I have made similar dishes for years, made this tonight and it was great. Thanks for making the video. Only change was I had some vegetable broth open so I used that instead of water, and added a small spoon of some Szechuan sauce I had in the fridge. Looking forward to trying more from your videos.
I made this with a bit modification because I don't have Doubanjiang and pickled pepper. Substituted Doubanjiang with equal amount mixture of Tauco/tāuchiù/豆醬 /dòujiàng and Gochujang, omited pickled pepper (wanted to substitute it with pickled chili but ran out of that), reduced about 30% of sugar requirement. Everybody in my family like it, the taste was a good balance of sweet, sour, salty & spiciness. Thank you for the delicious recipe.
Love to read this comment, Fransisca!!! There are always several ways for every combined flavor. Thanks for trying and leaving me this feedback. Happy cooking!
This looks great. I wondered is the sugar a traditional ingredient? I didn’t know if that was added for western tastes. Most of the recipes I have seen in China don’t use sugar the way they do in America.
They commonly use in Asian cuisine to counter acidity, heat etc. It depends on the dish I guess. For instance sugar is not used in Mapo, in the traditional recipe, but I saw many Sichuanese home cooks using sugar and it tastes great that way.
Looks excellent! I've tasted very similar dishes in the past. I do have a question on the recipe process, though: what's the point of soaking the eggplant? Usually when I cook eggplants, my goal is to remove the water contained in it. Sometimes I even put salt on it first (before any cooking process), and wait 1-2 hours so that water gets out. It's a similar process for making kimchi, actually. But in the case of these Yu Xiang Eggplants, it's different. Do you soak them so that the starch holds up better on it (but then 10 min soaking wouldn't be necessary I guess...), or is there another reason? Thanks!
Recipe looking delicious my question is why soak with salt water. I cook with eggplant and when I want to pull the water out I use salt and spread the eggplant pieces out onto paper towels to absorb the water. Just curious
How do you prevent that much starch from sticking to your wok and clumping up? I did this nearly the same way, I put starch on the wet eggplant, then eggplants into wok with lots of oil. The starch instantly began crumbling up, sticking to the wok
WAY easier and more effective, resulting in a more substantial coating, is to put a good bit of potato starch (the starch they use in this video) into a brown paper bag, dump in the rinsed and shaken dry eggplant spears, roll the top down to close it, and shake for a full minute. Then hop them up and down in a coarse sieve three or four hops and then deep fry them. I prefer a dedicated deep fryer, dropping them into the fry oil _with the basket already down in the oil_ one by one as quickly as I can before starting the timer. I still have to jiggle the basket so they don't fuse to it when they sink, but once fried they won't stick to anything anymore. The best way is to double-fry them crisp and then either toss with the sauce and serve immediately, or drizzle over the sauce and serve immediately, but either way you best hurry or the magic will disappear!
Gorgeous photography! Everything looks so delicious, but as a vegetarian I would leave out the pork. After 33 yrs of not eating meat, I won't miss it. 😘
The best recipe that I have found on the internet. I've tried several over a 10 year search and this is the one! Thank you!
Wow, that's such a lovely comment. Thank you!
Omg, this is the best recipe I’d tried so far! It’s fragrant and delicious. My daughter said it’s better than the restaurant. Thanks
Thank you!!
Soo delicious. I love the Yu Xiang style dishes.
Looks very tasty
Made this last week , came out amazing thanks for the upload, I might try adding prawns and dried shrimps next
I have made similar dishes for years, made this tonight and it was great.
Thanks for making the video.
Only change was I had some vegetable broth open so I used that instead of water, and added a small spoon of some Szechuan sauce I had in the fridge. Looking forward to trying more from your videos.
My pleasure to know that.
If no@@ElaineLuo
I made this with a bit modification because I don't have Doubanjiang and pickled pepper. Substituted Doubanjiang with equal amount mixture of Tauco/tāuchiù/豆醬 /dòujiàng and Gochujang, omited pickled pepper (wanted to substitute it with pickled chili but ran out of that), reduced about 30% of sugar requirement.
Everybody in my family like it, the taste was a good balance of sweet, sour, salty & spiciness.
Thank you for the delicious recipe.
Love to read this comment, Fransisca!!! There are always several ways for every combined flavor. Thanks for trying and leaving me this feedback. Happy cooking!
THIS LOOKS SO GOOD, MAKING IT TONIGHT
I've just tried this recipe for dinner tonight and it tastes so delicious! thank you for sharing the recipe!
Thank you for your lovely feedback!
Unbelievably good,ive never tasted it this good before even in a restaurant 😍😍😍
I just. Follow up this recipe today and the taste was spot on.. exactly how I eat at the restaurant
Love to read this comment. Thank you so much Rossi!
Looks delicious.
Hi, Can you please tell me what kind of pickled peppers to use? This looks delicious! Thank you.
So nice and delicious 👍
thanks!
I actually made this recipe and it's delicious. Thank you!
Simple to understand, thank you for sharing!
Making this! I have Chinese eggplant. Cut wedges or rounds? Thank you!
Tellement bon,merci❤
This is one of my absolute favourite dishes!
me too, my favorite rice killer.
Love your recipe although I changed it a lot.. steaming the eggplants, less sugar, not so much starch❤
It came out good! Like restaurant style. I like mine with thinner sauce, I will add less cornstarch.
Really great recipe. Can you make one of the potato side dish. The potato is cut really thin. I don't know if I am describing this right.
Really awesome recipe n vid. Thank you
Delicious ❤❤❤
fish fragrant eggplant is 1 of my most favorite!
Really foodie.
Can I request you make a video how to cook vegetarian Cantonese Cruisine
看到最后，油亮的茄子和浓厚的酱汁，看着从碗里渐渐氤氲出来的稻米香气，是食材的精髓升华，是唇齿间的味觉盛典。怪不得人们说茄子是减肥路上的绊脚石
Hmmm🤔
@@garaaa07 Hello
Beautifully cooked!! Looks so delicious!!😍
Delicious recipe! Tasted great even if I used the rice vinegar that I had on hand instead of black vinegar
Can I leave out the meat? Thank you sharing this recipe!
Sure, why not? I'm going to.
This looks great. I wondered is the sugar a traditional ingredient? I didn’t know if that was added for western tastes. Most of the recipes I have seen in China don’t use sugar the way they do in America.
They commonly use in Asian cuisine to counter acidity, heat etc. It depends on the dish I guess. For instance sugar is not used in Mapo, in the traditional recipe, but I saw many Sichuanese home cooks using sugar and it tastes great that way.
Wow what an amazing dish!
What is this spoon/spatula you are using for the Wock?
stainless steel spoon
This is delicious👌👌👌
Thank you for sharing, watching from Philippines 🇵🇭
Looks wonderful! You need to sharpen that knife though
Yummy
Looks excellent! I've tasted very similar dishes in the past.
I do have a question on the recipe process, though: what's the point of soaking the eggplant? Usually when I cook eggplants, my goal is to remove the water contained in it. Sometimes I even put salt on it first (before any cooking process), and wait 1-2 hours so that water gets out. It's a similar process for making kimchi, actually. But in the case of these Yu Xiang Eggplants, it's different. Do you soak them so that the starch holds up better on it (but then 10 min soaking wouldn't be necessary I guess...), or is there another reason?
Thanks!
Looks delicious!
Wow...yum yum yummy 🤤😋
Amazing
Chapeau!!
Thanks you
how many cup xu xiang?
Recipe looking delicious my question is why soak with salt water. I cook with eggplant and when I want to pull the water out I use salt and spread the eggplant pieces out onto paper towels to absorb the water. Just curious
I believe soaking in water keeps the eggplant from turning brown.
The author said to shorten the cooking time and save oil. I believe it also removes the bitterness.
What is the substitute of doubanjiang im here in saudi arabia
Use thick spice sauce like sriracha sauce
Love this sooo much😍 thank you 🙏
Beauiful!
chinese food is the second most famous food in India after local food. we love sichaun everything :)
Pork is a cornerstone of Chinese cuisine. I wonder how does it go with Hindu, Muslim, Buddhists, Jain etc
@@oiuicxch pork gets replaced with fish chicken goat
How do you prevent that much starch from sticking to your wok and clumping up? I did this nearly the same way, I put starch on the wet eggplant, then eggplants into wok with lots of oil. The starch instantly began crumbling up, sticking to the wok
yummy
Thank you.thank you.and very thank you.👍
WAY easier and more effective, resulting in a more substantial coating, is to put a good bit of potato starch (the starch they use in this video) into a brown paper bag, dump in the rinsed and shaken dry eggplant spears, roll the top down to close it, and shake for a full minute. Then hop them up and down in a coarse sieve three or four hops and then deep fry them.
I prefer a dedicated deep fryer, dropping them into the fry oil _with the basket already down in the oil_ one by one as quickly as I can before starting the timer. I still have to jiggle the basket so they don't fuse to it when they sink, but once fried they won't stick to anything anymore.
The best way is to double-fry them crisp and then either toss with the sauce and serve immediately, or drizzle over the sauce and serve immediately, but either way you best hurry or the magic will disappear!
Eggplant is on the low FODMAP diet. Is this dish also? (Am hoping against hope.)
Why do you need to soak it in water?
Shorten the cooking time and save oil.
Why do you soak the eggplant in water first?
Everyone reading this, I'm eating this righ now ;P
Loyal Harbor
Hi. Why do all Asian eggplant recipes cut in long planks? Not circles? This was excellent also. But did circles.? Everyone should try this
Maybe because it’s easier to eat with chopsticks.
Bennie Gateway
Lucinda Port
Gorgeous photography! Everything looks so delicious, but as a vegetarian I would leave out the pork. After 33 yrs of not eating meat, I won't miss it. 😘
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2 tbsp sugar is too sweet
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where is the fish sauce?
You should be able to find one in an Asian grocery store. Thai or Vietnamese etc.
@@chiuliang lmao I mean in the recipe
The hu xiang sauce was originally used to make a fish dish but is being used here instead with eggplant.
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