1. Flour ingredients: flour, an egg, and salt in the basin.
2. Knead the dough with an appropriate amount of water to form a harder dough, cover it with plastic wrap and let it dry for 30 minutes.
3. Ingredients for diced eggplant noodles.
4. Eggplant, tomatoes, potatoes (soak in water immediately after cutting to avoid oxidation, and the surface of the potatoes will become black), pork diced (pork diced with a little starch), shredded green onion and ginger.
5. Put oil in the pot to heat up, first put the star anise, then put the green onion and ginger until fragrant.
6. Add the diced pork and stir-fry until white, then add the diced tomatoes and stir-fry.
7. Add diced potatoes and diced eggplants and stir fry.
8. Put light soy sauce, cooking wine, sugar, salt, stir fry until the soup, (because I use larger tomatoes, there is a lot of juice, no need to add water), cover the pot and cook on low heat until the soup is thick and the vegetables are cooked. , Turn off the heat, add some sesame oil, MSG, and mix evenly.
9. Prepared potatoes with diced eggplants.
10. After the dough is finished, roll it out into big round pieces.
11. Fold the dough sheets and dust them with flour to prevent sticking.
12. Cut the noodles into the desired width.
13. Shake open after cutting to prevent adhesion.
14. Boil the bottom noodles in a boiling pot, boil the water twice, and cook until there is no hard core in the middle.
15. Take out cold water with a strainer and rinse after cooking.
16. Drain the water and transfer it into a bowl.
17. Pour the sauce on the top, sprinkle with coriander, and come to a bowl of cool and refreshing eggplant noodles in the hot summer. It's really beautiful.
Tips:1. Eggs and salt are added to the flour to make the noodles more smooth and chewy.
2. If the tomatoes are small and not so juicy, you can add some water to ensure that the potatoes and eggplant are cooked.
3. Cook the noodles until there is no hard core inside.
4. After cooking the noodles, you can use cold water if you don't like it.
