Name: Eggplant Smelt Noodles
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 eggplant; 2 small potato; 1 tomato; A serving Tartary Soba; 2 servings Flour; a little ginger; a little Peanut oil; a little salt; a little Cooking Wine; a little Vinegar

Eggplant Smelt Noodles

1. One portion of tartary buckwheat noodles, two portions of white noodles, put a little salt and warm water to form a moderately hard dough, cover the lid and proof it.

2. When soothing the noodles, make simmered seeds, one peeled eggplant, two peeled potatoes, one tomato, and a small piece of pork belly.

3. Cut the eggplant into small cubes, sprinkle a little salt, kill the water in the eggplant, hehe, because I don't like the taste of eggplant.

4. Then dice the potatoes.

5. Then dice the pork belly.

6. Then cut the tomatoes into small pieces.

7. Then Jiang Chimo.

8. Wash the diced eggplant with clean water, dry it, and set aside.

9. Put oil in the pot, stir-fry pork belly, add minced ginger, spray in vinegar, cooking wine, and fry until fragrant.

10. Add the diced eggplant, continue to stir-fry the potatoes, and then add the tomatoes and continue to fry until the tomatoes are soft and rotten.

11. Add appropriate amount of water and salt, bring to a boil over high heat, and cook until the potatoes are soft.

12. Knead the noodles again when you cook the scum, and the proofed dough will be smoother.

13. The boiled glutinous seeds are served out and set aside.

14. Boil a pot of boiling water, press the waking up tartary buckwheat noodles into the pot and cook.

15. This is the finished product, with tea eggs made in the morning.

16. There are too many steps, but I still have to serve a side dish, which is made on the fly, crunchy, very refreshing, and very suitable for noodles.