Eggplant noodles the best way as follows:

Tools/materials: two eggplants, two small packets of noodles, 60 grams of meat, a spoonful of bean paste, two spoons of soy sauce, half a spoonful of oil, half a spoonful of dark soy sauce, half a spoonful of sugar, a cilantro.

1, the eggplant cut into such a uniform long section, and then soaked in a larger container, add the right amount of salt soak for a while to prevent blackening.

2, meat chopped into minced meat, the first refrigerator to freeze a while better cut some.

3, meat into a small bowl, add appropriate amount of soy sauce, pepper, cooking oil, cornstarch marinade for a while.

4, bean paste with a knife chopped some.

5, add half a spoonful of oil.

6, two spoons of soy sauce, half a spoonful of dark soy sauce.

7, half a spoonful of sugar mix well and wait for use.

8, the pot on the oil, ginger and garlic foam small fire incense.

9, marinated minced meat poured into the slip until cooked.

10, drain the water of the eggplant poured into the fire quickly stir-fried two or three minutes.

11, just the bean sauce bowl of the sauce all pour in.

12, turn the heat down and stir-fry until the red oil, the eggplant is also a little soft.

13, add the hot water not over the eggplant, if the eggplant block is relatively large, the water should be appropriate more than a drop, otherwise the eggplant stew is not rotten, the taste is not good.

14, the soup is almost one-third more than a throw when the noodles thrown in, stirring with chopsticks as much as possible buried in the soup.

15, cover the pot and continue to simmer for about 5 minutes or so, time is not certain, depending on the soup and noodles.

16, the last can be completed.