Eggplant Boiled Noodles

Name: Eggplant Boiled Noodles
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Round eggplant; Some Pork belly; Some Cooking oil; Some Refined salt; Some ginger; Some Shallots; Some Noodle sauce; Some Sugar; Some pepper

by Dance of wolf

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Someone once said: The bowl for eating noodles is bigger than the face, so eating noodles is considered to be true eating noodles. This argument is not unreasonable, and it is well documented and testable. People in Shanxi and Shaanxi like to use large bowls that are bigger than small bowls to serve noodles. One of the eight great monsters in Shaanxi is that the bowls and basins are difficult to separate.

People in the west are refreshing when they eat noodles: serving noodles in a big bowl, topping it with spicy sauce, warming, hoarse, and Xili snoring in one go. He was sweating profusely, and his whole body was transparent. What he saw was a flushed face. He swallowed his saliva and waited for a bowl immediately.

I love to eat noodles but I don’t have many tricks. Baidu has tried some ways to eat it and tried to make it by myself. It looks like a three-pointer, and today I will make a "eggplant braised noodles" with a bit of a ragged name, but the taste is really good. Boil’s willingness is to put the food in boiling water for a while. The “boiled” in “eggplant boiled” is understood as “pork”. In Shandong, this kind of noodle dish is generally called “topping”. "

Ingredients

Some Round Eggplant
Some Pork Belly
Some Cooking Oil
Some Refined Salt
Some Ginger
Some Shallots
Some Noodle Sauce
Some Sugar
Some Pepper

Eggplant Boiled Noodles

1. Wash the round eggplant and cut into large dices.

2. The pork belly is also cut into diced meat, the ginger is cut into mince, and the shallots are cut into chopped green onions.

3. Add oil to the pot, add the peppercorns and saute until fragrant, remove them.

4. Add minced ginger and chopped green onion and sauté until fragrant.

5. Pour in the diced pork belly and stir-fry until the oil is obtained.

6. Pour the diced eggplant and stir fry.

7. Add a little refined salt and stir fry.

8. Stir fry with two spoons of sugar.

9. Add a tablespoon of noodle sauce and stir fry until the diced eggplant is soft.

10. Steam the dried noodles on a bamboo tray until tender.

11. In a separate pot, add the steamed noodles when the water is boiled in the pot, boil until cooked and serve it in a bowl, sprinkle with shredded vegetables, pour two tablespoons of eggplant, boil, and mix well.

Tips:
1. The round eggplant has sufficient moisture and is suitable for frying.

2. The pork belly is more mellow when it is sliced into small cubes than fried with minced meat.