The food allowance of the one-year-old child includes almost all types of meat. At good tolerance to this age beef, fast pork, a turkey, a rabbit, chicken already had to be entered. As by second year of life most of children already had teeth, there is no need for mastication of meat to uniform paste any more. However meat dishes still have to have small structure that it was simpler to child to digest them.
It is required to you
- For preparation of meatballs/cutlets/quenelles it will be required:
- - meat - 200 g;
- - a slice of the soaked long loaf - 1 piece;
- - potatoes - 1 piece, or;
- - carrots - 0.5 pieces, or;
- - razvarenny rice - 50 g.
- For preparation of a meat pudding it is required:
- - egg – 1 piece;
- - meat – 50 g;
- - milk – 50 g;
- - a bread slice – 15 g.
- For preparation of meat souffle it is required:
- - chopped boiled meat - 100 g;
- - a bread slice - 1 piece;
- - egg - 1 piece;
- - water - 0.5 St;
- - butter - 1 tsp;
- - salt to taste.
- For preparation of paste it is required:
- - meat - 100 g;
- - a chicken liver – 50 g;
- - carrots - 1 piece;
- - onion - 1 piece;
- - butter - 1 tsp;
- - salt to taste.
Instruction
1. The simplest option of a meat dish for the child of 1 year - meatballs from chopped meat. To crush forcemeat as before, any more it is not necessary, however the texture has to be that that the child could not choke with parts of meat if is not able to chew them. Chopped meat is mixed with the soaked long loaf grated by potatoes, the ground rice porridge or a vegetable component and steamed or in an oven. Meat quenelles add to soups or give as a separate dish with mashed potatoes, porridge or a garnish from the browned vegetables. As the child chews food not so carefully as the adult, it is better to serve meat with the sauces facilitating ingestion. Cutlets/meatballs/quenelle can be served with sour cream or creamy sauce.
2. If to add whole rice to forcemeat, then the favourite children's dish - hedgehogs will turn out. Preparation of a dish takes a little more time, before full softening of rice. It at the same time both second course, and garnish. For the best assimilation the hedgehogs are served with tomato or creamy sauce. However often it is not recommended to cook this dish as rice fixes intestines contents.
3. Dishes with uniform smooth texture are habitual and pleasant to the kid. The range of meat dishes can be diluted with such dishes as souffle, a pudding or paste. For preparation of a classical meat pudding it is required to pass meat via the meat grinder together with the long loaf soaked in milk. Then weight needs to be parted with milk to consistence of porridge and to salt. It is necessary to enter into this basis at first a yolk, and the egg white which then is separately beaten. Magnificent weight it is necessary to implicate in forcemeat accurately that the pudding turned out gentle and air. The pudding is steamed in the form greased with butter within 30-40 minutes.
4. To make meat souffle, it is necessary to overwind meat in the meat grinder and to connect to the soaked bread. As well as at preparation of a pudding, forcemeat connects to a yolk and the beaten egg white. Souffle unlike a pudding demands baking in an oven within 20-25 minutes at a temperature of 180 °C. For preparation of paste it is necessary to boil meat, a liver and vegetables until ready and to crush in the blender with a small amount of broth and butter. Such paste can be served with a garnish from vegetables or mashed potatoes.