Spiced eggplant noodles

Spiced eggplant noodles

Introduction:

"I have a fancy baby. Let's have a fancy noodle today."

Production steps:

Step 1: add a little salt to the flour

Step 2: add cold water and dough, wake up for 30 minutes

Step 3: peel and dice eggplant

Step 4: marinate diced eggplant with a little salt for a while

Step 5: half a persimmon, slightly hot with boiling water, pour cold water to peel

Step 6: dice the peeled persimmon

Step 7: cut the pork into small pieces. The pork I choose is very thin. Give it to the baby. Don't be too fat

Step 8: after 30 minutes, smooth the dough

Step 9: roll into a wafer

Step 10: that's it

Step 11: roll up both sides

Step 12: cut the roll into uniform strips

Step 13: thin the surface and shake off

Step 14: Boil the pot under water, cook it well and take it out

Step 15: heat up the frying pan with vegetable oil, add ginger and streaky pork, stir fry over high heat, turn to medium heat when the meat changes slightly, stir fry the oil, add large ingredients, stir fry until swollen, add eggplant, stir fry continuously until the pan is dry, add tomato, stir fry for a while, add salt, sugar, soy sauce, change to medium heat, cover and simmer for 3 minutes, add five spice powder, MSG, sesame oil, stir fry evenly, and get out of the pan

Materials required:

Noodles: 200g

Round eggplant: right amount

Pork: 200g

Tomato: 1

Salt: right amount

MSG: right amount

White granulated sugar: right amount

Vegetable oil: right amount

Ginger slices: right amount

Large material: moderate amount

Soy sauce: right amount

Sesame oil: appropriate amount

Five spice powder: appropriate amount

Coriander: moderate

Stir fry fresh persimmon juice must be selected

Production difficulty: simple

Process: mixing

Production time: three quarters of an hour

Taste: spiced