How to make eggplant braised noodles

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  1.Add cold boiled water to the noodles and stir into a flocculent form.(Don’t use too much cold boiled water)

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  2.Start to knead and form a ball.

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  3. Cover or wrap with plastic wrap for 25 to 30 minutes.
  
  Take out the dough and continue kneading it to remove excess air and make the entire dough uniform.
  
  Pull out the part, use a rolling pin to flatten it, sprinkle more flour to ensure that the surface of the dough is not sticky, use the rolling pin to roll and pull it into a cake shape, the specific thickness should be adjusted according to personal preference.

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  4. Cut the surface, place it on the panel, do not spread it flat, and sprinkle some dry flour.

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  5.Open the hand-rolled noodles before putting them in the pot to ensure that they do not clump together when cooking..

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  6.Put it into a pot of boiling water, cook it and put it into cold water and set aside.
  
  While the noodles are resting, dice the eggplant and set aside, cut the chopped green onion into sections, and cut the ginger into shreds and set aside.
  
  Heat oil in a pan, add chopped green onion and shredded ginger, stir-fry until fragrant, add diced eggplant, stir-fry until the surface of the eggplant turns yellow, add a little bean paste.
  
  After the bean paste is evenly distributed, add a little water to cover the eggplant, turn on high heat, then turn the pot to low heat.
  
  Add salt according to personal taste, thicken the soup and pour it into the pot.
  
  Put the eggplant marinade and cucumber shreds into the water-drained hand-made noodles,