Crispy Eggplant Stir fry, Shandong Fengwei Eggplant Two Ways (风味茄子)
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- Опубликовано: 22 авг 2024
- Fengwei Eggplant is made from crispy fried eggplant pieces, stir-fried with chilis and garlic. It's a Shandong dish, and there's two big styles of eating this - dry or sauced. The dry style makes for super crispy eggplant fingers... the sauced version ends up being slightly less crispy in the end, but the eggplant is able to absorb some sauce and make for a real tasty end product.
The former's a bit more common, the latter's our personal favorite, so we decided to just show you how to whip up both :) Also coincidentally vegan, too.
Written recipe is over here on /r/cooking:
/ recipe_crispy_fried_eg...
And check out our Patreon if you'd like to support the project!
www.patreon.com/ChineseCookingDemystified
Outro Music: "Add And" by Broke For Free
/ broke-for-free
ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
Hey guys, a few notes:
1. I know that the outro might've been a little confusing, what Steph meant by the 'Shandong version' was the sauced one. Let me explain. When we first learned the dry version from a friend of ours (Vicky, she did the fried boiled eggs vid), she told us it was a Jiangxi dish. Never really crossed our mind to double-check as we've heard that they eat Fengwei eggplant over that way. When I was writing the script for the narration though, we did some last minute research and it appears like Shandong has both versions, and we just couldn't find anything to corroborate that the dry version was a Jiangxi dish. It still could be! But we just weren't comfortable saying Jiangxi version/Shandong version without delving deeper, so dry/sauced it was.
2. When serving the sauced version, if you're making it for a meal you can deep-fry in advance but the save the final stir-fry for right before you eat. The dish is perfect right as it comes to the table, softens significantly over 5-10 minutes as the sauce is absorbed into the eggplant (still super tasty, but not as crispy).
3. For reference, for the wedges we used 4 tbsp of cornstarch. The shape of them meant less surface area, so less cornstarch needed. That said, know that it's always safer to add too much cornstarch than too little.
1) I wish I had friends who enjoy recipe exploration as much as I ... like the friend you mentioned. Ah, I envy you.
2) Very helpful timing tip. GMTA ... i always try to optimize my recipes for logical and time efficient sequencing (probably from my background in comp sci).
Can you do a steamed version?
Yes . They have one on YT
What do you do with the oil you used for deep-frying the eggplants after you have fried them? Do you throw it away or use it again?
@@longfingernail for any but the messiest deep frying you can strain it through a fine sieve and refuse around to 5-8++ times.
Thank you for the vegetarian dishes. I will cook and eat this here in Thailand.
Cheers, I know we're not really focused on veg food... but there's definitely a number of real tasty Chinese dishes that happen to be vegetarian. Where in Thailand are you based out of? We'll be swinging over to Isan this CNY :)
@@ChineseCookingDemystified I am in isan. Nong khai.
So good having a vegan recipe!!
I lived in Jinan for two years and a half. I legit cried when I found your video. Thank you so much for sharing, my friend and I have ben looking for this recipe for years.
I know how you feel.
I made this today and it turned out pretty good. I live in Japan so I had to substitute a lot of ingredients. Shiaoxing wine became Japanese rice wine, five spice became seven spice and couldn't find any dakr vinegar so used white vinegar but it was a delicious flavour profile. I'm hoping I can source some more authentic condiments and spices for next time.
I also tried it using Japanese pumpkin/kabocha by boiling it first until tender and then coating with a cornstarch/water mix like sweet potato fries. The flavour profile was there, but it didn't transfer to the pumpkin at all. Eggplant is the way to go!
Anyway although inauthentic this was really delicious and a great way for me to try out some new cooking styles so thank you!
Love your vegan recipes!
Same! I will definitely be attempting to make this! I might have to get quite inventive though since my only heat source currently is an electric stove.
@@TomReinke89 if you have a decent sized wok or saute pan you can probably do this. Electric or gas stove shouldn't matter for a dish unless you have to flambee something. But even then you can compensate for the lack of a gas stove by (for example) having a lighter on hand.
@@reginabillotti Since the time of writing that comment I actually went out and got a portable butane stove. ;) It's fantastic being able to cook with gas! The temperature control and quickness of it was so worth the money I spent.
@@TomReinke89 I'd do it if I didn't live in an apartment. Inside my kitchen it would probably set off the smoke detector and outside on the balcony I don't have much room to set up the stove and (pardon my French) the mise en place.
@@TomReinke89 hi! Could you share the model of your stove? Plzzz
See now I’m a trained chef with experience in all kinds of Asian food but I always appreciate how you give the instructions as if you’re assuming the person listening has never cooked before and that’s the best way because with Chinese cooking especially the smallest details can make all the difference and/or ruin the authenticity. Anyway great video once again👌🏼😁
Just made the first version demonstrated and it's AMAZING. My roommate and I are hooked
When i was in Xiamen, i ate something very similar to this, pretty much every day for lunch. It was eggplant stirfried without the corn starch, and it had minced beef and tiny mild peppers. Had a nice grilled taste to it.
Underrated dish! Can only be found in the restaurants within roughly 100 km range where it is originated and no where else. One of the go to dishes for all the old and new foreigners in town, every single time.
where in shandong were you? I was in Zibo - and yes, every single non-local absolutely loved this dish, even more so than locals. i traveled shandong extensively and found the zibo variety to be the top. (now zibo is famous for their bbq for some reason, lol)
@@P.Gillett Zhangdian, Zibo - to be precise! Were you teaching in Zibo or just travelled to there?
Yes, I was in Zhangdian, working for a small company, I taught a little bit there, too.
I later went on to Travel all of China, over 100 cities (working as a student recruiter for uni in the US). After traveling China extensively I can confidently say that food in Zhangdian is really my favourite across China! Zibo has the best food and dumplings. (and my favourite vinegar is from Boshan) @@xinyuActor
I do wish I could find some recipes from some of the better restaurants in Zhangdian. If you can recommend some please do! Chinese is fine, too.
This is one the best ways to eat egg plant - for so few ingredients it's an amazingly tasty dish, one of my favourites. Thanks!
You've made my day! I lived in Jinan for 7 years and miss this so much.
I can’t wait to try cook this tonight😍 I’m living in China and trying to improve my cooking - this looks like a great one to have under my belt! Thanks guys!
I'm watching this during quarantine so when you took that thermometer out i laughed so hard
I lived in 山东 for 5 years, never saw this dish in any other way than the quarter turn chop (wedges). Love your work.
i love it when you finish a dish and say “ and, out “
Been making this for a while now. A way to really elevate the saucy version. Instead of water use half water half vinegar to moisten eggplant and sprinkle some 5 spice powder in the cornstarch coating. Cheers
I'm for sure going to make both, and I was thinking of adding pork belly. I love Chinese eggplant recipes, and Chinese eggplant grows like mad here in Florida.
I made this today and it's just as good as it looks! Amazing stuff, can't wait to make more from this channel
Hi! My best friend is from Shandong and I would love to learn more recipes so I can impress her with my mad skills. :)
One of my favorite dishes.
thanks for sharing this, I miss this eggplant since I used to live in Shandong for almost 2+ years but now I am back in my country.
I love this recipe! Thanks for the easy tutorial!
Hi there..
I cooked this meal for lunch today and added, at the last moment, some chicken breast.
I live in Spain, so similar to many other commentators, there was a minor substitution, using Spanish wine.
However, I simply could not bring myself to deep fry the aubergine (eggplant as Yankee Imperialists refer to it). Consequently, my intrepid adaptation was to fry the aubergine in the Airfryer. Turned out fine, being a health conscious 75 year old, who does not want to watch his arteries hardening.
This was delicious.... and despite how it appears on the video, it is not futsy. So thanks for the video... this was not my first attempt at some of your offerings.
Fond regards from sunny Spain
I made this tonight and it was incredible, thank you!
The Beijing style restaurant in Chicago where I get this adds cloud ear mushroom to the second style and I think it is a fantastic addition!
Nice to see something that features cuisine from Shandong province. Not sure why food from this province is over looked. Let's do an eight immortals soup sometime?
I've been all over China for work, and i think i like Shandong food the best. Everything seems to be a lot bolder tasting there. Lots of huajiao in everything.
Another terrific recipe!! Your production is getting tighter and better!
Haha cheers, step by step. I've probably learned making videos slower than it should've taken, but after a year and a half you start to pick up some stuff. Maybe after another year and a half I might actually be able to make proper videos lol
The toughest thing I think is narration.
Was just about to do some eggplant in a stir fry, now I know exactly what I will be cooking. Looks great. :)
Great video and great dish! So far, its my favorite eggplant dish! Thank You
드디어 찾았다 내 사랑 풍미가지 레시피 ㅠㅠㅠㅠ
i am definitelly trying this one, thanks for awesome content you are creating guys
These dishes look and sound delicious
First time I'm seeing the chef on this channel! bravo on cooking so many of these Chinese recipes, they look SCRUMPTIOUS
This, as usual, sounds awesome! May have to give it a whirl.
Hello from Qingdao. I love this dish !
Finally some Shandong food!
Shandong cuisine is my favorite from China!
Just wanted to say that I really enjoy your videos! They are extremely well done and I definitely feel like you guys deserve many more views!
I made this and it's amazinggggggggg!!!!! And it's also super easy!!
谢谢你 我真不能忘记在山东学习的时候吃的风味茄子的味道😭😭😭在韩国找不到... 一会我一定做一下吧！
Tasty and simple to make. Thank you for the video!
I love eggplant! Love it. Hubby? Not so much~so I guess this one will be just for me. 😂 Scrummy.
Loving this channel AND you're growing success! Gosh~almost at the magical 100k!! 💖 💖 💖 And to think~awhile ago you were just a baby channel with 10k. You're growing up. I'm so enjoying this journey Steph and Chris.
Jenn 💖 in Canada 🍁
Cheers! Actually, in my experience (the dry version especially) this's generally enjoyed by people that're eggplant skeptics. It's incredibly airy and crispy, very different texture than you'd expect from eggplant. I'd give it a whirl sometime, you might be surprised :)
@@ChineseCookingDemystified
If I cook it he'll eat it, 😂. Maybe he'll become a convert! I've tried eggplant parmesan and moussaka on him. Both got an "It's ok". Maybe this will be the magic third? ☺
Jenn 💖 in Canada 🍁
Can't promise a conversion to the light, but I'll at least venture that you'll get an 'it's ok' haha
@@ChineseCookingDemystified
😂 😂 😂 high praise ~ believe me.
The Merriest of Holidays to both of you Steph and Chris.
I'm so happy to have met you both. It's been a pleasure and an honour to follow your rise. Soooooo much behind the scenes we don't see, yet you handle it all with kindness and grace. Were I much, much younger ~ and healthier ~ and richer I would have loved to visit China. One of my "most want to visit" countries. But I shan't, so seeing it both physically through both your eyes and seeing your love for the cuisine is the next best thing.
🎄🎄Jenn 💖 in Canada 🍁 🎄🎄
i have to say that i never liked eggplant. BUT this dish looks so good... i guess i will have to try it
Going to make this today with some beautiful fairytale eggplant I got from the farmer's market. Going to do a sauced dry version because I have some green pepper and Sichuan peppercorns, but want the sauce too 😆
Ok, made it for dinner to go with a vegetarian version of beef with broccoli (mushrooms and tofu instead of beef) and it was delicious! Even my boyfriend who really doesn't like eggplant or Sichuan peppercorns liked it a lot! The hybrid recipe worked really well. I had some jalapeno and green bell pepper and the combo was great.
Thanks for the great recipe ! Looks yummy ,
I would like to know what is your burner, you work adapter and your wok ? Please 🙏
I know have a flat wok and only induction.
I Al trying to go for a more “traditional” setup : round iron wok ;)
Thanks in advance
This looks so good
Nice recipes...I just want to make them right away :)
I did this with a sweet and sour sauce and it was delicious.
bloody hell that is one huge eggplant
Great vegan dish. More vegan recipes, please.
Awesome! More vegan recipes!
Never heard of this, but this sounds delish!
Love this! Will you do a recipe for Sichuan fish fragrant eggplant any time soon?
Damn, I wish cilantro wouldn't just taste like dish soap to me : / So many great looking recipes containing the cursed herb
Ah just feel to swap it out here then! Nice but *incredibly* far from imperative. If you want some green, scallion would also be totally fine.
I have the same problem. Use flat leaf parsley instead!!!
It's funny, I'm the opposite. I grew up eating cilantro but I actually have the same problem with parsley.
I think in this sort of flavor profile parsley might be a little weird, still voting for scallions :)
Ah, you're one of the unlucky one. You have a special gene that makes Cilantro taste like soap to you.
very nice; one of my favor dish.
Hi! I did the recipe a couple of days ago, I was quite happy with the taste for a first time, but the coating did not stick to the skin side of the egglant. Any idea what went wrong?
Wow!
I will do this.
You guys rock!!!!!!!
这个看起来很好吃。
More Shandong recipes!!!
Thank you!
I don't have a wok...
I'm afraid of getting burned by oil splatters, and setting the house on fire. I am afraid of this preparation.
I wanna eat this flavor! It looks super tasty.
Do you have a high-sided fry pan? You can even shallow fry if you don't want to use as much oil; it may just take longer. You won't get splattered with oil- just place the eggplant in carefully. If you're scared and you drop it in from a great height, it will splash you.
A wok is strongly recommended if you enjoy cooking Chinese food. They can seem intimidating at first, but you will quickly get used to using it.
Again, somebody with thumbs down. These people just don't like food!
Ive been to some LA restaurants that have a thin coating of batter on the unsauced version. Maybe this is the same version as when you used the cornstarch...Super yummy. Very few places do it well. I think any of the ways are tricky to get right in terms of the frying process. Some restaurants have the eggplant turn greasy and mushy inside.
Yeah for this dish I think the dry cornstarch coating works the best. There's another awesome deep-fried eggplant dish from Sichuan that coats with flour+water and's sometimes stuffed with a bit of meat paste that could be another thing they might be going for (we'll do that dish eventually, we've been keeping it in our back pocket in case a dish we've been testing isn't ready in time)
Ive never seen this dish in LA.
@@nombreapellido7223 SGV and date an chinese girl bro. lol.
Great recipe and you sound exactly like NileRed!
Haha thanks, but he's definitely way better of a narrator than me :) A bit of a similar accent I suppose
has anyone tried air frying the eggplant instead of oil frying, results?
Attempt #1: the stuff I used instead of cornstarch to coat the eggplant was not up to the task so the eggplant was soft and mushy instead of crispy, but the taste was good. Accidentally added the vinegar when I should have added the soy sauce, but I don't think that was a big problem. The taste was great at first, until the málà was overpowering and I couldn't finish it. I will halve the amount of sichuan pepper and chili for next time.
Hi, folks! May I request another eggplant/aubergine dish, if you’re taking suggestions at the moment? It’s 京味燒茄子, Peking-style braised eggplant… not been able to find anything similar in your seriously impressive catalogue thus far.
Can you pls post a video on Sichuan style hot and sour cabbage... Craving to have it...
What is the "long" 油 that you pour in the wok first?
nice
Love you guys 😎😎❣❣
I plan to make this for lunch tomorrow. I'll do the dry one first. 😎
Forgot cilantro, but no great loss there.
Ok, so I did the dry version ... very nice dish, but definitely more of a bar snack or side dish than an entree. There are also more chilies in this dish than people are likely to finish, so treat the extra chilies as more of a "chicken under chilies" affair ... eat what you want, and discard the rest. Aside from that, a few comments/suggestions:
1) MIS EN PLACE: It's best to ready the mis en place for the saute
BEFORE frying, so that the eggplant is still hot and crispy. Besides the
eggplant, there are a lot of individual additions, some of which can be
grouped together. I was able to simplify the mis en place to just 5 ramekins, without impacting the dish significantly:
a) Garlic+Ginger
b) Chilies+Sichuan Pepper
c) Julienned mild peppers + Cilantro
d) Toasted Sesame Seeds (pre-toast em) + salt + 5 Spice Powder
e) Shao Hsing + Sugar + Soy Sauce + Black Vinegar (I actually used 1:2:1
mirin & tamari + BV)
2) Eggplant: First, to keep the hands clean, I used a plant mister filled with water to lightly mist the eggplant, then pIaced it in a 2L tupperware with the corn starch and shook it (remember "shake and bake" ? LOL), until all was well coated, and the excess starch got reserved for other use. Second, it seemed to me like 3 cups of oil could comfortably deep fry only about 250 gr of eggplant at a time, so for 500 gr eggplant you'd need to either do 2 passes or increase the oil. BTW, 3 cups is exactly the amount I keep in my fry oil jar near my stove - happy coincidence.
TIP: To reuse fry oil, simply let it settle and cool down below 140F (about an hour), then decant the oil (off any sediment) through a small strainer into a glass jar, close, and set aside at room temp for future use. Optionally, periodically filter though large commercial paper coffee filter to remove fine lees. Discard sediment.
3) Servings: 500 gr eggplant seemed to result in a generous appetizer or side dish for 4 people. BTW, it pairs very well with fried dhokla, or polenta fries.
I'll try the sauced version tomorrow. Thanks ! :-)
Notification squad where you at?
Sup Demystifiers! Be sure to SMASH that like button
another one of my favs!! have wanted to make this for a while!! thank u
theres a place in sydney that does a saucey wedge version (i think just garlic and eggplant) and there's a table occupied by someone peeling the eggplants for it every time i'm there.
not sure what the purpose of peeling it is actually... the skin looks nice and is probably good for you? i don't know
Perhaps they're using Italian eggplants or something? IIRC the skin's thicker?
@@ChineseCookingDemystified oh yeah it's definitely italian eggplants. i've never had a problem with the skin of those in say, disanxian or anything though! maybe it's just their preference
Please help with Flavor profile for $10 or more eggplant dish similar to this , In that it's this fried eggplant but not sure the whole spice and OIL combo , but in mid Atlantic it is also used on Twice Cooked pork aka crispy pork belly , So I know it has , green onion ,cilantro ,chili flakes, Szechuan pepper corns or oil , but they are placed on top and then oil is poured on top then tossed which leaves you with crunchy eggplant that is spicy .
thanks for a vegan recipe!
Nursultan Tulyakbay Vegan? Yes. Healthy? Not really.
who said anything about healthy? people who don't eat meat can't indulge once in a while says who?
Can I do that with squash zucchini?
Hi hi! I don't know where to request for a food, so I'll just comment here. Is it possible for you guys to look into recipe with 奶油, wet or dry is up to you guys since they both taste good. Thanks! ^^
Omg. Yum!!!
That is the *longest* "eggplant" I've ever seen. *waaaaaaaayyyyyyyyy* 😉 (Apologies, I hate myself more than you do.)
Side note: 3:44 Will the decorative bowl improve my horrific cooking skills? *fingers crossed*
Haha we like using that bowl sometimes when showing sauces as it's glass and you can see what's going on
There's a favored dish from Sichuan restaurants in North Atlanta and very similar to your recipe - Dry Fried Eggplant. This video says how to make it but at the restaurant the inside becomes pillowy like really smooth potato. Insides come out too moist at home. Not sure what the secret is to that but it's my favorite version: bit.ly/2KTghDW. Chef Peter Chang making it: ruclips.net/video/jjPlE3iE7_E/видео.html
Same exact dish :) Even though it's originally a Shandong dish, it's really common to see Fengwei Eggplant in Beijing-based Sichuan restaurants (which IIRC is where Peter Chang trained).
Re texture what I would do is play around with deep-frying for different lenths of times - if it's too moist, you're not deep frying for long enough. I know he only deep-fries for five minutes, which feels a little short. Not sure what the variable is there... obviously Peter Chang knows what he's doing, maybe just give 10 minutes a go and see if that solves the issue?
@@ChineseCookingDemystified Thank you for confirming and will give the longer time a try for sure! Always love learning from this channel. :D
So I never eat eggplant. But the other day at the marked, they looked really tasty so I bought some. Ran into this recipe, made the first version (but cut like the second version). And even tho it wasn't anywhere near crispy, it was super flavourfull and delicious. Thanks for sharing the recipe!
It's weird how all the weight is in grams but lengths are in inches? and whats a tablespoon?
Shit... Accidentally fried for 20 sec instead of 19...
lol yeah I know it's a little absurd, but I always kind of approach the narration to these videos assuming the viewer's someone that's never cooked Chinese food before. One of the big things with stir-frying is that it moves a lot quicker than some people might be used to, so I put the number of seconds in for reference.
obviously it's all by feel, but I think listing out the timing can help newcomers
@@ChineseCookingDemystified
Love your videos...
I get the feeling this could be really oily with eggplant being deep-fried for that long. How does it turn out?
Pretty crispy/not very oily, honestly. Though it definitely isn't overly light, granted.
YUMZ
QUE RICOOO AGUANTEEE
Is the wine essential to cooking the dish?
Nope, mostly for fragrance and a bit of temperature control.
@@ChineseCookingDemystified thank you! 😊
If Mei from overwatch does coming videos...
Hello 😊😊👍👍
I tried to make the first recipe twice and the eggplant always turns soggy. I've had it in a restaurant and it was so crispy. I give up lol
Maybe not enough corn starch to soak up the moisture?
Make sure the temperature of the oil is high enough. You can also double (deep) fry the eggplant. Another option is to salt the eggplant to remove excess moisture.
oil temp is important. If the oil temp is too low it will suck up oil and you end up with soggy, nasty, oily eggplants.
what does the shaoshing wine brng to the dish ??
@William Fotiou does it really make a difference ??
Here? Not imperative. It's just an additional layer of flavor and fragrance. Feel free to also sub in sherry/sake/white wine if need be.
@William Fotiou i like alcohol, but just wondering about this in cooking since the alcohol evaporate with the heat when you stir fry it. So basically no alcohol left
@William Fotiou i see. So many things in cooking !
@@curvenut Chinese dishes often emphasize the subtle diff, and liaojiu usually makes a difference when cooking fish, meats...
The narrator sounds a little like Woody Allen. Born in Brooklyn?
Philly originally :) But I got that NE American nasally thing going on for sure
Ergh i dont really like eggplant... Hope this recipe will help me to like it more
Yeah I (Chris) am sort of with you there lol. Chinese grilled eggplant with garlic excluded, I'm really mostly into deep-fried eggplant. Give it a go, deep-fried eggplant's awesome.
Also, picking the right eggplant helps. Korean eggplants are the best, followed by Japanese (they taste the same, but Japanese eggplants aren't as optimally shaped.)
@@deathpyre42 Yeah, the long purple ones seem best, as long as theyre medium sized or smaller. Italian blacks have thick skins and slightly harder seeds, and despite their pretty appearance the small white ones tend to be even tougher and seedier.
Generally speaking, the younger they are, the thinner the skin and fewer the seeds ... and (this is more true for italian black eggplant) female fruit (concave tail) tend to be more tender than male fruit (convex tail).
Eggplants here taste like... Paper pulp? I mean its so soft, looks like slug
@@vasilias7987 Certain types of slug (ex: sea cucumber) are considered good eating in Asia ... but I understand.
You've piqued my curiosity ... i'd always thought of eggplant and crispy as an oxymoron.
Edit: Looks yummy. 😁
Yeah it takes a while to expel their moisture, and then they *really* like to soften (again, the sauced version's best like eaten right away). If you want to see how crispy they can get, give the dry version a whirl
@@ChineseCookingDemystified Will do.
My go to homemade eggplant dishes have mostly been ratatouille (a french veg stew), babaganush (a middle eastern dip), vangi bhath (a southern indian pilaf), and eggplant parm heroes for take out ... thanks for a new option. Oh, and I forgot pinkabet (a filipino veg stew pronounced "pina-beth").
You guys are great. Keep it up. 😁
It's yummy if cooked by the right person, and eating it at your office canteen doesn't count ( honestly just had it at canteen and it sucked).
@@ravik007ggnFried Eggplant by definition is something that peaks fast, then turns mushy, and never reheats well, so yeah, that makes sense. Not a good choice for a buffet line.
@@RovingPunster Poor vegetarians in Beijing canteens can't be picky 😋
In the US, the sauced version is called "eggplants in garlic sauce". I like making this at home, but I steam my eggplants instead of frying.
前排
why is your voice so squeeky and nasally
just the way it is. for a while I was playing around with trying to do a deeper more 'narrator' like voice, but IMO i sounded absolutely comatose: ruclips.net/video/zSOiDf-v4VM/видео.html
i can give myself more of a bass boost but then it sounds kinda over edited
Can I come over for dinner? : )