Ingredients

　　Longeggplant200g

oil as needed

salt as needed

Sichuandoubanjiangsauceas 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 withgingerslices to release fragrance.

3. Add the eggplant strips and stir-fry.

4. Once the eggplants have softened, add the doubanjiang sauce.

　　tofudry 150g

wide noodles 250g Ingredients

　　bok choy250g

　　rice vermicelli80g

oil as needed

salt as needed

　　MSGas needed

　　soy sauceas 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-fryeggsuntil 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 150g2. Add soy sauce and an appropriate amount of water to boil.

3. Boil a pot of water.

noodlesadd4. 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.smallburn 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~~