Fan Sister Chinese Cabbage
Ingredients
Long eggplant 200g
oil as needed
salt as needed
Sichuan doubanjiang sauce as needed
Cantonese-style Eggplant with Doubanjiang Steps
1. Wash the eggplants, cut into strips, sprinkle salt and let sit for 10 minutes, then drain off excess water.
2. Heat a wok or pan with ginger slices to release fragrance.
3. Add the eggplant strips and stir-fry.
4. Once the eggplants have softened, add the doubanjiang sauce.
tofu dry 150g
wide noodles 250g Ingredients
bok choy 250g
rice vermicelli 80g
oil as needed
salt as needed
MSG as needed
soy sauce as needed
scallions as needed
Rice Vermicelli with Bok Choy Steps
1. Slice the bok choy, chop scallions finely.
2. Soak the rice vermicelli in cold water until soft.
3. Heat oil in a wok or pan, then stir-fry eggs until cooked through.
4. Push the eggs to one side of the pan and fry the scallions.
5. Add the bok choy and stir-fry.
6. Add the rice vermicelli and stir-fry.
7. Add a little soy sauce, then season with salt and MSG, mix well and serve.
Tips
1. For stir-frying with vermicelli, use cold water to soak, not hot water. This will ensure the vermicelli is soft yet chewy when cooked.
2. A little soy sauce can enhance flavor; do not skip it.
meat 50g
chopped green onions 150g
oil as needed
salt as needed
soy sauce as needed
Stir-fried Spicy Noodles with Green Onions and Tofu Steps
1. Stir-fry the green onions, tofu slices, and meat in oil.tofu dry 150g 2. Add soy sauce and an appropriate amount of water to boil.
3. Boil a pot of water.
noodles add 4. Cook until boiling, then remove the noodles.
5. Add the removed noodles back into the pan with green onions and meat.
6. Season with an appropriate amount of salt.
7. Cook over high heat for about 2 minutes.
8. Once the sauce has reduced slightly, it's ready to be served.small burn for two minutes.
63|Tip: Use only wide noodles.
Tip
First, do not overcook the noodles when boiling them; ensure they remain al dente.
4. Stir-fry quickly to avoid burning.
5. Serve immediately in a serving bowl.
Tip
1. According to the instructions on the doubanjiang packet, it suggests frying the doubanjiang with oil first to release red oil before adding ingredients.
However, after trying this method, the result was unsatisfactory; hence, I changed my approach and added the doubanjiang after the ingredients were in the pan. This resulted in plenty of red oil when stir-frying!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 when stir-fried~~
