Cooking Steps

1. 

   Step1:Grind the front leg meat into foam. Soak the mushrooms in advance. Wash the shallots, onions and tomatoes.

2. 

   Step2:Dice the onion, mushrooms and shallots. Take the egg white and put it into the meat. Rub the ginger into pieces and squeeze the juice into the meat. Scald the tomato in boiling water. Peel and chop.

3. 

   Step3:It's better to mash tomatoes with a blender.

4. 

   Step4:Put mushrooms and shallots in the meat, add salt and pepper. Stir in one direction.

5. 

   Step5:The oil pot is hot. Fry the meatballs over low heat. I fried them a little too much in the picture. The ones just cooked are good. The eggplant juice behind them tastes better.

6. 

   Step6:Leave a little oil in the pan and stir fry the onion until it is soft and waxy. Stir in tomato paste and tomato sauce for a few minutes. Season with salt and sugar. Add a bowl of water with mushrooms.

7. 

   Step7:Cook the meatballs on a low heat for a while. When the juices enter the taste, collect the juices on a high fire. If you like to eat with the juicy rice, do not collect the juices too dry.

8. 

   Step8:Finally, blanch the vegetables with clear water. Put rice, vegetables and eggplant juice balls on a plate. Eggplant juice is more delicious than some in the picture. Vegetables can be replaced by all kinds of vegetables. Rice is cooked with coarse corn.

9. 

   Step9:My children don't eat much. This recipe is enough for three meals. More can be refrigerated and it's best to eat in three days.