How To Cook Meat Baby | Children




How to cook meat baby

Introducing solid foods in infants meat is recommended not earlier than 7 months. Babies, lagging behind in physical development, on the recommendation of the pediatrician can begin to give flesh and at an earlier age. Introducing solid foods begin with small doses - from a teaspoon and up to 70 grams for the first year of life.

How to cook meat baby

Instruction how to cook meat baby

Step 1:

Meat is a valuable source of animal protein, phosphorus, potassium, magnesium, iron, and while it contains little carbohydrate. Rich meat and trace elements necessary for the physical development of the child - iodine, zinc, copper. The meat contains B vitamins, vitamin H and folic acid.

Step 2:

For the nurturing of young children can use low-fat beef, veal, turkey, chicken, rabbit. Not recommended for children mutton, pork fat, are worse than digested by the child's body.

Step 3:

When selecting meat pay attention to his appearance. In fresh quality meat a bright red color, firm texture, fresh smell. When it is almost dry section. When pressed forms pit, which quickly disappears. Fat white or slightly yellow. Fresh chicken or turkey has a pale pink color and practically odorless.

Step 4:

Raw meat must be well rinsed in running water. If you are not sure of its freshness, the meat can be put in cold water for 30 minutes, then rinse. But with this method loses meat proteins and minerals.

Step 5:

Frozen meat is best to thaw at room temperature. As a last resort, use the defrost function in the microwave.

Step 6:

Before cooking meat it is necessary to cut all the tendons, bones and remove excess fat. The meat is cut across the grain.

Step 7:

In order to cook a child, for example, beef, meat is better to put in a pot large piece - so it will be juicier. Pour the meat with cold filtered water, cover and bring to a boil. Remove the resulting foam, reduce heat and simmer until tender.

Step 8:

Readiness of meat can be checked by puncturing it with a toothpick into the thickest point. If meat is highlighted, colorless juice, it is ready. Remove the meat, cut into pieces and grind until smooth in a blender. For a more liquid consistency, can be added to the meat from the cooking broth.