Beef 400g Salt 2 grams
Vegetarian Oyster Sauce 15 grams Mushroom Seasoning 1 scoop
Egg white 30g All-purpose flour 200 grams
Sugar 10 grams Bread crumbs Appropriate amount
How to make small noodles [Baby Complementary Food] Illustration of how to make small noodle steak 1

Step 1

Delicious short noodle steaks still have to be made with fresh lean beef, whether you stir it yourself or at a butcher stall, it will be better than frozen meat. [Baby Complementary Food] Illustration of how to make small noodle steak 2

Step 2

My seasoning is basically light, with a little salt, mushroom seasoning, cooking oil, sugar, vegetarian oyster sauce and egg white added in sequence. You can also add some seasonings and adjust it according to your usual taste. [Baby Complementary Food] Illustration of how to make small noodle steak 3

Step 3

The amount of flour used here is not fixed. You can observe the state of the meat dough while kneading it, until it becomes a dough with no visible flour but a little sticky, which means it is kneaded well. [Baby Complementary Food] Illustration of how to make small noodle steak 4

Step 4

In order to make it easier for you to make, I weighed the weight of the small meat dough. Each dough is about 45 grams. The size of the dough is more suitable.[Baby Complementary Food] Illustration of how to make small noodle steak 5

Step 5

The requirements for bread crumbs here are actually relatively loose. I prefer to use this kind of white bread crumbs, preferably freshly opened. Once the bread crumbs are stored for a long time, the flavor will change and it will not taste good. [Baby Complementary Food] Illustration of how to make small noodle steak 6

Step 6

Rolling out this kind of meatloaf is much easier than flour cakes. Roll it out twice from the front, then turn it over and continue to roll it out thinly. This way the bread crumbs will stick more tightly and the shape will be better maintained during frying. [Baby Complementary Food] Illustration of how to make small noodle steak 7

Step 7

Every time I make this kind of small noodle steak, I will deliberately make a little more. It is a waste of effort to make it, but it is better to make more and store it. [Baby Complementary Food] Illustration of how to make small noodle steak 8

Step 8

Every time I make this kind of small noodle steak, I am quite confused whether to fry it or deep-fry it. When it comes to taste, it has to be fried to be better, but if you want to talk about health, you can just fry it for your children. [Baby Complementary Food] Illustration of how to make small noodle steak 9

Step 9

The surface of the prepared beef noodle steak is a bit crispy, but the inside is quite soft and tender, and children will not find it too difficult to chew. Pure meatloaf may be a bit greasy, but this kind of meaty noodle steak tastes just right. It doesn't have a heavy floury feel, but has a bit of toughness, and the more you chew it, the more delicious it becomes. Cooking tips for small noodle steaks