Homemade steamed noodles
Overview
Eggplant, beans, and tomatoes are seasonal vegetables in summer. Although I eat them often, I never get tired of them. When I was little, I didn't like soup noodles, so I had a special liking for the steamed noodles made by my mother, and I would eat a lot of them every time. My mother’s favorite vegetables are tomato, beans and eggplant. The noodles are wrapped in thick tomato juice. The color is beautiful and the taste is great. I haven’t made steamed noodles a few times myself, because as soon as I do, I can’t help but eat more, and I don’t even feel hungry at night! In order not to gain weight, I endured it...
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Ingredients
Steps
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Have materials ready. Wash eggplant, tomatoes, onions and ginger and set aside.
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Cut the eggplant into square pieces, cut the tomato into cubes, and mince the onion and ginger.
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Heat the oil in a pan and sauté the onions and ginger.
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Add in diced and stir-fry evenly.
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Add tomatoes.
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Stir well and add salt.
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Then add an appropriate amount of thirteen incense.
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Add appropriate amount of light soy sauce and stir-fry evenly.
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Add water, cover the vegetables, and bring to a boil over high heat.
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Spread the noodles evenly on top of the dish.
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Cover and continue simmering.
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When the soup in the pot is almost gone, stir the noodles and vegetables evenly. Lower the heat and simmer for a while.
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Add chicken essence.
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Stir evenly, take out of the pan and put on a plate.
