How to make clove noodles delicious, the home cooked method of eggplant noodles

1. Ingredients: appropriate amount of eggplant, appropriate amount of pork, appropriate amount of noodles, appropriate amount of green onion, ginger and garlic, appropriate amount of sharp pepper, appropriate amount of rice wine, appropriate amount of light soy sauce, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of starch.

2. Peel and dice the eggplant.

3. Finely chop the garlic and ginger, cut the green onion into oblique strips, and break the pepper into small pieces for later use.

4. Cut the pork into cubes and simmer in rice wine and wet starch for about 15 minutes; Heat oil in a wok and simmer half of the minced garlic over low heat until browned.

5. Add the diced eggplant, simmer over medium heat until it is completely soft and discolored, remove it and set aside, at this time the eggplant has been soaked with garlic.

6. Put oil in the wok and boil it to a hot pot with minced ginger, stir-fry the diced meat and change color after changing a little rice wine; Put two spoons of light soy sauce in the meat, stir-fry the shredded green onion until fragrant, then add the diced eggplant and an appropriate amount of salt and stir-fry for a while; Add the pepper cubes, the other half of the minced garlic and the chicken essence and stir-fry evenly, then remove from the pan.

1. Round eggplant, soybeans are ready, soak the soybeans overnight and cook the next day.

2. Peel and cut the round eggplant into small dices, put an appropriate amount of salt and marinate for half an hour until the soup is buried and squeezed into the shed, put the eggplant in a pot, cook the soybeans in advance, mince the green onions, ginger and garlic, and prepare the peppercorns.

3. Put an appropriate amount of oil in the pot and throw a large ingredient in the pot to distinguish the fragrance.

4. Add chopped green onion and ginger and stir-fry until fragrant.

5. Pour in the diced eggplant and cooked soybeans.

6. Stir-fry the appropriate amount of dark soy sauce and a little salt, and simmer for a few minutes on the lid of the lid to make the eggplant section flavorful.

7. Put an appropriate amount of sesame oil in another pot, and throw in a few peppercorns to fry until fragrant.

8. Put the eggplant into a bowl and pour the fried peppercorns over the eggplant.

9. Mix the flour with warm water and form hard noodles, knead well and cover with a wet cloth for half an hour.

10. Use a rolling pin to roll out some thin dough.

11. Put in the fine corn flour and stack it on top of the layer to prevent the noodles from sticking.

12. Cut the noodles with a knife and cut your hands carefully.

13. Then shake the noodles and shake the corn flour clean when cooking the noodles.

14. Put the noodles into a bowl with cold water, and pour a bowl of eggplant noodles on top.

The method is as follows: Ingredients: 1 eggplant, 1 tomato, half a pepper, 100 grams of minced meat, 1 potato, half a carrot, 1 kg of fresh noodles.

Excipients: 10 grams of minced green onion, ginger and garlic, 1 tablespoon of salt, half a tablespoon of chicken essence, 3 tablespoons of sweet noodle sauce, 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce.

1. Peel and wash the potatoes and eggplant and cut them into cubes, cut the tomatoes, peppers and carrots into cubes, and cut some green onions, ginger and garlic for later use.

2. Heat oil in the pot and stir the minced meat until it changes color.

3. Add the green onion, ginger and garlic and stir until fragrant, then cook in cooking wine and light soy sauce.

4. Add the diced carrots and stir-fry well, then add the sweet noodle sauce and stir-fry until fragrant.

5. Then add diced eggplant, diced potatoes and diced pepper and stir-fry well.

6. Then add boiling water and diced tomatoes and simmer.

Or noisy 7, after all the ingredients are cooked, turn off the heat and add salt and chicken essence.

8. Add boiling water to the pot and cook the noodles.

9. Then put the noodles into a bowl and pour the eggplant seeds on it and serve.

The method of eggplant noodles is actually similar to the method of many noodles, the difference is that some tomato and sweet noodle sauce are added to it, which will taste better.

The first step is to select a large, red tomato, dice it and boil it into a thick sauce, then stir it into the boiled knife-cut noodles.

First knead the dough, then make it into small pieces, small pieces, cut into diced eggplants and then cook in the pot. Mix the condiments according to your taste.

The method is to cut the eggplant into diced pieces first, and then cook the noodles when digging the stool, put the diced eggplant into it and cook it together, which is a very simple pasta with a rural taste.

1. Half an eggplant, 3 green and red peppers, half an onion, 2 tomatoes and eggs, an appropriate amount of ginger, 10g Sichuan pepper and chicken essence, an appropriate amount of soy sauce and water starch.

2. Cut the eggplant, green and red peppers, onions, and tomatoes into cubes, and mince the ginger;

3. Sit on the pot and pour in the water, put in the noodles after the water boils, remove them and put them in a bowl after cooking;

4. Pour in the oil on the fire, after the oil is hot, first put in the ingredients and peppercorns to stir out the fragrance and then take it out, put in the minced ginger, beat the eggs, put in the onions, tomatoes, eggplants, green and red peppers and stir-fry for a while, add soy sauce, chicken essence, a small amount of boiling water and simmer for 5 minutes, thicken the pot with water starch and pour it on the noodles.

1. Wash all the vegetables and set aside.

2. Cut the pork belly into 1 cm cubes.

3. Peel the tomatoes and cut them into small pieces.

4. Peel the eggplant and cut it into cubes about centimeters square, and cut the pepper into thick shreds for later use.

5. Put olive oil in the pot (put a little more, because eggplant is more oily), and the oil temperature is 6 when the pork belly is hot.

6. Stir-fry until the diced meat changes color and the volume decreases.

7. Add the green onion, ginger and minced garlic (leave half of the minced garlic and use it when the last thing is out of the pot) and stir until fragrant.

8. Add two tablespoons of light soy sauce to make the fragrance.

9. Add a tablespoon of dark soy sauce to color and stir-fry evenly.

10. Pour in the diced eggplant, shredded pepper and diced tomato.

11. Add sugar and salt to taste and stir-fry.

12. Cover and simmer for 7-8 minutes.

13. Add minced garlic and chicken powder and stir-fry evenly, and pour it on the noodles that have been watered.

Ingredients: eggplant, cut noodles.

Excipients: green and red bell peppers, onions, tomatoes, eggs, ginger.

Seasoning: chicken essence, soy sauce, water starch, seasoning, Sichuan pepper, cooking oil Cooking method: 1. Cut eggplant, green and red peppers, onions, and tomatoes into cubes, and mince ginger; 2. Sit on the pot and light the fire and pour in the water, put in the noodles after the water boils, remove them and put them in a bowl after cooking; 3. Sit in the pot and pour in the oil, after the oil is hot, first put in the ingredients and peppercorns to stir out the fragrance and then take it out, put in the minced ginger, beat the eggs, put in the onions, tomatoes, eggplants, green and red peppers and stir-fry for a while, add soy sauce, chicken essence, a small amount of boiling water and simmer for 5 minutes, thicken the pot with water starch and pour it on the noodles.

1. Cut the eggplant, green and red peppers, onions, and tomatoes into cubes, and mince the ginger; 2. Sit on the pot and light the fire and pour in the water, put in the noodles after the water boils, remove them and put them in a bowl after cooking; 3. Sit in the pot and pour in the oil, after the oil is hot, first put in the ingredients and peppercorns to stir out the fragrance and then take it out, put in the minced ginger, beat the eggs, put in the onions, tomatoes, eggplants, green and red peppers and stir-fry for a while, add soy sauce, chicken essence, a small amount of boiling water and simmer for 5 minutes, thicken the pot with water starch and pour it on the noodles.

Cook the noodles, pass the water for a while, add a few drops of oil and mix a little, then wait.

Heat the oil, after stir-frying the pot with your favorite seasoning, add diced meat and eggplant, slightly low heat, slowly fry until the water in the eggplant comes out, add salt, soy sauce and other ingredients, add a little soup, and cook for a few minutes.

Before removing from the pan, add a little minced garlic or chopped green onion to taste.

Diced eggplant poured over the noodles.