Sichuan-Style Hot and Sour Eggplant (Yu Xiang Qie Zi) | Kenji's Cooking Show
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- เผยแพร่เมื่อ 27 เม.ย. 2020
- A Sichuan classic, and easy to do at home as it doesn't require a crazy hot wok setup. Here's the full recipe (which I didn't follow, but you can): www.seriouseats.com/recipes/2...
Smoky eggplant combined with pickled chilies and fermented bean paste for a hot, sour, sweet, and funky dish. If you don't like eggplant, this is the dish that may win you over. Or it may not, in which case, don't cook it again!
PLEASE READ!
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My goal is to help fix both these problems in the best way I know how to contribute: organizing people, and cooking food.
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If you would like to make a monthly recurring donation of any size, head to my Patreon account at / kenjilopezalt . 100% of the proceeds go directly to the free meal fund. You can also help by buying my books at bookshop.org/shop/kenjilopezalt where 100% of my sales commission goes to the free meal fund, and an additional 10% goes to independent book stores around the country.
Finally, stay safe. Here is my guide to food safety and the coronavirus, written with the consultation of virologists, food safety experts, and infectious disease specialists, and kept up to date as new research emerges: www.seriouseats.com/2020/03/f... - แนวปฏิบัติและการใช้ชีวิต
My man Kenji went to the restaurant to check if sous-chef Eric is still chained on the basement.
He's there curing meats
It puts the lotion in the basket
Meticulously fermenting vegetables
😂💀
Whazzat oh man 😂😂😂, this is the best comment in the whole comments section and it’s buried within another comment. I’m glad I found it though
sous chef eric. such a main yet mysterious character
I wish someone would love me like Kenji loves his Sous-chef Eric.
It puts the pickles in the bin or else it gets the hose again!
adopt me daddy Kenji
Sichuanness here, Yu Xiang Qie Zi is a very common family classic and it can be done in many ways. Your version looks awesome:) Getting the moisture out is crucial to get eggplant related dishes done right. I usually just directly sprinkle salt to eggplants, wait a while and then squeeze the moisture out. But i really like the way you did here! Most ppl prefer frying the eggplant before sauté but if you want something less oily, you could try steam the eggplant instead of frying it, the rest procedure stays the same. (always love your takes on many chinese dishes, keep up the good work)
Great tips thanks so much! Yu xiang qie zi is one of my favourite Sichuan dishes 😋
Hey, thanks for the info! That's helpful. My question is -- where does the sourness come from in this dish? Is it the pickled chilis and fermented bean paste?
@@Emperorerror the sourness comes from the dark vinegar. usually u will need to prepare a small portion of sauce, a mixture of white sugar & dark vinegar. The bean paste is used mainly to add the distinct Sichuan style salty/savory flavor.
Ah! I always make fish-fragrant Chicken or pork because I don't want to deep fry because it's quite unhealthy for mid week. I love your tips! I didn't realise there were other methods of doing aubergines/eggplants.. I love the idea of steaming them before stir frying...how long should I steam them for and should I salt them before?
@@kyleclef th-cam.com/video/bJLjJ-qF89I/w-d-xo.html
Friendship ended with Binging with Babish, now Kenji López is my best friend.
Why not both?
@@NeverMind353 one is a cook and one is entertainment
@@Noah-wv4td Kenji can be trusted on things. You know he has obsessively figured out the quickest most effective way to do certain things. I do not like Babish's obsession with inane pop culture food but he's a good guy all the same with great content
God Is In The Details i watch babish because of his sense of humor. I watch kenji to gain food knowledge
Kenji > BB
These have been such killer content during quarantine. Thanks for all the effort.
Saved my sanity 💯
Love watching Kenji mess up a little like a normal home chef would. Makes him much more relatable that a cooking show where all the ingredients are laid out in tiny glass cups. This series is the best thing to come from quarantine.
Commenting to show my appreciation for the "peer pressure" joke.
Dad joke game on point.
*They osmotic pressured me into doing it, I swear!*
Yes Kenji! As a vegan I still love your cooking style and have learned a lot about my own cooking. So glad you are making a vegan dish on this episode.
If Shabu was there it would be perfect.
He should have a little picture frame as a stand-in.
When somebody says Shaoxing wine some American whispers in my ear, "Liaojiu aka Shaoxing wine."
Its creepy that we’re all hanging out in the same places. .
@@yanikkunitsin1466 based on what? It seems like someone living in the country would have a better sense of things than someone who gets their impression/information secondhand
That same American whispers sweet nothings into my ear in broken Cantonese
I really enjoy how you actually explain what you do, and why you do it. It makes the content way more engaging, I feel like I'm actually learning, rather than just watching
2:51 “It seems counterintuitive that ...” Go on kenji, drop that knowledge on us
Well, if you want to be technical, the solute concentration doesn't matter. Concentration is never the driving force for diffusion. The driving force is always a difference in the chemical potential. It just so happens that the concentration difference is proportional to the chemical potential difference for almost anything you'd ever do in the kitchen.
@Alan Rice
Edit: I’m an asshole. Your comment is fine.
@@JKenjiLopezAlt I wasn't trying to be rude - I definitely enjoy the content you create. Was just trying to share some knowledge.
@@alanrice6210 any sentence that has "technically" or some variation of the sentiment can safely be ignored. your comment fulfills the requirement. no one cares.
@@alanrice6210 I agree. It's annoying when people correct each other on the internet and shame each other for not knowing, but you were just sharing some information. Nothing wrong with that.
As someone trying to improve their knife skills, these 1st person pov videos are crazy helpful in addition to being great cooking videos! Thanks for putting all this stuff on here for free, my cooking has genuinely improved since I subscribed lol
No matter how simple I think the dish your making seems by the title, I always walk away having learned something. The way you put valuable techniques into practice teaches me to be a better home cook. Thank you! ☺️
I feel privileged to be watching a king complete his craft whilst i dwell about uni assignments at 12:00am (Australia time)
I would really like to see Sous Chef Eric's pickled Fresno recipe.
I swear i never learn so much useful and random stuff in a cooking video . Best cooking show !
Kenji's is the only cooking show, where I'm still learning something. :)
kenji’s bracelet 🥰
kandi kid kenji
I love how you give a science lesson at the same time. I really appreciate your videos! They are so interesting.
@@logancurtis9994 what?
@@logancurtis9994 what?
Kenji, your analogies give me life.
Love watching these unedited cooking videos. I've been following the seriouseats recipe for a long time, and this video helped me realize I probably wasn't salting the water enough. I love the tip for quick picking chilies in the online recipe because I never have paojiao at home.
Love it when Kenji does vegetarian dishes ❤️❤️🎉
I really enjoy how you educate the audience on the microbiology/metabolic behavior of animal and plant cells as it relates to cooking.
LOVE the food chemistry discussion
Really refreshing to hear a scientific explanation, that is easy to understand, for stuff in cooking.
These first person view videos help me immensly to improve my kitchen skills. Thank you so much for uploading them!
Nice dish.Thank you for sharing!
DAMN Kenji knows WANG GANG? HOLY SHIT hes a real OG
Kenji is my fave chef. But Wang Gang. Man he is a favourite too. Worlds colliding
Very nice! I think that could be an eggplant dish I would enjoy. So many flavors going on there!
Easy to love this
Just bought your Wok book along with all the equipment...never had this much fun cooking thanks to the recipes of you and Chinese Cooking Demystified. Thank you!
your daughter is very good on making braceletes
Kenji is definitely the best cooking youtuber.
I like STCG, Adam Ragusea, Joshua Weisman and NACS but Kenji is the best
Binging With Babish?
I made this tonight. It helped that you shared the flavor profile so that I could tweak the sauce. This was the first time that I liked eggplant. My daughter-in-law from China loved it too. She wasn't just saying that to make me feel good because she had seconds.
Amazing. Cannot wait to try this. Thank you!
Fun pronunciation tip for Qie Zi! It's like the Chinese version of "say cheese!" when you're taking a picture - you gotta smile to say it! "Say eggplant" :D
Peter or 西瓜甜不甜？(is watermelon sweet?) and you reply with 甜！(sweet!/yes) haha
This dude really taught us some chemistry lmao
I show up here for the chemistry, hahaha.
MohawkWarrior76 uh u mean biology?
Riolu 88 it’s both, science overlaps.
Ian Bridges diffusion & osmosis are mostly biology haha
@@riolu8894 their main applications are def in biology but at the core they're primarily chemical concepts
It's practical food that even I as a beginner can try to cook
Used to eat this dish every day when I was a vegetarian studying abroad in Hangzhou. Looks delish!
Kenji is my spirit animal. "Oops forgot to add *insert ingredient here* " except he actually adds it. I just tell my family it's a new recipe
Awesome video Kenji!
I love kenji's analogies lmao
Kenji could upload a video of him talking while watching a pot of water boil for 20 minutes and I would still watch it.
Honestly.... True AF
Learning science while cooking. Perfect
You should check out Alton Brown and his show “Good Eats”. It’s cooking, science, and popular culture all in one.
I like how you give alternatives to some ingredients.
I just ate that... love it
Thanks for this video man
As a chemist his explaination of osmosis is so much fun :-)
I made this using the video, it was freaking delicious. Served with sweet sesame broccoli and tofu, and biang biang noodles.
Very good.
i learn more from kenji’s videos than in school
Timing of this video is spot on!
Sous Chef Eric is my favorite character in this plot line.
Learned a ton on this one. Thanks man.
Best part of the day.
thanks so much for telling about eggplant cooking tips Thank you again !!!
Yesssss . Learning so much !!!!!
Thanx so much for this. I really enjoy your recipes. I was a Sous Chef in the SF Bay Area for some years but never really cooked any Asian.
I've always ate the different versions of this over rice. Most of the videos I see show the recipe being eaten w/out rice.
The bracelet is everything
It makes me happy to know that I use the same brands of sauces as you. :) I think I even spy a Korin knife?? Maybe? I only own one knife and I'm glad to know that having a high-quality knife make a world of a difference during prepping.
You say "wok hay" really legitimizes this video for me. Good job.
That analogy of osmotic pressure is what I needed when I took biology, it makes a lot of sense!
That peer pressure joke was spot on 👌
been looking for a good recipe for this, thanks
DAMN that looks like some good stir fry! So glad I found something to like on this channel. I'm not into meaty, cheesy recipes at all, but when you make something like this, I can't help loving it.
Kenji I love how you do authentic Chinese food while using ingredients and tools that are available outside China. Chef Wang Gang is great but sometimes I can’t get special Sichuan ingredients that he used.
3:30 that analogy is brilliant! LOL
Didn't expect a science lesson but am pleasantly surprised!
Glad to see you watch Wang Gang as well! BTW, his name is pronounced more like Won Gon but wang gang sounds mad gangster lmao
Thanks for the vegan recipe!!
Hello,Kenji,thank you very much for your great and beautiful cooking and for sure all the little hints of a professional.
Lets see how I treat eggplant,wich is one of my favourites.
I dice it,salt the dices,letting rest till water comes out,then give it a quick rince to get off the exess of salt,then dry it with a cotton kitcken towel,put it in a cup and season it quickely with little bit of oil and sometimes garlic or maybe they need more salt.then roast it on a parchment paper in the oven at 160 to 180 celsius for at least 30 min.....this a great way for taking them to freezer or marinate them too.After 45 min I can use them for italian parmigiana,which wont be dropping of all this good seasoned oil which mostly is left in the platter.
Again great thank you and looking forward to more videos of yours
The best to you and your family
A.
When I saw Fuchsia Dunlop make this with Daniel over on SE and called it one of her favorite dishes of all time, I had to go out and try it. A few months ago I had an opportunity to go to Chengdu Taste and it was a revelation. Never in my life would I have guessed that I could love a vegetable dish so much, but it really is that good.
Brining eggplant is some galaxy brained $hit. I'm in awe.
Love the First Wok View. The version I'm used to actually would have some salted fish in there, but that might be the Guangdong/Canton style.
It's interesting...I made this dish tonight using Fuschia Dunlop's recipe and it bore little resemblance to Kenji's, however, whatever it is that Kenji makes in this video looks really good :) That being said, "fish flavored" is as much of a flavor profile as it is a strict, by-the-numbers recipe, and Kenji looks like he basically gets to a similar flavor profile using quite a few different ingredients. I absolutely love the wet-brine and "dry fry" approach- such a great alternative to deep frying. Never would have thought of it myself without this video!
I'm not generally a fan of eggplant, but this looks great. The only other Eggplant dish I've enjoyed was by Chef Peter Chang. They're breaded and fried egg plants, that have about the same moisture content and texture as a french fry. They're delicious and I don't know how to replicate it. Hoping you can teach us the way Kenji. Keep up the videos!
I love my eggplant in cubes vs strips because the latter turns out too mushy and the former holds form better with a meaty texture. I never ate eggplant on a regular basis until I had the Hong Shao Qie Zi, the other classic eggplant dish, and now it's one of my favorites. This sauce is milder than the Yu Xiang, which is a bit strong flavored for me.
Kenji's Cooking / Chemistry / Botany Show
Perfect this with some cooked rice
Who knew cooking videos could get such deep lore.
That is an amazing analogy! 😆 And now I know how osmosis works. And that my school was awful. LUL
Came for the recipe, now know osmose. Thank you :)
great video kenji! would love to see some indian or other south asian dishes
Kenji is a physicist, chemist, biologist, and chef!
He was talking about the early universe when he was talking nucleozation sites or whatever, what a god
The better you understand the science behind why the food behaves and tastes the way it does, the better you can cook
@@tylerharrell5671 oh yeah 100%, I'm a line cook!
Your vidoes are very nice in the corona times, love norway.
I just discovered you. What fun! A little of this and oh yeah some of this and no I think we'll do it this way. I must say I want to taste what you just made
Making some right now... Also, using adapted ingredients... 🤗🌻🧡✌
Nice 😋😋❤️❤️❤️❤️😃
Chef Wang Gang the Wok master.
Man I love the bar reference it made complete sense to me haha
One of the best parts about par-frying the eggplants is you get that brilliant purple color. I really like the dish but I'm not exactly equipped for heavy frying/wok-work.
I want to do this!
That’s a cute bracelet
Love the osmosis metaphor!
Kenji, come for the cooking, stay for the science lessons.
Since you live in San Mateo, have you had what they used to call Clay Pot Eggplant but now they call it Eggplant with garlic sauce, but it is really Fish Fragrant style at Z and Y in SF.. its the best version I have ever had and it includes some wood ear and slivered bamboo shoot for texture.along with the usual sweet and sour and pickled chiles. its simply the best version I have had.
Kenji is like Harold McGee, Alton Brown & Gordon Ramsay all mixed into one person.
It’s fucking great.
I want to know what other sous chef Eric creations are out there besides the pancetta and pickled chilis
Kenji , a fridge tour 🥺🙏♥️