Nutritious steamed egg with meatloaf for children

This dish is currently generally recognized by the domestic child nutrition community, has the lowest practical threshold, and is far more nutritious than most home-cooked children's meals. As long as you choose the right ingredient ratio and control the steaming time, it is suitable for children of all ages above 10 months old. The absorption rate of iron and high-quality animal protein is 27%-35% higher than eating lean meat and eggs alone. It can also perfectly avoid the problem of picky eaters who don't like meat or eggs.

The first time I learned about this dish was when my baby was 10 months old and his hemoglobin had just passed the passing mark. The child care doctor did not prescribe iron supplements, but directly wrote the basic ratio of this dish in the medical record, saying that it was much more reliable than taking those fancy supplements. Later, when we chatted about this dish in a group of moms, there was a lot of controversy. Some people said that the firewood they made was like tree bark, and their children would not touch it. Others said that this dish was too oily and that children would easily suffer from indigestion after eating it. In fact, these are common pitfalls and have nothing to do with the dish itself.

The first time I made it, I fell into the trap of being too thin. I was afraid that fat meat would be difficult for my baby to digest, so I used pork tenderloin and didn’t dare to add any fat. After steaming, the crumbs fell out when I bit into it. My own teeth were filled with one bite, and my baby chewed it twice and spit it out, which made me very depressed. Later, I asked friends who are engaged in children's nutrition and learned that pure lean red meat loses moisture very quickly when steamed. It is necessary to add 15%-20% of fatted pork belly, or mix it with an equal amount of chopped yam/lotus root.

The debate about whether to add seasonings or not has never stopped. There is a strict standard, which says that children under 1 year old must not add any seasonings, and children under 3 years old must be completely salt-free to avoid increasing the burden on the kidneys.； Another school of thought says that children will not like to eat vegetables that are completely tasteless, but will instead develop picky eating habits. I have tried both methods myself. Before my son was 1 and a half years old, I didn't add any seasoning at all, and he ate it deliciously. Later, I accidentally dropped a drop of low-sodium baby soy sauce while cooking, and he actually ate half an extra piece of meatloaf. Later, I specifically asked a nutritionist I am familiar with. In fact, as long as the daily sodium intake does not exceed the recommended standards for the age group, it is perfectly fine to add a small amount of mild seasoning after 1 year old. There is no need to impose strict standards. After all, being able to eat is the first priority.

The neighbor's baby downstairs used to be more than 1 kilogram lighter. After half a year of chasing her weight, she still couldn't catch up. Later, she made this steamed egg with meatloaf three times a week, sometimes adding chopped carrots, and sometimes mixed with some blanched spinach. She caught up to the median of the growth curve in two months. Now every time she sees me, she has to say that this dish is her "child-rearing magic tool." I have steamed it for too long before. I was always afraid of parasites in the meat. I steamed it for more than 20 minutes each time. As a result, the egg was covered with honeycomb holes and the meat was scummy. I tried it many times with a watch. After the water boiled, steaming for 12 minutes was just right. Turn off the heat and simmer for 2 minutes before opening the lid. The eggs are slippery and the meat still has some fresh juice when you bite it open. Now, as long as my child sees me serving this dish, he will run to the dining table with a small stool.

In fact, there are so many rules when it comes to cooking for your baby. If your baby likes something sweet, add a little chopped water chestnuts for a crispy and sweet taste. If you like something fresh, throw in two chopped soaked scallops. It will be so fresh that you don’t even need to season it. The key points are that it is nutritious enough, that children love to eat it, and that it is easy to prepare. A children's meal that can satisfy these three points is the best.