How to make eggplant and tomato noodles

Eggplant and tomato noodles are a pasta dish that we often make at home, not only because it is easy to make, but also because it is rich in nutrients and the taste can satisfy the requirements of most people. Although eggplant and tomato noodles are not very complicated to make, you should still pay attention to the techniques, especially when stir-frying eggplant and tomatoes. So, how do you make eggplant and tomato noodles?

Braised Eggplant and Tomato Noodles

Ingredients

One eggplant, appropriate amount of salt

Oil to taste Chicken essence to taste

A little dark soy sauce, appropriate amount of light soy sauce

Water starch appropriate amount of onion and ginger appropriate amount

Green pepper in moderation Foods that are incompatible with black fungus in moderation

1 tomato 100g noodles (for one person)

How to make eggplant and tomato stewed noodles

1. Prepare 100 grams of noodles (fresh noodles or dried noodles are fine)

2. Wash the tomatoes and cut into small pieces, wash the green peppers and cut into small pieces, wash the soaked black fungus and tear it into small pieces, cut the green onions into small sections, and slice the ginger.

3. Wash and peel the eggplant and cut half into dices for later use

4. Heat the oil in a wok, add the onion and ginger, stir-fry until fragrant, add the tomato cubes and stir-fry until the juice comes out

5. Add black fungus and green pepper, cut into cubes and continue to stir-fry evenly, add appropriate amount of salt, light soy sauce, dark soy sauce, add appropriate amount of water, stir-fry evenly, make sure all the ingredients are evenly cooked, thicken the sauce with water starch, add chicken essence to taste and turn off the heat.

6. Put water in another pot and bring it to a boil. Put the noodles in and cook until done. Put them in a bowl (control the hardness of the noodles according to your preference)

7. Pour the eggplant and tomato sauce over the noodles and mix well.

Tomato and Eggplant Pasta

Materials

3 medium-sized tomatoes

1 medium-sized eggplant

Onion, garlic, coriander

Soy sauce, sugar, salt, chicken stock

How to make tomato and eggplant noodles

Cut the eggplant into small cubes, sprinkle a little salt on it and marinate it for a while, so that the eggplant will not change color during the cooking process, then squeeze out the water. Peel the tomatoes and cut into small pieces. Chop the onion and garlic into fine pieces, put oil in the pot, add half of the chopped onion and garlic, then add the diced eggplant and stir-fry, then add the tomatoes. Add light soy sauce, sugar, salt and chicken essence to season, and wait until the tomatoes are completely soft. When mixing the noodles, sprinkle some chopped green onions, garlic and coriander on top. Tips

The amount of eggplant and tomatoes used is not fixed, it doesn’t matter if it’s more or less.

If you don’t have long eggplants, you can use round eggplants.