Preface: Maybe because I am a northerner, I love to eat noodles, so ordinary lo mein can be eaten with great interest.
I love eating eggplant, so I enjoyed eating this eggplant braised noodles.
Materials Main ingredients: 500g noodles, 500g eggplant; auxiliary ingredients: appropriate amount of oil, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of MSG, appropriate amount of onion and ginger, appropriate amount of peanuts, appropriate amount of fungus, appropriate amount of wolfberry, eggplant braised noodles 1. Soak the fungus in advance.
2. Wash the peanuts in advance and soak them in cold water for 2 hours.
3. Process the soaked peanuts in the microwave until 6 or 7 minutes cooked.
4 minced pork.
5 Wash the carrots and cut into shreds.
6Put the carrots into a boiling pot and blanch them.
7Put the fungus into a boiling pot and blanch it.
8 Wash the eggplant and cut into slices.
9. Heat the oil in the wok and fry the eggplant in the pan.
Dish out after frying.
10. Heat oil in a wok, stir-fry onion and ginger until fragrant, then add pork and stir-fry.
11Add soy sauce and stir-fry.
12Put the eggplant into the pan and stir-fry.
13Put the peanuts into the pot and stir-fry.
Add appropriate amount of water, cover the pot and simmer for a while.
14Put the fungus into the pot and stir-fry.
15 Add salt and MSG and stir-fry.
16 Add wolfberry and stir-fry.
17 Pour in the gravy and marinate the eggplant and it’s ready.
18. Wash the cucumber and cut into shreds.
19. Boil the noodles.
20 Pair the noodles with eggplant stew, then add cucumbers and carrots as vegetables, and you can enjoy eggplant stewed noodles.
Tips: The choice of ingredients for braising can be varied based on personal preference.