Spiced eggplant noodles
Introduction:
"I have a fancy baby. Let's have a fancy noodle today."
Production steps:
Step 1: add a little salt to the flour
Step 2: add cold water and dough, wake up for 30 minutes
Step 3: peel and dice eggplant
Step 4: marinate diced eggplant with a little salt for a while
Step 5: half a persimmon, slightly hot with boiling water, pour cold water to peel
Step 6: dice the peeled persimmon
Step 7: cut the pork into small pieces. The pork I choose is very thin. Give it to the baby. Don't be too fat
Step 8: after 30 minutes, smooth the dough
Step 9: roll into a wafer
Step 10: that's it
Step 11: roll up both sides
Step 12: cut the roll into uniform strips
Step 13: thin the surface and shake off
Step 14: Boil the pot under water, cook it well and take it out
Step 15: heat up the frying pan with vegetable oil, add ginger and streaky pork, stir fry over high heat, turn to medium heat when the meat changes slightly, stir fry the oil, add large ingredients, stir fry until swollen, add eggplant, stir fry continuously until the pan is dry, add tomato, stir fry for a while, add salt, sugar, soy sauce, change to medium heat, cover and simmer for 3 minutes, add five spice powder, MSG, sesame oil, stir fry evenly, and get out of the pan
Materials required:
Noodles: 200g
Round eggplant: right amount
Pork: 200g
Tomato: 1
Salt: right amount
MSG: right amount
White granulated sugar: right amount
Vegetable oil: right amount
Ginger slices: right amount
Large material: moderate amount
Soy sauce: right amount
Sesame oil: appropriate amount
Five spice powder: appropriate amount
Coriander: moderate
Stir fry fresh persimmon juice must be selected
Production difficulty: simple
Process: mixing
Production time: three quarters of an hour
Taste: spiced
Chinese PinYin : Wu Xiang Qie Zi Mian
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