Is Frying Chinese Style Eggplant the Best Way to Cook It?!
ฝัง
- เผยแพร่เมื่อ 9 เม.ย. 2018
- To Fry or Not to Fry? That is the question. Chinese style eggplant with minced pork (or even without!) and spicy garlic sauce must be one of the best ways to eat eggplant, but is it better to fry the egglpant or not? Let's find out.
🍆 Yu Xiang Eggplant recipe
1 eggplant
100g minced pork
1/4 red bell pepper or 1/2 red chili
1/4 green bell pepper or 1/4 green chili
1/8 carrot
1/2 Tbsp minced garlic
1/2 Tbsp minced ginger
1/2 Tbsp minced spring onions
1/2 Tbsp Doubanjiang (豆瓣酱), or substitute with Sriracha
1/2 Tbsp cooking wine
1 Tbsp soy sauce
1 1/2 Tbsp dark rice vinegar
1 1/2 Tbsp sugar
pinch of salt
pinch of MSG
1 1/2 tsp corn starch
oil for frying
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I make this dish (with the pork mince) all the time but I just sear the aubergine in a dry (no oil, no seasoning) wok until browned and then set it aside. Finally after all the ingredients and aubergine are combined like in the video (plus a handful of dried chilli peppers in the beginning), I just let it sizzle and simmer a bit longer to cook the aubergine through and let it develop the flavours. There's enough oil and seasoning in the sauce already so there's no need to deep fry when doing this at home. Deep frying is just a fast way to cook a lot of it at one time if you're running a restaurant (my family and extended family are all in the restaurant business).
I usually do that, believe it or not, I brown on a non-stick crepe pan with a little sesame oil on it. I also use Schezuan pepper corns toasted in mine because I love a ma la effect.
Dude, your production and explanation of Chinese recipes is the best in TH-cam. The way you present the recipes and film the cooking is amazing. Please keep up the good work with the Chinese recipes!
Check out Chinese Cooking Demystified, the best channel for Chinese cooking
I just tried this yesterday night with my friends. One without the pork mince, one with. Absolutely delicious. Thank you so much. Reminds me of the food I had when I was working in Shenzhen.
Thanks for this video. I love eggplant but I always hated frying it. Now I can try steaming it.
I just discovered ur channel. I'm following many cookin channels with millions followers & believe me u r not less professional than'em. All u need is a little of publicity with a bunch of luck. gd luck dude.
I agree. Between Andong and French Guy, cooking channels have been doing it wrong. I think they have nailed a very professional but raw style of cooking show.
I recently rekindled my love for eggplants! This is a dish that I think I’m going to love. Thank you and keep sharing these great videos. I found a terrific chili sauce that’s sweet and spicy that will compliment this dish.
Discovering your Chanel today is a real highlight for me today. With all the knowledge, passion and perseverance, I bet you will soon have 1 million subscriber ! Way to go Andong!
YOOOO! I’ve had this (somewhere) on my “I should really try this” list for SIX YEARS now, and I finally finally did it just tonight… and like, yeahhhh, heck yeah, dude!! Technique 100% delivers as promised.
ANDONG STAY WINNING ✌️
LOVE your dedication!
I cooked my eggplants in that way and worked perfectly! Thanks from Brazil! Your channel is awsome!
I appreciate your research - I'm the research type too 😃. I used the frying technique and followed your recipe. It was delicious! Thank you! 🌷😀
Omg you’re so thorough. I actually appreciate this so so much!!! Gonna try the steamed one!
Chinese in the titles and subtitles will probably blow up your channel and make the number of subscribers skyrocket! Great job man!
That's impressive how the order of the ingredients when you cook them can change the flavour so much!
Please make more videos of this style!
I think when cooking chinese cuisine, as knowing some basic rules, you needn't stick to a single best technic. A well variety of ways to cook can bring a lot of fun to eat.
Love your channel! I just discover it and have been binge watching them. I wish I can watch them all at the same time because I am having difficulties to choose what to watch next, as everything looks so interesting!
This is some serious experiment! Thumbs up!
Your energy is great and the content is super clear, easy to follow, and entertaining! Great job 👍🏼
Yes! In Ferrandi cookbook ( best gastronomy school in France, world class chefs advices) they validate this technique for eggplant cook :
Half steamed to make it soft, then fry it to finish it :)
Loved this vid !
Great recipe and super results!
Thanks for the recipe! It's awesome
Wow, everyone loved it as I made it for dinner tonight! It is now a keeper meal in our fam. Thanks Andong!
There it is. The recipe that convinced me to sign up for patreon. This recipe saved my tastebuds. Mom grows too many eggplants every year and I just can't eat anymore eggplant parm man. Thank you so much for this awesomeness :) keep going man!
@@mynameisandong oh man... zucchini and cucumbers. They grow like crazy here. :D thank you for asking. Ya da best man
I am a Parisian Expat in Southern California and I miss good food oh so much! You help fill some of the voids I feel foodwise and you remind me of my Lithuanian family :)
Great technique! Will definitely try it.
your enthusiasm is contagious and you make good cooking look so easy. Mouth watering food
Good video. Excellent explanation of the different techniques.
This was extremely helpful! I can’t wait to make the steamed version!!!
dude your production is fantastic. great energy.
My parents come from the northeast Heilongjiang province of China, where eggplant is quite prominent in our cuisine. We primarily prepare the eggplant in two ways: frying and steaming, which serve different purposes in different dishes, and they are both super tasty. So naturally, I'm not surprised that the steamed version is very good, but I'm highly impressed by how authentic your preparation is and for doing the eggplant justice!
Thank you for this. I was just thinking I wanna try make Chinese style eggplant with tofu but was not gonna fry it originally. I still might just to test it for myself, but Very happy to see your version first. Read my mind.
You did definitely great! Will try your version soon.
This dude is damn good at cooking Chinese food omg he needs someone to make the Chinese subtitles for him. (Okay I might do it after I finish my finals ;D)
I used to buy this amazing crispy eggplant at Fu Jin in Portland. They closed 10 years ago and I've been trying to get it right since. I had also tried the steaming method and it's the best! This recipe alone got me to subscribe.
This is so good!?! This is my first Chinese recipe, and it's a winner
Awesome buddy subscribed! My passions about food are very similar. I was craving eggplant and minced pork and wondering if deep frying was the best option. Thanks for performing the test so I don’t have to and letting me eat it with less guilt/fat!
Aloha Andong. Szechuan Eggplant is my very favorite Chinese dish and I make it a lot. This morning, because my neighbor gave me a bunch of eggplant and because I watched this video last night, I made your recipe using the 'steaming methodology". In the 40+ years that this dish has been my favorite, and for all the years I've been making this, I can tell you that today's creation was like no other in the past and far better than any that I've had in a Chinese restaurant. It was beautiful. The 2 of us finished it all....oink oink....that was 6 6" + - eggplants. Happy opu (tummy). Thank you.
一个歌手 几年不见成了个厨子 岁月在这个异域风情男子身上留下了什么
我发现刀很帅
先点个赞
@@mynameisandong 啊啊啊 安东你居然会用中文回粉丝留言 你是魔鬼吗哈哈哈 你到底是经历了什么英文汉语都说的这么好
+1 往前翻 快10年前是唱歌的哈哈哈
You're the king, Andong!
Your videos are so amazing man
Love it thanks for sharing your recipe
茄子過油(炸)其實只有一個原因，保持茄子鮮豔的紫色， 如果不過油，茄子會變暗褐色， 中國菜很注重菜的賣相。 如果你要炸過的話，那在茄子切好時，不只要放鹽， 還要加水， 將水蓋過茄子，一來茄子吸水， 二來防止茄子切過的表面氧化。 但在家， 媽媽們不會做這些， 切好的茄子直接下鍋炒，再加些許水，煮至收汁即可。 😊😉
不過如果不過油但又要保持鮮豔的顏色， 可以加點醋試試看。
但以上論點其實都為了中國茄子， 因為中國茄子外皮煮後容易色素流失。😆
建议在加盐的时候加一点白醋，这样就不会氧化了，而且风味上会多一点回味
这层太专业了
Dude watching your video makes people happy
this is bloody awesome
You had me at eggplant! Then you said 'w/o deep frying. I must admit that I had not expected 'steaming' to be the answer. A must try recipe, thanks.
Hi! I studied in China for 2 years and im not a vegie fan. But then, i tried this kind of 茄子，肉末茄子. Almost similar to your eggplant. And i fell in love, it didnt taste like vegie at all. The eggplant were so smooth, flavorful and juicy. Watching your videos make me want to try to cook eggplant. BTW i chalenge you to make 冬瓜茶. i’ve been searching on youtube but noone make the video as clear as you do, i mean, step by step and some tips on the making process. BtW I love your videos, keep on the good work!
Made this dish last night and it was so good!!
Man, this video is so underated ! This is the best sichuan food recipe that i've ever watched on youtube
Oh boy do I have a channel for you : Chinese Cooking Demystified
You're amazing! I wanted to make this dish so many times but the deep fried part always stopped me. Instead I would make the Korean steamed eggplant by Maaangchi (which by the way is delicious!) but now I can cook both! Thank you so much, off to buy some eggplants this weekend.
Great adventure rite there!. Love eggplant in garlic sauce!..
Nics vid...easy to learn...will try this recipe...👍👍👍
Well done.As a great home cook originally from Sichuan, I have to tell you the essential ingredients for Yu Xiang source are Sichuan style pickled chill and ginger.I would not even
Very well done man, really love your investigative and experimental spirit and your pursuit of authentic taste with new methods.... I'll try steaming next time as I don't eat too much fried eggplants exactly cos they often taste too oily when cooked in the traditional way^^
love this thank you!
Love your channel, great job man! What I do is clean the aubergines, put them in the microwave for 3 to 4 minutes, let them cool down, chop them the way I need them and then fry them. What happens is that once an aubergine is cooked, either in the microwave of steaming them whole, they do not absorb oil when they are fried! This is what I do when I make parmigiana di melanzane (an Italian dish that is like a lasagna that uses slices of aubergine instead of pasta), you get an almost oil-free dish!
I just made it. After living few years in China was missing it.
Had to do too many substitutions but... it turned out excellent! Not the exact same profile, but still delicious!
you are a genios chef!!!!..vuala parabens!!!
茄子确实很吸油不过还有一种处理方法：用少量油在平底锅里小火慢煸，一开始油马上都被吸收了，但是耐心再慢慢煸炒一会儿，茄子就会把油又都吐出来了，这样既不用担心油腻又不影响口感
讲这么多干嘛,这个up主就是个支持台独的外国人
@@mia_hqy th-cam.com/video/BbKPn0w6yAQ/w-d-xo.html 这个up主把豆浆油条烧饼变成了taiwanese food我也是醉了.它之前说三杯鸡是台湾菜我不会反驳,但是说这大三样是台湾菜就好比说比萨是美国菜,派是法国菜,呵呵呵
不过说实话,我第一个留言只不过是稍微提到up主的本质罢了,可没有用任何脏话甚至是贬义词哦,up主就是个德国人,支持台独藏独疆独对于德国人来说本来就是很正常的而已,毕竟从小接受的教育及媒体环境的影响就是如此.况且我是在对这层主的留言,又不是对up主留言
@@mia_hqy 永和豆浆也是两个河北人在台湾创的,不过我是在和层主讲话,告诉层主事实罢了,我如果要引战就直接在主视频下写帖子了.
@@mia_hqy youtube 是开放平台,我一没谩骂二没开炮,我说啥是我的事情,我也没在主视频留言.你火气能不要太大吗
Looks awesome!!!!!!!
Excellent video! You've saved me a project! Steamed it is!
Just found you...watch this one video...SUBSCRIBED! You Rock Man...Enough said...
way to goooooooooo
great way to cook and great spirit of experimenting
that's how my mother prepared aubergine or eggplant ( it doesn't look like egg in anyway), put them in the rice cooker when the rice is about cooked, take it out, and cook it like the way you do, tasted awesome every time.
This was awesome
Thanks for a healthier tasty version!
Really liked the video :) What choppingboard are you using btw ?
Hi from Guam !!!!
Love your cooking 👍
I predict in 2 years you will be world renowned TV chef with shows all over the world.
The Food Network in the US NEEDS you NOW!!
我竟然翻墙在看一个老外教我做中国菜 竟然还很正宗
感觉做菜手艺还不错
the most interesting thing is his thinking process
I like your videos.
Go on bro!
Recently discovered your channel. Speaking 3 languages. Likable on-video personality. Good instruction and informational content. You should have more viewers!
hey awesome videos! I usually stream it first and then deep fry it, so the eggplant is already moist inside and doesn't suck in more oil. I have a question regarding the mobile gas stove you use. Does it have enough power for chinese cooking? Where did you get it in Germany. I live in Germany but I have difficulty to find a proper gas stove for Chinese cooking. Thanks a lot for your love and passion in Chinese food and sharing it with the world!
Thanks for the tip 👍😊
Hey man, I started out watching the dishes from around the world, but now I am TUMBLING DOWN the rabbit hole of Chinese dishes. I love your style and even though some ingredients are terribly hard to find here in the Ukraine (and are pretty damn expensive), it is all worth it if I can share a virtual meal with my favorite youtuber! :-)
Experiment with local options. The taste may not be "authentic", but using fresh local ingredients is always a good thing.
I really like the way you rap the recipe over the hip-hop beats
Fried does rule and lovely video taking us through the different ways you can cook aubergine. I once made a steamed eggplant dish with a vinegary sauce that was quite good (Sichuan style). Also what's your take on whether to add Doubjiang first or after garlic/aromatics. I usually add Douban first, though doubt there is a big difference.
Quite a good informal video, I loved eating this dish in China, and when trying to make it at home I was a little disappointed to see most recipes say to deep fry it, I think deep frying is okay as a treat but I don't want to do it often, today I just gave it a shallow fry with a couple table spoons and it was actually pretty great, I will try steaming it next time, and the salting before cooking it part is super important
Chef Wang Gang recommends steaming after tossing with white vinegar and corn starch.
Have you tried it with pickled chilli sauce instead of doubanjiang?
Just subscribed. Love your videos.
great video! the frying part put me off at first but will try the steamed method tonight 😏
This is such a good news！！！！From a big 鱼香茄子fan but don't want to deep fry eggplants. Thank you!
You’re such a handsome, funny and animated person to watch. Thanks for the video. The dish looks awesome and will definitely try it next time.
loved the video,
I figured it out the flavour before without deep frying...but it ends up like some kind of thick soup of melted eggplant, then I added some minced beef into it...finally, the thick soup perfectly fits rice
Delicious! Thanks for the recipe. There is a Korean dish with steamed aubergines, it's called Gaji Namul
Super vid, super Format! Ich hätte gerne mehr solche Vergleiche. Ich hasse frittieren, also danke, dass du es auf dich genommen hast, diesen Test zu machen. Ich bin gespannt ob das auch die Lösung für marinierte japanische Auberginen eine Alternative ist. Aber das hier wird auf jeden Fall auch ausprobiert.
Good job!!!
That knife! 😍
Yes! Not fried this is
Amazing food!!!
Please, take us home to Budapest my dear teacher. I miss it as my own family has passed o .
This is one of my absolutely favourite dishes. I can't wait to try making it with steamed eggplant, which sounds like a lighter and somewhat healthier option. Thank you!! :D
Edit: you now have a new subscriber :)
Nice I’ll give this a try as I have lots of frozen grilled eggplants. Do you normally eat this with rice?
Hello,
when you do the final method that you showed, at what point do you add the pork? Pork and eggplant at the same time? Or pork first then eggplant soon after?
I will be cooking this on Wednesday.
Thanks
Very nice experiment. I´m going to try this on some Indonesian eggplant recipes, like Terong Belado.
greetings andong great eggplant presentation. will definately steam next time. Bless you and thanks for lesson.
Could you tell me where you bought your kitchen timer?
No Andong, you should cover the eggplant with corn powder and eggs or at least starch before you fry them!
That is another dish
In China, that is bawang eggplant(or "King eggplant" literally) dish, the eggplant is cut in big chunks, fried in the way you said and usually covered with Chinese sugar and vinegar sauce (Light tamota sauce is also fine)
Love all the Chinese cooking utensils. I only have a wok.
我吃过一种茄子去皮的做法，也是炸过然后鱼香炒法，非常好吃。
i had something very similar to this in Beijing--delicious. BTW, where did you get that wok stove?
You give a great and entertaining overview! And I agree with your final verdict. I tried the steamed version just yesterday after seeing that method used by Wang Gang. I paired it with fried egg strips and they were basically on a par with deep fried ones, lovely creamy texture and perfect for this flavour profile. I guess I might prefer one or the other method at times, but if you don't want or cannot deep fry the stuff, rather than regular frying (really bad compromise in this case) steaming is the perfect alternative. Grüße nach Berlin und guten Hunger! :D
Ya, that's why in cantonese style restaurant, we always have this dish in a hot clay pot, really gotta let the stirfry simmer a while in a pot to let the flavour soak into the vege. But to do this, make sure you give a bit more sauce/water, so the dish doesn't dry out while simmering. Also recommend substituting part of/entirely the salt with vietnamese fish sauce, this will add in more umami flavour.