Diced Eggplant Noodles with Soy Sauce

I believe everyone likes to eat eggplant noodles with soybean paste. I especially like it. Today I am in a good mood, so I will share with you how to make it:

Ingredients for Fried Eggplant Noodles

Purple long eggplant 3 hand-rolled noodles 400g

6 cloves of garlic 2 tablespoons of fermented black bean paste

2 tablespoons soybean paste 3g sugar

A little MSG, some water

How to make diced eggplant noodles

1. Wash the eggplant, cut it into long strips, then cut it into small dices. Crush the garlic and mince it. Mix the bean paste and soybean paste together.

2. Heat about 2 tablespoons of oil in a pan, add the diced eggplant when it is warm, stir-fry until golden brown, then remove and drain the oil

3. After cleaning the pot, add oil back in. When it is 70% hot, add the mixed sauce and fry until the aroma comes out. Add the minced garlic and stir-fry until the garlic turns golden. Then pour the diced eggplant into the pot.

4. Stir-fry over high heat until all the sauces are thick, then add MSG and sugar and mix well.

5. Pour about 2/3 of water into the soup pot, bring it to a boil over high heat, add a few drops of oil, put the hand-rolled noodles in, use chopsticks to spread them out, and bring them to a boil. Pour half a bowl of cold water over them, and turn off the heat when it boils again.

6. Rinse the cooked noodles twice in cold water, then serve with fried sauce and cucumber shreds.

Tips

1. Doubanjiang does not refer to Pixian Doubanjiang, but the dipping sauce of Onion Companion

2. The sauce has a certain saltiness, no need to add salt

3. After frying the eggplant cubes, pour out the oil, clean the pan thoroughly and refill with oil, so that the fried sauce will be fragrant.

4. The noodles will be very smooth and crunchy after being rinsed with cold water. If you are not used to it, you can take it out and eat it with sauce after cooking.

5. When making diced eggplant noodles, do not add chopped green onions, as this will seriously affect the taste.

Eggplant recipe recommendation: Eggplant stew

Ingredients: 3 eggplants 150g chicken breast

3 eggs 1/2 green and red bell pepper

1/2 onion 2 small cloves of garlic

1 star anise 2 tablespoons soy sauce

1 tablespoon dark soy sauce 1 tablespoon sugar

1 tsp XO sauce (this is added according to my personal preference) 2 tsp cornstarch

practice

1. Use a blender to blend the chicken breast, add chicken seasoning and marinate for later use

2. Peel the eggplant (you can skip this step if you don’t mind eating the skin), cut it into pieces, add appropriate amount of salt, stir evenly, and heat it in the microwave for 15 minutes.

3. Beat the eggs and add appropriate amount of salt; chop the onion, cut the green and red pepper into pieces, and flatten the garlic

4. Fry the eggs until cooked and set aside. Stir-fry the green and red peppers and set aside. Heat the eggplants and fry them in a pan. Set aside.

5. Heat oil in a pan and sauté chopped onion until fragrant. Add chopped chicken and stir-fry until fragrant. Add garlic, star anise, soy sauce (light or dark soy sauce), sugar and XO sauce. Add the fried eggplant and bring to a boil. Add egg cubes and green and red peppers and cook briefly. Thicken with cornstarch and serve on a plate sprinkled with chopped coriander.

Tips

Meat can be pork, beef, etc. according to personal taste. The most convenient way is to buy minced meat, such as minced beef, minced pork, etc.

Heat the eggplant in the microwave for 15 minutes to reduce the time of stir-frying the eggplant later.

The type and amount of seasoning can be adjusted according to personal taste. Adding a spoonful of XO sauce is only for a more delicious taste, but you can also add other sauces such as seafood sauce, garlic black bean sauce, etc.

If there are any leftover vegetables or meat, you can also pour them in to make stew together