How to eat beef for one-year-old baby

If you want to prepare beef for your one-year-old baby, you should make it into beef cubes or beef puree, so that your baby can digest it better. Try to make it as light as possible, and don't make beef that is too hard or has a pungent taste. If they ingest these, it will induce gastrointestinal discomfort, causing a series of gastrointestinal symptoms.

Preparation ingredients

5 jin of beef ribs; 5 liang of soy sauce; 2 liang of salt; 3 scallions; 1 liang of sweet bean paste; 1 head of garlic; 5 slices of ginger; Sichuan peppercorns; aniseed; 1 liang of cloves, cinnamon, cardamom, amomum villosum, cassia bark, angelica dahurica, etc.[1]

Production Process

Wash the beef ribs, drain the blood, cut into large cubes with a saw, soak in cold water for about 30 minutes, put into a pot of boiling water and cook thoroughly. Change the water to a new pot and put the beef in to boil. When the foam appears, tap it off. Add various seasonings and medicinal ingredients (wrap them in cloth for next use), and simmer over low heat until cooked.

Production tips

When stewing beef, you should use hot water instead of cold water, because hot water can quickly coagulate the protein on the surface of the beef. Prevent the loss of amino acids in meat and keep the meat delicious.

After boiling over high heat, remove the lid and simmer for 20 minutes to remove odor, then cover and use low heat to keep the floating oil on the soup at a certain temperature to achieve the braising effect.

During the cooking process, salt should be added later and enough water should be added at one time. If you find that there is too little water, you should add boiling water.

The day before stewing the meat, rub mustard on the meat and wash it off with cold water before stewing. This will not only make the meat cook faster, but also make it tender.

Wrap a small amount of tea leaves in gauze and put it into the stove to stew with the beef. The meat will not only cook quickly but also have a fragrant taste.

Adding some wine or vinegar (2-3 tablespoons of wine or 1-2 tablespoons of vinegar for 1 kg of beef) to stew the beef can make the meat more tender.

Putting a few hawthorns or a few slices of radish in the meat can make the beef cook faster and remove the odor.

When cooking beef, in order to make it stew faster and more tender, add a pinch of tea leaves (about the amount to make a pot of tea, wrapped in gauze) and cook together. The meat will then become tender and taste delicious. When cooking beef and other tough meats and game birds, add a little vinegar to tenderize them. Some people think that "beef stew is delicious but difficult to make." In fact, it is not difficult. Some people summarize it as: "Choose the right meat, use plenty of soup, use yellow paste as the base and put a little salt; add the right amount of seasonings together, and cook at just the right time to make the meat fragrant and tender."