Ingredients

　　Longeggplant200g

oil as needed

salt as needed

Sichuandoubanjiangsauceas 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,gingerslices to

1. Add the eggplant strips and stir-fry.

2. When the eggplants become soft, add doubanjiang.

　　tofudry 150g

rice noodles 250g

minced meat 50g

chopped green onions 150g

oil as needed

salt as needed

　　soy sauceas 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 thenoodlesto 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 largefirefor 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!