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1. Prepare the ingredients, as shown in the figure, one time. Add a little sesame sauce to the meat filling to increase the calcium content of the whole food supplement. At the same time, it also makes the meat filling smoother.
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2. Put the pork cubes in a blender and stir into a delicate pork puree. After the meat is stirred, it becomes very delicate. If you are using lean tenderloin, you need to add a little vegetable oil to the meat filling to make the meat smooth.
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3. Mix the sesame paste with about 30g of water and stir well to make a thinner sauce. Add a little fat, a little vegetable oil, or a little water to the meat filling, all for the purpose of making it taste bad when steamed.
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4. Add a little chopped green onion and tahini sauce to the meat puree, add an appropriate amount of corn starch, and add a little starch to help the meat form.
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5. Use chopsticks to mix the mashed meat evenly. While stirring, add about 20g of water. Adding the water can make the mashed meat more tender and smooth. The taste will not be burnt when you eat. The water should be added several times to make the mashed meat more Good absorption of water. If you find white muscle tendons while stirring, be sure to pick it out!
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6. Brush a little walnut oil on the inner wall of the bowl to prevent sticking, so that it is easy to demould.
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7. Put the mashed meat in, and then use the back of the spoon to compact and smooth the surface. The spoon may be easier to stick with the meat mash, so you can use the spoon to dip a little water before smoothing.
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8. Put an egg directly on the mashed meat. If you want the sun-like yolk to stay in the center of the mashed meat, you can press a small hole in the middle of the mashed meat with a spoon, so that the egg yolk can stand firmly in the center.
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9. Bring the water in the steamer to a boil, then add the steamed meat loaf, steam for 25 minutes, and steam the meat loaf and eggs thoroughly.
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10. After the meat loaf is steamed, let it cool for a while, it can be easily demoulded, and then cut into small pieces for the baby to enjoy, but the adult version of luncheon meat formula requires salt, this is the only difference.
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11. If the meal cannot be eaten, you can freeze the remaining part, but the sun egg on it is not suitable for freezing, and the taste will change after thawing.
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12. This formula is an upgraded version of luncheon meat, which can be used as a supplement for 10+ babies, and can also be enjoyed by adults, but the adult version must be salted according to personal taste.
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Tips:This formula is an upgraded version of luncheon meat, which can be used as a supplement for 10+ babies, and can also be enjoyed by adults, but the adult version must be salted according to personal taste. Or if you want a softer taste, you can add a few slices of steamed carrots or potatoes when you mash the meat, so that it won't affect the overall taste.
