How to make vegetarian eggplant noodles

Vegetarian eggplant noodles are a common type of noodle stew. We know that eggplant is very suitable for stewing. Both vegetarian eggplant stew and meat eggplant stew are liked by many people. Eggplant stew tastes better and has certain nutritional value. When making vegetarian eggplant, you can put eggs or other vegetables. Let us learn about the method of making vegetarian eggplant noodles.

How to make vegetarian eggplant noodles

Ingredients: a medium-sized eggplant, 4 taels of pork filling, two eggs, and a little onion and ginger. First, cut the eggplant into small cubes for later use. Spread the eggs into egg slices, as shown in Figure 2, and then cut into small square slices. Put a little more oil in the pan. Eggplant absorbs oil, so put the diced eggplant directly in, add some salt (a little more, to mix with the noodles), stir-fry until soft, and serve. Add a little oil and stir-fry scallions, ginger, minced meat, cooking wine and light soy sauce, stir-fry until cooked, until color changes, then add diced eggplant, egg slices, chicken essence and water and bring to a boil. Finally, drizzle with pepper oil and sprinkle with some chopped coriander.

Method 2

Ingredients : 1 eggplant, 1 vegetable ten-grain noodles, 1 tablespoon minced garlic, 1 shallot (chopped), 2 slices of ginger (shredded), 1 tablespoon grape seed oil, seasoning -, 3 tablespoons vegetarian braised meat sauce, 3 tablespoons water. Method: 1. Heat a pot of water, add the ten-grain noodles and cook for 2 minutes until 70% cooked. Remove from the heat and set aside the cooking water. 2. Wash the eggplant and cut into pieces using a rolling knife. 3. Heat grape seed oil in a wok and sauté shallots, ginger and garlic over medium heat. Add eggplant and vegetarian braised meat sauce and stir-fry until fragrant. 4. Add noodles and a little noodle cooking water, simmer for about 3 minutes until the sauce thickens.

Method 3

Ingredients: one organic green pepper, half a round eggplant, fresh noodles, bamboo salt, minced ginger, water starch. Method: 1. Dice the eggplant and organic green pepper, and mince 2 slices of ginger. 2. Heat the pan with cold oil and stir-fry the minced ginger. After it changes color slightly, add the diced eggplant, stir well, then add water and cook. 3. Add the diced green pepper and salt before serving, stir well, and add water starch to thicken. Finally, pour it on the cooked noodles. OK, the amount of marinade is sufficient~