Fried noodles with eggplant sauce(qie zi zha jiang mian )

Fried noodles with eggplant sauce

Introduction:

"Last time, I introduced a method of" steamed eggplant with fish flavor ". This time, I offered another method of using eggplant with pasta, which is called" eggplant fried noodles with sauce ". This kind of noodles with deep fried sauce has a strong flavor. It's not ordinary. You can know its sweetness after you eat it! "

Production steps:

Step 1: 400 grams of round eggplant, 70 grams of Liubiju thin yellow sauce, 25 grams of green onion, 10 grams of ginger, 25 grams of garlic, 3 grams of chicken powder, 25 grams of peanut oil; a bag of 250 grams of cooked wide strip udong noodles is purchased in the supermarket.

Step 2: dice the eggplant first.

Step 3: Chop ginger and garlic, dice green onion and set aside.

Step 4: heat the frying spoon, add proper amount of peanut oil, stir fry and dice.

Step 5: stir fry diced eggplant until golden.

Step 6: stir fry diced eggplant with golden color, add onion, ginger and 1 / 3 garlic powder and continue to stir fry.

Step 7: stir the onion and ginger out of the flavor, then pour in the yellow sauce and stir fry.

Step 8: stir the sauce thoroughly to give off a strong sauce flavor, then add a little chicken powder and stir well.

Step 9: finally, pour in the rest of the garlic and remove from the pan.

Step 10: blanch the purchased semi-finished udon noodles with boiling water, cool it with cold boiling water, and then put it into a bowl.

Step 11: scoop two spoons of eggplant sauce, sprinkle with coriander, scallion and garlic, mix well and serve.

Materials required:

Round eggplant: 400g each

Udon noodles: 250 grams per bag

Scallion: 25g

Garlic: 25g

Coriander: moderate

Chives: right amount

Liubiju light yellow sauce: 70g

Chicken powder: 3 G

Peanut oil: 25g

Note: features: red jujube, rich eggplant flavor, good taste and fresh fragrance. Warm tips: 1, eggplant must be fried thoroughly, fried to golden best, taste delicious. 2. It's better to use a little thinner sauce. If it's a little dry, add some water. The sauce should be stir fried until it doesn't have the smell of raw sauce. It's better to stir fry its rich flavor and taste beautiful! 3. Because eggplant is the raw material of vegetables, it can be eaten without noodles, fat, coriander, garlic, etc. and then with pepper oil and chili oil, it tastes more authentic.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: other

Chinese PinYin : Qie Zi Zha Jiang Mian