This dish is made with all easy-to-buy ingredients combined in one pot, simple yet delicious.

Summer, hot weather, how to cook a meal that is only wrapped in 1 pot but still ensures delicious, nutritious and suitable for the weather? If you are also wondering that, let's refer to the dish made with the main ingredients of vermicelli and eggplant.

Eggplant is rich in nutrients and contains protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. Eggplant is rich in vitamin E, so it can whiten the skin, anti-aging very well. Regularly eating eggplant can prevent blood cholesterol levels from rising, which has a positive effect on delaying human aging.

Eggplant is especially suitable for middle-aged and elderly people. Regular consumption of eggplant can prevent hypertension, coronary heart disease, atherosclerosis, purpura, scurvy (a vitamin C deficiency) and promote wound healing.

According to Oriental medicine, eggplant has a sweet taste, cool properties, has the effect of clearing heat, detoxifying, activating blood circulation, reducing inflammation, and eliminating tumors, so it is used to treat conditions such as boils, ulcers, and skin rashes. Eggplant water is boiled to treat boils, ulcers, etc. Therefore, people who are prone to heat and acne are very suitable to use it in the summer.

If you are an eggplant lover and want to simplify your cooking in the summer, make this dish right away!

Ingredients for making vermicelli and braised eggplant

A handful of cellophane noodles, 2 eggplants, 150g minced pork shoulder, 1 green chili, 1 piece of carrot, 3-5 cloves of garlic, 2 tablespoons soy sauce, oyster sauce, sugar, chicken stock, sesame oil, a little salt, 1/2 tablespoon rice wine.

How to make vermicelli and braised eggplant

Step 1: Wash the eggplants you bought under the tap. Then, depending on the length, cut the eggplants into pieces and then cut them into long pieces. Next, put the eggplants in a bowl, add about 1 teaspoon of salt, mix and squeeze gently and marinate for about 20 minutes. After seeing the eggplant juice, wash it a few times to remove all the salt water. Squeeze gently to remove excess water from the eggplants. Doing so will help the eggplants cook faster and absorb the spices evenly, making them more flavorful.

Step 2: After mincing the pork shoulder, put it in a bowl and marinate it with a little seasoning and pepper. In another bowl, add 2 tablespoons of soy sauce, 1/2 tablespoon of oyster sauce, a little sugar, a little salt, 1 tablespoon of chicken broth, a little sesame oil and mix well. Because vermicelli is a water-absorbing ingredient, add about half a bowl of water to the sauce bowl.

Step 3: Place the pan on the stove, add a little cooking oil and add garlic and stir-fry until fragrant. Next, add the meat and stir-fry until it changes color and smells fragrant, then add the eggplant and stir-fry together. While stir-frying, stir well to let the ingredients absorb the spices. You can add a little cooking wine, soy sauce and stir-fry well.

Step 4: After soaking the glass noodles in warm water until soft, take them out and drain. Prepare a ceramic pot, then spray/brush a layer of oil on the bottom of the pot. Next, put the glass noodles in and pour in the minced meat and stir-fried eggplant. Then add the previously prepared sauce and cover the pot. Bring to a boil, then reduce heat and cook for about 6 minutes.

Step 5: Then open the pot lid, add green chili and shredded carrots, cover the lid, pour a little rice wine or white wine around the lid and continue to simmer for 3 minutes. Then turn off the stove and the dish is ready to enjoy.

Finished product of vermicelli and braised eggplant

Vermicelli and braised eggplant is a particularly simple and convenient dish. In just one pot, you have a nutritious and delicious meal. The vermicelli has a special aroma after being seasoned, and the eggplant is also very soft and delicious, good for your health. It is also a particularly suitable dish in weather like summer.

Good luck and enjoy!