When it is hot to eat, I have a poor appetite, and I learn to make two kinds of lo mein, which are delicious and not greasy, and I have an appetite when I look at it.

Today, I will share with you two home-style lo noodles, the two marinades are "potato and carrot meat marinade" and "eggplant meat marinade", the taste is really good, it is worth recommending.

The specific operation steps of the two types of lo mein are as follows

"The first kind" potatoes, carrots, diced meat, and lo mein

- This should be very classic, every household will make it, the ingredients are easy to obtain, the method is simple, the taste is fresh and fragrant, suitable for all ages, come and take a look at the specific steps.

【Ingredients】1 potato, 1 carrot, 100 grams of pork (pork belly or back seat according to your preference), 5 grams of green onion, ginger and garlic, appropriate amount of dried noodles.

【Seasoning】3 grams of salt, 20 grams of light soy sauce, 5 grams of dark soy sauce, 10 grams of extremely fresh flavor, 20 grams of cooking wine, 2 grams of sugar, 10 grams of sesame oil.

【Specific process】

(1) Peel the potatoes and carrots separately and clean them, change the knife to cut the slices about 1 cm thick, then cut them into strips about 1 cm wide, and finally cut them into dices about 1 cm square, rinse the diced potatoes twice to remove the starch and control the water for later use.

(2) Chop the green onion and set aside, mince the ginger and chop the garlic for later use.

(3) Cut the pork into cubes with diced potatoes and carrots for later use.

(4) Heat the oil, put the carrots and diced potatoes in the hot oil and stir-fry over low heat, fry until the diced potatoes become transparent, and then put them out for later use, the purpose of this is to maintain the shape and taste of the diced potatoes, and shorten the stewing time in the later stage, the key is to be able to better taste (potatoes and ancient carrots are more difficult to taste).

(5) Heat the oil again, the oil is slightly hot, put in the diced meat and stir-fry, fry until the diced meat is out of water, add green onions, ginger and garlic, a star anise, stir-fry the fragrance, pour in carrots and potatoes, stir-fry, pour in cooking wine and stir-fry well and then put in light soy sauce, the taste is very fresh, dark soy sauce, stir-fry evenly and add hot water equal to the ingredients, add salt and sugar to taste after boiling, pour in water starch, stir while adding, and wait until the soup is thickened to add sesame oil (or freshly fried pepper oil) and mix well, you can put it into the soup plate.

(6) Boil the water in the pot, put in an appropriate amount of dried noodles (it is best to roll the noodles by hand if you have time), beat twice after the water is boiled, cook until the noodles are translucent, soft and have no hard core, take out the boiled noodles and put them in cold boiled water to cool (use the soup basin to cool the appropriate amount of boiled water in advance, the noodles after the water are more refreshing and have a better taste), and then take them out and put them in a bowl, scoop two spoons of marinade, stir evenly and enjoy the deliciousness.

"The second kind" eggplant diced meat and lo mein

- This is also very classic, soft and glutinous and fragrant marinade with noodles, very delicious, come and see the specific steps.

【Ingredients】1 long eggplant, 100 grams of diced meat, 5 grams of chopped green onion and ginger, 20 grams of minced garlic, appropriate amount of dried noodles.

【Seasoning】5 grams of salt (2 grams of pickled eggplant, 3 grams of marinated), 10 grams of extremely fresh, 20 grams of light soy sauce, 5 grams of dark soy sauce, 2 grams of sugar, 10 grams of sesame oil (or freshly fried pepper oil is also OK).

【Specific process】

(1) Cut off the head of the eggplant and clean it, peel off the skin (this depends on personal preference to remove the skin, but to deal with the eggplant, so as not to oxidize and blacken, and let the eggplant absorb less oil), change the knife to cut the eggplant into 1 cm square, put it in a basin, sprinkle in 2 grams of salt, a little white vinegar (to prevent oxidation and blackening), mix evenly and marinate for 5 minutes.

(2) Chop the green onion and set aside, mince the ginger and mince the garlic for later use.

(3) Change the pork to the size of the eggplant and set aside.

(4) Rinse the marinated eggplant dices with water, then gently grasp them with your hands, squeeze out the water and put them on a plate for later use, this step is very important, only the processed eggplant is not easy to change color, and it is not easy to absorb oil.

(5) Heat the oil, add the eggplant in the hot oil, fry the eggplant until it is transparent and soft, and put it out for later use (this makes the eggplant taste better, delicious after stewing, and will not collapse and tasteless).

(6) Heat the oil again, the oil is slightly hot, put in the diced meat and stir-fry, fry until there is no water, put in a star anise, fry the minced green onion and ginger to make the fragrance, add the eggplant and stir-fry, pour in the cooking wine and stir-fry well, add light soy sauce, dark soy sauce, the flavor is very fresh and stir-fry evenly, then pour in the hot water that is level with the ingredients, boil, add salt, sugar to taste, pour in an appropriate amount of water starch, stir while adding, add minced garlic and mix evenly in the process of waiting for the soup to thicken, pour in 10 grams of sesame oil after the soup is thickened and mix well, you can put it out of the pot and put it in the soup plate.

(7) Boil the water, put the noodles into the water after boiling, cook the noodles and put them into the cool boiled water, then take them out and put them in a bowl after cooling, scoop two spoons of marinade, mix well and enjoy the deliciousness.