How to make eggplant fried noodles

Eggplant fried noodles is a delicious dish made with an appropriate amount of noodles (raw) and 2 eggplants as the main ingredients. The following is how I introduce to you how to make eggplant fried noodles. Welcome to read!

Required ingredients

Ingredients: noodles (raw), appropriate amount of eggplant 2 pieces

Accessories: appropriate amount of pork filling

Seasoning: appropriate amount of salad oil, appropriate amount of onion, appropriate amount of ginger, appropriate amount of cooking wine, a little oyster sauce, a little sesame oil, a little sweet noodle sauce, appropriate amount of garlic, a little white sugar

Production Method

1. Clean the eggplant, remove the stems, cut into small pieces, sprinkle with appropriate amount of salt and leave for 10 minutes. Some brown juice will come out. Rinse and drain, sprinkle with appropriate amount of dry starch and mix. Mix well and set aside for later use. Chop garlic, onion and ginger

2. Put an appropriate amount of oil in the pot, more oil than usual for cooking. After the oil is hot, add minced garlic first

3. Saute until fragrant Then put the eggplant into the oil and stir-fry until the eggplant becomes soft, add the meat filling and stir-fry, add onion and ginger, pour in a small amount of cooking wine, stir-fry the meat filling until cooked

4. Add the sweet noodle sauce In a pot, stir-fry the sweet sauce over low heat until the sauce thickens. Add a small amount of sugar and oyster sauce to taste

5. Finally, add a spoonful of sesame oil before serving, stir-fry evenly and serve. Pot

Note: 1. Use a little more oil than usual for cooking. Eggplant is the kind of dish that shines brightly with a little oil. It’s really not delicious without oil~~~

2. Fried The sauce needs to be fried in oil to make it fragrant and easier to preserve.

3. The sweet noodle sauce I use is relatively thin. If the sauce is too thick to thicken, you need to add a small amount of water.

4. Add a small amount of sugar and oyster sauce. The sauce will taste very good. Don’t add salt. The sauce is salty enough.

5. Always stir-fry over low heat. Only in this way will the sauce be fragrant. Be careful not to burn the bottom of the pot.

6. In the end, there is no need to add water and starch to reduce the juice, because eggplants are not as watery as cucumbers, and the fried sauce is very thick.

Attached are the methods for selecting eggplants:

1. Choose fresh long eggplants that are purple in color, have bright skin, and are not damaged or rotten.

2. Weigh the weight. Larger eggplants are more delicious than tender eggplants.

3. Pinch it with your hands. It is neither soft nor hard. The eggplant that is elastic is a good eggplant. ;