Low-oil eggplant dian lu mian. In-season long eggplants are peeled and simply steamed, then placed over boiled noodles. Top with cilantro, chopped scallions, and crushed peanuts. A savory, slightly sweet sauce with sesame oil coats the noodles. Add a spoonful of aged Shanxi vinegar for an instant refreshing and appetizing flavor.
Eggplant Dian Lu Mian
Ingredients
Eggplant 1; Green pepper 1; Pork belly 50g; Noodles a small handful
Soy sauce; Oyster sauce; Sweet bean sauce 1 tbsp; Soybean paste 1 tbsp (can be omitted); Chicken powder; Egg 1 (can be omitted if not desired)
Instructions
1. First, dice the eggplant and soak it in 3-4 grams of salt for about 15 minutes. This step is crucial to ensure the eggplant absorbs less oil.
2. While the eggplant is soaking, you can prepare the other ingredients. Dice the pork belly and marinate it with soy sauce and oyster sauce for a while.
3. Dice the green pepper; if serving children, use bell peppers. Bring water to a boil in a pot and add the noodles.
4. Once the noodles are cooked, rinse them under cold water to prevent them from sticking. By the time you finish the steps above, the eggplant should be well-marinated. Squeeze out the excess water from the eggplant with your hands.
5. Heat a wok with oil (not too much). First, stir-fry the pork belly briefly. You'll notice the oil increasing from the meat. Add the diced eggplant. After stir-frying, add the diced green pepper and add hot water just enough to cover the eggplant. Bring to a boil.
6. Do not reduce the sauce too much, as the sauce is what makes the noodles flavorful. Now, add the sweet bean sauce and soybean paste. The ratio is up to you. Stir-fry until everything is well combined, then remove from the heat.
7. Place the rinsed noodles in a bowl. Top with the dian lu sauce. For an extra fragrant touch, heat a separate small amount of oil, stir-fry about 10-20 Sichuan peppercorns until fragrant, and then pour the hot peppercorn oil over the sauce.
Tips
1. To achieve low-oil eggplant, be sure to salt it beforehand.
2. When marinating the meat, adding oyster sauce makes it more savory.
3. For a more fragrant noodle dish, you can heat a separate small amount of oil, stir-fry about 10-20 Sichuan peppercorns until fragrant, and then pour the hot peppercorn oil over the sauce.