Hand-rolled Noodles with Minced Meat and Eggplant

Name: Hand-rolled Noodles with Minced Meat and Eggplant
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 800g Flour; 420g (for flour) Cold water; 2 Round eggplant; 150g Pork filling; Some Vegetable oil; Several petals garlic; Some Soy sauce; Some salt

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

For northerners, noodles are delicious and easy to cook staple food. Knead a piece of noodles, make use of the time of the noodles to make the noodles, the time is arranged properly, and it is easy to do. The hand-rolled noodles are moisturizing and make it smoothly. The noodles should not be too soft, as the noodles will be deformed when they are cut, and they will be easy to boil after being put into the pot. So it should be a little harder, harder than the noodles for making dumpling pancakes.
In summer, eggplant is one of the common vegetables. Use it and minced meat to make noodles, and it tastes watery. Eggplant boiled noodles, eaten with garlic, the taste is very fragrant. Let's have another spoonful of red chili oil, it will be more fragrant! Vinegar is not recommended, because the vinegar will cover the aroma of the minced eggplant itself, which is all vinegar. "

Ingredients

800g Flour
420g (for flour) Cold Water
2 Round Eggplant
150g Pork Filling
Some Vegetable Oil
Several petals Garlic
Some Soy Sauce
Some Salt

Hand-rolled Noodles with Minced Meat and Eggplant

1. The dough is kneaded first, and then covered with a lid; this is the dough after it is finished, and you can see that it is very moisturized

Hand-rolled Noodles with Minced Meat and Eggplant recipe

2. Two round eggplants, cleaned

3. Remove the stalks of the eggplant and cut into small dices about one centimeter

4. Garlic smashed and minced

5. Pour an appropriate amount of vegetable oil into the wok. When the oil is 80% hot, pour the pork filling into the wok and fry until white

6. Pour the diced eggplant into the meat pot, stir-fry evenly, add appropriate amount of soy sauce and salt

7. Pour in hot water, cover, simmer for about 10 minutes, then out of the pot

8. While boiling water in the pot, take out the dough and place it on the chopping board, and roll it into a large piece about 3 or 4 mm thick

9. Sprinkle fine corn flour in the middle to prevent sticking, fold in half and then fold in half, sprinkle fine corn flour every time you fold

10. Cut into thin noodles, the thickness can be determined according to your taste

11. After the water in the pot is boiled, shake the cornmeal out of the noodles, and let the noodles stay in the pot for 10 seconds, then use chopsticks to pick them up and cook.

12. Take out the cooked noodles and cool water twice

13. After the water is flooded, put it in a bowl, pour minced meat on the diced eggplant, and start eating

Tips:
The dough should be hard or not soft. The soft and hard is the best; if there is no fine cornmeal, it can be made with white flour, but the effect is not as good as cornmeal; the noodle soup after cooking can be used directly as a soup. Brush the pot and bowl, the oil removal effect is particularly good; round eggplant is more suitable for boiled rice than long eggplant, you can also add green pepper diced, which is more nutritious; eat noodles in summer, you can spend twice in cold water, it tastes more refreshing, and eat in winter Just use hot water once.