Eggplant noodle with soy sauce
By AlvertaHyatt
Last time, I introduced a method of "steaming eggplants with fish flavor". This time, I offered another method with a stir-fried spoon. The method of using eggplants with pasta is called "eggplants noodles with soy sauce". This fried sauce noodles has a strong taste and is not ordinary. You will know how sweet it is after you eat it!
Recipe Recommendations
- round eggplant 一个400 grams
- udon noodles 一袋250 grams
- green onions 25 grams
- garlic 25 grams
- coriander appropriate amount
- chives appropriate amount
- chicken powder 3 grams
- peanut oil 25 grams
Steps for Eggplant noodle with soy sauce
1
400 grams of round eggplant, 70 grams of Liubiju thin yellow sauce, 25 grams of green onions, 10 grams of ginger, 25 grams of garlic, 3 grams of chicken powder, 25 grams of peanut oil; 250 grams of cooked wide-strip udon noodles purchased in the supermarket.
2
Dice the eggplant first.
3
Mince ginger and garlic, dice green onions and set aside.
4
Heat the frying spoon on fire, add appropriate amount of peanut oil, stir-fry and diced.
5
Stir fry the diced eggplant until golden brown.
6
After stir-frying the diced eggplant to golden brown, add green onions, ginger and one-third of the minced garlic and continue stir-frying.
7
Stir up the onions and ginger until fragrant, then pour in the yellow sauce and stir-fry.
8
Stir the sauce thoroughly to give off a strong flavor of the sauce, then add a little chicken powder and stir well.
9
Finally, pour in the remaining minced garlic and serve the pan.
10
Blanch the purchased semi-finished Udon noodles with boiling water, then use cold boiling water to cool them, and put them into a bowl.
11
Spoon two spoonfuls of eggplant sauce, sprinkle with minced coriander, chopped chives and minced garlic on top, and mix well. Serve.Eggplant noodle with soy sauce Make Tips
Features: Deep reddish-brown sauce, rich eggplant aroma, firm and chewy texture, savory and delicious.
Tips: 1. The eggplant must be thoroughly stir-fried; it is best to fry it until golden brown so that it tastes fragrant and moist. 2. The sauce should be slightly thinner; if it seems a bit dry, add some water. The sauce must be stir-fried until the raw taste is completely gone to bring out its rich aroma, ensuring a delicious flavor! 3. Since eggplant is a vegetable, you can skip the standard toppings when eating; simply mixing in some cilantro and minced garlic is sufficient. Pairing it with Sichuan pepper oil and chili oil makes it taste even more authentic.