Braised noodles with eggplant and green beans

Overview

Braised noodles, from the meaning of braised, cover the pot tightly and cook the food over low heat. Braised noodles are made by stir-frying the side vegetables until they are half-cooked, then adding wet noodles, covering the pot, and simmering over low heat until the vegetables are cooked and the noodles have soaked up the vegetable soup. Today I used pork, eggplant, and beans as side dishes to make braised noodles. The noodles were tough, the beans were crispy and tender, the eggplant was soft and rotten, and the meat was rich in flavor. It was very delicious.

Tags

• noodles
• cowpea
• eggplant
• garlic
• pork
• shallot
• starch
• wet noodles
• carrot

Ingredients

Steps

1. 1 Slice the fat and lean pork separately, mix the lean meat with salt, cooking wine, light soy sauce, and water starch and marinate for 10 minutes.

   

2. 2 Remove both ends of the cowpeas and cut into inch-long sections, shred the carrots, wash the garlic cloves and shallots and set aside.

   

3. 3 Cut the eggplant into small pieces, rub it with salt and marinate for a while, wash it with water and squeeze out the water.

   

4. 4 Just the right amount of wet noodles.

   

5. 5 Put the fat into the pot and stir-fry over low heat to release the oil.

   

6. 6 Add lean meat and stir-fry until it changes color.

   

7. 7 Add garlic cloves, shallots, and carrots and stir-fry.

   

8. 8 Add the cowpeas.

   

9. 9 Add the eggplant, add salt, cooking wine, and light soy sauce and stir-fry evenly.

   

10. 10 Add water level with the ingredients and bring to a boil, then serve a bowl of soup.

    

11. 11 Spread the noodles flat on the vegetables, pour the soup over the noodles, cover and simmer until the vegetables are cooked.

    

12. 12 Boil the water and stir-fry the noodles evenly.

    

13. 13 The noodles are tough, the beans are crisp and tender, the eggplant is soft and rotten, and the meat is rich in flavor, very delicious.