Hot Braised Dandan Noodles
Ingredients
Long eggplant 200g
oil as needed
salt as needed
Sichuan doubanjiang sauce as needed
Cantonese-style Eggplant
1. Wash the eggplants and cut them into strips, sprinkle with salt for ten minutes, then squeeze out the water.
2. Put oil in a wok,ginger slices to
1. Add the eggplant strips and stir-fry.
2. When the eggplants become soft, add doubanjiang.
tofu dry 150g
rice noodles 250g
minced meat 50g
chopped green onions 150g
oil as needed
salt as needed
soy sauce as needed
Red-braised Dandan Noodles
1. Add the chopped green onions,tofu dry, meat to a hot oil pan and stir-fry briefly.
2. Then add soy sauce and an appropriate amount of water, bring to a boil.
3. Prepare a pot of boiling water and add the noodles to it.
4. Boil until boiling, then remove.
5. Remove the noodles and add them to the green onion pan.
6. Add salt as needed and mix well.
7. Use a large fire for two minutes.
8. Once the sauce has slightly thickened, it can be removed from the heat.
Tips
Note: Only use wide noodles to make this dish.
When cooking the noodles, do not overcook them.
5. Quickly stir-fry, being careful not to burn.
6. Serve in a bowl.
Tips
According to the instructions on the doubanjiang packet, it should be fried with oil first to release red oil before adding the ingredients; however, I found that this method did not work well for me, so I changed the process to add the doubanjiang after adding the ingredients, which resulted in more red oil in the finished dish.Ingredients, but I tried it once and the result was not good, so I changed it to adding the ingredients before putting in the doubanjiang, which actually results in a lot of red oil in the dish!
