Diced eggplant noodles

Overview

Eggplant every day, eggplant made in different ways every day, never get tired of making it, never get tired of eating it

After the noodles are cooked, pour cold water and set aside (I didn’t buy wet noodles, I used dry noodles)
Pour the eggplant slices in water (to avoid oxidation and turning black)
Shred the eggplant, then dice it, add water
Pinch the diced eggplant with your hands, squeeze out the water and set aside. Chop onions and garlic and set aside
Put oil in the pot and sauté onions and garlic
Add in diced eggplant and stir-fry
Until the diced eggplant becomes soft, add a spoonful of Laoganma, a spoonful of light soy sauce, a spoonful of vinegar, a third of a spoonful of sugar, and an appropriate amount of salt. Stir fry evenly. Use appropriate amount of water starch to thicken the soup and serve
Tomato diced marinade
Pour the tomato diced marinade onto the cooked noodles and you are ready to eat
Finished product