A detailed explanation of the recipe for eggplant and tofu stir-fry: 1. Cut organic tofu into blocks; wash the eggplants, remove the tops, and cut them into segments; wash the basil and pick the tender buds for later use. 2. Take a wok or frying pan, and deep-fry the eggplant segments from step 1 in oil heated to 160℃ until they change color and become slightly soft. Remove and drain the oil for later use. 3. Heat another pan, add one tablespoon of salad oil, and once hot, add minced garlic, ginger, and chili to stir-fry over medium heat until fragrant. Then add...