Скачать с ютуб Eggplant with basil stir-fry recipe (added with chicken) | 九层塔炒茄子 в хорошем качестве

Eggplant with basil stir-fry recipe (added with chicken) | 九层塔炒茄子

Eggplant with basil is a perfect combination, as the subtle taste of the eggplant is complemented by the basil's herbaceous aroma and peppery sweetness. Today, I want to share my recipe for stir-fried eggplants with basil leaves, with added chicken meat, to make it a one-pot complete meal. You can imagine the fantastic flavor of eggplant combined with various seasoning agents. But that's not all - I add basil leaves during the final cooking stage to enhance the flavor further. These leaves bring a whole new dimension to the dish! ======================================= Recipe: (Please download the recipe and read the full details at https://tasteasianfood.com/eggplant-w... ) Ingredients A 300g eggplant 1 tsp salt 2 tbsp rice vinegar Water sufficient to submerge the eggplants Ingredients B 200g chicken 1/2 tsp salt 2 tsp light soy sauce 1/8 tsp ground white pepper 1 tbsp vegetable oil 1 tsp cornstarch Ingredients C 2 egg whites 1 tbsp chopped garlic 2 handful of basil leaves Sufficient oil to stir and deep-fry Ingredients D 1 tbsp light soy sauce 2 tsp sugar 2 tsp sesame oil 2 tsp yellow bean paste 4 tsp chili bean paste Ingredients E Chopped chili to garnish Basil leaves to garnish Method Prepare the eggplant for cooking: Wash the eggplants, removing both ends and cutting them into 2-inch pieces or thin eggplant slices. Place the eggplant pieces in a bowl of water added with salt and rice vinegar for 15 minutes, then remove it and drain. Spread the eggplant pieces in a single layer on a dry cloth or paper towel to dry them off as much as possible. Coat each eggplant piece with egg white. For the chicken: Cut the chicken into one-inch pieces. Marinate it with Ingredients B for half an hour. Fry the chopped garlic with oil until it turns aromatic. Add the marinated chicken to the garlic and stir-fry over medium heat until both sides turn golden brown. Fry the eggplant: Deep-fry the eggplants in hot oil for half to one minute over medium-high heat, then remove and drain the excess oil. Stir-fry the eggplants with a few tablespoons until golden brown. To finish the cooking process: Add seasoning D to the eggplant. Return the chicken to the wok and mix it with the eggplant. Add a cup of basil leaves to the eggplant and stir-fry it briefly until it wits. Dish out and garnish them with chopped chili and fresh basil leaves. #Eggplantwithbasilstirfry #eggplantrecipe ======================================= Website: https://tasteasianfood.com/   / tasteofasianfood     / kwankapang     / kwankapang     / kwankapang