Garlic noodles
Take a large bowl, top with smooth lo meen, pour with hot diced eggplant gravy, and add some coriander. The diced eggplant is soft and glutinous, the minced meat is fragrant, and the rich and full soup lingers back and forth between your lips and teeth. When we are happy and happy, the taste of home slowly flows in our hearts.
Recipe Recommendations
- eggplant appropriate amount
- pork belly appropriate amount
- coriander section appropriate amount
- red pepper appropriate amount
- minced garlic appropriate amount
- flour appropriate amount
- water starch appropriate amount
- corn starch appropriate amount
- edible oil appropriate amount
- qingshui appropriate amount
Steps for Garlic noodles
1
Wash the eggplant, remove the stalks, and cut into square dices.
2
Cut the pork belly and tenderloin into small dices respectively; wash the red pepper, cut the stalks and seeds, and cut into thin threads.
3
Soak the diced eggplant in salted water for 2-3 minutes, remove and drain.
4
Wrap the diced eggplant evenly with a thin layer of corn starch.
5
Put the oil in the pan on fire and heat until 70% heat. Add in the diced eggplant and fry it.
6
Fry until golden brown, remove and control oil for later use.
7
Put the pan on low heat, add the pork belly and diced loin pork and stir-fry until oil.
8
Add appropriate amount of water to sweet flour paste and mix well.
9
Pour in the sauce and stir fry over low heat until the diced meat and sauce are mixed well.
10
Cook slowly over low heat until the sauce thickens.
11
Add diced eggplant and minced garlic, and peel thin.
12
You can turn off the fire when you smell the aroma of garlic.
13
Add flour and water to make dough, roll large thin slices; use a household noodle machine to make thin strips of noodles, cook and pick them into a bowl.
14
Pour on the diced eggplant and gravy, add red pepper and coriander segments to serve.