1. cut the eggplant into strips, cut the tomato into strips, and chop the chili pepper

2. put the oil in a pan, when the oil is hot, add onion, ginger, garlic and chili pepper and sauté, then put the eggplant and stir-fry it to make it soft

3. add the tomato, and stir-fry to get out the red oil from the tomato

4. add enough water, season with salt and five-spice powder, and when the water is boiled, put in the noodles and cook,

5. sprinkle with finely chopped cilantro to taste better

1 eggplant, 1/2 green pepper, 1 bunch of ramen noodles (about 120g)

1. Sprinkle with chopped cilantro for a better flavor

1 eggplant, 1/2 green pepper, 20 grams of veggie meat, 1 bunch of ramen noodles (about 120 grams)

How to do it

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1, eggplant, washed, cut into cubes, peppers, remove the seeds, washed, cut into cubes, veggie meat, soaked soft, chopped.

2, water boiling, put the noodles cooked fish out, into the noodle bowl.

3, first boil about 50g of sesame oil, the eggplant frying soft fish out, by the way, the green pepper over a little fish out, and then pour the oil open, and then add other seasonings and vegetarian meat Zhou fried.

4, add the eggplant and green peppers, stir-fry well and serve over the noodles.

1 eggplant diced, it is best to use salted water over a bit, the color of the fried good is more beautiful, the oil temperature is a little higher than the oil will not absorb too much oil.

2 eggplants and peppers burned too long color is not good, so do not mix in too early

Medium round eggplant a (if you use a long eggplant to use two), ? [1]? tomato (preferably ripe), 100 grams of pork stuffing.

Accessories: chopped green onion, minced ginger, one large spice.

Seasoning: soy sauce, salt, cooking wine, chicken essence, sesame oil.

Practice

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1, the eggplant without skin and cut into small dices, tomatoes also cut into dices. And ready chopped green onion and ginger;

2, ready to meat filling, my family meat filling divided into a small piece of a small piece of frozen in the refrigerator, take out a piece of eating;

3, start the pan to make oil, oil hot, put the large seasonings chopped green onion and ginger stir-fried flavor into the meat filling;

4, meat filling brown into the eggplant diced continue to stir-fry for five minutes;

5, Eggplant slightly softened into the diced tomatoes continue to stir-fry, the tomatoes fried basically no type after adding soy sauce and cooking wine;

6, add the water boiled and stewed over high heat for ten minutes, the eggplant stew lazy pour into the water starch thickening; out of the pot before the pouring of the right amount of salt, turn off the heat after a little sesame oil can be drizzled;

7, the noodles are cooked, with the cool water over the through the water, pouring the marinade, the top then point of cucumber shreds and a pinch of cilantro. a pinch of cilantro. By the way, eat it with two cloves of garlic

: noodles (raw) moderate eggplant 2

Auxiliary ingredients: pork filling moderate

Seasoning: salad oil moderate amount of scallions moderate amount of ginger moderate amount of wine a little oyster sauce a little bit of sesame oil a little bit of sweet noodle sauce moderate amount of garlic moderate amount of sugar a little bit

Making Methods

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1, eggplants cleaned, remove the Tee, cut into small pieces, sprinkle appropriate amount of salt and leave for 10 minutes, will kill some brown juice out, rinse well after draining, sprinkle appropriate amount of dry starch mix well aside, garlic, onion and ginger chopped

2, pot put the right amount of oil, oil than usual frying some more, oil hot first put garlic

3, burst incense, put the eggplant into the oil to sauté, stir-fried eggplant becomes soft, pour into the meat mixture and stir-fried, add Onion and ginger, pour a small amount of wine, the meat mixture stir-fried

4, put the sweet sauce in the pot, with a small fire will be sweet sauce constantly stirring until the sauce becomes thick, add a small amount of sugar and oyster sauce seasoning

5, and finally out of the pot before adding a spoonful of sesame oil, stir-fry evenly can be out of the pot

Note: 1, the oil should be a little bit more than the usual stir-frying vegetables, eggplants is a little bit of oil on the kind of dish, no oil really! not delicious ~ ~ ~ ~

2, fried sauce is to use oil fried sauce will be fragrant, but also easier to save.

3, I use the sweet noodle sauce is thin, if the sauce is too thick to melt, you have to add a small amount of water.

4, add a small amount of sugar and oyster sauce, make the sauce flavor is very good, do not add salt, noodle sauce is salty enough.

5, has to be a small fire constantly stirring, only so constantly stirring the sauce will be fragrant, but also pay attention to do not paste the bottom of the pot.

6, the last do not need to put water starch juice, because the eggplant is not compared to the cucumber, water is less, fried sauce is very thick.

With the selection of eggplant method:

1, choose the color purple, bright skin, no broken, rotting fresh long eggplant.

2, weigh the weight, the head of a large relatively light eggplant is tender eggplant is more delicious.

3, with a pinch, not soft nor hard, flexible is a good eggplant.