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

Ingredient breakdown. One round eggplant.

Pork belly to taste.

Fresh noodles to taste.

2 tablespoons of sweet noodle sauce.

Salt to taste. A head of garlic.

A pinch of green onions. A pinch of parsley.

A little water starch.

A pinch of green and red peppers.

Salty and umami taste. Other processes.

Twenty minutes takes time.

Easy difficulty. Steps to prepare eggplant noodles.

Cut the eggplant into cubes and dice the pork belly.

Add a pinch of salt to the eggplant and marinate for a moment.

Remove the moisture from the pickled eggplant and add a little dry starch to grasp well.

Minced garlic, chopped green onions, chopped green and red peppers, and 2 tablespoons of sweet noodle sauce are ready.

Pour oil into the wok, a little more than usual, pour in the hot oil and stir-fry.

Stir-fry until the eggplant is soft and glutinous, pour out and set aside.

Leave the bottom oil in the pan and stir-fry the diced pork belly.

Stir-fry until it changes color, add the sweet noodle sauce and continue to stir-fry until fragrant.

Add chopped green onions, pour in a bowl of water, cover and simmer.

Simmer until the soup is reduced, pour in the diced eggplant and continue to stir-fry.

Pour in the minced garlic and stir-fry evenly. until fragrant with garlic.

Hook a little water starch with a little thickener. The marinade is ready.

Bring water to a boil in a pot and add the noodles until the noodles are cooked.

Remove and place in a bowl.

Pour a large spoonful of eggplant brine on top, sprinkle with chopped green and red peppers, and chopped coriander.

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.

Cooking method: 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.

First of all, clean the eggplant and cut it into small cubes for later use, this step is to better absorb the flavor of the eggplant, then stir-fry the pork belly, fry the fat in the pork belly, and add the eggplant and seasoning to stir-fry, and finally cook the noodles for five minutes, remove the aside, cover the eggplant and stir.

1. Ingredients: noodles, eggplant marinade, green vegetables.

2. Boil the water, pick the vegetables and wash them, put the noodles into the water after boiling, the noodles rolled out by yourself are easier to cook, boil and boil for two minutes, add a little water, and then boil to almost cook, put the vegetables in and boil.

3. Prepare a basin of cold water, take out the noodles and pass them through the cold water, drain the water and put them in a bowl, pour on the eggplant marinade we have made, stir well, and serve with a few cloves of garlic.

Blanch the eggplant in a pot first. Then cut into cubes. Heat the oil, put the diced eggplant in, add some light soy sauce, dark soy sauce and salt and stir-fry evenly. Add an appropriate amount of water, wait for the water to boil, and put the noodles in. Just burn it for a while.

Dice the eggplant, dice the pork belly, pour the oil into the pot after the oil is hot, add the minced green onion and ginger and stir-fry, then add light soy sauce, oyster sauce, salt and other seasonings and stir-fry to get the juice, put it on the boiled noodles, and it is ready.

Eggplant noodles are first peeled, diced and fried, and then stir-fried and added to our cooked noodles.