Hot and dry noodles with eggplant and meat sauce

Hot and dry noodles with eggplant and meat sauce

Introduction:

"In the evening, I wanted to save trouble, and I didn't want to go out to buy vegetables. I made a hot and dry noodle, and there was an eggplant in the refrigerator, and a little minced meat was added to make a sauce. I didn't expect our baby to have a good time. It's delicious, O (∩)_ O ha

Production steps:

Step 1: stir fry shallot, ginger and garlic in wok.

Step 2: pour in diced eggplant and stir fry.

Step 3: fry the eggplant until soft, set aside and add soy sauce.

Step 4: add daxida barbecue sauce.

Step 5: stir fry until the sauce is fragrant.

Step 6: add minced meat and stir fry.

Step 7: add cooking wine and stir fry until fragrant.

Step 8: add soy sauce.

Step 9: add appropriate amount of water and boil over low heat.

Step 10: turn off the heat when the soup is medium thick.

Step 11: wash cucumber and cut into shreds.

Step 12: bring the water to a boil, add the noodles and cook them, then put them into a bowl and add the tomato paste and cucumber shreds

Materials required:

Noodles in soda water: 500g

Long eggplant: 1

Minced meat: 30g

Garlic: right amount

Ginger: right amount

Scallion: right amount

Soy sauce: 30g

Daxida barbecue sauce: 20g

Cooking wine: 10 ml

Soy sauce: 15 ml

Sesame oil: appropriate amount

Note: it is best to use alkali water surface to make hot and dry noodles. The noodles have the best taste. The noodles are very strong and biting. The sauce can also be matched at will. I added some daxida barbecue sauce this time. Daxida barbecue tastes sweet, which can combine the salty taste of soybeans to make the sauce taste richer. No more salt. It's salty

Production difficulty: ordinary

Process: mixing

Production time: half an hour

Taste: Maotai flavor