The eggplant noodles

It has been said that noodles are bigger than faces, so they are really noodles. This statement is well founded and documented. A country like Shanxi and Shaanxi likes to have a bowl bigger than a pot. There's one thing that's wrong with the ogre: the bowls can't be separated. The people of the west eat noodles: large bowls of noodles, spicy water, hot, hot, hot, snoring, snoring. It's a sweat, it's full of sweat, it's a red face, and it's a bowl of fresh air. I love noodles, but I don't know how to eat them. I've tried to make them. It's like making a "cheese noodles" today, a little rapping, but it tastes good. The wish is to boil the food a little bit in the open water, and I understand it as a halogen, which Shandong usually refers to as a draught。

Recipe Recommendations

round eggplant appropriate amount
pork belly appropriate amount
cooking oil appropriate amount
refined salt appropriate amount
ginger appropriate amount
shallots appropriate amount
spaghetti sauce appropriate amount
white sugar appropriate amount
pepper appropriate amount

salty and fresh
burn
three-quarters of an hour
simple

Steps for The eggplant noodles

The round eggplant washes and cuts his fingertips。

The same is true of the porcelain, the ginger, the onions。

Let's get some gas in the pot, and then we'll get it out。

Put it in gingertails and onions。

Falling into five flowers and making oil out of them。

Pour some eggplant and flip it。

Put a little salt in it, flip it。

Two spoons of sugar。

Add a spoonful of pasta and turn it up until eggplant gets soft。

Dry noodles in cages evaporate to soft。

The other pot, when the water's in the pot, drops in a steamed noodle, boils the bowls, throws a vegetable silk, pours two spoonfuls of eggplant, and so on。