How to make steamed meatballs with garlic and eggplant

Every time you enjoy a delicious dish, have you ever wondered how it is made? If I were in his place, would I be able to do the same thing? If you have this idea, then follow the editor to learn how to make steamed meatballs with garlic and eggplant.

1. Wash the eggplant and cut into strips.

2. Peel and chop the garlic and set aside.

3. Arrange the eggplants evenly on the plate.

4. Heat the pan and pour in vegetable oil (don’t make the oil too hot) and add the garlic and stir-fry until slightly yellow. Add appropriate amount of salt and pepper powder.

5. Pour into a plate and drizzle with steamed fish soy sauce.

6. Cut the meatballs in half (the making of meatballs will be introduced at the end).

7. Place the halved meatballs on the eggplant.

8. Pour cold water into the pot, place the plate in the pot, and steam over high heat for 15 minutes.

9. Remove the plate from the pot and sprinkle with chopped green onions.

10. To make meatballs: chop fat and lean meat into stuffing in a ratio of 3:7, beat an egg into the stuffing, add appropriate amount of corn starch, appropriate amount of pepper powder and appropriate amount of onion and ginger water (water soaked with onion and ginger), knead it with your hands, make it into larger meatballs, and fry it in about 60% oil until cooked. (You can make more each time and put it in the freezer so you can cook it at any time).

Today's dish of steamed meatballs with garlic and eggplant is delicious and healthy. Isn't it very tempting? It is simple, nutritious and rich. So dear housewives, please try to make it for your family.