How to make baby luncheon meat

After the baby starts eating complementary foods, the baby's body and teeth are not fully developed yet, so some fine processing is required when making meat for the baby. For example, using pork to make luncheon meat for babies is a very good method. When making luncheon meat for babies, you can use pork tenderloin and add a little bit of seasoning. The luncheon meat you make yourself is both nutritious and safe.

Ingredients: 150g pork tenderloin, 22g starch, a little sugar and salt, a little onion and ginger. Preparation steps: 1. Wash the pork tenderloin, cut into pieces, put into a food processor and grind into minced meat. Use chopsticks to mix together the minced meat, green onion, ginger, egg white, a little sugar, and a little children's soy sauce or salt (no salt for children under one year old). Add starch to the minced meat. Keep stirring in one direction. The better it is whipped, the firmer the luncheon meat will be. Until the chopsticks are inserted into the minced meat and the meat can stand upright without falling. Take a container (can be stainless steel, porcelain, or glass bowl) and brush it with a thin layer of oil. 2. Pour the meat filling into a container and flatten it. Cover with plastic wrap and steam for 40 minutes. After steaming, take an egg, beat it, and pour it on the meat to cover it. (Pouring egg liquid is to make it more beautiful, you can skip this step if you find it troublesome) Cover with plastic wrap and steam for another 10 minutes. The appearance of being out of the pot. Remove and slice from the mold.

Nutritional value of pork: 1. Rich in copper, which is an indispensable trace nutrient for human health and has an important influence on the development and function of internal organs such as blood, central nervous and immune systems, and kidneys. 2. Rich in fat, it maintains body temperature and protects internal organs, provides essential fatty acids, promotes the absorption of these fat-soluble vitamins, and increases satiety. 3. Pork is rich in high-quality protein. 4. It provides heme (organic iron) and cysteine which promotes iron absorption and can improve iron deficiency anemia.

The therapeutic effects of pork: Nourishing blood and replenishing qi: Pork is rich in high-quality protein and essential fatty acids, and provides hemoglobin (organic iron) and cysteine that promotes iron absorption, which can improve iron deficiency anemia. Diuretic and detumescent: It can remove toxins and excess water from the body, promote blood and water metabolism, and has a diuretic effect. Contains diuretic ingredients that can eliminate water and sodium retention in the body, and promote diuresis and reduce swelling. It can treat urinary problems. Tonify kidney deficiency: symptoms include "cold", lower back pain, cold limbs, fear of cold, and edema of kidney yang deficiency. The symptoms are "heat", mainly kidney yin deficiency with low back pain, dryness, night sweats, spontaneous sweating, dizziness, tinnitus, etc. Laxative: B vitamins can promote the secretion of digestive juices, maintain and promote intestinal peristalsis, and facilitate defecation. Drinking pork soup can quickly replenish constipation caused by lack of body fluid. Expectorant and cough relieving: suitable for symptoms such as cough. It has a good moisturizing and physical therapeutic effect on the throat, is beneficial to the healing of local inflammation, and can relieve local itching, thereby blocking the cough reflex. Produces fluid to quench thirst: moisturizes the throat and removes dryness, making people feel refreshed and comfortable. Nourishing Yin and tonifying deficiency: replenishing deficiency, benefiting essence and Qi, moistening the lungs and tonifying the kidneys, used for lung and kidney yin deficiency. Suitable for tonic of asthenia.

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