Eggplant Meatballs

Name: Eggplant Meatballs
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g pork; 1/4 teaspoon White pepper; 1 teaspoon salt; 1 small piece ginger; 1 clove garlic; 10 pcs quail eggs; 1 teaspoon Soy sauce; 1 teaspoon Sugar; 1.5 teaspoons Sweet potato starch; 1/2 bowl Water starch; Some Vegetable oil; 50ml water

by Duoyun 3602

4.8 (1)

Favorite

2

Difficulty

Easy

Time

30m

Serving

2

In the past, the meat used to make meatballs was chopped. This time I used a cooking machine. The taste is still somewhat different from that of hand chopped. The minced meat is not as solid as hand chopped. This method is more suitable. For the elderly and babies.

Eggplant Meatballs

1. First clean the eggplant and quail eggs and steam them in a steamer

2. After the steamed eggplant is cooled, take some eggplant puree

3. Peel the quail eggs and set aside

4. Minced pork

5. Add ginger and garlic

6. Whisk the mashed eggplant with a food processor, add the pork, and add some salt, pepper and sweet potato starch, mix well

7. Take a ball of minced meat, throw each other in your hands to exhaust, then add quail eggs to wrap it up

8. Grease the plate, arrange the cooked balls, and steam them in a pot on cold water for about 15 minutes

9. Put an appropriate amount of water in the pot, add light soy sauce and sugar to a boil

10. After the water is boiled, add water starch to make a thin slice

11. Pour the prepared glutinous juice on the meatballs

Tips:
1. The pork should be fat and meaty, preferably chopped. After adding various seasonings, stir it in a regular direction for a while to let it become gluten;
2. Before wrapping quail eggs, be sure to use your hands to throw each other several times, so that the balls will be firmer, if you stick your hands, you can wipe some water on your hands.