Spiced eggplant noodles
By RowanShields
I have a fancy baby, let's have a fancy noodle today!
Recipe Recommendations
- noodles 200 grams
- round eggplant appropriate amount
- pork belly 200 grams
- tomatoes one
- salt appropriate amount
- MSG appropriate amount
- white granulated sugar appropriate amount
- vegetable oil appropriate amount
- ginger slices appropriate amount
- aniseed appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
- spiced powder appropriate amount
- coriander appropriate amount
Steps for Spiced eggplant noodles
1
Add a little salt to the flour.
2
Add cold water and mix into dough, and wake for 30 minutes.
3
Peel and dice the eggplant. (Adults don't need to peel their skin)
4
Marinate diced eggplant with a little salt for a while.
5
Half a persimmon, blanch it with boiling water, pour cold water and peel it.
6
Dice peeled persimmon.
7
Cut the pork belly into small pieces. The pork belly I choose is very thin. Give it to the baby, not too fat.
8
After 30 minutes, knead the dough smoothly.
9
Roll it into a round sheet.
10
That's it.
11
Roll up both sides.
12
Cut the dough into evenly thick strips.
13
Thinning the surface to disperse vibration.
14
Add boiling water to the pan, cook and remove it for later use (you can also cool boiling water).
15
Heat the vegetable oil in a frying pan, add the ginger slices and pork belly and stir fry over high heat. When the meat slightly discolor, turn to medium heat, stir fry to remove the oil, add the main ingredients and stir fry until it is swollen, add the eggplant, and constantly stir fry until the pan is dry, add the tomatoes and stir fry for a while, add salt, white sugar, and soy sauce to taste, switch to medium heat, cover and simmer for 3 minutes, add five-spice powder, monosodium glutamate, and sesame oil, stir well and remove from the pan.Spiced eggplant noodles Make Tips
Persimmons must be ripe and juicy, stir-fried to be tender and juicy, and delicious when mixed with noodles.