[happy one by one] steamed eggplant mashed meatballs (with two kinds of sauces and post-processing)(yi kou yi ge de kuai le shui zheng qie ni rou wan fu liang zhong jiang zhi he hou qi chu li chi fa )

[happy one by one] steamed eggplant mashed meatballs (with two kinds of sauces and post-processing)

Introduction:

"This time I'm going to have fun, kneading meatballs in the kitchen...... Sweet and sour taste is good

Production steps:

Step 1: prepare the materials

Step 2: ginger, garlic peeled, washed, chopped into ginger, garlic

Step 3: wash and mince the pork

Step 4: wash the eggplant, cut it into small pieces, mix well with salt and steam it

Step 5: add minced ginger, minced garlic, salt, sugar, cornmeal and black pepper to the minced pork

Step 6: when mixing well, mix well in the same direction (I am clockwise). During this period, gradually add water to continue to mix well, so that the meat paste looks fluffy and smooth. Finally, add an egg white and mix well in the same direction

Step 7: squeeze out the water from the steamed diced eggplant

Step 8: add the mashed eggplant to the pork and continue to mix well in the same direction

Step 9: grab a piece of mashed meat and squeeze out a meatball at the mouth of the hand (put the mashed meat in the palm of the hand and squeeze it naturally)

Step 10: you can use a spoon to make the meatballs smoother (the edge of the spoon is close to the palm of the hand where the meatballs are placed, like digging in the palm of the hand, the meatballs will come out; if you don't understand, you can use the way of making a lion's head)

Step 11: put a thin layer of oil on the plate and put the meatballs on it

Step 12: add cold water to the pot, bring to a boil over high heat, and turn to low heat for about 8-10 minutes (set the time according to the size of Meatballs)

Step 13: [sauce: sweet and sour taste] pour the soup of steamed meatballs into the pot, add 1 tbsp soy sauce, 2 tbsp sugar and 3 tbsp vinegar

Step 14: bring to a boil, add the cornflour water (the ratio of water to cornflour is 5:1), and cook it into a sweet and sour sauce

Step 15: pour in the steamed meatballs and stir fry them in a pan. Wrap each meatball with sauce

Step 16: plate and sprinkle with scallion

Step 17: [sauce: salty and fresh taste] pour the soup of steamed meatballs into the pot and add 1 tbsp of soy sauce

Step 18: bring to a boil, add the cornflour water (the ratio of water and cornflour is 5:1), and cook it into a salty sauce

Step 19: pour the sauce on the steamed meatballs

Step 20: Sprinkle with scallions

Materials required:

Pork: 250g

Eggplant: 500g

Water: moderate

Jiang: one piece

Garlic: a slice

Egg white: one

Salt: right amount

Sugar: right amount

Raw powder: appropriate amount

Black pepper: right amount

Soy sauce: moderate

Vinegar: moderate

Note: [CSY tips] 1. [when mixing well, mix well in the same direction (I am clockwise), gradually add water to continue to mix well, so that the meat paste looks fluffy and smooth. Finally, add an egg white and mix well in the same direction. 】The method is learned, so that the meatballs will not taste too Chai. 2. [don't put oil in the meat when it is well mixed] the method is learned, which makes the meatballs disperse when they are steamed. 3. The way of squeezing meatballs is too troublesome, so you can dig one directly with the help of a spoon. It's convenient and quick, and it's OK to make meatballs.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Yi Kou Yi Ge De Kuai Le Shui Zheng Qie Ni Rou Wan Fu Liang Zhong Jiang Zhi He Hou Qi Chu Li Chi Fa