Braised E-Fu Noodles with Conpoy and Eggplant

Ingredients

  • 3 deep-fried E-fu noodle cakes

  • 225g eggplant

  • 40g conpoy

  • 4 cloves garlic

Seasoning

  • 1/2 tsp salt

  • 1 tbsp chili bean paste

  • 1 tsp sugar

  • 1 cup broth

Method

  1. Presoak the conpoy, then steam or cook until tender. Peel the eggplant and cut into long shreds; mince the garlic.

  2. Blanch the noodles twice with boiling water, the first time is to remove the grease, the second is to make it tender.

  3. Saute the garlic until fragrant, then add the eggplant, stir-fry until it has fully absorbed the oil, then add the broth and the conpoy, followed by bean paste, salt and sugar.

  4. When the eggplant and conpoy mixture has been cooked thoroughly, add the noodles and cook until the sauce has been absorbed. Season to taste, add a little boiling water and cook a while longer if the noodles is not tender. Nothing compares -co the well-flavored E-fu noodles paired with silky eggplant. Practical Tip: Preparing conpoy can be time- consuming, so it is a good idea to prepare more and store it in the refrigerator for later consumption.

Practical Tip

  • Preparing conpoy can be time-consuming, so it is a good idea to prepare more and store it in the refrigerator for later consumption.

Ingredients
Blanch the E-fu noodles with boiling water two times
Saute the minced garlic, then stir-fry the eggplant

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