Stewed noodles with eggplant(si fang qie zi da lu mian )

Stewed noodles with eggplant

Introduction:

"I'm from Shijiazhuang. I was born in Hebei when I was a child. There is a kind of bean paste called watermelon bean paste in Hebei. When I was a child, I saw that grandma and grandma would make it in summer. The thin skinned, crisp and sandy watermelons are not bought home to eat, but to make a kind of bean paste. This kind of paste needs to be pickled at the hottest time in summer. During this period, we keep waiting, observing and stirring the jar, and we can't eat it until winter. The method of watermelons and bean paste is very complicated. Now only people over 70 years old in Shijiazhuang can make this kind of bean paste. On our side, we will use this kind of bean paste to make stewed noodles or eat it with steamed bread. The crisp and sweet watermelons and fragrant bean paste are mixed together to produce a peculiar fragrance, which has been accompanied by my childhood memory. When I went home this year, I took a small jar of watermelon and bean paste from my home. It was pickled by my grandmother and my mother last year. After I took it back to Dalian, I put it in the refrigerator as a treasure. Every time I open the refrigerator, I can't help but put out some, or dip it in steamed bread, or stewed noodles. Now there are few left! Today, I'm going to make my private eggplant stewed noodles. The main seasoning is watermelon and bean paste. It's really delicious

Production steps:

Materials required:

Noodles: right amount

Eggplant: moderate

Pork: moderate amount (three fat and seven lean)

Shallot: moderate

Garlic: right amount

Star anise: moderate amount (large material)

Watermelon and bean paste: right amount

Soy sauce: right amount

Cooking wine: moderate

Ginger powder: right amount

Pepper: right amount

Starch: appropriate amount

Sugar: right amount

matters needing attention:

Production difficulty: simple

Technology: Sauce

Production time: 20 minutes

Taste: salty and sweet

Chinese PinYin : Si Fang Qie Zi Da Lu Mian