小菜
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香噴噴牛肉餅以牛肉泥拌入胡蘿蔔、炒香洋蔥及雞蛋，煎至兩面金黃，放涼後可冷凍，蒸熱即可餵寶寶。
將胡蘿蔔削皮。
Peel the carrot.
用料理機把胡蘿蔔打成小顆粒狀。注意不要打得太碎，這樣可以更好地鍛鍊寶寶的咀嚼能力。
Blend in a food processor into small pieces — no need to blitz completely smooth, as the texture helps train a baby's chewing ability.
將洋葱洗淨並切碎。在鍋中加入橄欖油（您平時用的其他食用油也可以），再用小火慢慢翻炒洋葱，直到其水分完全炒幹。
Wash and finely chop the onion. Add olive oil to a pan (any cooking oil works), and stir-fry the onion over low heat throughout until all the moisture has evaporated.
準備好半碗葱姜水備用。
Prepare half a bowl of scallion and ginger water.
將牛肉切成小塊，先用清水和檸檬片浸泡一會兒，以去除腥味。反覆清洗乾淨後，將其放入料理機中。
Cut the beef into small pieces, then soak in clean water with lemon slices to remove any gamey odour. Rinse thoroughly and place in the food processor.
分三次少量多次地加入葱姜水，將牛肉打成細膩的肉泥。
Add the scallion and ginger water in three batches, blending until a smooth paste forms.
在一個大碗裏，放入打好的胡蘿蔔碎、炒香的洋葱碎、牛肉泥、一個雞蛋、適量的澱粉（我個人用的是紅薯澱粉）以及少量的鹽。
In a bowl, combine the chopped carrot, sautéed onion, beef paste, one egg, starch as needed (sweet potato starch was used here), and a little salt.
用勺子或筷子沿着同一個方向攪拌，直到肉餡變得有勁道、上漿。
Stir in one direction until the mixture becomes elastic and holds together.
在平底鍋底部刷上一層橄欖油。用勺子舀一勺肉泥放入鍋中，並用勺子輕輕壓平，做成小餅狀。全程保持小火慢煎，以防糊鍋。蓋上鍋蓋，燜煮大約兩分鐘。
Brush the bottom of the pan with olive oil. Spoon a portion of the meat mixture into the pan and press flat with the back of the spoon. Keep the heat low throughout to prevent burning; cover and cook for about 2 minutes.
待牛肉餅的表面變色後，將其翻面，繼續煎另一面。
Once the top of the beef patty has changed colour, flip and fry the other side.
煎至兩面都呈現金黃色時，就可以盛出鍋了。
Cook until both sides are golden brown, then remove from the pan.
煎好的牛肉餅放涼後，可以放入冰箱冷凍室保存，放上幾周都沒有問題。需要食用時，取出蒸一下，可以直接給寶寶吃，也可以切成小丁拌入米飯或麪條中。
Allow the cooked patties to cool, then store in the freezer — they keep well for a few weeks. When ready to eat, steam them to reheat and serve directly to baby, or dice and stir into rice or noodles.
