Stewed noodles with shredded eggplant(qie si da lu mian )

Stewed noodles with shredded eggplant

Introduction:

"People's eating habits in Beijing have been quietly changing, and many of them have become memories of childhood! Today, we are going to make a kind of pasta called "eggplant stewed noodles" which was often eaten by Beijing people in summer 20 years ago. Noodles are ordinary noodles, but it contains a period of history that is not very rich. Although people live a hard life, the government can guarantee that people have no worries about food and clothing, so people's life is happy! At that time, it would be very happy if you could often eat rice noodles and other fine grains. In summer, it was mainly vegetarian, and "eggplant stewed noodles" was even the delicacy of that period. Today, let's review the delicacy "eggplant stewed noodles" of my childhood. The main methods are as follows; "

Production steps:

Step 1: cut the eggplant and garlic.

Step 2: heat the frying spoon, add proper amount of fried pepper.

Step 3: stir fry the eggplant strips.

Step 4: stir fry the eggplant strips until yellowish, then add soy sauce and stir well.

Step 5: add some water and bring to a boil.

Step 6: sprinkle a little salt to taste.

Step 7: sprinkle a little chicken powder to make it fresh.

Step 8: finally, thicken with appropriate amount of starch.

Step 9: after the sauce is gelatinized, sprinkle in the minced garlic and remove from the pan.

Step 10: bring the soup pot to a boil and add the noodles.

Step 11: take out the noodles and cool them.

Step 12: put the noodles in a bowl, pour the shredded eggplant bittern on it and serve.

Step 13: put the noodles into a bowl, pour the shredded eggplant bittern on it and serve.

Materials required:

Fine flour: 300g

Peeled eggplant: 350g

Garlic: 25g

Chinese prickly ash: 10

Salt: 3 G

Chicken powder: 2G

Soy sauce: 10g

Cooking oil: 20g

Starch: appropriate amount

Note: this noodle features light color, pepper and garlic fragrance, noodles smooth, salty and delicious. Warm tips: 1. You can choose machine-made noodles or dried noodles. Hand rolling is better. 2. The eggplant strips need to be stir fried until they are slightly yellow. This kind of Beijing style "eggplant noodles" with big stir fry spoon is ready. Summer to a bowl, cool and smooth, salty and delicious, very good! For your reference!

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Qie Si Da Lu Mian