[Happiness in one bite] Steamed eggplant puree meatballs (comes with two sauces and post-processing eating methods)

Overview

This time I'm going to have some fun and make meatballs in the kitchen. . . . . . Sweet and sour taste goes well with rice

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• summer recipes
• banquet dishes
• lunch
• balsamic vinegar
• clear water
• cornstarch
• egg white
• eggplant
• garlic
• light soy sauce
• pork
• sugar
• black pepper
• ginger
• salt

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Peel and wash the ginger and garlic, chop into minced ginger and minced garlic

   

3. 3 Wash the pork and mince it into minced pork

   

4. 4 Wash the eggplant, cut into fine cubes, mix well with salt and steam until cooked

   

5. 5 Add minced ginger, minced garlic, salt, sugar, cornstarch, and black pepper to the minced pork

   

6. 6 When mixing well, mix well in the same direction (I do it clockwise). During this period, gradually add water and continue mixing well to make the meat paste look fluffy and smooth. Finally add an egg white and mix well in the same direction

   

7. 7 Squeeze out the water from the steamed diced eggplant (it becomes eggplant puree after pressing)

   

8. 8 Add the eggplant puree to the pork and continue to mix in the same direction

   

9. 9 Grab a piece of meat paste with your hand, squeeze out a meatball at the tiger's mouth of your hand (put the meat paste in the palm of your hand, so you can make a fist naturally)

   

10. 10 You can use a spoon to help shape the meatballs to make them smoother (put the edge of the spoon against the palm of your hand with the meatballs on it, like digging into the palm of your hand, and the meatballs will come out; if you still don’t understand, just use the method of making a lion’s head)

    

11. 11 Apply a thin layer of oil on the plate and place the cooked meatballs

    

12. 12 Pour cold water into the pot, bring to a boil over high heat, then turn to medium to low heat for about 8-10 minutes (time depends on the size of the meatballs)

    

13. 13 [Sauce: sweet and sour taste] Pour the steamed meatball soup into the pot, add one tablespoon of light soy sauce, two tablespoons of sugar, and three tablespoons of balsamic vinegar

    

14. 14 After boiling, add cornstarch water (water to cornstarch ratio is 5:1) and cook into a sweet and sour gravy

    

15. 15 Pour the steamed meatballs into the pot and stir-fry until each meatball is coated with the sauce

    

16. 16 Place on a plate and sprinkle with chopped green onion

    

17. 17 [Sauce: salty and fresh taste] Pour the soup of the steamed meatballs into the pot and add a tablespoon of light soy sauce

    

18. 18 After boiling, add cornstarch water (water to cornstarch ratio is 5:1) and cook into a salty and delicious gravy

    

19. 19 Pour the savory gravy over the steamed meatballs

    

20. 20 Sprinkle with chopped green onion and serve