🍆 How a Chinese chef cooks Eggplant (蒸茄子)!
ฝัง
- เผยแพร่เมื่อ 7 มิ.ย. 2024
- Watch Daddy Lau teach us how to make steamed eggplant. It uses the classic yuxiang flavor profile with pork for a delicious and easy home-cooked meal!
The OG MWL Eggplant with Garlic Sauce Recipe: • 🍆 Dad's Eggplant with...
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🍴 RECIPE + INGREDIENTS🍴
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madewithlau.com/recipes/steam...
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🍳 COOKWARE WE USE/LOVE 🍳
- Electric Burner: geni.us/electricburner
- Gas Burner: amzn.to/3OJJ68q
- Non-Stick Wok: geni.us/nonstickwok
- Carbon Steel Wok: geni.us/carbonsteelwok
- Non-Stick Pan: shrsl.com/305jb
- Carbon Steel Pan: shrsl.com/305j9
- Stainless Steel Skillet: shrsl.com/305j8
- Cookware Set: shrsl.com/305j7
- 8 Quart Pot: shrsl.com/305j6
- Cookware Collections: shrsl.com/305j5
- Pan Protector: shrsl.com/305j0
- Carbon Steel Seasoning Wax: shrsl.com/305iz
🔪 KNIVES WE USE/LOVE 🔪
- Dad's 40 year old Chinese Chef Knife: geni.us/dadschefknife, geni.us/Vtjn
- Chef Knife: shrsl.com/305is
- Santoku Knife: shrsl.com/305iu
- Starter Knife Set: shrsl.com/305iw
- Sharpening Stone Set: shrsl.com/305iy
👨🍳 KITCHEN ACCESSORIES WE USE/LOVE 👨🍳
- Magnetic Knife Strip (storage): shrsl.com/305j3
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- Instant Read Thermometer #1: geni.us/bluetooththermometer
- Instant Read Thermometer #2: geni.us/wirelessthermometer
- Food Scale: geni.us/ourfoodscale
🍜 DAD'S SPECIAL INGREDIENTS 🍜
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil: geni.us/bPkD
- Handcrafted Soy Sauce: bit.ly/handcrafted-soysauce
- Light Soy Sauce: geni.us/h5GrZ
- Light Soy Sauce (Handcrafted): bit.ly/premiumlightsoysauce
- Dark Soy Sauce: geni.us/VIgg0
- Dark Soy Sauce (Handcrafted): bit.ly/premiumdarksoysauce
- Rice Cooking Wine: geni.us/ZHJK
- Premium Oyster Sauce: bit.ly/gfoystersauce, geni.us/BplS8
- Chili Oil: geni.us/DX1vm
- Hoisin Sauce: geni.us/lmBz0
- Chicken Bouillon: geni.us/2Eu7CU
- Shaoxing Cooking Wine: geni.us/M93Zer
Options for Vegetarian Oyster Sauce
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- geni.us/nf17
Options for Gluten Free Oyster Sauce
- bit.ly/gfoystersauce
- geni.us/C9ABB
Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
⏲ CHAPTERS ⏲
00:00 - Prepare eggplant
03:34 - Prepare aromatics
05:00 - Prepare pork
06:17 - Create sauce & slurry
06:56 - Drain & cut eggplant
07:53 - On the eggplant
08:40 - Start steaming eggplant
09:06 - On eggplants & yuxiang flavors
09:35 - Stir-fry pork & aromatics
12:00 - Add sauce & finish
#eggplant #eggplantrecipe #eggplantrecipes #cookingathome #howtocook #chinesechef #chinesecooking
💛 OUR FAMILY 💛
Learn more about the Lau family, and why we started this channel + blog:
madewithlau.com/family
🎵 OTHER CREDITS 🎵
Produced by Randy Lau
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music - chll.to/49e6fa9c
Copyright Chillhop Music - chll.to/4ca8cc15
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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.
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.
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
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.
When Papa Lau was thanking us, I became emotional. I feel the emotions in that short sentence.
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!
I love your dad's recipes. He's such a great authentic cook and is so sweet. Thank you for sharing him with us. ❤
Happy family!!! Happy meal!!!!
Fantastic recipes!!!!😊😊😊
I really like how you made this video. Great editing/directing.
謝謝劉伯伯~分享食譜~祝福大家身體健康
Papa Lau is so genuine and sincere! Bravo Papa Lau for sharing his knowhow!
❤ your program. I learned, easy to follow. Dad Lau explained clearly every steps n reasonable techniques 😊😋
Love your videos. Your dad is legit. Thank you for sharing this valuable knowledge!
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!
Looks great, I learnt a lot and I loved the extra advice about buying them in the store. Thank you.
Y'all bring me joy. Thanks for that.
Your Dad is one of the greatest Cooke.
So easy too cook with him.
❤❤❤👍👍
Another excellent video. Thank you so much Lau family. 🙏🏾
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🙏！
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!
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 ❤
you guys are so cute! thank you for all the priceless eggplant knowledge! 🦚
You are the BEST!!! Thank you so much!!! I love this dish!!❤❤❤
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 🙏🏼🙏🏼
Your father is such a dear, lovely man. Thank you, both.👏🏻👏🏻👏🏻👏🏻🤗🤗🤗🤗🤗🤗🤗🤗🥰💐💐💐🫶🏻🫶🏻🇺🇸🌸
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!!! 😁😊
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.
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.
I made this. Just wonderful!
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！
Awesome vid, nice to see a non-fried recipe for this veg! Can't wait to try
Fantastic! Thank you!
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 love Chinese eggplant and I love this channel.
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
Love this recipe … my wife loves it too!
Thank you Lau Family 🥰
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!
I've watched many egg plant videos but none are as easy and delicious as this
Yummy! One of my favorites
That looks great 👍 can’t wait to try making it at home. I bet yuxiang sauce is great on noodles as well!
Absolutely on point❤️🔥❤️🔥❤️🔥
My mum just learned something new ❤ the tip to soak the eggplant in vinegar :) she’s going to try it
Great episode!
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. ❤
Classic recipe 👍
Thank you for your sharing and I come from Hong Kong
Thank you. As a Chinese American, videos like these help reconnect me a bit to my ancestry.
Thank you for sharing!!!
amazing thank you 😇
Thank you very much for the video. Now I will try to do the next time. I have learned something. Stay safe. 👍😎
Brilliant tutorial 🎉🎉🎉
This is great I've got lots of eggplant to cook. Asian variety no bitterness
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！
super wholesome!
Thank you!!!!
Just Wonderful
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.
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.
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.
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.
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.
Hope it’s not too personal but I really love your dad!
What about the opposite side of the stem? Is there anything we should be looking for there?
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！
Nice
Your dads great, look at him when u ask him a question and when he responds to your answers pls.
Yez Aubergines Mr. Lau im watching now Sir 🎉🎉
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 don’t know what is the BGM but it’s a good one!
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??
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！
Thankyou
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)
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！
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.
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！
He a master chef?
Did Cam and Mai love the eggplant?
If I can get good Chinese eggplant should I still soak in vinegar?
Great recipe! But all I could think of when he added the two tablespoons of oil was “two shots of vodka” hahaha
Tyrone watching your video 😊
I miss when the family lifts their plates to each other and us.
I wonder if you will create a separate channel in pure cantonese?
好吃
非常感謝您的支持！老劉㊗️您和家人健康快樂！
Could you please make playlist for vegan/vegetarian friendly menu? That would help immensely as my daughter is vegan.❤
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 am vegetarian. Eggplant is my favt.
❤❤❤
This is an interesting recipe because it's very different from other yuxiang eggplant recipes (oyster sauce and fresh chilies instead of doubanjiang, steamed instead of fried/braised), but it's still recognizably the same flavor profile. I will have to try it.
in thailand...the long and green eggplant is the most popular...
Did u guys notice you were in the todays Uncle Roger video?
😋
Frying isn't unhealthy, it's mainly the oxidized and/or small seed oils. Different cooking methods yield different results.
0:26 "with a part of a dead pig this time" FTFY
daddy time for cooking video no retirement yet! 😋
Then there is the Indian aubergine which is small and round, very good in it’s own right and I love western eggplant dearly but nothing beats Japanese/Chinese eggplant for any East Asian dishes 👍🏼👍🏽👍🏾👍🏿
Structural integrity of an eggplant. Haha. Is there such a thing? Well, it’s the best expression you could muster & I can’t think of anything better either. 哈哈!
What to replace cooking wine with, because i find it difficult to find cooking wine in India...