Hahaha that reminds me of game people at my highschool had. For some inexplicable reason it became a game at my highschool for people to smile towards me and all I had to do was not smile back. And I literally always lost which they found hilarious. I began to put so much effort into trying not smiling back but I never succeeded lmao. I miss those days... that was like 8 years ago
Wow, you got Fuchsia for an interview! Your channel just keeps getting better and better, I'm not sure how that is even possible! Awesome video once again.
I just moved to berlin (ok like 4 months back). I still cant get over seeing videos of random places that I have been in person. I went to that go asia just two days ago. I actually *CAN* buy the ingredients at my local supermarket.
@@boudewyn its directly on Turmstraße, but those go Asia's exist all over the city, that is just the largest one. But the Dong Xuan Center is the largest Asian Market you can find in Berlin, some of the stuff he uses can only be found there.
Her cookbooks "Land of Plenty" (Sichuanese dishes) and "Revolutionary Cooking" (Hunanese dishes) changed my life. "The Food of Sichuan" is an expanded version of Land of Plenty, adding 40 new recipes and more photos, etc. I highly recommend it.
The“cooking the whole eggplant and smothering it with some kind of sauce”method is actually being used a lot by many Chinese families if you don't feel like eating too much oil,and it will be a perfect dish for summer to leave the cooked eggplant in fridge for about an hour to cool before pour the sauce all over it.Great video as always,keep it up!
The cantonese (at least in hong kong) the “yu xiang” is a total different story. Here yu xiang refer to what it literally means: fish fragrant. And yu xiang eggplant is an essential canton hawker dish: eggplant cooked with minced meat, salted fish and dou ban sauce. Which the name makes a lot of sense. And it taste absolutely amazing with rice!!
Oh my God. First time I was so happy to sit through a sponsored section of the video because it was just as informative, interesting, and infectious as the rest.
You actually got to talk to Fuchsia Dunlop, woooow! =D Def. making this dish some time soon, also saw her make it on Serious Eats, but now I understand it even better
Andong got another sponsor and managed to get an interview with Fuchsia. Man i found this channel from Sp4zie and im glad to see your success since then!
I am hooked on this channel. There are so many food channels on youtube, but this is the only one that makes me smile non-stop. I can't get enough of Andong's sunny personality!
I've tried making this with silken tofu (because for some reason grocery stores around here don't have eggplants at the moment?!) and it was AMAZING! Definitely one of my new favourite dishes, would 100% recommend it to anyone reading this 😊
Oh! I love Mrs Dunlop's books! All them are amazing! All its recipes are foolproof and delicious! How amazing is seen she talking with you here! Good job, Andong!
What a treat to feature Fuschia Dunlop! Here in Singapore, the Chinese food we are usually exposed to are the southern coastal cuisines. The first time I tried the "fish fragrant pork slivers", I fell in love with it. I went back to the restaurant every day for a week. IMHO for me the most distinctive flavour in yuxiang is the doubanjiang. Unfortunately this sauce is not used much in the southern coastal cuisines, maybe it is distinctively Sichuanese?
Sort of. There's Cantonese doubanjiang (Like the LKK brand stuff Andong uses in this video) and Pixian Doubanjiang which is a distinctly Sichuanese variety made in Pixian. The Cantonese stuff tends to lack the complexity and depth of flavor that the Pixian variety has, and is normally somewhat like very salty chili paste. The Pixian variety however tends to have a much stronger fermented funk to it, as well as the distinct flavor of the broad beans used in that variety. Hope that helps.
I appreciate your appreciation of Sichuan food as a Sichuan local, it’s honestly a joy watching your videos, detailed recipes with interesting background stories. 老哥你的视频做的真的很巴适哈👌 oh and if people don’t wanna deep fried the eggplant, try 凉拌茄子(eggplant salad with chilly sauce? Or maybe use the sweet n sour sauce instead of chilly?) anyway it’s also a great dish.
I love love your channel Andong! Resourceful, informative, superb cinematography and editing, fun to watch, basically every anyone would look for in any video. Love the fact that you're a little bit of a food "fundamentalist" and yet not afraid to be creative.
Thank you, Andong for all your awesome videos. I want to try this recipe but I don't know if we have any stores that sell these ingredients, I'm from South Africa. You are a pleasure to watch, I love your video's, always smiling, keep it up, you rock !!
Danke für den buchtipp , genau was ich gesucht habe für meine gefundende Liebe für Asiatische Küche. Besonders Sichuan und Koreanisch hattes mir angetan.
Love this addictive dish and this is a great tutorial. I’ve had pretty good luck avoiding the deep fry by cooking the eggplant directly in the sauce but agree it’s not quite the same. Baijiu Fruehschoppen? Klasse!
I gotta say I love every time you have a shot of an Asian shop, going for some product, and you pick up the exact product I bought some months ago just by chance ("I guess this looks ok").
Fuchsia Dunlop once said our restaurant is the best Sichuan restaurant she ever tried out of China. Sadly she can't come to Melbourne try us again this March Due to the Covid-19. It's really surprise to see her at your channel tho. Good job Andong! So informative as always.
Huh, I've never seen someone make Yu Xian with doubanjiang. As Fuschia was saying in the interview, pickled red chilis in brine is the typical chili for Yu Xian. Lao Gan Ma makes a big jar of the pickled chilis for anyone interested.
Ich finde das Gericht so lecker. Ich hab es letztens zum ersten Mal probiert, auch wenn es mir zu scharf war 😂 ich konnte nicht aufhören weiter zu essen
Oh, I love this dish! I either go for the Mapo Dofu or this Eggplant at my local Chinese restaurant when ordering in a group for sharing (which is the best way to eat Chinese food)! But I feel the fish-fragrant translation is slightly unappealing... *lol*
Fragrant „Mouthwatering chicken“ is the dish she mentioned and the sauce is nearly the same as in the eggplant dish but with quite some more Chili and cilantro involved. Yummy, wish I could visit Chengdu this year again.
I don't like to deep fry but man, this is so tempting. I will stick to shallow frying the eggplant pieces to get them just crisp enough and reuse the oil for the sauce. Nothing against the method itself, I just don't like to use too much oil, especially pricey neutral oils. Thanks for this recipe and now I can finally use that dark Chinese vinegar and that exact tobanjiang you used to actually cook with, instead of some dipping sauce.
I do a halfway method that works really well for me, a few tablespoons of oil, when it's all absorbed add a splash of water. I've seen this used in other recipes, just add splashes of water until the aubergine has finished cooking. Not sure if the aubergine ends up with much less oil inside it, but it means you don't have to use a lot of oil for deep frying.
This is kind of funny. I've been eating a lot of egg plant lately, and my new favourite is currently panlong eggplant from Chef Wang. And yes I pass it through oil with a cornstarch coating. But it will be interesting to try a different profile. Thanks a bunch Andong! And a special thanks to Fuchsia Dunlop for the great insight!!!
Her book has been transformative in my attempts to cook real Chinese food over the past 40 years. This dish is quite remarkable and is something I've been trying to make for decades. But the book is absolutely overflowing with great recipes and we've been eating like emperors since we got it. That said I will say that all doubon is not created equal. Yes, in a pinch, you can use a fake version like Lee Kum Kee. But really the authentic aged products are astounding and worth seeking out. That said Andong you get a subscriber from this. Great fun. Now where to get that Ming stuff to make a tonic?
Vielen Dank für das aufwendige und einfach geile Video Andong. Die Auberginen kann man bestimmt auch gut erst dämpfen und dann nachbraten (wie du mal in einem früheren Video gezeigt hast).
松子魚refers not to the squirrel (松鼠）rather pine cones, because of the criss-cross pattern resulting from the delicate knife work to create the pattern on the fish. The pattern is said to look like a pine-cone, which contains pine nuts 松子- 松鼠 translates as "pine mouse", or, I guess, more generally, "conifer-rodent". I'm definitely excited to try out Ming River Baijiu - It's always so difficult to get some decent baijiu here in the states!
镇江醋 (the yellow bottle) is the standard vinegar for most of Eastern China and often just called 醋. White vinegar is not very common and if a recipe calls for it, it will always specify 白醋.
There's been a long history of Szechuan dishes in restaurants and chip shops in Liverpool. When I lived in Hamburg it was tough to find much of the fish fragrance dishes outside of maybe one or two dishes.
directly fry these eggplants might result in a very oily dish cause the eggplants are like sponges, they like to suck in all the oil. but, you can always apply some corn stretch on eggplants and use oil with higher temperature to fry it (around 170C-180C) to avoid the oily result.
I actually have a love-hate relationship with yu xiang qie zi. It's often way too sweet for me in non-Sichuan restaurants, but when done right, it pretty much hits the spot every time. There is a Thai version of it that I actually think tastes the best. They incorporate a Thai chili paste (can't get the name off the top of my head). And, dude, I am a gin and tonic fan and that drink right there is right up my alley....
I actually got the Ming river baijiu just because of you, Anton! I have to say...I actually really enjoy it in drinks, just mixed up with ginger ale it's delicious 👌 pure however... Well I wasn't prepared for that one.
The drink General Ming is actually an Hommage to General Tso‘s chicken, the classic Chinese american sweet and sour dish. Just like it’s culinary counterpart traditional Sichuan Baijiu is turned I to something entirely different yet delicious by using vermouth and tonic. Ganbei.
As as replacement for deep frying, I wonder if using a torch to fry the soft parts of the eggplant and then using oven or sous vide would work to avoid the disintegration. I really like asian egg-plant dishes, but haven't tried cooking them myself.
Kenji lopez brines the eggplant and then pan fries them. The brining pulls moisture so it keeps the shape and pan frying gets them just as golden brown as deep frying if you have enough heat.
Helo Andong, first of all congratulation for your channel, it's amazing! I have a questing, have you ever tried brazillian food? Or make them? I think that our food (Yes I'm a Brazillian) are not soo dificult to find the ingredients, you should tried ^^
There was a Sichuan Shrimp recipe that a no long gone restaurant served years ago that was a little sweet and spicy. A nice red sauce that didn't seem to be just a 'Hot Sauce'. Almost like a tomato soup consistency. There was a flavor I've never been able to identify. Do you have any ideas about sauces this? Thank you. Love your videos.
th-cam.com/video/16v2eojZ_l8/w-d-xo.html Hier! Zur Abhärtung! Und btw; wenn ich chinkiang vinegar sehe geht mein Herz einfach auf egal was the surrounding! Versuch's auch mal! ;) lol
@Wojciech Morawiec genauso wie mein Nachbar, der seine Karre genau in die Mitte der doppelten Parklücke stellt, in der sonst zwei PKWs Platz hätten. Wedding ftw.
Thanks so much to Fuchsia Dunlop for sharing her wisdom with us! 🍜🌶🥟Her book „The Food of Sichuan“ is treasure trove. Book link in the description!
I love that you give so much background information on the dishes in your video. It makes want to replicate them even more.
she was an awesome guest to have on, great video!!!
Really awesome having her on your video - also really good to finally learn how to pronounce her name “Fuchsia” 😅
Oh Andong, why are you Andong?
en.wikipedia.org/wiki/Andong_(disambiguation)
Your depth on this video is superb. Very well done and thank you!
Everytime Andong face times someone he just smiles non-stop and it's super sweet how he's just so thankful to be speaking to an expert
He’s looking at this little picture of himself xD
He just seems so lovely in general!
He’s so smiley, it’s infectious.
Hahaha that reminds me of game people at my highschool had. For some inexplicable reason it became a game at my highschool for people to smile towards me and all I had to do was not smile back. And I literally always lost which they found hilarious. I began to put so much effort into trying not smiling back but I never succeeded lmao. I miss those days... that was like 8 years ago
you mean like a normal fucking person? Low bar for praise.
Wow, you got Fuchsia for an interview! Your channel just keeps getting better and better, I'm not sure how that is even possible! Awesome video once again.
I just moved to berlin (ok like 4 months back). I still cant get over seeing videos of random places that I have been in person. I went to that go asia just two days ago. I actually *CAN* buy the ingredients at my local supermarket.
I subscribed to this guy only because he isn't american seeing ingredients that exist is awesome
Where is it? Is it in Moabit??
@@boudewyn its directly on Turmstraße, but those go Asia's exist all over the city, that is just the largest one. But the Dong Xuan Center is the largest Asian Market you can find in Berlin, some of the stuff he uses can only be found there.
@Trevor Tammen ingredients that exist in europe.
@Trevor Tammen most popular channels are american and americans have a fuckton of to them common ingredients you will never find anywhere in europe
Her cookbooks "Land of Plenty" (Sichuanese dishes) and "Revolutionary Cooking" (Hunanese dishes) changed my life. "The Food of Sichuan" is an expanded version of Land of Plenty, adding 40 new recipes and more photos, etc. I highly recommend it.
The“cooking the whole eggplant and smothering it with some kind of sauce”method is actually being used a lot by many Chinese families if you don't feel like eating too much oil,and it will be a perfect dish for summer to leave the cooked eggplant in fridge for about an hour to cool before pour the sauce all over it.Great video as always,keep it up!
Fuchsia Dunlop is an OG. It's really cool that you got to speak to her. Excellent video as always Andong.
The cantonese (at least in hong kong) the “yu xiang” is a total different story.
Here yu xiang refer to what it literally means: fish fragrant. And yu xiang eggplant is an essential canton hawker dish: eggplant cooked with minced meat, salted fish and dou ban sauce.
Which the name makes a lot of sense. And it taste absolutely amazing with rice!!
Yeah! Cantonese yu xiang is awesome and deserves its own video :)
@@mynameisandong Yo, Andong. Where is that video on cantonese yuxiang eggplant? 😁
Oh my God. First time I was so happy to sit through a sponsored section of the video because it was just as informative, interesting, and infectious as the rest.
You actually got to talk to Fuchsia Dunlop, woooow! =D Def. making this dish some time soon, also saw her make it on Serious Eats, but now I understand it even better
That Turkish friend must be me, I love this dish, especially from Fuchsia's hands.
Andong got another sponsor and managed to get an interview with Fuchsia. Man i found this channel from Sp4zie and im glad to see your success since then!
Actually I just got a sponsor and my sponsor made the interview with Fuchsia happen! :)
This guy always providing the good content with background knowledge aswell. VERY underrated
I am hooked on this channel. There are so many food channels on youtube, but this is the only one that makes me smile non-stop. I can't get enough of Andong's sunny personality!
I just cooked this for Christmas for my German family - even my 94yo grandma liked it and got some more!
Amazing! I recently just interviewed Fuchsia too for a magazine article. Love how in-depth your content is as well :)
I bought her book because of you, Andong. It arrives today. Thanks for pointing it out to us.
I've tried making this with silken tofu (because for some reason grocery stores around here don't have eggplants at the moment?!) and it was AMAZING! Definitely one of my new favourite dishes, would 100% recommend it to anyone reading this 😊
Never thought one day I would learn this much of how to cook Sichuan dishes from a German 😂 Love your contents! Great video!
Thanks Andong and Ms. Dunlop for an awesome Christmas suggestion. I am getting the book.
Fantastic video! Great to include the interview with Fuchsia! Will definitely try this one! Thanks
Your videos are so cool man. Congrats!
Κι άλλος έλλην εδώ 😂😂😂
Oh! I love Mrs Dunlop's books! All them are amazing! All its recipes are foolproof and delicious! How amazing is seen she talking with you here! Good job, Andong!
Your dedication to details, such as the interview, makes this video even more delightful!
What a treat to feature Fuschia Dunlop!
Here in Singapore, the Chinese food we are usually exposed to are the southern coastal cuisines. The first time I tried the "fish fragrant pork slivers", I fell in love with it. I went back to the restaurant every day for a week. IMHO for me the most distinctive flavour in yuxiang is the doubanjiang. Unfortunately this sauce is not used much in the southern coastal cuisines, maybe it is distinctively Sichuanese?
Sort of. There's Cantonese doubanjiang (Like the LKK brand stuff Andong uses in this video) and Pixian Doubanjiang which is a distinctly Sichuanese variety made in Pixian. The Cantonese stuff tends to lack the complexity and depth of flavor that the Pixian variety has, and is normally somewhat like very salty chili paste. The Pixian variety however tends to have a much stronger fermented funk to it, as well as the distinct flavor of the broad beans used in that variety. Hope that helps.
First I want to acknowledge you're doing a better job than almost every other Anglophone cooking channel on TH-cam.
You deserve so many more subscribers. Your content has such a high quality!
I just discovered your channel a few days ago and I cannot get enough!
Dunlop camio! What a treat, amazing work man!
I appreciate your appreciation of Sichuan food as a Sichuan local, it’s honestly a joy watching your videos, detailed recipes with interesting background stories. 老哥你的视频做的真的很巴适哈👌 oh and if people don’t wanna deep fried the eggplant, try 凉拌茄子(eggplant salad with chilly sauce? Or maybe use the sweet n sour sauce instead of chilly?) anyway it’s also a great dish.
I love love your channel Andong! Resourceful, informative, superb cinematography and editing, fun to watch, basically every anyone would look for in any video. Love the fact that you're a little bit of a food "fundamentalist" and yet not afraid to be creative.
Man, you just made a piece of art with this video. It's fluent, pleasant, informative, culturally relevant, you know... Congrats!
Oh I love Fuchsia Dunlop... her cooking video were great.
Thank you, Andong for all your awesome videos. I want to try this recipe but I don't know if we have any stores that sell these ingredients, I'm from South Africa. You are a pleasure to watch, I love your video's, always smiling, keep it up, you rock !!
Danke für den buchtipp , genau was ich gesucht habe für meine gefundende Liebe für Asiatische Küche. Besonders Sichuan und Koreanisch hattes mir angetan.
Love this addictive dish and this is a great tutorial. I’ve had pretty good luck avoiding the deep fry by cooking the eggplant directly in the sauce but agree it’s not quite the same. Baijiu Fruehschoppen? Klasse!
I gotta say I love every time you have a shot of an Asian shop, going for some product, and you pick up the exact product I bought some months ago just by chance ("I guess this looks ok").
OOMG i made your mala xiang guao and it was sooo good, my parents loved it. i'm def trying this one as well! it's soooo easy and i love eggplant
Fuchsia Dunlop once said our restaurant is the best Sichuan restaurant she ever tried out of China. Sadly she can't come to Melbourne try us again this March Due to the Covid-19. It's really surprise to see her at your channel tho. Good job Andong! So informative as always.
Huh, I've never seen someone make Yu Xian with doubanjiang. As Fuschia was saying in the interview, pickled red chilis in brine is the typical chili for Yu Xian. Lao Gan Ma makes a big jar of the pickled chilis for anyone interested.
What a treat! A new video from Andong. Thank you.
Just made this with minced pork, is amazing. Thanks Andong and Fushsia. YUM!
Surprisingly, a local Chinese place has this as a house special. and hot dang was it delicious.
That's amazing that your got Fuschia Dunlop on the video! Chef Wang also coats the aubergine in white vinegar and corn starch and then steams it.
Excellent episode. Danke Andong!
Love your version of 曲 explanation. Congrats for your success.
Ich finde das Gericht so lecker. Ich hab es letztens zum ersten Mal probiert, auch wenn es mir zu scharf war 😂 ich konnte nicht aufhören weiter zu essen
Great vid as usual and great to see Fuschia!
Oh, I love this dish! I either go for the Mapo Dofu or this Eggplant at my local Chinese restaurant when ordering in a group for sharing (which is the best way to eat Chinese food)! But I feel the fish-fragrant translation is slightly unappealing... *lol*
Awesome video. One of the greatest in a long time.
Amazing vidoes you made about Chinese food. I felt educated as a Chinese when watching your videos, keep going!
Absolutely fantastic video!
made it today and everyone loved it
Fragrant „Mouthwatering chicken“ is the dish she mentioned and the sauce is nearly the same as in the eggplant dish but with quite some more Chili and cilantro involved. Yummy, wish I could visit Chengdu this year again.
I don't like to deep fry but man, this is so tempting. I will stick to shallow frying the eggplant pieces to get them just crisp enough and reuse the oil for the sauce. Nothing against the method itself, I just don't like to use too much oil, especially pricey neutral oils. Thanks for this recipe and now I can finally use that dark Chinese vinegar and that exact tobanjiang you used to actually cook with, instead of some dipping sauce.
I love these Sichuan videos keep them coming! I especially loved the hot oil; that stuffs great!
I do a halfway method that works really well for me, a few tablespoons of oil, when it's all absorbed add a splash of water. I've seen this used in other recipes, just add splashes of water until the aubergine has finished cooking. Not sure if the aubergine ends up with much less oil inside it, but it means you don't have to use a lot of oil for deep frying.
This is kind of funny. I've been eating a lot of egg plant lately, and my new favourite is currently panlong eggplant from Chef Wang. And yes I pass it through oil with a cornstarch coating. But it will be interesting to try a different profile.
Thanks a bunch Andong! And a special thanks to Fuchsia Dunlop for the great insight!!!
I like that "fish style" presentation of the whole roasted eggplant.
If it's like a gin and tonic I'd probably just call it a Ming and tonic
Qin and Tonic
pls more Sichuan food love it
I actually ordered that book the moment i saw your dan dan men noodle video.
Great buy 👍🏻
Just love this channel!
I just love your videos, they are so fun, especially the long ones like this, do more Russian foods too
Her book has been transformative in my attempts to cook real Chinese food over the past 40 years. This dish is quite remarkable and is something I've been trying to make for decades. But the book is absolutely overflowing with great recipes and we've been eating like emperors since we got it. That said I will say that all doubon is not created equal. Yes, in a pinch, you can use a fake version like Lee Kum Kee. But really the authentic aged products are astounding and worth seeking out. That said Andong you get a subscriber from this. Great fun. Now where to get that Ming stuff to make a tonic?
Vielen Dank für das aufwendige und einfach geile Video Andong. Die Auberginen kann man bestimmt auch gut erst dämpfen und dann nachbraten (wie du mal in einem früheren Video gezeigt hast).
Love your content Andong! Greetings from Shenzhen
A true competitor to the Filipino dish tortang talong :D
I made this and it was sooooooo good!
松子魚refers not to the squirrel (松鼠）rather pine cones, because of the criss-cross pattern resulting from the delicate knife work to create the pattern on the fish. The pattern is said to look like a pine-cone, which contains pine nuts 松子- 松鼠 translates as "pine mouse", or, I guess, more generally, "conifer-rodent".
I'm definitely excited to try out Ming River Baijiu - It's always so difficult to get some decent baijiu here in the states!
One of my favourite TH-camr 😍🤩
I love the "饺子" neon light, so pretty~!
I fell in love with this pro-Sichuan narration and I want to marry it.
Even the sponsorship segment is educational!
镇江醋 (the yellow bottle) is the standard vinegar for most of Eastern China and often just called 醋. White vinegar is not very common and if a recipe calls for it, it will always specify 白醋.
Another substitute for black vinegars is Worcestershire sauce, and in theory the anchovy in it can match perfectly with the name of “yu xiang”.
There's been a long history of Szechuan dishes in restaurants and chip shops in Liverpool. When I lived in Hamburg it was tough to find much of the fish fragrance dishes outside of maybe one or two dishes.
directly fry these eggplants might result in a very oily dish cause the eggplants are like sponges, they like to suck in all the oil. but, you can always apply some corn stretch on eggplants and use oil with higher temperature to fry it (around 170C-180C) to avoid the oily result.
I actually have a love-hate relationship with yu xiang qie zi. It's often way too sweet for me in non-Sichuan restaurants, but when done right, it pretty much hits the spot every time. There is a Thai version of it that I actually think tastes the best. They incorporate a Thai chili paste (can't get the name off the top of my head). And, dude, I am a gin and tonic fan and that drink right there is right up my alley....
Nam Prik Pao chili paste?
I actually got the Ming river baijiu just because of you, Anton!
I have to say...I actually really enjoy it in drinks, just mixed up with ginger ale it's delicious 👌 pure however... Well I wasn't prepared for that one.
This video was very helpful, thanks. I find I always prefer Sichuan foods.
Thanks for this video, Love it.
Love Pork liver or kidney's just fried in butter love it on toast home made bread of course fresh, yummy.
Thanks dude!!
The drink General Ming is actually an Hommage to General Tso‘s chicken, the classic Chinese american sweet and sour dish. Just like it’s culinary counterpart traditional Sichuan Baijiu is turned I to something entirely different yet delicious by using vermouth and tonic. Ganbei.
Dude. The Sugar Daddy got me :D
It's nice to see what my wok used to look like before my burner had it's way with it
Mein Gott. dein Kanal wird immer geiler *.*
cool dass ich von anfang an dabei war :)
your videos and content just get better and better. It is a pleasure o watch :) How long, would you say on average takes you to edit one video?
As as replacement for deep frying, I wonder if using a torch to fry the soft parts of the eggplant and then using oven or sous vide would work to avoid the disintegration. I really like asian egg-plant dishes, but haven't tried cooking them myself.
yoooo i gotta try this one out. looks amazing!
I love the face you make when people talk in a language you don't understand :D
Kenji lopez brines the eggplant and then pan fries them. The brining pulls moisture so it keeps the shape and pan frying gets them just as golden brown as deep frying if you have enough heat.
Helo Andong, first of all congratulation for your channel, it's amazing! I have a questing, have you ever tried brazillian food? Or make them? I think that our food (Yes I'm a Brazillian) are not soo dificult to find the ingredients, you should tried ^^
There was a Sichuan Shrimp recipe that a no long gone restaurant served years ago that was a little sweet and spicy. A nice red sauce that didn't seem to be just a 'Hot Sauce'. Almost like a tomato soup consistency. There was a flavor I've never been able to identify. Do you have any ideas about sauces this? Thank you. Love your videos.
4:18 - schon ok, nimms einfach mitten aus der vollen Kiste raus, obwohl eine angefangene daneben steht... stört mich überhaupt nicht...
Typical German xD
th-cam.com/video/16v2eojZ_l8/w-d-xo.html Hier! Zur Abhärtung!
Und btw; wenn ich chinkiang vinegar sehe geht mein Herz einfach auf egal was the surrounding! Versuch's auch mal! ;)
lol
@hingle mccringleberry danke, das Ding habe ich gebraucht. Ich habe mich krumm und cringleberry gelacht! 😂😂😂
@Wojciech Morawiec genauso wie mein Nachbar, der seine Karre genau in die Mitte der doppelten Parklücke stellt, in der sonst zwei PKWs Platz hätten. Wedding ftw.
I love that you're inviting so many experts, lately. yet, they will never match your babushka's expertise ;)
ngl，your culinary skills are much better than most Chinese😂
12 year old me is definitely is sophisticated adult
*is definitely is*
02:20 Finally a german who can say "Squirrel" properly.
Wos? Is’ doch squvirell, oder? I love making my German friends say squirrel.
@@topaz173 I know, right
@@DavesRabbitHole Ah not really.
where did you get the neon Jiao Zi???