Braised Eggplant and Tomato Noodles

Winter is quite cold, so I prefer to eat something with soup, so here is how to make eggplant and tomato stewed noodles:

Introduction of Braised Eggplant and Tomato Noodles

Many people have made eggplant and tomato stewed noodles, but some say that the taste is not good and not fragrant, while others say that the taste is okay, but the toppings are black and not appetizing to the family! So what are some ways to make eggplant and tomato stewed noodles look good and tasty? Tony has a trick, which can be summarized into three steps and three tips. Watch it, I will make it for you first, and then summarize it.

Eggplant and Tomato Braised Noodles Ingredients 1

Eggplant and Tomato

Soy sauce bay leaves

Star anise pepper

Ingredients for eggplant and tomato stewed noodles

Diced Tomato and Diced Eggplant

Noodles Ginger

Garlic Soy Sauce

Star anise bay leaves

Pepper and sugar

Shallots with sesame oil

Cornstarch cooking oil

How to make braised eggplant and tomato noodles

1. Put about half a bowl of soy sauce (dark soy sauce) in a bowl

2. Add star anise, pepper and bay leaves

3. After the water boils, put it into the steamer and steam it on medium heat for 20 minutes

4. Soak the tomatoes in boiling water for about 5 minutes

5. Peel the eggplant and cut it into cubes

6. Peel the tomatoes and cut them into dices

7. Heat the pan, add olive oil (add more because eggplant absorbs oil better), add onion and ginger and stir-fry

8. Take out the spices from the steamed soy sauce and put them into the pot and stir-fry them. Then add the diced eggplant and stir-fry.

9. Add some of the steamed soy sauce to the eggplant and stir-fry to color it. Then pour all of it into the eggplant.

10. Add tomatoes, stir fry, add half a spoon of sugar, cover and simmer for 10 minutes

11. After 10 minutes, add the remaining diced tomatoes, bring to a boil and thicken with water starch (cornstarch)

12. Finally, add chopped green onion or coriander, drizzle with sesame oil and pour over the cooked noodles.

Tips

1. The soy sauce should be steamed first, so that the flavor will be stronger, and the spices will enrich the taste;

2. Simmer the ingredients for 10 minutes without adding water. They won't dry out because the eggplant and tomatoes have water in them, so the soup will be thick and mellow.

3. Remember to put the tomatoes in twice. First, the taste is better, and second, the color is better. Because the previous tomatoes are completely dyed black by the soy sauce and melted by the burnt, the tomatoes added later not only increase the color, but more importantly, you can eat the tomatoes.