Steamed meat souffle
Description
Meat soufflé is perfect for a child at a very young age. If you are introducing meat into your baby's diet, do not add any spices or even salt to the soufflé! You can mix the meat with semolina and milk. This soufflé is also suitable for adults (especially if they have gastrointestinal issues). In general, the healthiest way to prepare meat is steaming it and serving it minced. Elderly people will appreciate this approach as well.
Instructions
- 1
Step 1
For steamed meat soufflé, it's best to use chicken or beef. I don't recommend pork—it's too fatty. In general, if you want to ease the burden on your liver, choose lean meat. Turkey also works well. Don't forget to trim off any fat, if present. Cut the meat into pieces and put it into a meat grinder.
- 2
Step 2
If you don't have a meat grinder, mince the meat in a blender. The soufflé won't work with chunks—ground meat is essential. Break an egg into the ground beef. Pour in the milk.
- 3
Step 3
Beat the minced meat with milk and egg using a mixer. If you want a less caloric soufflé, use water instead of milk. Instead of an egg, you can add a little semolina. Salt just enough so that the soufflé isn't salty, as usual—just one pinch is enough.
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Step 4
I will prepare this soufflé in a multicooker using the "Stewing" mode. You can also cook this dish using a water bath. To do this, take a pot wider than the one containing your minced meat. Pour in a little water and place the container with the minced meat into it. Cook it this way. I close the multicooker and stew for 40-50 minutes.
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Step 5
The finished soufflé looks very diet-friendly. But its aroma pleases all family members! I garnish the soufflé with chopped green onions and serve it with steamed buckwheat.