Meatball and eggplant casserole
Ingredients: salt,chives,long eggplant,water starch,pepper,cooking wine,sesame oil,soy sauce,Jiang,red pepper,broth,cornflour,chicken powder,garlic,pork stuffing
Recipe Recommendations
- long eggplant appropriate amount
- pork stuffing appropriate amount
- Jiang appropriate amount
- red pepper appropriate amount
- chives appropriate amount
- garlic appropriate amount
- water starch appropriate amount
- cornflour appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
- pepper appropriate amount
- salt appropriate amount
- chicken powder appropriate amount
- cooking wine appropriate amount
- broth appropriate amount
Steps for Meatball and eggplant casserole
1
Ingredients: long eggplant, pork stuffing Accessories: red pepper, chives, ginger, garlic seasoning: soy sauce, sesame oil, pepper powder, salt, chicken powder, cooking wine, stock, water starch, corn flour.
2
Wash the green onions and dice; dice the ginger; shred the red peppers and set aside.
3
Add salt, pepper, chicken powder, soy sauce, sesame oil, and cooking wine to the meat filling, mix well and marinate for 15 minutes.
4
Wash the eggplant and cut it into hob pieces.
5
Wrap the eggplant pieces with a thin layer of cornflour.
6
Put the oil on the heat and cook until 70% hot. Add in the eggplant and fry until golden brown. Remove.
7
Use a spoon to dig the marinated meat into small spherical meatballs and evenly wrap them with a layer of starch.
8
Pour into a 70% hot oil pan and fry until golden brown and remove for later use. (The meatballs can be shaped to shake the pan without using spoons and shovels)
9
Leave the oil in the pan, add in shredded ginger and shredded red pepper and saute until fragrant.
10
Add the eggplant meatballs and add appropriate amount of stock
11
Add 2 tablespoons of soy sauce and a little sugar, and simmer until the soup boils.
12
Add 2 tablespoons of soy sauce and a little sugar, and simmer until the soup boils.
13
Thriten with water starch and heat in the pan, transfer to a casserole and simmer for 1-2 minutes, sprinkle with chopped green onion.