Tips for making old Beijing eggplant noodles.

The tips of old Beijing eggplant noodles are as follows:

1. Ingredients: noodles 400g, eggplant 1, pork 70g, a little minced onion and ginger, soy sauce, cooking wine, salt, sugar and starch.

Second, preparation: eggplant is cut into dice-sized dices, and pork is diced.

Third, practice:

1. Heat a wok, pour in a little cooking oil, add chopped green onion and ginger, stir-fry until it smokes slightly, stir-fry until it smells fragrant, and then add diced meat and stir-fry until it changes color.

2. Pour in diced eggplant and stir fry for a while, then pour in cooking wine and soy sauce. After frying, pour in boiling water without diced eggplant, bring to a boil over medium heat, stir-fry twice in the middle, and cook for about 10 minutes.

3. Pour in water starch to thicken, and it will become eggplant brine.

4. After the noodles are cooked, put them in a bowl (if you like cold noodles, you can use cold water), and then pour in the prepared eggplant marinade to eat. It is better to eat with cucumber strips and garlic cloves.

Experience sharing:

When cooking eggplant marinade, you should cook it for a while, and the taste of eggplant will come out after cooking for a long time.

Noodles with gravy in old Beijing are well-known delicacies in Beijing. When I was a child, I could only eat it on my birthday. It's different now. You can eat it at any time, and you often think of it.

The traditional noodles with gravy in Beijing have always been loved by Beijingers. This is a long-standing custom in old Beijing. Whenever there is a big New Year's Eve dinner at home, such as wedding, birthday or the birthday of the elderly at home, guests should be invited to eat noodles with gravy. The halogen in the noodles is not only rich in materials, but also very delicious.