Marinated noodles with minced meat and eggplant
Introduction:
Production steps:
Step 1: prepare the ingredients
Step 2: cut the eggplant into thin strips
Step 3: shred ginger and cut scallion into sections
Step 4: add oil to the pan, add minced meat and stir fry until fragrant
Step 5: add shredded ginger and stir fry with chives
Step 6: add the shredded eggplant
Step 7: add a spoonful of soup, appropriate amount of salt, add a spoonful of tomato sauce, boil the soup slightly thicker
Step 8: add some chicken essence to improve the taste
Step 9: add water to the soup pot and bring to a boil
Step 10: take out the cooked noodles in the soup pot and cool them in the cold water in advance
Step 11: control the water to cool the noodles, take them out and put them in a bowl
Step 12: pour the fried minced meat and eggplant on the noodles to eat
Materials required:
Noodles: 200g
Eggplant: half
Minced meat: 50g
Chives: 2
Ginger: one piece
Edible oil: right amount
Salt: right amount
Chicken essence: appropriate amount
Soup: 1 tablespoon
Ketchup: one teaspoon
Starch: right amount
Note: 1. The reason why the noodles are too cold and boiled is that cold water is easy to loose bowels, so I usually cool and boiled water in advance when making salad dishes. 2. When frying minced meat and eggplant, I put ketchup, because the color is better than soy sauce, and the taste is fresher
Production difficulty: simple
Technology: stir fry
Ten minutes: Making
Taste: salty and fresh
Chinese PinYin : Rou Mo Qie Zi Da Lu Mian
Marinated noodles with minced meat and eggplant
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