In Vietnam, we can easily buy basil leaves outside the market, each small bunch costs only a few thousand đồng. However, when exported to Japan, basil leaves are sold at 500 – 700 đồng/leaf. Because they contain many nutrients, basil leaves are loved by the Japanese people and are considered as “rejuvenating leaves”.
Research shows that in 100g of basil leaves, there are 25 calories, 13mg of vitamin C, 18.3mg of phosphorus, 3.6g of fiber, 8.8g of water, 3.2mg of iron, 170mg of calcium, 3.4g of starch, 2.9g of protein, etc. Adding basil leaves to your daily menu will help improve the health of your family. If you still don’t know how to cook basil leaves, then let’s refer to some recipes below.
Egg soup with basil leaves
Ingredients
– Eggs: 4
– Basil leaves: 20g
– Tomatoes: 4
– Tofu: 2 pieces
– Shallots: 3 sprigs
– Cooking oil: 1 tablespoon
– Fish sauce: 2 tablespoons
– Seasoning powder: 1 tablespoon
– Sugar: 1/2 tablespoon
Instructions
– First, break the eggs into a bowl, beat until the mixture is well blended. Cut the tofu into small squares.
– Wash the tomatoes and cut them into segments. Cut the shallots into pieces and chop the basil leaves.
– Heat up a pot, add 1 tablespoon of cooking oil to sauté the shallots until fragrant. Then add the tomatoes and stir-fry until the tomatoes are firm.
– Pour 1 liter of water into the pot, add 2 tablespoons of fish sauce, 1 tablespoon of seasoning powder, 1/2 tablespoon of sugar, and stir well.
– When the water is boiling, add the eggs and use chopsticks to stir gently so that the eggs don’t clump together. Then add the tofu and continue cooking until the soup boils again.
– When the soup is boiling, add the chopped shallots and basil leaves, then turn off the heat. Now you can enjoy it.
Egg rolls with basil leaves
Ingredients
– Eggs: 4
– Carrot: 30g
– Basil leaves: 1 handful
– Seasonings: salt, pepper, seasoning powder, and MSG
Instructions
– Peel and clean the carrot, then slice it into 1cm thick slices vertically and blanch them for about 3 minutes in boiling water. Then scoop them out and finely chop them. Rinse the basil leaves and let them drain.
– Crack the eggs into a bowl, add the familiar seasonings and beat the mixture until well blended. Then add the chopped carrots and mix well again.
– Heat up a pan, add a little cooking oil and pour 1/2 of the egg mixture into the pan, spread evenly. Then, place 4 basil leaves on top of the egg, 2 leaves on each side, and roll it up. Push the rolled egg to one side of the pan. Pour the remaining egg mixture into the pan, spread evenly, and then place the basil leaves on top again and roll it up. Finally, take out the rolled eggs and cut them into 1.5cm thick slices.
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