Who's not chinese here? Here are all the subtitle timestamp (you can turn on CC in video too) 00:00 Hello everyone, today I'm gonna share with you a dish "Sichuan Braised Eggplant" 00:03 My uncle's teeth are not good enough to chew things 00:05 So tender eggplant will really suit your appetite? 00:08 Yes 00:13 We need to choose eggplants with more in the white part 00:16 and lighter in the color 00:19 then pinch them, buy the soft ones 00:22 If it feels hard inside, it's too old 00:24 Don't buy it then, that's an old eggplant 00:27 If we all give a pinch when go grocery shopping 00:30 the vendor would definitely be annoyed 00:33 Just watch and tell, easy 00:37 You're right 00:41 This eggplant recipe is very simple. We use only garlic (as the most important ingredient) 00:46 It's good to eat more garlic, uncle? 00:47 Yep 00:50 Crush lightly 00:58 The best way to cook eggplant is with "Yuxiang leaves" 01:01 Actually, "Yuxiang" is also known as "Huoxiang" 01:05 add two more pickled chilies 01:09 I heard this pickled chili is very hot 01:11 Yeah, extremely hot 01:13 That's our "Yuxiang" 01:17 It has a special aroma 01:19 People who like it can enjoy it 01:20 And those who don't, just like those who dislike cilantro, feel this is very smelly 01:24 Actually, we especially love it 01:26 It's very delicious to cook with fish 01:30 Also, it's an indispensable ingredient for making (dipping sauce of) tofu pudding 01:35 Chop it a bit. We'll add it together with scallion before serving 01:43 And then chop some scallion 01:49 As for "Yuxiang", it's said that there's no one in Sichuan who can't handle it 01:53 Still some people can't 01:55 But very few 01:57 First, heat up the wok 02:02 Once the wok is hot, add Kuan You (literally "broad oil") 02:09 Then heat the oil over high flame until it reaches 180 °C 02:16 Add the eggplants pieces 02:22 Fry the eggplant over medium heat until golden brown and cooked thoroughly 02:25 Hey, it looks nice! 02:28 Here's a tip for you guys 02:30 When frying eggplant, keep stirring it in order to heat it evenly 02:34 If we don't stir it, eggplant will be easily overcooked 02:38 After it becomes golden brown, take it out and set aside 02:41 Pour out the Kuan You and prepare for the next step 02:47 At my uncle's request, I add some lard 02:53 After the oil is heated and melted, add the chopped aromatics until bringing out the aroma 03:00 Add some doubanjiang (AKA broad bean chili paste) 03:14 Add the fried eggplant 03:16 Next step is seasoning 03:18 Add a reasonable amount of salt 03:20 sugar 03:23 MSG 03:24 A little soy sauce 03:27 Finally add some slurry, continue to toss a few times 03:33 Once the sauce thickens, add Yuxiang leaves and scallions. Tossing a few times, and it can be ready to serve 03:50 Uncle, have a taste 03:52 Oh, no need to taste, it's pretty good 03:54 Really? 03:56 Ah! 03:57 It's hot 03:58 Be careful! It's really hot, uncle 03:59 I know 04:02 Kidding me? That's a lot of oil 04:10 Hmm, good 04:14 If cooking at home, you can sprinkle some flour on the eggplant before frying 04:18 That makes it easier to cook and saves some oil 04:24 It's tender and tasty 04:29 And also goes well with rice 04:31 Nice 04:40 Especially with this Yuxiang, it's so flavorful 04:42 That's it 04:45 This eggplant is really delicious 04:49 Eat more 04:51 That's why I told you to cook eggplants 04:55 It's much better than cooking slowly on a firewood stove 04:58 Definitely 04:59 Of course 05:01 We have a lot of fans who like to peel the eggplant when they cook it 05:06 In fact, it is the skin that emphasizes the tenderness inside 05:11 The eggplant we cooked is deep-fried 05:15 So we should use less oil when cooking for the second time 05:18 Cuz my uncle likes lard, I put a little in it 05:23 OK, if you like it, just have a try 05:27 If you are afraid of a greasy taste, sprinkle some flour on the eggplants before frying 05:32 That's all for this video, bye bye
I think it's very special that you cook special dishes for your uncle to suit his appetite. It was heart warming to see his big smile when you dropped the eggplant in that bubbling oil!
I still make this recipe on a regular basis - especially when i have a cold or don't feel well! The warm aromatics and soft aubergine always makes me feel better 🥰 i add some fried tofu to mine to make it more filling, and i omit the lard. Thanks for the great recipe! Greetings from Norway 🎉
That's not the norm in China. They all pick their food with their chopsticks while their bowls are filled with rice. Even if you find them gross, you should respect their culture.
大家好，今天和大家分享一道经典四川家常味道“烧茄子”，茄子过油之后和炒香的豆瓣酱，蒜末，泡椒一起收汁，最后加入葱花和藿香，一道川味烧茄子就可以出锅了。茄子特别入味并且软嫩，适合牙口不好的老人，并且特别下饭，虽说是道素菜但却和肉一样香！
@@shawalice6682“ 烧瘸子”呵呵😄
谢谢王师傅
欢迎大家订阅我的频道
拍粉是什么意思啊
那个叶子是紫苏叶吗？
小時候真的很怕吃茄子覺得紫色又軟軟的好噁心😒
可是不曉得何時就逐漸敢吃了而且只要便當店有茄子一定點！😂
只要味道下的夠重.茄子炸得夠乾.. 再加上九層塔葉提香真的超下飯👍
如果大家觉得这样做茄子实在是太多油，我之前还介绍过少油型的鱼香茄子，大家可以参考，链接在此：ruclips.net/video/bJLjJ-qF89I/видео.html
其实，淀粉多裹一些，炸的时候油温要高，保证茄子倒进去就是瞬间沸腾的状态，并不会吃很多油。
茄子油多才香。
感觉和麻婆茄子差不多
美食作家王刚 刚哥你好 想看你伯爷介绍磨刀 毕竟几十年功夫
国外游子想看王刚老师做猪蹄给伯爷吃，虽然自己吃不到，但是看到别人吃的开心我就满足了
Who's not chinese here?
Here are all the subtitle timestamp
(you can turn on CC in video too)
00:00 Hello everyone, today I'm gonna share with you a dish "Sichuan Braised Eggplant"
00:03 My uncle's teeth are not good enough to chew things
00:05 So tender eggplant will really suit your appetite?
00:08 Yes
00:13 We need to choose eggplants with more in the white part
00:16 and lighter in the color
00:19 then pinch them, buy the soft ones
00:22 If it feels hard inside, it's too old
00:24 Don't buy it then, that's an old eggplant
00:27 If we all give a pinch when go grocery shopping
00:30 the vendor would definitely be annoyed
00:33 Just watch and tell, easy
00:37 You're right
00:41 This eggplant recipe is very simple. We use only garlic (as the most important ingredient)
00:46 It's good to eat more garlic, uncle?
00:47 Yep
00:50 Crush lightly
00:58 The best way to cook eggplant is with "Yuxiang leaves"
01:01 Actually, "Yuxiang" is also known as "Huoxiang"
01:05 add two more pickled chilies
01:09 I heard this pickled chili is very hot
01:11 Yeah, extremely hot
01:13 That's our "Yuxiang"
01:17 It has a special aroma
01:19 People who like it can enjoy it
01:20 And those who don't, just like those who dislike cilantro, feel this is very smelly
01:24 Actually, we especially love it
01:26 It's very delicious to cook with fish
01:30 Also, it's an indispensable ingredient for making (dipping sauce of) tofu pudding
01:35 Chop it a bit. We'll add it together with scallion before serving
01:43 And then chop some scallion
01:49 As for "Yuxiang", it's said that there's no one in Sichuan who can't handle it
01:53 Still some people can't
01:55 But very few
01:57 First, heat up the wok
02:02 Once the wok is hot, add Kuan You (literally "broad oil")
02:09 Then heat the oil over high flame until it reaches 180 °C
02:16 Add the eggplants pieces
02:22 Fry the eggplant over medium heat until golden brown and cooked thoroughly
02:25 Hey, it looks nice!
02:28 Here's a tip for you guys
02:30 When frying eggplant, keep stirring it in order to heat it evenly
02:34 If we don't stir it, eggplant will be easily overcooked
02:38 After it becomes golden brown, take it out and set aside
02:41 Pour out the Kuan You and prepare for the next step
02:47 At my uncle's request, I add some lard
02:53 After the oil is heated and melted, add the chopped aromatics until bringing out the aroma
03:00 Add some doubanjiang (AKA broad bean chili paste)
03:14 Add the fried eggplant
03:16 Next step is seasoning
03:18 Add a reasonable amount of salt
03:20 sugar
03:23 MSG
03:24 A little soy sauce
03:27 Finally add some slurry, continue to toss a few times
03:33 Once the sauce thickens, add Yuxiang leaves and scallions. Tossing a few times, and it can be ready to serve
03:50 Uncle, have a taste
03:52 Oh, no need to taste, it's pretty good
03:54 Really?
03:56 Ah!
03:57 It's hot
03:58 Be careful! It's really hot, uncle
03:59 I know
04:02 Kidding me? That's a lot of oil
04:10 Hmm, good
04:14 If cooking at home, you can sprinkle some flour on the eggplant before frying
04:18 That makes it easier to cook and saves some oil
04:24 It's tender and tasty
04:29 And also goes well with rice
04:31 Nice
04:40 Especially with this Yuxiang, it's so flavorful
04:42 That's it
04:45 This eggplant is really delicious
04:49 Eat more
04:51 That's why I told you to cook eggplants
04:55 It's much better than cooking slowly on a firewood stove
04:58 Definitely
04:59 Of course
05:01 We have a lot of fans who like to peel the eggplant when they cook it
05:06 In fact, it is the skin that emphasizes the tenderness inside
05:11 The eggplant we cooked is deep-fried
05:15 So we should use less oil when cooking for the second time
05:18 Cuz my uncle likes lard, I put a little in it
05:23 OK, if you like it, just have a try
05:27 If you are afraid of a greasy taste, sprinkle some flour on the eggplants before frying
05:32 That's all for this video, bye bye
Damn this can be a career.
Thanks
Totally unnecessary , you can turn on the English caption in with the video
dddbbbz z hey don't be that rude,be polite man
有点尴尬 你点字幕那就有翻译。。。。。
、
课代表你好
“看嘛，看就能看出来老嫩” 斧头帮全体向火云邪神致敬！
你会看你专业 一般人不专业的谁特么能看明白 致毛敬 免啦！
@@이-t3i6b66 7 l l m
L 6 6
看到竹林後面那湖水了嗎 那是王剛一年用的寬油量
是田 不是湖
笑死 指田為湖
28 29 是有个小湖的 在对面
有道理
sam chen 那个是池塘，鱼塘也行！
I think it's very special that you cook special dishes for your uncle to suit his appetite. It was heart warming to see his big smile when you dropped the eggplant in that bubbling oil!
不管是在鄉村裡還是在廚房內，還是喜歡看有王剛老師旁白解說的影片。
先前有幾集王剛老師沒有邊炒菜邊加旁白，對我們新手來說不好掌握技巧和火候，希望以後都有旁白解說，謝謝王剛老師和團隊。
是啊~旁白👂的很清爽明白🇹🇼✌🤩👏
“今天跟大家分享一个烧瘸子”
“不要再買了 那個是老瘸子”
王刚负责炒菜，你们负责搞笑。哈哈哈哈😄，，，，
你太有才了
哈哈哈，这个口音，烧瘸子。
開始四秒鐘我就往下拉看有沒有留言和我一樣聽錯的
剛師傅功夫了得，做人也很孝順，對四伯父和四伯母如親生父母👍👍👍好樣的！
王刚师傅把对父亲的爱都给了四伯爷，四伯爷真是幸福啊。
别瞎说，王刚父母都健在呢，只是不愿意上镜
估计王刚是他四伯带大的
I really love it when Auntie and Uncle are in the videos. They always look so happy and proud.
0:47 一直以來，很喜歡這把菜刀的聲音，清脆~
太棒了，烧茄子就是这个做法，其他都还好，就是煎茄子的时候我都是用家里的小锅一点一点的煎，虽然油需要很多，但这个做法是绝对的好吃。
“hello大家好，本期视频跟大家分享怎样让卖茄子的商贩起火。” 00:27
美食频道即将变成每天宠伯爷频道
♡
安逸!
之前廚師朋友教我也是用大量的油先炸過，這樣可以保持茄子的濕潤還能逼出香味。
Uncle's a cool person.. His company adds more to the show.. You're good chef wang 👍👍👍
Totally! I like the format of this videos. Is very entertaining too.
最喜欢听四伯爷说安逸.平均每一期都有一句.安逸
安逸的很哦
这次明显是烫到了，第一口只有一句可以哈哈哈哈
J Wang 安逸的狠
不求关注，来看看就好！我的私房菜ruclips.net/p/PLBbLN-mEntZBdpWvpIEPrVdRqSrb5k4Ge
火雲四伯真好口福 有專用頂級厨師
這到茄子家人👪最喜好的，明天來做試試👀，味道夠大師傅的幾成，唉呀~半夜不能看你的節目，肚子又餓，👄💋流口水哈哈哈😄😆😆😆😆
2:26 邪神看見油鍋中的茄子，臉上露出開心的笑容，彷彿回到了當年他闖蕩江湖，把對手下鍋油炸的場景，安逸~~~~~
哈哈！就服你！
🤣🤣🤣🤣
不是吧瘸子下锅油炸的场景吗
“小厨大亮 ”的视频制作得很好，全都是健康的烹饪方法，很适合家庭，值得推广！
只要大蒜……差点我就信了
men liu 美味可口的川味蒜頭就上桌了
men liu 主要的是鱼香
@@向上天天-k1e 別忘了還有寬油 XD
@@陳毅-g7e 茄子天生吃油，宽油还是会让茄子别有风味。
哈哈
I really enjoy your videos. Something special about Chef and his uncle. Love that.
在鄉村外面用專業爐做菜 環境優美 特有一番風味 👍
还不用抽油烟机
I still make this recipe on a regular basis - especially when i have a cold or don't feel well! The warm aromatics and soft aubergine always makes me feel better 🥰 i add some fried tofu to mine to make it more filling, and i omit the lard. Thanks for the great recipe! Greetings from Norway 🎉
很特別的(魚香)第一次看見，有機會再品嘗一下味道，炒茄子這道菜，台灣這邊比較常見的是用(九層塔)來炒茄子。
九层塔和藿香味道高度一致，反正我吃不出来区别
@@相思小螞蟻 原來味道一樣啊，了解！
我超爱九层塔！
jan oo 是紫蘇葉
紫苏叶在四川某些地方也叫鱼香
看四爷开心，我也开心。
四叔和四婶儿 天天下馆子😁
abin zhao 再一查血
abin zhao 不是下馆子，是就住在馆子里。。。
是四伯，比王刚爸年长
对的
王刚称呼四伯爷，四伯娘
好喜歡這種自然真實，沒有劇本的影視
It would be a good idea to start using serving spoons in Chinese dining tables although it’s not traditional..... I love your cooking show.
That's not the norm in China. They all pick their food with their chopsticks while their bowls are filled with rice. Even if you find them gross, you should respect their culture.
天天吃厨师长做的菜，好安逸喔
总是觉得有一流的廚師在高级的露天餐厅炒出几盘美味佳肴，又有忠心的食客，就是缺少了几張椅子😝
♡
最喜欢这种不说一键三连之类的话的博主
還有另外配音耶，之前看影片時總覺得少了什麼，就只是一直看著王老師燒菜(其實多半在看邪神😂)，而且這樣有一些小訣竅能提醒大家，只是多了一道程序就比較麻煩了
王刚👍👍，菜做得好，人品更好，你老婆，女儿遇到你就是幸福😍☺
我也想在家做来着，但是我妈不让我买这种涡轮喷射发动机…
溜酱 你主子不给你吃骨头吗？
Ok so everyone will know going forward...Uncle Is Always Right! Chef Wang is a good sport!
四伯爺和四伯娘有夫妻臉哦！一起吃飯好福氣唷！四伯爺放豬油比較香，對嗎？一定很好吃，您看…廚師長最後只顧吃了…♡^_^♡…
四伯家真有口福，常常吃王師父的料理
农家豬油真的很香，一个有机青菜加农家猪油爆炒可以吃出国宴的味道。
看到鱼香，就想到小时候妈妈做的豆花调料，里面就绝对有鱼香菜，太棒了，让我的时光机倒转。
Wow that looks great, love from Germany
觉得刚哥后面的水田好神奇， 一会像湖感觉山明水秀的， 插秧后没多久就绿油油的特别美， 水稻成熟后又金黄一片，看刚哥的视频，同一地点，四季景色尽入帘内，真一乐事
我喜歡藿香的味道，可我們這都找不到新鮮的，只有中藥店賣乾燥的藿香。👍👍👍😘😘😘
每天看王哥做菜 快成厨神了
每次学习无聊了，就来看一集，今天赶上前排，开心！
Thanks so much for your information,Chef Wang!Your home
town got nice view. You are a great chef!
看了王刚上百个视频了，一个菜都没做过😂😂
眼睛學會了，手跟不上
和我一样还停留在把锅烧热，然后开始流口水。
寬油勸退~
還沒開始，就切已經不行。
hahahahahah- - - -
茄子很有營養的...非常棒!
火云邪神：“子弹都能挡住了 怕烫？别开玩笑了”
嗷!~~~~~~~~~~~
火云邪神，哈哈哈哈
HAHAHA
哈哈哈哈
我都覺得好似..哈哈
This looks amazing! Thank you for your videos!
王刚对四伯爷真心好。赞👍
爺孫感情真好，互動看上去挺溫馨的
只需要大蒜，假装没有葱、辣椒、鱼香、豆瓣酱……
看着口水都快流出来了，赞赞赞
茄子我真的無法，但還是點進來給王師傅增加流量!!
茄子我以前也不喜欢， 肉我也不喜欢， 可是后来吃过好吃的做法之后就喜欢上了。
四伯就是幸福了
王剛師傅.可以出一個視頻教一下 "口水雞"的做法嗎?
火雞哥 以前出过了，你翻翻他以前的视频
這道菜真的算簡單的家常料理，可以接受
3:14 個人覺得,就算沒放茄子下去,這拌飯也很好吃
CyYoung Chaos 对哦，拌面也可以。
方言qué子哈哈哈哈哈哈。我重庆人，第一次晓得鱼香和豆花里面有藿香，下次回国试试自己做
最喜歡還是師傅的磐龍茄子🍆看了很安逸！
王师傅4伯一句安逸就OK👌
2:15 茄子下锅之后四爷迷之微笑
宽油
很喜歡😘四伯希望常常看到四伯👍👍👍😘
從剛哥口中說「省點油」好沒有說服力😂
大約是5%的省
茄子吸油太严重
意思一下
很喜欢露天炉头做菜的感觉 火云四伯品味很不错👍老人家越来越可爱了😄😄😄😄😄
最爱的炒菜了QAQ
看到流口水 🤤 😋😋😋 ！
火雲邪神說：嗯可以
表示王剛做的魚香茄子🍆過他那1關了 ...
安逸 !
Jenny Han 你们干嘛呢，这么喜欢人生攻击，喜欢看就看，不喜欢别看
看到茄子🍆好想吃 加油💪继续关注你的视频
邪神最近是不是太安逸了
要得嘛
退休了 😂😂😂
我按刚哥的做法照猫画虎做了几道菜 放了比平时多的油 但是吃起来一点都不油 就觉得很香
「燒茄子非常簡單，只要大蒜就行了」
*拿起鍋子興致勃勃
「加點椒」
*皺眉
「加入寬油」
*沒有人愛我*
茄子大蒜是绝配其他的味道随意自己爱吃什么味道放什么味道
一粒沙沙漠 没有咸鱼的茄子没有灵魂😎
This looks so good
王老师你成都的餐厅啥时候开业啊？好想去吃😭
吃不胖的厨师不是最完美的厨师👨🍳 刚哥 加油💪！
加點肉沫因該也很棒。
應 应！！！！
安逸。。。
每次到饭店里才能吃到这样的茄子🍆，真的下饭！！！
宽油已经成了王刚的招牌!👍👍😂😂
impeccable technique jesus christ! not that i am a pro chef or anything like that but I just enjoy watching it
我在吃饭给我刷到，泡面又多了一份虚拟下饭菜！
茄子是我的最爱。
这哪是宽油，分明是海油啊……
这简直是 小池塘，噢，不，是汪洋大海
Stevens Cheng 你説對了，差點😄死我。
宗盖 萨格尔的海
四伯爷说安逸了 看来好吃！
4:33 邪神说：安逸
四伯爷身体健康！安逸
啊！刀没拿住！
我变成了瘸子……
周々 然后你可以自己炒自己，更节省食材
捏捏（
这人瘸了，不如我们把他。。。。
好吃的烧茄子！好厨艺，精彩分享！
魚香好像是我們這兒的紫蘇
昨天刚做了一大盘王老师链接的那款风味茄子！全吃光😂我觉得可以开一个餐馆没问题了😄🍵
招牌菜风味茄子
0:10 perfect rhythm
藿香 我们这边夏天泡茶喝 很喜欢的
魚香是紫蘇葉嗎？
看着像，不知道，我是隔壁省的
@@姚翠平 我也是隔壁省的~为什么他这个紫苏不紫呢？
王大廚很讚，很棒
好想跟着王刚老师吃香喝辣🤣
你以为你是四伯啊？？哈哈哈哈😄，，
太喜欢这个频道了，就是至今没有哪个菜我做得起😅
沒吃飯就來看
鍛鍊我的飢耐力
感覺好好食。
0:50 “轻轻地拍哈” “啪！”
嗨，非常喜欢你的视频。上几次根据你的食谱和烹饪方式之后，都能成功作出美味的佳肴！谢谢你🥰🥰🥰🥰