Diced Tomato and Eggplant Noodles
1.
Peel and dice the eggplant, marinate evenly with a pinch of salt for 5 minutes (you don’t need to peel it)
2.
Chopped garlic and green onions
3.
Cut the top of the tomato with a cross knife, soak it in boiling water and peel it
4.
Cut into small pieces for later use
5.
Fresh mushrooms and diced eggplant for later use
6.
Add the aniseed petals in a hot pot with cold oil and stir fry over low heat to create a fragrance
7.
Add chopped green onions and stir fry until fragrant
8.
Pour the diced eggplants and stir fry over medium-low heat
9.
Until the edge of the eggplant becomes transparent and the water becomes wilted
10.
Pour in chopped shiitake mushrooms and stir well
11.
Pour the tomatoes and stir well until the tomatoes come out of the soup
12.
Add appropriate amount of boiling water and cook for 2-3 minutes, then add salt and sugar to taste, cook until the seasoning is absorbed and turn off the heat
13.
Serve out, put garlic chopped on the surface and set aside
14.
Add a small amount of oil to the wok and fry the pepper until it is purple
15.
Pour the oil on the minced garlic while it is hot, stir well and use it
16.
Boil the noodles in a pot of boiling water and cook, pour the toppings on the noodles and eat
Tips:
1. Salted eggplant can reduce oil inhalation.
2. Garlic is essential.
3. The eggplant should be fried so that it is delicious.
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