Baby Melaleuca Meatloaf Baby Food Recipe

Baby Melaleuca Meatloaf Baby Food Recipe

1. Reference age: over 18 months, for babies who are not allergic to the ingredients. Food preparation: 200g plain flour, 100g minced meat, 15g carrot, 30g onion, 1 egg, 4g ginger. Cooking time: 60 minutes difficulty Analysis: Intermediate

2. Pour 200 grams of plain flour into a large bowl, slowly pour water into the flour, and stir with chopsticks while adding water to form a flocculent shape.
Don't pour all the water in at one time when making the noodles. Because the water absorption of the flour is different, the amount of water will be different. Adding a little water will make it easier to control.
All-purpose flour is more suitable for flour, or dumpling flour and rich flour flour that are commonly used at home are all acceptable.

3. When you stir until you can't see the dry flour, you can start to knead the dough.

4. Knead the smooth dough, cover it with plastic wrap, and let it stand for half an hour.
The rest time cannot be short, the dough after rest is soft and ductile, so that the dough can be easily rolled out and thinner.

5. Wash and peel the carrots and cut into small pieces.

6. Peel the onion and chop into small pieces.

7. Pour the pork filling into a bowl, add soy sauce and some salt.
3 points of fat meat, 7 points of lean meat, taste the best, not fragrant and not chai.

8. Continue to beat an egg in the meat filling.

9. Stir the egg and meat, and stir thoroughly.

10. Continue to add sliced ginger, chopped onion, and chopped carrots.

11. In one direction, use chopsticks to mix all the ingredients evenly and marinate for 20 minutes.

12. Take out the awake dough and cut into two pieces.

13. Use a rolling pin to roll it into a square shape as much as possible. You can arrange the shape by hand during the rolling process, and make it as thin as possible, with a thickness of about 2-3 mm.
When rolling out the dough, the bottom and top are sprinkled with dry flour at 360 degrees, otherwise it will stick to the panel or mat. It's more embarrassing if you can't take it down.

14. Make two cuts on the left and right sides of the rolled dough, leaving 1/3 in the middle without cutting, and finally cut it into a shape close to a nine-square grid.

15. Put the marinated meat filling on the dough, spread it evenly with a spoon, leaving the upper left corner without the meat filling.
Don't be too greedy when spreading the meat filling. Leave a little blank on the edge so that it can be folded and glued without revealing the filling.

16. Fold the right to the middle, and the left to the middle. Press lightly to make each layer as tight as possible.

17. Repeat the steps, fold up on both sides, all layers are folded, close to a square, try to cover the entire pie, no meat.

18. After squeezing the seams of the folded meatloaf, gently pat flatten the meatloaf and roll it out slightly with a rolling pin.
Just roll it lightly, too hard, it will squeeze out the meat, don’t roll it too thinly, it will roll out the layers, thicker is also delicious.

19. Brush the flat-bottomed non-stick pan with a thin layer of oil, slowly add the meatloaf, fry one side golden, turn the other side over until golden on both sides.
Remember to have a small and medium fire throughout the whole process. In a large fire, it is easy to be unripe inside and burnt on both sides.

20. Fry the meatloaf, and add hot water to one third of the meatloaf.

21. The cake is thicker and needs to be simmered for about 15 minutes.

22. After all the water in the pot is dried, make sure that the meat and noodles are cooked, then you can open the lid.
To judge whether the meatloaf is well cooked, you can use a shovel to click on the meatloaf. The inside of the cooked meatloaf is fluffy and elastic, and there is no depression, which means it is cooked.

23. The pie crust is fragrant and soft, the meat filling is particularly fragrant, and the mille-level patties are out of the pan! Cut into small pieces and start eating.

Tips:

The moment I opened the lid, the smell began to diffuse in the kitchen. I really have no resistance to this kind of pie.
Match your baby with a bowl of porridge, and the nutrition will be balanced for one meal. In my Vxin official account; reply "porridge" in the dialog box of the baby food supplement master, and you will receive a summary of the recipes. Make it for your baby according to the age of the month~
Important steps in the production process: 1. Do not pour all the water in at one time when making the noodles. Because the water absorption of the flour is different, the amount of water will be different. Adding a little water will be easier to control.
2. The rest time cannot be short, the dough after the rest is soft and malleable, so that the dough can be easily rolled out and thinner.
The meat filling with 3.3 points of fat and 7 points of lean meat tastes the best, and it is fragrant and not chaotic.
4. Sprinkle dry flour on the bottom and top of the dough sheet at 360 degrees, otherwise it will stick to the panel or mat. It's more embarrassing if you can't take it down.
5. Don't be too greedy when spreading the meat, leave a little blank on the edge, so that it can be folded and glued, and the filling will not be exposed.
You can personally make supplementary food and feeding problems: shipu878