How to make steamed noodles with eggplant flavor

As long as you live, you have to eat. And if you want to live longer, you have to eat better. In order to eat better, you first have to change your bad habit of eating takeout. From now on, it’s best to cook your own meals every day. If you don’t know how, I will now teach you how to make steamed noodles with eggplant flavor.

1. Shake the noodles, add water to the steamer, cover with cloth, turn on high heat until steam comes out, then spread the noodles loosely inside without pressing, cover and steam for 15 minutes, then turn off the heat

2.12 Spread the steamed noodles loosely on the chopping board, pour sesame oil on them while they are still hot, stir with chopsticks and let them sit

3.21 Peel and dice the eggplant and potatoes, cut the tomatoes into small pieces, cut the core of the cabbage into shreds, set aside the leaves, mince the garlic, chop the chives, and separate the green onion leaves from the white part.

4.1 Heat oil in a wok, twice the amount of oil you normally use for cooking, add the scallion whites and minced garlic, sauté until fragrant, then add the diced eggplant and stir-fry until soft

5.2 Add a teaspoon of salt to the diced eggplant and mix well. Let it sit for 5 minutes and drain the water for later use. Rinse the diced potatoes twice and drain them for later use.

6. Add diced potatoes and continue to stir-fry, then add light soy sauce, dark soy sauce, salt and sugar and stir-fry evenly

7. Add tomato cubes and stir-fry until the juice comes out. If the tomatoes are very watery, you don’t need to add water until the juice reaches 2/3 of the dish. If the juice is very little, add boiling water until it reaches 2/3 of the dish.

8. Add the shredded cabbage and stir-fry evenly, turn off the heat, spread the steamed noodles loosely on the vegetables, and stir evenly from bottom to top with chopsticks to mix the soup and noodles thoroughly, so that there is no excess soup in the pot after stirring.

9. Fill the steamer with water again, put the cloth on it, put the mixed noodles in, cover it and steam over high heat for 15 minutes until the steam comes out. After turning off the heat, sprinkle with scallion leaves and shake the noodles with chopsticks.

10. The remaining leaves of the cabbage core can be cut into thin strips, and then added with hot sauce, sugar and aged vinegar to make a salad.

This concludes the introduction to the recipe of steamed noodles with eggplant flavor. Then all you need to do next is get into the kitchen and make it a reality.