Double Eggplant Noodles

Name: Double Eggplant Noodles
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 60g eggplant; 80g Cauliflower; 100g tomato; 90g Butterfly noodles; 55g Lean meat; 5g starch; Some salt

by Radish head ~ gourmet kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Double eggplant is a combination of two ingredients, tomato and eggplant. The acidity of tomato and the tenderness of eggplant are combined to remove the greasiness of eggplant and neutralize the sourness of tomato. Eggplant, green peppers, tomatoes and lean meat are cooked together to perfection. The taste of eggplant, tomatoes and meat has all penetrated into the marinade. The double eggplant marinade coated with gorgon sauce is poured on the soft and smooth colored surface. It is delicious and fragrant. Just thinking about it, it is already drooling! "

Ingredients

60g Eggplant
80g Cauliflower
100g Tomato
90g Butterfly Noodles
55g Lean Meat
5g Starch
Some Salt

Double Eggplant Noodles

1. Dice the eggplant and green pepper. It is best not to remove the eggplant skin because the nutritional value is here. Peel and dice tomatoes in hot water. Chop the meat into puree or puree it with a food processor.

2. Pour an appropriate amount of olive oil into a non-stick pan.

3. Pour in the mashed meat and fry until white.

4. Pour the eggplant and stir-fry evenly.

5. After the eggplant is sautéed until soft, pour in the peppers.

6. Pour the tomatoes and stir-fry evenly.

7. Pour in the right amount of water, I poured 260ml of water.

8. Bring to a boil on high fire, and pour in the stirred starch. I used 25g of water in the starch. After the soup has thickened, just add an appropriate amount of salt. (Babies as young as one month old need not add salt)

9. Pour hot water in the pot, pour the butterfly noodles, bring to a boil on high heat, turn to medium heat and cook for about 2 minutes. (According to the actual situation)