Eggplant and winter melon noodles
By LisaWindler
A very light bowl of noodle soup, please come and taste.
Recipe Recommendations
- salty and fresh
- cook
- three-quarters of an hour
- ordinary
Steps for Eggplant and winter melon noodles
1
Prepare the required materials.
2
Beat 1 egg and a small amount of salt into the flour to make the finished dough stronger.
3
Pour in appropriate amount of water and knead until a slightly firm dough.
4
When you wake up, peel the eggplant and cut it into slices, and chop the green onion and ginger into the ground.
5
Knead the awakened dough into a smooth dough, sprinkle flour on the plate, and roll out the dough into a cake.
6
When the cake is big enough, wrap it around the rolling pin and roll it in circles to the required thickness.
7
Fold the dough cakes wrapped on the rolling pin on the panel as shown in the picture.
8
Cut into strips with a knife and shake them apart.
9
Heat the oil and fry the eggplant until golden brown on both sides.
10
Add spring onions and ginger and stir fry until fragrant.
11
Fill in enough water.
12
After the water boils, add the noodles to cook, add salt and pepper before taking out of the pan.Eggplant and winter melon noodles Make Tips
1. Beat 1 egg and a small amount of salt into the flour to make the finished dough stronger. 2. The dough used to make hand-rolled noodles must be slightly harder, so that it is easier to operate and the cooked noodles will be more delicious. 3. When rolling noodles, you need to put enough dry noodles so that the cakes will not easily stick together. 4. Eggplants must be fried thoroughly to taste delicious.