1. Cut the duck breast into small pieces, and then mash or chop it into chicken paste with a blender.
2. Wash carrots and cut into fine powder. Wash mushrooms and soak them in warm water. Squeeze water and cut into fine powder. Mix duck, carrot, mushroom, egg white, starch and soy sauce together, add appropriate amount of water and stir evenly in one direction.
3. Make the stirred meat sauce into meatballs (you can put the meat sauce in your hand and squeeze the meatballs out with a tiger's mouth), put it on a plate, and put a carrot under the meatballs.
4. Boil the steamer and steam the meatballs for 5 minutes. When eating, you can chop the meatballs for your baby. ?
1. When making duck meatballs, remove the fascia of duck meat and chop it as thin as possible for the baby to chew.
2. Adding duck egg white can make the taste of duck meatballs more smooth and tender.
3. Other vegetables, such as cabbage and spinach, can be added to duck balls.
If there is no baby soy sauce, you can use a small amount of salt instead. ?
1, 2 dried mushrooms, 25g egg white (egg white of a duck egg), (5ml).
2. Wash the white radish and cut it into fine powder. Wash mushrooms and soak them in warm water. Squeeze the water and cut them into fine powder. Mix duck, radish, mushroom, egg white, starch and soy sauce together, add appropriate amount of water and stir evenly in one direction.
3. Make the stirred meat sauce into meatballs (you can put the meat sauce in your hand and squeeze the meatballs out with a tiger's mouth), put it on a plate, and put a carrot under the meatballs.
4. Boil the steamer and steam the meatballs for 5 minutes. When eating, you can chop the meatballs for your baby. ?
1, when making duck meatballs, remove the fascia of the chicken and chop it as thin as possible for the baby to chew.
2. Adding duck egg white can make the taste of duck meatballs more smooth and tender.
3. Other vegetables, such as cabbage and spinach, can be added to duck balls.
If there is no baby soy sauce, you can use a small amount of salt instead.
1. Cut duck breast into paste, add salt, egg white and water starch and stir.
2. Set the pot on fire, put the oil to 50% heat, squeeze the duck paste into small balls, put it in the pot, fry until golden brown, and take it out.
3. Leave the bottom oil in the wok, add diced bamboo shoots, diced mushrooms, diced lettuce, Jiang Mo, chopped green onion and mashed garlic, add soy sauce, white sugar and vinegar, thicken, pour in duck eggs and stir fry.
Materials?
Ingredients: duck breast180g, diced bamboo shoots10g, diced lettuce10g, and diced mushrooms 5g.
Seasoning: salt, monosodium glutamate, water starch, egg white, Jiang Mo, chopped green onion, garlic paste, soy sauce, sugar, vinegar and salad oil.