beef finger strips?

Ingredients to prepare: 60 grams of beef, 70 grams of raw chicken liver, 1 egg, 8 grams of corn starch, 5 grams of chopped green onion.

PS: The ingredients I used this time were not enough for the baby's meal. I prepared some extra ingredients, which can probably be steamed into a small plate. After steaming, cut into strips and then package and freeze. When you get up, you don’t have to worry about making it fresh every time.

It is best to consume the frozen iron finger strips within 2 weeks. Every time you eat it, you can steam it and heat it for your baby to eat, or you can cut it into slices and add it to noodles or rice porridge.

After cleaning the beef, soak it in water for 10 minutes.

PS: Babies have very sensitive tastes and will turn away from eating if there is even a slight smell of meat. Therefore, we must be careful and careful in every step of handling the ingredients.

In order to remove the fishy smell of beef, I soak the beef in water for about 10 minutes and add two small slices of ginger to it. The effect of ginger slices on removing the fishy smell of meat is quite obvious. .

Cut the beef into small pieces and remove the fascia.

Put the beef cubes into a blender and blend into beef puree.

PS: When using the mixer, be careful to use the inching method, which roughly means press for two seconds, stop, press for 2 seconds, stop, which can effectively protect the mixer. The motor, no matter it is a mixer of any brand, is best to use this inching method to stir.

The method of processing chicken liver is similar to that of beef. First, rinse the chicken livers with clean water as much as possible, then pour water into a bowl, add two pieces of ginger to remove the smell, and soak for about 15 minutes.

PS: The fishy smell of chicken liver largely comes from the blood in the chicken liver. If we do a good job of removing the blood, the smell will not be so strong.

To clean the chicken liver, just rinsing it with running water is not enough. You also need to soak the chicken liver in clean water for about 15 minutes to soak out the blood in the chicken liver as much as possible. During this period, it is best to change to clean water every once in a while and continue soaking. And I also added two slices of ginger to remove the fishy smell from the chicken liver.

Rinse the chicken liver repeatedly with running water, and then cut it into slices. When cutting, be careful to remove the blood vessels and fascia.

Put cold water into the pot, add the drained chicken livers, and add 2 slices of ginger to force out the blood from the chicken livers.

PS: Be sure to put cold water into the pot, so that the blood in the chicken liver can be slowly forced out. If you use boiling water, the chicken liver will be cooked on the outside after entering the water, and the blood will be locked and cannot be blanched.

Put cold water into the pot, add the drained chicken livers, and add 2 slices of ginger to force out the blood from the chicken livers.

PS: Be sure to put cold water into the pot, so that the blood in the chicken liver can be slowly forced out. If you use boiling water, the chicken liver will be cooked on the outside after entering the water, and the blood will be locked and cannot be blanched.

Take out the blanched chicken liver, drain the water, and use a small spoon to slowly crush the chicken liver through the sieve.

PS: I have been thinking about how to deal with chicken liver for a long time. If I mix raw chicken liver with beef in a blender, I am afraid that the whole meat paste will become very thin and the color will not look good.

Because the taste of chicken liver is not very popular with babies, the chicken liver must be processed very delicately. When the delicate chicken liver is mixed with the beef strips, the taste of chicken liver will not be so obvious.

And chopped chicken liver is definitely not as delicate as pressing the mud with a sieve. Xiaosi’s mother has recommended this method many times, and sisters must try it. After the chicken livers are cooked, place them on the sieve and use a spoon to press them through the sieve like I did in the animation above.

In this way, there will be a lot of fine chicken liver puree on the bottom of the sieve. Just scrape them off slowly with a spoon.

Separate the yolk and white of the egg.

PS: We only use egg whites to make it this time. Adding egg whites not only facilitates shaping, but also makes the texture more tender, and the meat filling will not feel stale.

Don’t worry if your baby is allergic to egg white. You can use water instead of egg white. The amount of water should be as much as the egg white in the picture above, but the taste will be slightly worse.

The required ingredients are already prepared, including beef filling, chicken liver puree, egg white, starch, and a little chopped green onion. If your baby is not averse to the taste of chopped green onion, try not to omit the chopped green onion. Adding a little chopped green onion can enhance the flavor of the beef finger strips.

Put all the ingredients in the picture above into a large bowl.

PS: I weighed it and found that the egg white used this time was 34g. I added it all into the minced meat several times. If the baby is allergic to egg white, the same amount of water can be used instead.

Egg white or water must be added little by little. Don’t add it all at once, otherwise it will easily become thin and lose its shape.

When making meat-based food supplements, you are most afraid of the meat getting burnt. In addition to adding egg whites, there is another good solution, which is to add a little flaxseed oil to the mixed meat fillings. , vegetable oil will also have the effect of making the meat filling smooth, tender and not burnt.

PS: Flaxseed oil is rich in α-linolenic acid, which can promote baby’s brain development. Add some oil here. The steamed finger strips will taste smoother and not too sticky~

Use chopsticks to mix the minced meat evenly.

Find a shallower plate, cover it with a layer of baking paper, and then gently pat the meat filling with a spoon, so that the meat filling can be spread flat on the plate. Because the plate is relatively shallow, after steaming, a thin beef patty will appear.

Pour cold water into the pot, put the plate into the steamer and steam for 15 minutes until the meatloaf is cooked.

PS: Because the patties are spread thinner, they are easier to steam. Generally, it will be almost cooked in 15 minutes. We can taste it before serving it and give it to the baby when it is cooked.

Let the steamed meatloaf cool slightly, take it out from the plate, and cut it into small strips to feed your baby~

Moms must also want to eat it. Do you know how to make these chicken liver and beef finger strips for babies? You can let your baby grab a small piece directly and drink it with some porridge while eating. Or just cut the finger strips into slices and add them to your baby's porridge or noodles.

If the finger strips are frozen, they can be thawed and added to the pot before serving. After they are completely cooked, they can be served to the baby.

Tips

It is best to consume the frozen iron finger strips within 2 weeks. Every time you eat it, you can steam it and heat it for your baby to eat, or you can cut it into slices and add it to noodles or rice porridge.