Diced Eggplant and Marinated Noodles

Name: Diced Eggplant and Marinated Noodles
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Vermicelli; 100g pork; 3 pcs eggplant; 1 tbsp oil; 10g salt; 2g MSG; 1 tbsp Soy sauce; Some shallot

by Gluttonous

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

"Lauen noodles" is the traditional way of eating noodles. Noodles are the basis, and the taste is all based on halogen. Because the main ingredients of the halogen are different, a variety of "Lauen noodles" will be changed. Different places have different names. Some are called "toppings", and others are called "shangzi". Today, I will make a bowl of Northeast "Diced Eggplant and Lumian"

Ingredients

200g Vermicelli
100g Pork
3 pcs Eggplant
1 tbsp Oil

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10g Salt

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2g Msg

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1 tbsp Soy Sauce

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Some Shallot

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Diced Eggplant and Marinated Noodles

1. Main and auxiliary ingredients: dried noodles, pork, eggplant

2. First boil the noodles, boil water in a pot, and add the dried noodles.

3. After boiling, cover and cook for 1 minute, then turn off the heat.

4. After simmering for 5 minutes, remove the lid.

5. Drain the noodles into cold boiled water or purified water and let it cool, and serve.

6. Marinate, cut the pork into cubes.

7. Wash the eggplant and dice.

8. Heat oil, fry the chopped green onion, add meat and stir fry, add some light soy sauce.

9. Add the diced eggplant, add an appropriate amount of noodle soup or use water.

10. Simmer for about 10 minutes, add salt and MSG to taste.

11. When the diced eggplants are soft and waxy, they can be taken out of the pot and put into a bowl.

12. Serve with the noodles, mix well and serve.

Tips:
1. You don't have to use dried noodles, you can cut the noodles with a knife or roll the noodles by hand.
2. Cold water is fine for noodles, and you can use warm water once. The purpose of the water is to remove the mucus of the noodles and make the taste smoother.
3. Use noodle soup to boil the stew, one is sticky, and the other is to avoid waste.