1. Prepare raw materials, clean them for later use.
2. Peel the eggplant, cucumber, and tomato.
3. Shred cucumbers, tomatoes, and leeks.
4. Cut eggplant and pleurotus eryngii into small pieces, slice garlic, and chop ginger.
5. Heat the pan with cold oil, saute the garlic slices and ginger.
6. Add the eggplant pieces and fry until soft.
7. Add diced eryngii mushrooms and fry until fragrant.
8. Add tomato diced and stir fry to make red oil, add salt, light soy sauce, and oyster sauce to taste.
9. Sheng out and spare.
10. Cut the noodles with a homemade knife, change the cooking pot and cook them out.
11. Add the eggplant marinade, add shredded cucumber, chopped leeks, and vinegar, mix well and start eating.
