I made the original recipe. I always hated eggplant. But watching the video, it intrigued me. So I gave it a shot. Man was I surprised, I loved it and was very please to have tried it. As for all the other dishes I have tried from Dady Lau I can say 99 percent have been wonderful.
Same here! I had good eggplant ONCE, years ago, at a Dim Sum restaurant. I've been trying to replicate that recipe ever since. I WANT to like eggplant, and I want to be able to prepare it in a delicious way because they're so cheap, beautiful, and easy to grow in abundance. I gave this recipe a try earlier this year, and the sauce was wonderful. The eggplant was *tolerable* enough that I'll be giving it another try. One step closer....
I like to cut eggplant on half (long side) and then cut 4cm ish chunks (short side) and microwave for about 3-4 mins and add garlic, Chinese vinegar, olive oil and salt/soy sauce to taste. It's very quick and simple yet very good.
eggplants are like sponges for flavour, if you cut them in half on the long side and score them on the flesh side in a grid pattern without cutting the skin (season it with whatever you like, aromatics, herbs, the sky is the limit) and then slow cook it in the oven with olive oil it turns into a flavour packed paste you can spread on bread or even add to sauces/stews
Every time I am amazed by how much love and passion your father cooks and how much effort and passion you put into creating the videos and recipes. a big thank you from Germany!
Thank you so much for including vegan options to your recipes, we really appreciate you acknowledging not everyone eats animal products but still love Chinese food. It has been amazing learning the techniques and recipes to cook restaurant quality food at home.
Your dad is such a great guy. I love listening to him talk about, and watching him cook. Up until he mentioned "ginger" he was doing everything I was taught growing up for eggplant dishes, but in a Spanish tradition. It's one of my favorite vegetables, so makes me happy to see that whether from a Chinese or Spanish perspective, we all know what to do. Much respect.
I love Cantonese eggplant. I make it all the time. I am inspired to chop my own pork! And I love the use of vinegar to take away it bitterness! You go Daddy Lau!
Your dad is such a sweet humble man. I tried the porch chop recipe the other day and i butchered it. The flavour was so rich..im just a newb and couldnt get it crispy enough. Lots of compliments from my damily tho.Cant wait to try this eggplant recipe. Keep up the amazing videos. Love the eating with family segments.
What a lovely family. Great Chef and his love of preparing a meal for his loving family, It is great to watch. Love yout commentary and good health to you all. Rosie Hoy New Zealamd
I was always sad that I didn’t learn to cook Chinese food from my mom before she passed. Thanks to your channel I’ve learned some amazing recipes. Thank you for helping me to feel closer to my mom and my heritage. ❤
This recipe looks delicious. We can get the long, thin purple Chinese eggplants here in 🇨🇦. I'm going to try it with those instead. What a delightful family. Wishing Daddy Lau many more years of creative cooking and introducing us in North America to cooking techniques which have been around for thousands of years. Your father is s truly sweet guy.
I have tried so many other recipes to try and recreate what I love ordering from restaurants. Never ever came close in flavor until I tried this one. Yaaaaay! It’s a keeper. Thank you, Daddy Lau!
8:00 Aubergine is also its name in British English. I didn't know it was the German name though too. Thanks for showing how to use the common Western type of aubergine, I don't have anywhere that local to get Chinese produce so it would be a special trip into the big city to get some. Compared to being able to buy them for £0.89 in the supermarket (that's about $1.05) here.
I made this recipe with some rice! And everybody loved it! Very nice light meal with lovely flavors ❤ gonna make this a lot more ! Thank you for sharing 🙏🏼🙏🏼
I always peel off all the skin. Cut french fries (1cm width) The fresh is so smooth and softly delicious. 1. Generous oil in pan press and stir fried till softly cook. Stir fried mince meat in oyster sauce, light sauce, garlic, chopped shallots, shaoxing wine, little sugar, dash of maggi soy sauce, water, add in egg plant. Diced red bell pepper (optional)
I made this today, and it sooo tasty! I never steamed eggplants before, but the texture was nice and fluffy. I had some leftover shitake-mushrooms that I added in the stirfry as well, really tasty! I will make this again soon!
Thank you so much for including the shopping advice. I would appreciate it if you could include more of these at the beginning of your videos. Thank you so much and the Lok family would also like to wish the Lao family good healthy, happiness, and great success!!! 😁😊
Thanks so very much for sharing your knowledge and love! I’ve tried so many of your yummy recipes and learned a lot. I appreciate the details of each step by step of your recipes!!! Gratitude ❤
I discovered a very similar eggplant (Szechuan) in Toronto and it's so good, you can't stop eating it. This is really great stuff. The place is closed now, but you can get this at almost any true Chinese place like we see here. Oh, it's so good.
Looks good. I will try making it. Mine turned out good tasting but soggy before. That looked like an awful lot more than 4 or 5 tablespoons of oil, but I get why you need it. Thanks!
I won't add tomato dice with egg plant. Best dish egg plant (de-skin white, cut french fries long, width 1cm) is good amount of oil stir fried and press till cook soft. Press all oil away and set aside. For Sauce (Gravy): garlic mince, mince pork meat, diced big onion, oyster sauce, light soy sauce, dash of maggi soy sauce, little water (sauce consistency thickness), sugar 1 tsp or 1tbsp (to taste) & shaoxing wine 1-2 tbsp, fish sauce (optional). Darkness of the gravy : sufficient little dash of dark soy sauce. Green onion : Cut Long (1 Nos) After gravy almost ready, add egg plant. Stir fried awhile & serve. Toppings: 1-2 Tbsp fried garlic, parsley and green onion.
Спасибо, Шеф! Отлично получилось ! Вкусно! 👍Баклажаны по-кантонски по-домашнему на пару, Вкусно и не жырные ! Очень полезный рецепт !👍👍谢谢您，酋长！结果太棒了！可口！自制粤式蒸茄子，好吃又不油腻！非常有用的食谱！👍👍
This is brilliant! Thanks to you and your dad so much for describing how to cook it with the globe eggplant. When I lived somewhere with more restaurant options, eggplant was one of my go-to orders. The flavor and texture is so great. But now I live somewhere with more limited restaurants and more limited produce and I've missed it so much. I tried to figure out how to make it on my own with ... pretty terrible results. Definitely going to try this.
this is just what I needed!! I had some big globe eggplants that didn't have a dish to be made into, but now I know what to make tonight :) Always thankful for the Lau family's recipes to learn more about Canto cooking, it feels like learning from family
Try this one. Don't even worry about peeling sections, just slice into 1/4 inch slices long ways. Salt both sides and place on wire rack for 1 hour, wipe all moisture off. Season and pan fry both sides till black colors start to show. Enjoy, trust me it's legit good and I agree a lot of other eggplant recipes are bleh.
I love eggplant, but rarely cook them at home because the best tasting ones require deep frying. The delicious eggplant dish you get from Chinese restaurant, deep fried before stir fry. Too much oil and mess to clean up at home, lol.
steam the eggplant about 70% through(12min in the video so make it around 7min), take them out then drain off the liquid. get some browning on the pork and the sauce ingredient in a hot wok and put the eggplant in, once the eggplant is done we get the sichuan style stirfry without deepfrying the eggplant however the suace needs to be a bit more acidic and salty than the video says, steaming makes the eggplant more watery than normal so they will dillute the sauce. why do it this way? becuase i think stirfry makes the flavour more concerntrated.
I'm German and we have the rounder eggplants as well, but I've never soaked them and I've never perceived them as bitter. Is that an American eggplant thing or did I just never notice?
Join the Canto Cooking Club: bit.ly/3r6hL7D
Get the full recipe: madewithlau.com/recipes/steamed-chinese-eggplant
He shouldn't be thanking us, it is us who should be thanking him. I'm very grateful for the knowledge and experience he is sharing.
When Papa Lau was thanking us, I became emotional. I feel the emotions in that short sentence.
I made the original recipe. I always hated eggplant. But watching the video, it intrigued me. So I gave it a shot. Man was I surprised, I loved it and was very please to have tried it. As for all the other dishes I have tried from Dady Lau I can say 99 percent have been wonderful.
Same here! I had good eggplant ONCE, years ago, at a Dim Sum restaurant. I've been trying to replicate that recipe ever since. I WANT to like eggplant, and I want to be able to prepare it in a delicious way because they're so cheap, beautiful, and easy to grow in abundance. I gave this recipe a try earlier this year, and the sauce was wonderful. The eggplant was *tolerable* enough that I'll be giving it another try. One step closer....
I like to cut eggplant on half (long side) and then cut 4cm ish chunks (short side) and microwave for about 3-4 mins and add garlic, Chinese vinegar, olive oil and salt/soy sauce to taste. It's very quick and simple yet very good.
eggplants are like sponges for flavour, if you cut them in half on the long side and score them on the flesh side in a grid pattern without cutting the skin (season it with whatever you like, aromatics, herbs, the sky is the limit) and then slow cook it in the oven with olive oil it turns into a flavour packed paste you can spread on bread or even add to sauces/stews
You must be a white person, I have never met anyone that doesn't like eggplants except for uncultured whites
Every time I am amazed by how much love and passion your father cooks and how much effort and passion you put into creating the videos and recipes. a big thank you from Germany!
劉师傅家人真有口福分享好多美食一對孙仔孙女好可爱本人好喜欢劉师傅视频祝福你家人中秋节快乐健康平安开心❤
非常感恩有您的支持和祝福！老劉祝福您闔家安康！中秋節快樂！多謝🙏！
Thank you so much for including vegan options to your recipes, we really appreciate you acknowledging not everyone eats animal products but still love Chinese food. It has been amazing learning the techniques and recipes to cook restaurant quality food at home.
Your dad is such a great guy. I love listening to him talk about, and watching him cook. Up until he mentioned "ginger" he was doing everything I was taught growing up for eggplant dishes, but in a Spanish tradition. It's one of my favorite vegetables, so makes me happy to see that whether from a Chinese or Spanish perspective, we all know what to do. Much respect.
I love Cantonese eggplant. I make it all the time. I am inspired to chop my own pork! And I love the use of vinegar to take away it bitterness! You go Daddy Lau!
Papa Lau is so genuine and sincere! Bravo Papa Lau for sharing his knowhow!
I love your dad's recipes. He's such a great authentic cook and is so sweet. Thank you for sharing him with us. ❤
Your father is such a dear, lovely man. Thank you, both.👏🏻👏🏻👏🏻👏🏻🤗🤗🤗🤗🤗🤗🤗🤗🥰💐💐💐🫶🏻🫶🏻🇺🇸🌸
謝謝劉伯伯~分享食譜~祝福大家身體健康
I really like how you made this video. Great editing/directing.
Your dad is such a sweet humble man.
I tried the porch chop recipe the other day and i butchered it. The flavour was so rich..im just a newb and couldnt get it crispy enough. Lots of compliments from my damily tho.Cant wait to try this eggplant recipe.
Keep up the amazing videos. Love the eating with family segments.
What a lovely family. Great Chef and his love of preparing a meal for his loving family, It is great to watch. Love yout commentary and good health to you all. Rosie Hoy New Zealamd
you guys are so cute! thank you for all the priceless eggplant knowledge! 🦚
I was always sad that I didn’t learn to cook Chinese food from my mom before she passed. Thanks to your channel I’ve learned some amazing recipes. Thank you for helping me to feel closer to my mom and my heritage. ❤
This recipe looks delicious. We can get the long, thin purple Chinese eggplants here in 🇨🇦. I'm going to try it with those instead. What a delightful family. Wishing Daddy Lau many more years of creative cooking and introducing us in North America to cooking techniques which have been around for thousands of years. Your father is s truly sweet guy.
Happy family!!! Happy meal!!!!
Fantastic recipes!!!!😊😊😊
Your Dad is one of the greatest Cooke.
So easy too cook with him.
❤❤❤👍👍
Another excellent video. Thank you so much Lau family. 🙏🏾
I have tried so many other recipes to try and recreate what I love ordering from restaurants. Never ever came close in flavor until I tried this one. Yaaaaay! It’s a keeper. Thank you, Daddy Lau!
My mum just learned something new ❤ the tip to soak the eggplant in vinegar :) she’s going to try it
Thank you. As a Chinese American, videos like these help reconnect me a bit to my ancestry.
8:00 Aubergine is also its name in British English. I didn't know it was the German name though too.
Thanks for showing how to use the common Western type of aubergine, I don't have anywhere that local to get Chinese produce so it would be a special trip into the big city to get some. Compared to being able to buy them for £0.89 in the supermarket (that's about $1.05) here.
Love your videos. Your dad is legit. Thank you for sharing this valuable knowledge!
I made this recipe with some rice! And everybody loved it! Very nice light meal with lovely flavors ❤ gonna make this a lot more ! Thank you for sharing 🙏🏼🙏🏼
I always peel off all the skin. Cut french fries (1cm width) The fresh is so smooth and softly delicious. 1. Generous oil in pan press and stir fried till softly cook. Stir fried mince meat in oyster sauce, light sauce, garlic, chopped shallots, shaoxing wine, little sugar, dash of maggi soy sauce, water, add in egg plant. Diced red bell pepper (optional)
I made this today, and it sooo tasty! I never steamed eggplants before, but the texture was nice and fluffy.
I had some leftover shitake-mushrooms that I added in the stirfry as well, really tasty! I will make this again soon!
I've watched many egg plant videos but none are as easy and delicious as this
Love your dad, a great teacher 😊😊
Thank you so much for including the shopping advice. I would appreciate it if you could include more of these at the beginning of your videos. Thank you so much and the Lok family would also like to wish the Lao family good healthy, happiness, and great success!!! 😁😊
Thanks so very much for sharing your knowledge and love!
I’ve tried so many of your yummy recipes and learned a lot.
I appreciate the details of each step by step of your recipes!!! Gratitude ❤
❤ your program. I learned, easy to follow. Dad Lau explained clearly every steps n reasonable techniques 😊😋
I really want to make this recipe but I'm going to use the traditional Chinese eggplant because that's what I'm used to. Yum!
Looks great, I learnt a lot and I loved the extra advice about buying them in the store. Thank you.
祝劉師傅身體健康!!!
非常感謝您的支持和祝福！老劉祝福您和家人身體健康！生活愉快！
Love this recipe … my wife loves it too!
Thank you Lau Family 🥰
I had eggplant in garlic sauce at a chinese restaurant in korea over the summer. It was one of the best things i ate on that trip.
Awesome vid, nice to see a non-fried recipe for this veg! Can't wait to try
I discovered a very similar eggplant (Szechuan) in Toronto and it's so good, you can't stop eating it. This is really great stuff. The place is closed now, but you can get this at almost any true Chinese place like we see here.
Oh, it's so good.
Y'all bring me joy. Thanks for that.
Great episode!
谢谢您，酋长！结果太棒了！可口！自制粤式蒸茄子，好吃又不油腻！非常有用的食谱！👍👍
不要客氣，非常感謝您的支持！老劉祝福您和家人身體健康！生活愉快！
I made this. Just wonderful!
I love Chinese eggplant and I love this channel.
Looks good. I will try making it. Mine turned out good tasting but soggy before. That looked like an awful lot more than 4 or 5 tablespoons of oil, but I get why you need it. Thanks!
Western eggplant tends to be rubbery texture even when its been cooked. The Chinese eggplant is a winner in my kitchen & it melts when bit into it.
Your dads great, look at him when u ask him a question and when he responds to your answers pls.
I won't add tomato dice with egg plant. Best dish egg plant (de-skin white, cut french fries long, width 1cm) is good amount of oil stir fried and press till cook soft. Press all oil away and set aside. For Sauce (Gravy): garlic mince, mince pork meat, diced big onion, oyster sauce, light soy sauce, dash of maggi soy sauce, little water (sauce consistency thickness), sugar 1 tsp or 1tbsp (to taste) & shaoxing wine 1-2 tbsp, fish sauce (optional). Darkness of the gravy : sufficient little dash of dark soy sauce. Green onion : Cut Long (1 Nos) After gravy almost ready, add egg plant. Stir fried awhile & serve. Toppings: 1-2 Tbsp fried garlic, parsley and green onion.
You are the BEST!!! Thank you so much!!! I love this dish!!❤❤❤
Hope it’s not too personal but I really love your dad!
That looks great 👍 can’t wait to try making it at home. I bet yuxiang sauce is great on noodles as well!
Thank you very much for the video. Now I will try to do the next time. I have learned something. Stay safe. 👍😎
I like having the skin on idk why i love the texture so much...so i assume i can combat the toughness by steaming it for longer??
想學魚香茄子🍆有加咸魚的版本 希望劉爸爸有機會可以教授一下🙏🏻
遲些按排時間吧，非常感謝您的支持！老劉祝福您闔家健康快樂！
今晚馬上試煮一次！
非常感謝您的支持！老劉祝福您和家人身體健康！生活愉快！
Brilliant tutorial 🎉🎉🎉
This is great I've got lots of eggplant to cook. Asian variety no bitterness
Fantastic! Thank you!
Thank you for your sharing and I come from Hong Kong
Could you please make playlist for vegan/vegetarian friendly menu? That would help immensely as my daughter is vegan.❤
Thank you for sharing!!!
Thank you!!!!
Спасибо, Шеф! Отлично получилось ! Вкусно! 👍Баклажаны по-кантонски по-домашнему на пару, Вкусно и не жырные ! Очень полезный рецепт !👍👍谢谢您，酋长！结果太棒了！可口！自制粤式蒸茄子，好吃又不油腻！非常有用的食谱！👍👍
不會客氣，非常感謝您的支持！老劉祝福您與家人健康快樂！
This is brilliant! Thanks to you and your dad so much for describing how to cook it with the globe eggplant. When I lived somewhere with more restaurant options, eggplant was one of my go-to orders. The flavor and texture is so great. But now I live somewhere with more limited restaurants and more limited produce and I've missed it so much. I tried to figure out how to make it on my own with ... pretty terrible results. Definitely going to try this.
If I can get good Chinese eggplant should I still soak in vinegar?
Absolutely on point❤️🔥❤️🔥❤️🔥
任何計劃在外出用餐時煮一些非常美味和昂貴的東西，但你是一名廚師，你可以買昂貴的食物，但在家煮得非常美味，因為中秋需要慶祝，你會買一些花燈讓孩子們玩，這樣他們就知道什麼是中秋節
非常感謝您關注我們！是的，每年中秋節我家會全家人一起歡度佳節，月餅、鮮果、佳餚，非常開心。老劉也祝福您闔家開心歡度佳節！多謝🙏！
我說的不是水果月餅，也許你可以做一些魚鯊翅湯魚蠔皇瑤柱肉碎釀瓜脯淮山鮑魚豬展湯那些特色菜讓全家人在中秋節吃到好菜，我相信你有本事做一手好菜，就算是買好東西來煮也比外面吃便宜值得，如果全家人吃得開心，而你又那麼願意做飯的話。全家人偶爾吃一次昂貴的食物仍然值得並且享受，當你所在的中餐館不多並且選擇吃非常美味的專業中餐時
Just Wonderful
Tyrone watching your video 😊
Yummy! One of my favorites
Classic recipe 👍
Frying isn't unhealthy, it's mainly the oxidized and/or small seed oils. Different cooking methods yield different results.
What about the opposite side of the stem? Is there anything we should be looking for there?
Did Cam and Mai love the eggplant?
this is just what I needed!! I had some big globe eggplants that didn't have a dish to be made into, but now I know what to make tonight :)
Always thankful for the Lau family's recipes to learn more about Canto cooking, it feels like learning from family
Try this one. Don't even worry about peeling sections, just slice into 1/4 inch slices long ways. Salt both sides and place on wire rack for 1 hour, wipe all moisture off. Season and pan fry both sides till black colors start to show. Enjoy, trust me it's legit good and I agree a lot of other eggplant recipes are bleh.
in thailand...the long and green eggplant is the most popular...
amazing thank you 😇
Thankyou
super wholesome!
Yez Aubergines Mr. Lau im watching now Sir 🎉🎉
劉爸爸加油！😎🤘🏻
非常感謝您的支持和鼓勵！老劉㊗️您和家人健康快樂！
I don’t know what is the BGM but it’s a good one!
刘师傅，我钟意食粤式的梅香咸鱼茄子煲
冇錯，呢道菜很惹味。遲啲按排時間吧。好多謝您嘅支持！老劉㊗️您同家人健康快樂！
I wonder if you will create a separate channel in pure cantonese?
Great recipe! But all I could think of when he added the two tablespoons of oil was “two shots of vodka” hahaha
I am vegetarian. Eggplant is my favt.
He a master chef?
Man, i love this dish! And the minced pork is ABSOLUTELY necessary, but you don't need much. Might help fending off these attention seeking vegans :)
Nice
Uncle Lau, if available, you can also get Japanese eggplant 🍆 in Asian stores in San Francisco.
I love eggplant, but rarely cook them at home because the best tasting ones require deep frying. The delicious eggplant dish you get from Chinese restaurant, deep fried before stir fry. Too much oil and mess to clean up at home, lol.
Can you substitute tofu for pork?
Did u guys notice you were in the todays Uncle Roger video?
steam the eggplant about 70% through(12min in the video so make it around 7min), take them out then drain off the liquid.
get some browning on the pork and the sauce ingredient in a hot wok and put the eggplant in, once the eggplant is done we get the sichuan style stirfry without deepfrying the eggplant
however the suace needs to be a bit more acidic and salty than the video says, steaming makes the eggplant more watery than normal so they will dillute the sauce.
why do it this way? becuase i think stirfry makes the flavour more concerntrated.
I miss when the family lifts their plates to each other and us.
I'm German and we have the rounder eggplants as well, but I've never soaked them and I've never perceived them as bitter. Is that an American eggplant thing or did I just never notice?