How to make eggplant noodles

Stir-fried noodles is a common method of cooking. The key to stir-fried noodles with eggplant is the eggplant in the hot dish. The noodles used for the noodles are chewy and bouncy udon noodles, which are paired with hot and delicious eggplants and are really mouth-watering. There is nothing special about the method of making the noodles. The main thing is to add some ginger and minced meat when simmering the sauce. Also, since the salt in the eggplant is enough, do not add salt to the noodles when cooking.

1. Dice the eggplant, potatoes, tomatoes, mushrooms and meat and set aside; prepare the chopped green onions. Mix pork, cooking wine and egg white.

2 Add two small eggs to the flour, stir evenly, add water and mix well, knead repeatedly into a ball; change the dough into pancakes, sprinkle some flour, then stack them layer by layer into long strips, roll them up and cut them into strips. If you like to eat wide ones, you can cut them wider. After cutting, sprinkle some flour, lift the middle part of the noodles, shake them gently and set aside.

3 Heat the pan with cold oil and stir-fry the diced meat. Add eggplant, diced mushrooms, potatoes, a little cooking wine, and Lao Gan Ma chili oil, and continue to stir-fry. After the eggplant changes color, add tomatoes and chili peppers, add a little water, salt, and light soy sauce, and continue to stir-fry. Add two bowls of water, a spoonful of sugar, a little soy sauce and soybean paste, and add salt according to taste. Because it is a stew, it can be a little salty. Turn down the heat and simmer slowly. When the potatoes become soft, add sesame oil and serve. Boil noodles in boiling water, add vegetables when noodles are 90% cooked, then rinse with cold water.

4Cook the noodles in boiling water, add vegetables when they are 90% cooked, then rinse with cold water.

The chewy udon noodles can be used to stir-fry black pepper seafood udon noodles or black pepper beef slices. Add a handful of cabbage, some onions, carrots and red pepper shreds, sprinkle with fragrant black pepper, and stir-fry with some black vinegar before putting it in the pan. It is really delicious.

Ingredients: Main ingredients: 200g eggplant, 1g chopped scallion, 1g chopped ginger, 1g chopped coriander, 1/2 bowl of flour, Auxiliary ingredients: 1 tablespoon soybean oil, 1/2 teaspoon pepper powder, 1 teaspoon salt, 2 bowls of water, Steps: 1. Prepare 2 eggplants, 1 gram chopped scallion, 1 gram chopped ginger, and 1 gram chopped coriander for later use. 2. Set aside half bowl of flour. 3. Cut the eggplant into thin slices. 4. Place the eggplant slices in a large bowl and sprinkle with chopped green onion, ginger, 1/2 teaspoon of pepper powder and 1 teaspoon of salt. 5. Mix with your hands until a small amount of liquid is released. 6. Pour in half bowl of flour and stir well. 7. Pour the eggplant into the pan and spread it as flat as possible. 8. Fry until both sides are golden brown. 9. Add two bowls of water. 10. When the water boils, sprinkle 1 gram of chopped coriander on it and it is ready to be served.