Stir-fried eggplant with minced pork and basil will improve your cooking skills

I usually like to eat eggplant at home, and I suggest that you do not peel the eggplant when eating it. A lot of nutrients are in the eggplant skin. Eggplant also has good anti-aging effects. The recipe introduced today is fried eggplant with minced meat and basil. If you learn how to make this dish, your cooking skills will be greatly improved.

1. Fried Eggplant with Basil

Material

2 Chinese eggplants

A handful of Thai basil

3-4 green chilies

3 cloves garlic

2 tsp fish sauce (or soy sauce) or as needed

1/2 tsp sugar

practice

First, cut the eggplant into dice, pick the basil, cut the pepper into strips. If you don’t like spicy food, you can remove the seeds, and slice the garlic cloves.

In a pot, pour about 2 teaspoons of oil, add the chili and garlic cloves and stir-fry until fragrant, then add the eggplant pieces and mix well. Cover and simmer over medium-low heat for about five minutes, until the eggplant is soft.

After the eggplant is stir-fried, add fish sauce and sugar for seasoning, stir well, then add basil, stir well again and it is ready to serve.

2. Other ways to cook eggplant: stir-fried eggplant with five-flavor sauce

Material

Ingredients: 1-2 eggplants, 1 green pepper, 1 red pepper each, 2 taels of chicken fillet (about 80 grams), 1 scallion, 4 cloves of garlic, 1 slice of ginger, 2 tablespoons of bean paste, 1 tablespoon of salad oil, 1/2 teaspoon of sesame oil, and some oil for frying;

Seasoning: 1 tablespoon each of wine, salad oil, cornstarch, 1 egg white, a pinch of salt and pepper;

Sauce: 1 tablespoon each of wine and sugar, 2 tablespoons of chicken broth, 1/2 tablespoon each of cooking oil, vinegar, and water-soluble cornstarch;

practice

1) Wash the eggplant, remove the stem, cut in half lengthwise, and then cut into pieces. Then cut each piece into three pieces, but keep the ends connected;

2) Remove the seeds and stems of green and red peppers and slice them;

3) Cut the chicken into thin long slices and marinate for a while;

4) Cut the green onion into sections, slice the garlic, and chop the ginger;

5) Heat oil, add eggplant, green pepper, red pepper and chicken slices in turn, soak in oil until tender, drain and set aside;

6) Remove the oil from the original wok, sauté the garlic slices until they are browned, remove the garlic slices, add salad oil and bean paste, sauté the ginger and scallions, then add the ingredients from (4) and the garlic slices, add the sauce, stir well, add sesame oil and serve.