|a little bit|
Tomato juice concentrate (tomato sauce)
|1 small spoon|
How to make eggplant and pork covered noodles (baby version)
Steam the eggplant in small dice for 5 minutes.
Mince the meat, add a little oyster sauce and marinate evenly.
Heat the oil in a pan, the garlic burst aroma.
Add the ground meat and stir fry to break up the color.
Add the steamed eggplant and stir-fry.
Add a spoonful of concentrated tomato juice and stir-fry.
Add the hot water and bring to a boil.
Reduce the sauce a little over high heat.
Bring a separate pan of water to a boil, pour in a packet of florets and cook for 3 minutes.
Drain the water and pour the florets noodles into a bowl.
Top the eggplant with the ground meat cooked earlier and you’re done.