Diced Eggplant and Marinated Noodles

Diced Eggplant and Marinated Noodles

1. Ingredients: 30g eggplant, half a tomato, 20g baby noodles, 5g green peppers, 5g pork.

PS: In order to let the baby eat more vegetables, I try to put less meat and more vegetables.

2. Chop the tomatoes.

PS: If it is for a baby to eat, pay special attention to remove the skin before cutting the tomatoes to prevent the tomato skin from sticking to the baby's throat and choking on the baby.

Everyone should be familiar with the method of peeling tomatoes. First make two strokes on the tomatoes, then boil them in boiling water for 10 minutes, gently peel them off with your hands.

3. Cut the eggplant into small dices.

PS: It is best to cut the eggplant into a size suitable for the baby's entrance, and chop it as much as possible to prevent the baby from choking.

4. Cut the pork into small pieces.

PS: The pork filling is more delicate when cut into pieces of pork. If you don't have a blender, you can chop the pork finely.

5. Use a blender to beat the pork into fillings.

6. Cut the green peppers into small pieces, all the ingredients are ready, put them in a small bowl and set aside.

7. Brush some base oil in the pan.

PS: Don't have too much oil. One is because some pork will be stir-fried to produce some oil, and the other is because eggplant is easy to absorb oil. Avoid too much oil, which will make it very greasy to eat.

8. Put the pork filling in the pot and stir fry until the pork turns color.

PS: Pork stuffing is easy to gather together, so use a shovel to fry the minced meat as much as possible.

9. After the pork is fried until the color changes, add the eggplant and green pepper to the pot and continue to stir fry.

10. Stir-fry the eggplant until it becomes soft, slightly yellowish and half-ripe. When the green pepper is cut off, add crushed tomatoes and continue to stir-fry evenly.

PS: Tomatoes are easy to ripe, so put them last!

11. Add 300g of water to the pot, boil the soup on high heat until it boils, turn to low heat and simmer for 2 minutes, so that the vegetables are cooked through.

PS: By boiling it for a while, the aroma of the ingredients can penetrate into the soup. The baby after one year old can decide whether to add a little salt, no added soy sauce and sugar to taste according to the baby's taste.

12. Pour the gorgon juice prepared in advance in the pot and boil until it becomes slightly thick.

PS: Gorgon juice is what we usually call water starch, it is mixed with 5 grams of corn starch and a small bowl of water.

13. The eggplant halogen made this way is crystal clear, and it is very appetizing when you look at it.

14. Boil a pot of boiling water, add the noodles, and cook for 3 minutes to soften the noodles.

PS: If you are a baby, cut the noodles into pieces with complementary food!

15. Put the cooked noodles in warm boiled water to stabilize.

PS: I usually cook the noodles after making the sauce to prevent the noodles from becoming sticky. If the noodles cooked in advance can be placed in warm boiled water like me, they will taste smoother and not sticky.

16. Drain the noodles and add some warm marinade.

17. The fragrant bowl of diced eggplant and marinated noodles is really too tempting! Every dish made by Ma Ma is delicious that can't be replicated. When the baby grows up and remembers it, isn't it just the taste of the mother? !

Tips:

I chose purple eggplant for this dish. Purple eggplant is more nutritious than green eggplant. The skin is not as thick as green eggplant, and it is rich in vitamin E and vitamin P, which can protect the cardiovascular system and prevent it. The role of scurvy too!