2. Peel the carrots and cut them into julienne strips, boil water in a pot, blanch and drain for later. Cucumber cut into julienne strips, eggplant cut into small dices, garlic cut into minced garlic

3. pot of water to boil, put the noodles, boil and pour a small bowl of water to cook until the noodles cooked

4. cooked noodles with cold water to rinse cold water to soak for a while in the cold water

5. pot of hot pour a little bit more oil, pour in the minced garlic stir-fried over a small fire

6. turn to medium-high heat, pour in the minced meat stir-fried To the surface of the white, scattered, add a little cooking wine stir-fried evenly, out of the pot standby

7. Pour into the eggplant diced, with the remaining oil in the pan stir-fried until the eggplant diced transparent soft

8. Add two tablespoons of June fresh bean paste, stir-fried, pour into the step 6 stir-fried minced meat, and then stir-fried

9. Add a small bowl of water

10. Add a little bit of the old pumping tone

11. Add a little sugar to taste

12. Keep stirring over medium-low heat until the sauce in the pot begins to thicken. Drain the cooked noodles into a bowl, line the surface with shredded carrots and cucumbers, and then pour a tablespoon of good eggplant fried sauce can be started