1. Common luncheon meat is made of pork. Today we use chicken and several vegetables to make luncheon meat. The meat is soft and chewy. It needs to be chewed, but it does not require much chewing power. It is very suitable for children. The same chicken batter, in addition to slicing, can also be diced to make meatballs. What shape you like.
2. Ingredients: 1 shiitake mushroom, 120g chicken breast, 70g carrot, 20g peas, 8g cornstarch, 1 egg Cooking method: steaming Reference month age: 9M+ time required: 20 minutes.
3. Put the peas into the blender, diced chicken breast, carrots, and mushrooms. Knock in the eggs. >>Egg allergy, use milk or water instead. An egg is approximately equal to 40 grams of water / 45 grams of milk.
4. Stir it into a puree of mixed vegetables and chicken. Chicken thighs, pork, and beef can be substituted.
5. Pour into a bowl, add cornstarch, stir well, and the final chicken paste will be thicker and sticky. This chicken batter can be made into luncheon meat, meat loaf, and chicken meatballs. The chicken meatballs can be squeezed in slightly boiling water or steamed.
6. Brush the bottom and sides of the steaming bowl with a layer of oil, add mixed vegetables and chicken mash ~>> with a layer of oil to release the mold.
7. Finally, seal a layer of plastic wrap, put it into the steamer, turn to medium heat and steam for 15 minutes after the water is boiled, turn off the heat and simmer for 2 minutes, take it out~
8. Let it cool a little and release the mold~
9. Cut into slices to make luncheon meat, and cut into small cubes to make chicken cube cakes.
10. After cooking, children can eat it directly, and adults can dip it in sauce. It can be kept in the refrigerator for 1 month after it has cooled down. Next time you can eat it directly by steaming, frying, or grilling; sandwiching between slices of bread to make burgers and sandwiches is great; the bottom, the porridge and the inside can be cooked for a few minutes. It fits well.