How do you make eggplant marinade for noodles? Eggplant noodles marinated recipe

In the north, especially in summer, they like to mix noodles, generally make meat marinade, tomato marinade, eggplant marinade, with leeks, cucumber shreds and other vegetables mixed noodles are very delicious.

Eggplant marinated northern method: Peel and shred eggplant in an appropriate amount, chopped garlic, shredded green onions, and sweet noodle sauce.

Heat the pot and put in an appropriate amount of oil, pour in the shredded eggplant and stir-fry, fry the shredded eggplant without water out of the pot, put the shredded garlic and shallots out of the pot, put in the sweet noodle sauce and add a little sugar and water, stir-fry over low heat and bubble and pour in the shredded eggplant and stir-fry evenly.

Diced eggplant meat and lo mein].

Ingredients: 1 round eggplant, 100 grams of pork belly, 1 spoonful of soybean paste, 50 grams of garlic sprouts, appropriate amount of chopped green onion, appropriate amount of garlic slices, two star anise. (Fresh and tender eggplant is best used for eggplant, which has a firmer texture and a better taste.) ）

Method: 1. Peel the round eggplant and cut it into small dices 1 cm square, peel and chop the pork belly into minced meat, wash the garlic sprouts and cut them into small cubes.

2. Sit oil in the pot, add the minced pork belly and stir-fry after the oil is hot, and then add the green onion, garlic slices and star anise to continue to stir-fry until the fragrance is fragrant.

3. After stir-frying the fragrance, add a spoonful of soybean sauce and a little dark soy sauce and stir-fry evenly to bring out the flavor of the sauce.

4. Then add the diced eggplant, turn to medium-low heat and stir-fry slowly until the eggplant is cooked. (Be sure to fry the eggplant and add water, otherwise the eggplant marinade may have a raw eggplant flavor.) ）

5. Add an appropriate amount of hot water after the eggplant is fried, add salt and chicken essence to taste after boiling, add diced garlic sprouts and cook for 2 minutes.

6. Finally, pour in water starch to thicken, and reduce the juice until the soup is viscous.

7. Sit in a pot with water, add a little salt and cooking oil after the water boils, put in the noodles and cook them, and then remove them. (Adding a little salt and oil to the noodles can make the noodles firmer and smoother.) ）

8. It is more comfortable to eat noodles in summer or use cool white to open them, and it is best not to use tap water to cool them. Finally, pour in the eggplant meat and marinade, and you can eat.

Eggplant marinade, you can cut the meat into foam and stir-fry, add chili, minced garlic, bean paste, and then put the eggplant into the pot and stir-fry.

Do not peel the eggplant, cut it into about 2 cm of diced eggplant; A piece of lean meat, cut into diced pieces of meat about 1 cm; Add a little vegetable oil to the wok, heat the oil and add 1 star anise and minced ginger and garlic, stir-fry for a while, and stir-fry the fragrance of the accessories. After stir-frying the trimmings until fragrant, add the diced meat, stir-fry for a while, and fry the diced meat until it changes color. Then add the diced eggplant and stir-fry for a while, until the eggplant is slightly soft, add 5 grams of soybean paste, 5 grams of oyster sauce, 3 grams of light soy sauce, 1 gram of dark soy sauce, and stir-fry the seasoning to make the diced meat and eggplant taste and color.

Cut the eggplant into cubes, add various seasonings after the minced meat is stir-fried, then stir-fry the diced eggplant, add a little water, open the thickening, remove from the pot, and mix in the noodles.

Cut the eggplant into long cubes, heat the oil, shallots, ginger and garlic in the pot and stir-fry until fragrant, add the diced eggplant and stir-fry, pour in the noodles, and add salt and light soy sauce.

Cook eggplant marinade according to your personal dietary preferences.

The preparation of eggplant noodles marinated is as follows:

Ingredients: eggplant, pork, salt, cooking wine, millet pepper, green pepper.

1. First of all, prepare the required ingredients, it is recommended to use tender round eggplant for eggplant, which has a better taste.

2. Then wash the pork belly and cut it into small cubes, then add a little salt, 1 teaspoon of cooking wine, a little dark soy sauce, 1 teaspoon of sweet potato starch, stir well with chopsticks, and add a little cooking oil to marinate the sails for a while.

3. Then remove the stems of the small Qihui rice pepper and green pepper and wash them, cut them into small rings, pat the garlic flat and peel it, chop it, and put it on a plate for later use.

4. Cut the eggplant into cubes, do not peel the eggplant, and soak it in water for a while, so that the eggplant is not easy to change color.

5. After the eggplant is soaked, dry the water, put the eggplant in the pot after heating, stir-fry over high heat, and put the eggplant on a plate for later use after it is soft.

6. Then put a little oil in the pot, pour in the green and red peppers and fry over high heat until the oil is hot, and put it in a bowl for later use.

7. Add an appropriate amount of cooking oil to the pot, put in the diced meat when the oil temperature is 6 hot, add minced garlic after high heat until fragrant, and stir-fry to bring out the fragrance.

8. Then add the soft eggplant that has been fried in advance, and stir-fry evenly over high heat.

9. At this time, add a little salt, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce and stir-fry evenly, then add an appropriate amount of water and simmer for a while.

10. Cook until the eggplant is soft and rotten, then add the green and red peppers fried in advance and stir-fry evenly, finally add a little chicken essence to enhance the freshness, sprinkle a little green onion and put it on the plate. If you don't like chicken essence, you can use a little sugar to make it fresh.

11. Start to cook the noodles, add an appropriate amount of water to the pot, boil over high heat, put in the active fermented hollow noodles, and stir with chopsticks.

12. When boiling until 8 minutes cooked, remove the noodles, cool the boiled water again, then drain the water and add a little cooking oil and mix well, which can prevent the noodles from sticking together.

13. Put the boiled noodles into a bowl, spread the fried eggplant diced meat on the surface, mix well with chopsticks and serve.

The preparation of eggplant marinated noodles is as follows:

Ingredients: 3 long eggplants; 50 grams of chicken breast; Instant soba noodles to taste.

Excipients: 3 cloves of garlic; 3 millet spicy; ginger 5 grams; 2 chives.

1.Wash the eggplant, cut it into small pieces, then cut it into thin strips, and chop the chicken breast into minced meat, then chop the ginger, garlic, pepper, and chives into minced pieces;

2.Sprinkle a little more salt evenly in the eggplant, stir well with chopsticks, and let it stand until the water is marinated; In this way, the water in the eggplant is forced out first, which is the first step for the eggplant to absorb less oil;

3.Marinate the chicken breast, add 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, half a tablespoon of black pepper and 1 tablespoon of starch to the chicken breast, stir well, and marinate for about 15 minutes;

4.Mix a sauce: Pour 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of chili paste, half a tablespoon of sugar, 1 bowl of water into a bowl, stir well and set aside;

5.Ready to start making, squeeze out the water of the eggplant, then put in an appropriate amount of starch, grasp and mix evenly, so that each eggplant is coated with a layer of dry starch, and a protective film is formed on the surface, so that it is not easy to absorb oil when frying or frying eggplant, and it will be more refreshing to eat, which is the second step of eggplant not absorbing oil;

6.To prepare the noodles, soak the noodles in water in advance until they are soft;

7.Pour a small amount of cooking oil into the pot, pour in the minced meat after the oil is hot, stir-fry until it changes color, then pour in minced garlic, green onion, ginger, chili flakes, and stir-fry to bring out the fragrance;

8.Pour in the eggplant strips and continue to stir-fry over high heat for about 1 minute;

9.Then pour in the seasoned sauce, bring to a boil over high heat, and simmer over medium-low heat;

10.While it is simmering, drain the soaked noodles and spread them on the bottom of the bowl, wait until the eggplant minced meat soup in the pot is significantly reduced, and when it is slightly thicker, pour it into the bowl and sprinkle with chopped green onions.

The preparation of eggplant marinated noodles is as follows:

Ingredients: 2 eggplants, a little green onion.

Excipients: 5g salt, 3g of sugar, 10ml of soy sauce, 5ml of vinegar, 2 eggs, about 20 peppercorns, a little ginger ale, 800ml of hot water at 80°, 200g of noodles.

1. Prepare the ingredients, wash and peel the eggplant, beat the eggs, and cut the eggplant into strips.

2. Stir-fry the peppercorns in warm oil and remove them, and stir-fry them with chopped green onions, which will not completely change color.

3. Stir-fry the eggplant in the pot, and keep stir-frying to avoid turning black. Stir-fry the eggplant until it completely changes color, pour in vinegar and light soy sauce, stir-fry the ginger juice evenly, and continue to stir-fry the beaten eggs carefully.

4. Stir-fry the eggs and basically get cooked, pour in hot water that can cover the vegetables and eggs, cook for 15 minutes on medium heat, and add sugar and salt five minutes before cooking.

5. Bring water to a boil in another pot, boil the noodles, turn to medium heat and cook for about 10 minutes. Remove the noodles from the pot and pour the marinated eggplant on the noodles and serve.

Summary. Noodles are a kind of flour made of grains or beans and ground into a dough with water, and then pressed or rolled or rolled into slices and then cut or pressed, or used to rub, pull, knead, etc., to make strips (narrow or wide, flat or round) or small slices, and finally boiled, fried, stewed, and fried into a kind of food. There are many patterns and varieties.

There are many local specialties, such as longevity noodles eaten during birthday celebrations and fragrant pasta from abroad. Delicious noodles are almost always mild and chewy, developing the flavor of the pasta to the extreme.

Hello, the method of eggplant marinated noodles: Ingredients preparation: 200 grams of noodles, 50 grams of meat foam, 20 grams of shredded green onions, 10 grams of salt, 100 grams of eggplant, 10 grams of oil, 10 grams of chicken essence.

Cut the eggplant into cubes, add water to the pot, put the noodles in the hole wheel, cook and serve on a plate. Pour oil into the pot, add shredded green onions and stir-fry until fragrant, add meat foam, stir-fry eggplant, add salt, chicken essence, fry until the eggplant is ripe, and pour it into the noodles.

Noodles are a kind of flour made of grains or legumes and water ground into a dough, and then pressed or rolled or rolled into slices and then cut or pressed, or used rubbing, pulling, kneading and other means to make strips (narrow or wide, flat or round) or small slices, and finally boiled, fried, stewed, fried into a kind of food. There are many kinds of patterns, and there are various varieties of jujube. The local characteristics are extremely rich, such as the longevity noodles eaten by Zen Hongbao during the birthday celebration and the fragrant pasta from abroad.

Delicious noodles are almost always mild and chewy, developing the flavor of the pasta to the extreme.

How to make braised noodles for eggplant:Ingredients: 150 grams of pork belly, 1 round eggplant, 1 green pepper, 1 baby cabbage, 3 cloves of garlic, 2 slices of ginger, 3 dried chilies, 2 greens, 200 grams of dried noodles, 10 grams of corn starch.

Excipients: appropriate amount of cooking oil, 1 tablespoon of oyster sauce, 2 tablespoons of soybean paste, appropriate amount of salt.

Steps: 1. Cut the pork belly into thin strips.

2. Cut the eggplant into thin strips of four or five millimeters, soak them in water for a few minutes and then scoop them up to prevent oxidation and blackening.

3. Shred the green pepper. There is also a cabbage stalk of baby cabbage, which is also shredded.

4. Finely chop the ginger, garlic and dried chilies.

5. Heat the pot, pour a small amount of oil first, stir-fry the green peppers and baby cabbage until they are broken, and then put them up, so that they are fragrant. Because there are too many eggplants, you can't fry them together.

6. Pour some more oil into the pot, fry the shredded meat until it changes color, and stir-fry the ginger and garlic until fragrant.

7. Push the shredded meat aside, pour in the eggplant and stir-fry until tender. A little more oil is needed here, and a little more can be added if the oil is not enough.

8. Pour in the fried green peppers, baby cabbage, and dried chili peppers.

9. Pour in a bowl of water, add oyster sauce and soybean paste, stir-fry and mix well. Cover the pot and simmer for three to five minutes.

10. Open the lid, taste salty, and add an appropriate amount of salt according to your taste.

11. Add 2 teaspoons of starch to a small half bowl of water.

12. Pour the water starch into the pot, mix well, after cooking, the soup is a little viscous, put it for later use.

13. Boil another pot of boiling water, cook the noodles below, and then scoop them up.

14. Blanch a few slices of greens.

15. Pour a few spoonfuls of roasted shredded eggplant meat on top of the noodles, mix well, and serve.