Ingredients Main Ingredients

Prepare materials.

Wash, peel and dice the eggplant, cut the tomatoes into small pieces, and cut the mushrooms and salt into dices.

Turn on the heat, put the pot on, pour in the oil, add the onion and garlic and stir-fry until fragrant.

Add mushrooms and saute until fragrant.

Add diced tomatoes and stir-fry until the juice is released.

Add diced eggplant and stir-fry.

Add 1 tablespoon of light soy sauce.

2 tablespoons salt.

Add appropriate amount of sugar.

Add half a bowl of water, cover, and simmer over low heat for 5 minutes until the eggplant is soft.

Set the pot of water to boil.

Add noodles and cook.

Remove and place in cool boiled water.

Put the noodles in a bowl, pour the diced marinade over it, sprinkle with crushed peanuts, and garnish with coriander.

I hope you will also like the northern diced eggplant noodles taught by my mother-in-law:

Ingredients: 1 eggplant (the big round one), 1 tomato 2 pieces, half a hot pepper, 200 grams of pork belly, 1 half tablespoon of garlic, an appropriate amount of chopped green onion, an appropriate amount of minced ginger, an appropriate amount of olive oil, an appropriate amount of salt, an appropriate amount of sugar, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, and 1 teaspoon of chicken essence , appropriate amount of raw noodles.

Method:

1: Wash all the vegetables and set aside. Cut the pork belly into 1 cm square cubes. Peel the tomatoes and cut into small pieces. Peel the eggplant and cut it into about 1.5 cm square pieces. Dice and cut the pepper into thick shreds and set aside.

2: Put olive oil in the pot (put a little more, because eggplant is more oily), the oil temperature is 60% hot, add diced pork belly, stir-fry until the diced meat changes color and shrinks in size. Add onions, ginger and garlic Stir-fry until fragrant, then add two tablespoons of light soy sauce to enhance the aroma, then add a tablespoon of dark soy sauce for color, stir-fry evenly, and add in diced eggplant, shredded peppers, and diced tomatoes. , add sugar and salt to taste, stir-fry, cover and simmer for 8-10 minutes, add minced garlic and chicken essence, stir-fry evenly, and set aside.

3: Boil a pot of water and boil the noodles. After the noodles are cooked, pick them up and pour them into cold boiled water to control the moisture. Pour the prepared tomato sauce over the noodles.

A northern-style diced eggplant noodle is ready.

How to make diced eggplant noodles? Diced eggplant noodles are made with eggplant, tomatoes, pork belly, etc. It is simple to make and delicious, and is loved by everyone. Especially for northerners who mainly eat pasta, noodles are indispensable in our lives. Using eggplant to make braised vegetables is really delicious.

Noodles are rich in nutrients and we often eat them in our lives, especially for us northerners. Noodles are indispensable every day. In addition to drinking porridge in the morning, we almost make noodles, stew them, and cook them at noon and evening. Noodles, soup noodles, etc. can be eaten in different ways. The most common thing to eat is lo mein. Hand-rolled noodles made by yourself, topped with fragrant braised pork, and topped with garlic. Just thinking about it will make you drool. I will eat it at noon today. For lo mein, I will share with you how to make diced eggplant noodles. 1. Let’s make noodles first

1. Ingredients: flour, salt, water

2. Add an appropriate amount of flour to the basin, add salt to increase gluten, and mix the noodles with cold water. Stir while adding, and knead with your hands until it forms a fluffy consistency. Knead it into a hard dough, cover it and let it rise for about 10 minutes.

3. After the dough has risen, knead the dough. The dough is relatively hard and generally not sticky. After kneading into a smooth dough, cover the lid and continue to rise for half an hour. Roll out like this. It is easier to roll out and more flexible when making dough.

4. After the dough is ready, sprinkle dry flour on the chopping board. Take the dough out and place it on the chopping board. Roll it out directly with a rolling pin without kneading it, and roll it out from the middle to the outside until it becomes a thicker dough. After the sheet is made, sprinkle dry flour on it, roll the dough sheet on the rolling pin, sprinkle dry flour on the chopping board, push it forward while pressing down, spread the dough, and sprinkle some more dry flour.

5. Then roll it on the rolling pin and keep rolling it like this. Roll it out on both sides until it reaches the thickness you want. Sprinkle dry flour evenly on the dough and fold it in half. Cut into noodles. After cutting, sprinkle some dry flour to prevent sticking and shake the noodles out with your hands. 2. Making diced eggplant marinade

1. Ingredients: eggplant, pork, tomato, onion, ginger, garlic, pepper

Seasoning: salt, light soy sauce, dark soy sauce, oyster sauce , chicken essence, white sugar, pepper powder, sesame oil

2. Wash and dice the pork, wash, peel and dice the eggplant, wash and dice the tomatoes, wash and shred the peppers, and cut into pieces. Wash and chop onions, ginger and garlic and set aside.

3. Heat the oil in a pan, put the diced meat in, stir-fry until the meat turns white, add onion, ginger, garlic and green pepper shreds and stir-fry until fragrant, add the tomatoes and stir-fry to make the juice, add the eggplants , stir-fry evenly, add soy sauce, cooking wine, salt, pepper powder, light soy sauce, sugar, oyster sauce, then add a bowl of boiling water, stir-fry evenly.

4. Cover the pot and simmer until the eggplant is soft and rotten. Add chicken essence, add a few drops of sesame oil and stir-fry evenly. Turn off the heat. The beautiful and delicious diced eggplant marinated is ready and fragrant. Especially delicious. 3. Making diced eggplant noodles

1. Ingredients: noodles, diced eggplant braised vegetables, vegetables

2. Boil water in a pot, pick and wash the vegetables, and add them after the water boils Add the noodles. The noodles rolled by yourself are easier to cook. Boil for two minutes and add a little water. When it is almost done, add the green vegetables and bring to a boil.

3. Prepare a basin of cold water, take out the noodles and rinse them in cold water, drain the water and put it into a bowl, pour the diced eggplant marinade we prepared, stir evenly, and add a few slices Garlic is very delicious. 4. Tips for making diced eggplant noodles

1. When making diced eggplant noodles, the noodles rolled by yourself taste more chewy and have a better texture. The noodles rolled by yourself are easier to cook. Don’t cook them for a long time and become rotten. It affects the taste. The noodles will taste more chewy and delicious after being soaked in cold water.

2. Peel the eggplants when frying the diced eggplants with marinated vegetables. The taste will be better. Add a tomato and the fried taste will be better. You need more soup with diced eggplants and marinated vegetables. You can adjust it to your own taste. Come put the seasoning.

Summary: Through the above analysis, we know how to make diced eggplant noodles. It is more delicious to make diced eggplant noodles with noodles rolled by yourself. Do not overcook the noodles. Run the cooked noodles through cold water. In this way, the noodles will be stronger and taste better. When making the diced eggplant stew, add some tomatoes and the stir-fry will taste better. You need more diced eggplant stew soup. You can add side dishes and seasonings according to your own preferences and tastes. Make it at home, easy to make and delicious.

Hello everyone, I am shopping quietly and am very happy to answer this question.

I am a southerner, but I also have a northern stomach. I like to eat pasta, all kinds of noodles and cakes. I also like to eat noodles when eating out, such as diced eggplant noodles, fried noodles, tomato and egg noodles, green pepper and shredded pork noodles... I can't move anymore when I see them. I once asked the restaurant owner how to make these noodles.

I also took some photos (the upper left corner of the picture is the diced eggplant braised noodles), and I will share the recipe of diced eggplant noodles below:

Ingredients:

Eggplant, tomatoes, pork belly, green and red peppers, shiitake mushrooms Green onions and ginger

Seasonings:

Light soy sauce, salt, sugar, cooking wine and vinegar

Method:

1. Wash all the ingredients, including eggplant and pork belly. , green and red peppers, and shiitake mushrooms are all diced. Whether to peel the eggplant or not depends on personal preference.

2. Heat the oil in the pot, first add the diced pork belly and stir-fry, add the cooking wine to remove the smell, then add the minced onion and ginger and stir-fry evenly until the pork belly becomes smaller in size and you can scoop it out.

3. Use the oil used to stir-fry the meat, add the eggplant and stir-fry, then add the diced tomatoes and green and red peppers and stir-fry, finally add the diced meat, add less water, add light soy sauce, salt, sugar, Vinegar to taste.

4. Boil the water to cook the noodles. After the water boils, add the noodles. After they are cooked, pour cold water over them to make the noodles more chewy.

5. Finally, mix the eggplant marinade and noodles evenly, and you’re ready to eat!

Tips:

1. The brine needs to be a little moist, so in the third step, add less water and it is better to bring some soup.

2. After the noodles are cooked, run them through cold water once or twice to make the noodles more chewy.

What I share is a simple version suitable for home cooking, and it is very delicious. The restaurant will also add more seasonings, which will make the taste stronger. It is better to make it at home, which is convenient and comfortable to eat. Eggplant diced noodles are actually braised noodles made from eggplant. I prefer to eat pasta, so braised noodles are a kind of pasta that my family often makes. Eggplants are easy to store and the price is not high, so eggplant braised noodles are my favorite. I make braised noodles with some diced pork. The diced eggplant noodles are quite fragrant. Let me share with you how I make diced eggplant noodles at home.

Ingredients

1 eggplant, 3-4 cloves of garlic, 1 star anise, 20g of cooking oil

9g of starch, 2 tablespoons of steamed fish soy sauce, 1.5 tablespoons of dark soy sauce, appropriate amount

Salt (optional) appropriate amount of water, appropriate amount of sesame oil, a little sugar 3g

Production process

1. Peel and wash the round eggplant, cut into 1cm cubes and set aside , mince the garlic;

2. Add cooking oil to the pot and heat it. When the oil is not hot, add the star anise and stir-fry for a while;

3. Pour in the diced eggplant and stir constantly. Stir-fry to allow the water to release properly;

4. Add sugar, add less, in order to have a fragrance without losing sweetness, continue to stir-fry the diced eggplants;

5. Diced eggplants Add light soy sauce to about one-third of the original amount. The steamed fish soy sauce I put here will be a little fresher;

6. Add water until it is even with the diced eggplant. Oyster sauce;

7. Add appropriate amount of dark soy sauce or braised soy sauce to adjust the color. Taste the taste. If you think it is light, add a little salt. If the taste is enough, don't add it. Then pour in the minced garlic;

8. Cook for a while and add water starch to thicken it. Pick out the star anise and the consistency will be thick. At about the same time, add a little sesame oil to enhance the flavor, and the diced eggplant marinade is ready;

9. Boil the noodles while making the marinade. After the noodles are cooked, put them in cold water to make them stronger, and then pour them over. The cooked marinade tastes quite fragrant.

The above is how I make diced eggplant noodles at home. It is actually very simple. Friends who like to eat can try making it at home.

Hello everyone, what I recommend to you today is a super delicious pasta. So today I recommend diced eggplant noodles. It is very delicious and very nutritious. The eggplant in the diced eggplant noodles is okay. It can effectively activate blood circulation and remove blood stasis, etc., so let me lead you to prepare the ingredients: the right amount of eggplant, the right amount of flour, the right amount of pork, the right amount of starch, the right amount of cooking oil, the right amount of cooking wine, the right amount of light soy sauce, the right amount of oil, and the right amount of chicken essence. , appropriate amount of ginger, appropriate amount of chives, appropriate amount of salt, appropriate amount of white sugar, appropriate amount of sesame oil, appropriate amount of dark soy sauce, appropriate amount of pepper, appropriate amount of soybeans, appropriate amount of soy sauce, appropriate amount of sweet noodle sauce, appropriate amount of coriander, appropriate amount of green pepper, appropriate amount of red pepper, and appropriate amount of garlic. .

In the first step, let’s clean the eggplant, cut it into cubes, put it into a container, add seasonings and salt, stir and marinate for a while, then remove the water inside and then add it again Pour in an appropriate amount of starch, stir and set aside. Clean and dice the pork belly. Clean and chop the green peppers. Clean and chop the red peppers. Mince the garlic. Clean and mince the coriander. Slice the ginger. Clean and chop the green onions. Just have it as a spare. The second step is to fry the eggplant first. First, we need to take a wok and pour an appropriate amount of cooking oil into the pot. The eggplant consumes more oil. Then we turn on a low heat to heat the cooking oil and then pour in the cut eggplant. Put it into the pot and stir-fry until soft, then take the eggplant out, pour an appropriate amount of cooking oil into the pot and heat it over low heat, then pour the diced pork belly into the pot and stir-fry.

In the third step, we pour an appropriate amount of sweet noodle sauce and an appropriate amount of Sichuan peppercorns into the pork belly pot and stir-fry until it boils. After it boils, we then add the chopped green onions and then pour in water. After a while, we can cover the pot and simmer until very little of the soup in the pot is simmered. Then we open the lid and pour the diced eggplants that we just took out into the pot to stir-fry. We also need to pour minced garlic, the right amount of oil, the right amount of light soy sauce, the right amount of edible salt, the right amount of white sugar, the right amount of chicken essence, and the right amount of cooking wine into the pot and stir-fry it, then take a bowl and pour in the right amount of starch, and then pour the right amount of water to dissolve the starch. Stir it and it will become water starch. Then we pour the water starch into the pot to thicken it. After a while, turn off the heat and our eggplant dish is ready. Just set it aside for now.

The fourth step is to make the dough. We need to get a large basin or container first, and then pour an appropriate amount of flour into the container. The amount of flour poured here is based on what you have at home. Pour in according to the number of people eating. After pouring in the flour, we will then pour an appropriate amount of warm water into the flour. Pour in a little warm water and stir quickly until the stirred mixture becomes flaky. After that, we do not need to pour warm water into the flour. We will Use your hands to knead the dough. Kneading the dough requires strength. Don’t underestimate it. It’s not until the dough is formed that it’s fully reconciled. After the dough is kneaded, we only need to put the dough into a container to ferment for 20 minutes. La.

Step 5: After the dough in the container has fermented for 20 minutes, we take the dough out of the container and put it on a board, sprinkle it with flour and use a rolling pin to roll the dough into a round shape. You also need to use force when rolling out the dough until it is neither thin nor thick. When rolling out the dough, we have to constantly sprinkle flour on it, because it is not easy to roll out the dough into a nice and round shape. Roll it out and break it. After rolling out the thin dough, you can start cutting the noodles.

We need to first fold the thin dough into a fan-like shape, fold it in half, and then use a kitchen knife to cut the folded dough into thin noodles, or cut it into wide noodles. After the noodles are cut and pulled apart, you can see that the noodles are so simple to make. The sixth step is to cook the noodles, take them out in a bowl, pour the eggplant marinade we just made on top, and then add the reserved green chili pepper, minced red chili pepper, and coriander foam into the bowl, and you're done. Delicious, hurry up and enjoy the food. Goodbye.

A small bowl of noodles, very satisfying

Ingredients; 150g of pork (fat or thin, personal preference, I used tenderloin), one medium-sized eggplant, 200g of noodles, bottled abalone juice (Available in supermarkets) Two tablespoons, 2-3 red chili peppers (very spicy, don’t use them if you don’t like them), 5-6 cloves of garlic, cooking wine, soy sauce, and appropriate amount of chicken essence, the amount should be adjusted according to personal taste.

Step 1: Cut the meat into cubes, marinate it with two spoons of abalone juice, add a small amount of cooking wine and a small amount of starch, make a thin paste, grease it, and stir it up with chopsticks at the same time.

Step 2: Stir the diced pork in oil for two minutes and then add chopped chili peppers together. There should be a little more oil. Too little oil will easily dry out the diced pork and taste bad.

Add a spoonful of cooking oil to the pot and it will be very fragrant. The diced meat can be taken out after it slides for a while.

Step 3: Leave the oil for the meat in the pot and stir-fry the diced eggplant. Stir-fry the diced eggplant to release the water. Stir-fry until slightly browned. Add the diced meat just poured out and mix. Add A small amount of boiling water, a small amount of soy sauce, chicken essence, a spoonful of sugar, (taste for saltiness), because the abalone juice itself has salt and the diced meat has been marinated, and the chicken essence and soy sauce are salty, so it is up to you whether to add salt.

Step 4: Add the chopped garlic and stir-fry.

Put boiling water under high heat for two minutes and then reduce it to medium heat for three minutes. Take out the cold water and wash the noodles. Change the water and wash twice. Then put it on a plate and pour the diced eggplant marinade on it. Sprinkle with chopped green onion to enhance the color and flavor.

The last step; let’s eat