Yu Xiang Eggplant, Szechuan Eggplants in Hot Garlic Sauce

Рет қаралды 157,892

3 жыл бұрын

Chinese eggplant recipe-Szechuan fish sauce eggplants (Yu Xiang Eggplant) is often listed as Chinese eggplant in hot garlic sauce.
***** Ingredients**********
2 long eggplants , around 400g
1/4 cup mince pork
1 tbsp. chopped pickled peppers
1/2 tbsp. broad bean paste , Doubanjiang
2 garlic cloves , chopped
1 tbsp. chopped ginger
2 green onions , white part and green part separately chopped
2 tbsp. vegetable cooking oil
1 tsp. salt for soaking
starch for coating
Stir fry sauce
2 tsp. light soy sauce
1 tbsp. black vinegar
5 tbsp. water
1 tbsp. starch ,
2 tbsp. sugar
1/4 tsp. salt
**** printable recipe *****
www.chinasichuanfood.com/yu-x...

Пікірлер: 91

@arippleeffect3415 Жыл бұрын

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!

@ElaineLuo 11 ай бұрын

Wow, that's such a lovely comment. Thank you!

@dorisdinghaynes8505 3 жыл бұрын

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

@ElaineLuo 2 жыл бұрын

Thank you!!

@andreasfett6415 3 жыл бұрын

Soo delicious. I love the Yu Xiang style dishes.

@leesagrrl Жыл бұрын

Dang... This Recipe even Looks GORGEOUS!

@onetablecafe4510 3 жыл бұрын

Beautifully cooked!! Looks so delicious!!😍

@sophien117 2 жыл бұрын

I actually made this recipe and it's delicious. Thank you!

@andrewdodd7416 2 жыл бұрын

Unbelievably good,ive never tasted it this good before even in a restaurant 😍😍😍

@michaelg9442 3 жыл бұрын

Looks delicious!

@rebeccaschadt7136 3 жыл бұрын

Wow what an amazing dish!

@1pac882 Жыл бұрын

Made this last week , came out amazing thanks for the upload, I might try adding prawns and dried shrimps next

@alvinmei316 7 ай бұрын

THIS LOOKS SO GOOD, MAKING IT TONIGHT

@mooncake7850 3 жыл бұрын

Love this sooo much😍 thank you 🙏

@kenho-tingwong4346 2 ай бұрын

Simple to understand, thank you for sharing!

@R.Es1 2 жыл бұрын

Really awesome recipe n vid. Thank you

@rucits 3 жыл бұрын

I've just tried this recipe for dinner tonight and it tastes so delicious! thank you for sharing the recipe!

@ElaineLuo 2 жыл бұрын

Thank you for your lovely feedback!

@swarnagunarajah6191 2 ай бұрын

Looks very tasty

@merinsan 3 жыл бұрын

This is one of my absolute favourite dishes!

@ElaineLuo 3 жыл бұрын

me too, my favorite rice killer.

@ehawolczecki8759 9 ай бұрын

Looks delicious.

@majestic6303 2 жыл бұрын

It came out good! Like restaurant style. I like mine with thinner sauce, I will add less cornstarch.

@fransiscadima9673 3 жыл бұрын

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.

@ElaineLuo 3 жыл бұрын

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!

@nicolelynlim8558 3 жыл бұрын

Thank you for sharing, watching from Philippines 🇵🇭

@saminanaeem3112 3 жыл бұрын

Wow...yum yum yummy 🤤😋

@SN-nm8rh 3 жыл бұрын

Amazing

@DrBrunoRecipes 3 жыл бұрын

Beauiful!

@vibhapradhan5830 2 жыл бұрын

This is delicious👌👌👌

@ELCEV 2 жыл бұрын

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.

@ElaineLuo 11 ай бұрын

My pleasure to know that.

@swarnagunarajah6191 2 ай бұрын

If no@@ElaineLuo

@rossicarbon1 3 жыл бұрын

I just. Follow up this recipe today and the taste was spot on.. exactly how I eat at the restaurant

@ElaineLuo 2 жыл бұрын

Love to read this comment. Thank you so much Rossi!

@hlee5806 Ай бұрын

Delicious ❤❤❤

@no_chefs_here3194 3 жыл бұрын

fish fragrant eggplant is 1 of my most favorite!

@ElaineLuo 3 жыл бұрын

Really foodie.

@bcsiutube 2 ай бұрын

Making this! I have Chinese eggplant. Cut wedges or rounds? Thank you!

@sgtdice Жыл бұрын

Thanks you

@luongsonbac9867 3 жыл бұрын

Thank you.thank you.and very thank you.👍

@aghori5969 2 жыл бұрын

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.

@elenabrase354 Жыл бұрын

Hi, Can you please tell me what kind of pickled peppers to use? This looks delicious! Thank you.

@ritmosensor 2 жыл бұрын

Chapeau!!

@nathanielfloress7029 Жыл бұрын

Yummy

@danica6366 11 күн бұрын

Delicious recipe! Tasted great even if I used the rice vinegar that I had on hand instead of black vinegar

@cherryberry8609 2 жыл бұрын

yummy

@user-ft9tw9zw5p 3 жыл бұрын

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

@garaaa07 3 жыл бұрын

Hmmm🤔

@user-ft9tw9zw5p 3 жыл бұрын

@@garaaa07 Hello

@lilyasif1987 3 жыл бұрын

how many cup xu xiang?

@xnqmap 2 жыл бұрын

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!

@Poonamsmartkitchen 3 жыл бұрын

So nice and delicious 👍

@ElaineLuo 3 жыл бұрын

thanks!

@tonylow9893 Жыл бұрын

Can I request you make a video how to cook vegetarian Cantonese Cruisine

@igorilla5769 3 жыл бұрын

😍😍😍

@TheCelestialhealer Жыл бұрын

Love your recipe although I changed it a lot.. steaming the eggplants, less sugar, not so much starch❤

@miken8143 3 жыл бұрын

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.

@suublib 3 жыл бұрын

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.

@janbolmer4965 Жыл бұрын

What is this spoon/spatula you are using for the Wock?

@ElaineLuo Жыл бұрын

stainless steel spoon

@KH-vi9tu 3 жыл бұрын

Looks wonderful! You need to sharpen that knife though

@Rochellecastro1 3 жыл бұрын

Can I leave out the meat? Thank you sharing this recipe!

@mi4936 3 жыл бұрын

Sure, why not? I'm going to.

@tadaasam2036 7 ай бұрын

chinese food is the second most famous food in India after local food. we love sichaun everything :)

@oiuicxch 11 күн бұрын

Pork is a cornerstone of Chinese cuisine. I wonder how does it go with Hindu, Muslim, Buddhists, Jain etc

@tadaasam2036 11 күн бұрын

@@oiuicxch pork gets replaced with fish chicken goat

@guidow9616 8 ай бұрын

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

@cynking2395 3 жыл бұрын

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

@hmoobsanger8109 3 жыл бұрын

I believe soaking in water keeps the eggplant from turning brown.

@majestic6303 2 жыл бұрын

The author said to shorten the cooking time and save oil. I believe it also removes the bitterness.

@jojodemafeliz3910 3 жыл бұрын

What is the substitute of doubanjiang im here in saudi arabia

@majestic6303 2 жыл бұрын

Use thick spice sauce like sriracha sauce

@irabraus9478 2 жыл бұрын

Eggplant is on the low FODMAP diet. Is this dish also? (Am hoping against hope.)

@Cryptosifu 2 жыл бұрын

Why do you soak the eggplant in water first?

@Ramen-vt8qb 3 жыл бұрын

@lilyn4982 3 жыл бұрын

Why do you need to soak it in water?

@ElaineLuo 2 жыл бұрын

Shorten the cooking time and save oil.

@LDehaut 3 жыл бұрын

Everyone reading this, I'm eating this righ now ;P

@ronaldyeater3322 2 жыл бұрын

Hi. Why do all Asian eggplant recipes cut in long planks? Not circles? This was excellent also. But did circles.? Everyone should try this

@jaki5747 8 ай бұрын

Maybe because it’s easier to eat with chopsticks.

@englor3687 2 жыл бұрын

2 tbsp sugar is too sweet

@mtt4825 3 жыл бұрын

where is the fish sauce?

@chiuliang 3 жыл бұрын

You should be able to find one in an Asian grocery store. Thai or Vietnamese etc.

@mtt4825 3 жыл бұрын

@@chiuliang lmao I mean in the recipe

@jen-e3993 2 жыл бұрын

The hu xiang sauce was originally used to make a fish dish but is being used here instead with eggplant.

@Sssmaug Жыл бұрын

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. 😘