For a northerner, the staple food for a week can be without rice, but it is absolutely impossible to be without noodles. The love of eating pasta, especially noodles, is one of the great characteristics of northerners, and, our country Most of the noodles that are familiar to people when they are mentioned also originated in the north, such as old Beijing fried noodles, Henan braised noodles, Shanxi sliced ??noodles, Shaanxi fried noodles, Lanzhou beef noodles, etc. In addition to those noodles with obvious regional attributes, there are also more popular varieties of noodles such as tomato egg noodles and braised noodles. These are basically only different from the "braised noodles" used in the noodles. Among them, there is also a type of diced eggplant noodles. Popular among the public, this is the noodle variety we are going to introduce today.

The marinade for diced eggplant noodles basically only contains diced pork and diced eggplant. It is said to be very simple to make, but when most people make it at home, they will find that the fried diced eggplant If the marinade is a little lighter, the diced eggplants will taste a bit raw, but as long as they are cooked for a little longer, the diced eggplants inside will always become soft and lose their shape, and sometimes even become In a pot of sauce, the diced eggplants are far softer and firmer than those eaten in restaurants. Is there any secret here? That's right, in fact, just adding a small step to the steps can keep the diced eggplant in shape and prevent it from being cooked. Next, let's share the specific process of making diced eggplant noodles!

Diced eggplant noodles

Ingredients required

One piece of pork, one round eggplant, appropriate amounts of onions, ginger and garlic

Pork required Some are fat or lean, but it’s best not to use pork belly, because it has to be cut into dices later. Pork belly is not easy to cut, and it is also a bit wasteful. The size of the dices is about one centimeter square. Then cut the onions, ginger and garlic into slices, and mix them with Put the cut meat together for later use;

Be sure to choose round eggplants, because the texture of long eggplants will be softer, especially not suitable for marinating. Round eggplants are the "hardest" eggplants. , before making, the round eggplant also needs to be cut into dices. When cutting, pay attention to two points: first, do not peel it. The skin not only contains richer nutrients, but also allows the diced eggplant to maintain its best shape. At the same time, it looks better when fried; secondly, the diced eggplant must be larger than the diced meat, because during the subsequent production process, the diced eggplant will "shrink" and become smaller. If you want it to be the same size as the diced meat, you need to cut it Just make it twice as big as diced pork.

Method Steps

The first step is to dehydrate the diced eggplant. This step is what we will focus on today. Pay attention to the method of dehydrating the diced eggplant. Do not put it in the wok. oil, directly put the diced eggplant into the wok, then slowly stir-fry over medium heat, stir-fry for about 10 seconds, let the diced eggplant absorb the heat in the pan, and evaporate the excess water. Remove and continue to stir-fry.

When the volume of the diced eggplant shrinks to half of its original size, it means that it is almost fried. At this time, the diced eggplant not only does not have too much water, but the texture has also become much tougher. Use your hands to You can clearly feel it when you press it. No matter how you cook it later, it will not be boiled or broken into pieces. After frying, put it into a bowl and set aside.

In the second step, pour an appropriate amount of cooking oil into the pot. After the oil is hot, add the diced meat, onions, ginger and garlic and stir-fry until the aroma is released. Stir-fry until the surface of the meat is mature. Pour in two tablespoons of dark soy sauce and continue to stir-fry for 1-2 minutes.

Next, you can pour two bowls of boiling water. After the water is completely boiled, cook it over low heat for 5 minutes. Cooking will make the meat taste more fragrant and tender. Do not add cold water in this step, as that will make the meat taste more tender. Meat cooked in dry wood is unpalatable.

The third step is to pour the dehydrated diced eggplant into the pot and continue to cook for about three minutes. During this period, you can add a little diced carrot and green pepper to increase nutrition and make the dish more delicious. The marinade looks better. Of course, this can be based on personal preference. Whether you add it or not will not affect the overall taste. Before leaving the country, add an appropriate amount of water starch, then add salt to taste, and the tomato diced brine is complete.

The fourth step, next, the noodles themselves depend on personal preference. Some people like wider noodles, while others think thinner noodles are more delicious. Round noodles like this are also very chewy. tasty.

First of all, put the noodles in and cook for 3 minutes. Add the green vegetables before taking them out. After the green vegetables are cooked, you can take them out into a bowl.

Finally, pour a spoonful of diced eggplant marinade, and a bowl of delicious diced eggplant noodles is ready. The aroma of the meat plus the fragrance of eggplant will increase your appetite just by smelling it. After dehydration, The diced eggplant has a soft, tender and crisp texture, not to mention how delicious it is.