The recipe for eggplant braised noodles is as follows:

Ingredients: 3 long eggplants; 50 grams of chicken breast; appropriate amount of instant buckwheat noodles.

Accessories: 3 cloves of garlic; 3 spicy millets; 5 grams of ginger; 2 chives.

1. Clean the eggplant, cut into small sections, and then into thin strips, chop the chicken breast into minced meat, and then chop the ginger, garlic, pepper, and chives into fine pieces;

2. Sprinkle a little more salt evenly into the eggplant, stir it thoroughly with chopsticks, and let it sit until the water is marinated; in this way, the water in the eggplant is forced out, which is the first step for the eggplant to absorb less oil;

3. Marinate the chicken breast. Add 1 spoon of cooking wine, 1 spoon of light soy sauce, 1 spoon of oyster sauce, half a spoon of black pepper, and 1 spoon of starch to the chicken breast. Stir evenly and marinate for about 15 minutes. ;

4. Make a sauce: Pour 1 spoon of light soy sauce, 1 spoon of oyster sauce, 1 spoon of chili sauce, half a spoon of sugar, and 1 bowl of water into a bowl, stir well and set aside;

5. Prepare to start cooking. Squeeze out the water from the eggplants, then add an appropriate amount of starch, and mix evenly so that each eggplant is coated with a layer of dry starch and a protective film is formed on the surface. You can stir-fry or fry it like this. Eggplant does not absorb oil easily and will be more refreshing when eaten. This is the second step to prevent eggplant from absorbing oil;

6. Prepare the noodles and soak them in water in advance until they become soft;

7. Pour a small amount of cooking oil into the pot. When the oil is hot, pour in the minced meat. Stir-fry until it changes color. Then add minced garlic, green onion, minced ginger, and minced chili pepper. Stir-fry until fragrant;

8. Pour in the eggplant strips and continue to stir-fry over high heat for about 1 minute;

9. Then pour in the prepared sauce, bring to a boil over high heat, and simmer over medium-low heat;

10. While simmering, drain the soaked noodles and spread them on the bottom of the bowl. When the eggplant minced meat soup in the pot is obviously reduced and becomes slightly thick, pour it into the bowl and sprinkle Just chopped green onion.