Hello everyone, I am the first gourmet Ah Fei, every day there are several dishes to share with you, pay attention to take you to appreciate the taste of the tongue of the world.
Today and share with you a suitable summer to eat "eggplant noodles", the north in the summer daily staple food is brine noodles, cool and delicious, brine flavor strong, there are friends who like to eat brine noodles at home to try to make it.
Ingredients: Green eggplant, pork belly, noodles
Accessories: green onion, ginger, garlic
Seasoning: cooking wine, dark soy sauce, salt, chicken powder, pepper
【Eggplant noodles】——Halogen strong
1. Let's start preparing the ingredients
First of all, we prepare a washed green eggplant, the outer skin is cut into thick slices, and then the knife is changed into diced eggplant into the basin, add a little white vinegar to the basin and mix well, white vinegar can prevent the eggplant from oxidation and blackening.
Prepare a small piece of pork belly, cut into thin slices and then chop into meat pieces for later.
Prepare 200 grams of freshly pressed noodles for later use, or you can choose handmade noodles for a stronger taste.
2. Start preparing the excipients below
Prepare the green onion in one section, break it open and cut into small green onions.
Prepare a piece of ginger and cut into minced ginger.
Prepare two garlic grains, pat and cut into minced garlic, if you like to eat garlic, you can put more.
3. Start cooking below
Burn the oil in the pot, after fully sliding the pot, pour out the hot oil to add cool oil, the hot oil slippery pan can prevent the sticky pan when frying the meat particles, pour the fine meat particles into the pot with a spoon to scatter, sauté the oil inside, fry the meat particles white and stir-fry the incense, pour in the chopped green onions, ginger and fry out the aroma, pour in 5 grams of cooking wine from the side of the pot to remove the fishy, add 2 grams of dark soy sauce to the color, stir-fry the color evenly.
Pour in the chopped eggplant and stir-fry for about a minute, after the eggplant is broken, pour an appropriate amount of water from the side of the pot and start seasoning: add 2 grams of salt, 1 gram of chicken powder, 2 grams of pepper and stir to open the seasoning.
Then pour in a little water starch, turn on high heat to collect the juice, the soup harvest is viscous, you can get out of the pot, pour the fried mushrooms into the basin, put in the chopped garlic and stir evenly, and then put the minced garlic out of the pot, which can fully retain its unique aroma.
4. Start cooking the noodles below
Boil the water in the pot, bring the water to a boil on high heat, put in the prepared noodles gently stirred to prevent the noodles from sticking, the noodles are all floating up and then cook for about 1 minute, the noodles have a slightly white hard core to turn off the heat, the noodles in the process of fishing out, will be all cooked thoroughly, to maintain the gluten.
After fishing out, rinse with cool water a few times to control the water, quickly cool down the noodles to maintain the strong taste, and then put the water-controlled noodles in a bowl, pour the cheeks and put the coriander to eat.
Well, a very simple and homely eggplant noodle is ready.
Technical highlights:
1. Eggplant mixed with white vinegar can effectively prevent oxidation from turning black, or soak in water to isolate the air.
2. Cook the noodles until fully cooked, leave a layer of cooked and turn off the heat. During the process, the remaining heat makes the noodles all cooked and retains the tendons.
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