Noodles with potato and eggplant(tu dou qie ding mian )

Noodles with potato and eggplant

Introduction:

"Maybe it's too hot. Cooking has become a burden. I feel lazy when I get to the point of eating. Today, I'd like to make a super simple and delicious diced potato and eggplant noodles."

Production steps:

Step 1: flour materials: flour and an egg, salt together in the basin.

Step 2: knead the dough with proper amount of water, cover it with plastic film and let it grow for 30 minutes.

Step 3: the material of eggplant noodles.

Step 4: cut eggplant, tomato, potato (soak in water immediately after cutting to avoid oxidation and blackening the surface of potato), dice pork (grab the Diced Pork with a little starch), and shred onion and ginger.

Step 5: heat the oil in the pot, first add star anise, and then add onion and ginger shreds.

Step 6: add Diced Pork and stir fry until white, then add diced tomato and stir fry.

Step 7: stir fry diced potatoes and eggplant.

Step 8: let go and smoke, cooking wine, sugar, salt, stir fry the soup, (because the tomatoes I use are bigger and have a lot of juice, so I don't need to add any more water), cover the pot, cook over low heat until the soup is thick, turn off the heat when the dishes are ripe, add a little sesame oil and monosodium glutamate, and stir well.

Step 9: make a good stewed potato and eggplant.

Step 10: after the dough is cooked, roll it into a large wafer.

Step 11: fold the dough and sprinkle flour between them to prevent adhesion.

Step 12: cut the noodles as wide and narrow as you need.

Step 13: shake off after cutting to prevent adhesion.

Step 14: Boil the noodles in a wok with water. Bring it to a boil twice with cold water until there is no hard core in the middle.

Step 15: cook well, take out cold water and rinse.

Step 16: drain and place in a bowl.

Step 17: pour bittern on it, sprinkle coriander on it, and have a bowl of cool and refreshing diced eggplant noodles in hot summer. It's really beautiful.

Materials required:

Potatoes: 1

Tomato: 1

Eggplant: 1

Diced Pork: 50g

Shredded scallion: right amount

Shredded ginger: right amount

Soy sauce: moderate

Cooking wine: moderate

Sugar: right amount

Salt: right amount

Edible oil: right amount

Sesame oil: appropriate amount

MSG: right amount

Coriander: moderate

Star anise: right amount

Note: 1. Add eggs and salt to flour to make the noodles smoother. 2. If the stewed tomatoes are small and not so juicy, you can add some water to make sure the potatoes and eggplant are cooked. 3. Make sure there is no hard core in the noodles. 4. After cooking noodles, it's OK not to like cold food, but cold water.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Tu Dou Qie Ding Mian