Ingredients ?

Beef 60g

Chicken Liver Raw Weight 70g

Egg 1

Corn Starch 8g

Scallion 5g

Chicken Liver and Beef Finger Strips Directions ?

Prepare ingredients: 60g of beef, 70g of chicken liver raw weight, 1 egg, 8g of corn starch, 5g of green onion.

PS: I used the ingredients this time is not the baby a meal, I prepared some more ingredients, probably can steam a small plate, after steaming, cut into strips, and then divided into packages frozen, so you do not have to do it every time so troublesome.

It is best to eat the frozen Iron Fingers within 2 weeks. You can steam them for your baby to eat each time, or cut them into slices and add them to noodles or rice porridge.

Clean the beef and soak it in water for 10 minutes.

PS: Babies' sense of taste is particularly sensitive, a little bit of meat smell will turn their heads and not eat, so we have to be careful with every step of the ingredients.

In order to remove the smell of beef, I will soak the beef in water for about 10 minutes, and added two small slices of ginger in it, ginger for the removal of the smell of meat, the effect is more obvious.

Cut the beef into small pieces and remove the sinew.

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

PS: When using the blender, be careful to use a point-and-click method, which roughly means press for two seconds, stop, press for two seconds, stop, this can effectively protect the motor of the blender, regardless of any brand of blender, it is best to use such a point-and-click method to blend.

Treat chicken livers much the same way you would beef. First, rinse the chicken livers with as much water as possible, then pour water into a bowl while adding two slices of ginger to deodorize them, and soak for about 15 minutes.

PS: The fishy flavor of chicken liver comes largely from the blood in the liver, we go to the blood work well, the fishy flavor will not be so heavy.

Cleaning chicken liver just with running water is not enough, you also need to soak the chicken liver with water for about 15 minutes, try to soak out the blood in the chicken liver. During this period, it is best to change the clean water every once in a while to continue to soak. And I also put two slices of ginger to remove the fishy flavor of the chicken liver.

Rinse the chicken liver repeatedly under running water, and then cut it into slices, taking care to remove the blood vessels and sinews when cutting.

Cool water into the pot, add the drained chicken livers, you can add 2 slices of ginger, to force the blood out of the chicken livers.

PS: Make sure to add cold water to the pot so that you can slowly force the blood out of the chicken livers. If you use boiling water, the chicken liver will be cooked on the outside after entering the water, and the blood water will be locked in, so it won't come out.

Cool water into the pot, add the drained chicken livers, you can add 2 slices of ginger, to force the blood out of the chicken livers.

PS: Make sure to add cold water to the pot so that you can slowly force the blood out of the chicken livers. If you use boiling water, the chicken liver will be cooked on the outside after entering the water, and the blood water will be locked in, so it won't come out.

Take the blanched chicken livers out, drain the water, and slowly press the chicken livers through a sieve with a small spoon.

PS: How to deal with chicken liver, I conceived for a long time, if the raw chicken liver and beef together with the blender, I'm afraid that the whole state of the puree becomes very thin, the color is not good.

Because the flavor of chicken livers is not very popular with babies, the chicken livers must be processed very finely, and when the fine chicken livers are mixed with the beef strips, the flavor of the chicken livers will not be so obvious.

And chopped chicken livers are not as delicate as those pressed through a sieve, a method recommended many times by mom, so you must try it. After the chicken liver is cooked, put it on top of the sieve, and use a spoon to press it all the way through the sieve like I did in the picture above.

There will be a lot of fine chicken liver paste on the bottom of the sieve, so slowly scrape it off with a spoon.

Separate the egg yolks from the whites.

PS: Let's use only the egg whites this time. The addition of egg whites not only facilitates molding, but also makes the texture more tender and prevents the meat mixture from feeling woody.

Don't worry, if you are allergic to egg whites, you can use water to replace the egg whites. The amount of water used is about the same as the egg whites in the picture above, but the texture will be a little bit worse.

This way the necessary ingredients have been prepared, beef stuffing, chicken liver puree, egg white, starch, and a little chopped green onion. If the baby does not hate the taste of green onion, green onion as much as possible, do not omit it, add a little green onion can give beef fingers to enhance the flavor.

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

PS: I weighed 34g of egg whites and added them to the meat in several batches. If your baby is allergic to egg whites, you can replace them with an equal amount of water.

Egg white or water, be sure to add a little bit, do not add all at once, or it will be easy and dilute the shape.

Doing meat stuffing type of supplemental food, the most afraid of meat firewood, the solution in addition to adding egg whites in it, there is a good way to add a little linseed oil in the mixture of good meat stuffing, vegetable oil will also play a smooth and tender meat stuffing does not firewood effect.

PS: Flaxseed oil is rich in alpha-linolenic acid, which can promote the baby's brain development. Add a little oil here and there, and the steamed ladyfingers will taste a little more lubricated and won't be quite so faggy~

Use chopsticks to mix the pureed meat well.

Find a shallow plate, lay a layer of baking paper, and then gently tap the meat mixture with a spoon like this, so that the meat mixture can be spread flat on the plate. Because the plate is shallow, so after steaming, you will have a thin beef patty.

Cool water into the pot, put the plate into the steamer for 15 minutes to steam the meat patties.

PS: It is easier to steam the meat patties because they are spread thinly. Usually 15 minutes is almost cooked, we can taste it before we put it out of the pot, cooked before giving it to the baby haha.

The steamed meat patties are slightly cooled, removed from the plate, and then cut into small strips can be given to the baby to eat ~

Baby moms must also want to know how to get such a chicken liver beef finger strips to the baby to eat it? You can let the baby directly grab a small strip, while eating with some porridge to drink. Or you can cut the fingers into slices and add them to your baby's porridge or noodles.

If you have frozen the fingers, you can add them to the pot just before serving and cook them thoroughly.

Tips

It's best to eat the frozen fingers within 2 weeks. Each time you eat, you can steam them and let your baby take them, or you can cut them into slices and add them to noodles or rice porridge.