Nothing tastes better than a bowl of hot lo mein noodles.
In various marinades
It’s the eggplant, pepper and egg brine.
Shredded eggplant in a deep fryer stirring with line peppers
With the smell of eggs.
Sprinkle a few more garlic cloves on top before serving.
Mixed with a bowl of over-watered hand-rolled noodles
The food was satisfying.
dark soy sauce
How to Make Eggplant and Chili Egg Marinade
Ingredients. Shredded eggplant; beaten egg; shredded green pepper; chopped onion; chopped garlic.
In a hot frying pan, scramble the eggs first, breaking them up, then pull them up.
Add more oil (eggplant eats a lot of oil), add the onion and eggplant, and keep stirring. Add the peppers and keep stir-frying until the eggplant has absorbed all the oil.
Add the bean paste. Stir-fry until well mixed, then add the scrambled eggs and continue to stir-fry. Add the soy sauce to color and salt to taste.
Continue to stir-fry until all ingredients are thickened. If it’s a little dry add a little water and simmer while stirring. When it is thick enough, add the chicken extract and remove from the pan. Sprinkle in the garlic cloves and parsley.