Sichuan-Style Hot and Sour Eggplant (Yu Xiang Qie Zi) | Kenji's Cooking Show
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- Опубликовано: 18 окт 2024
- A Sichuan classic, and easy to do at home as it doesn't require a crazy hot wok setup. Here's the full recipe (which I didn't follow, but you can): www.seriouseat...
Smoky eggplant combined with pickled chilies and fermented bean paste for a hot, sour, sweet, and funky dish. If you don't like eggplant, this is the dish that may win you over. Or it may not, in which case, don't cook it again!
PLEASE READ!
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sous chef eric. such a main yet mysterious character
I wish someone would love me like Kenji loves his Sous-chef Eric.
It puts the pickles in the bin or else it gets the hose again!
adopt me daddy Kenji
My man Kenji went to the restaurant to check if sous-chef Eric is still chained on the basement.
He's there curing meats
It puts the lotion in the basket
Meticulously fermenting vegetables
😂💀
Whazzat oh man 😂😂😂, this is the best comment in the whole comments section and it’s buried within another comment. I’m glad I found it though
Sichuanness here, Yu Xiang Qie Zi is a very common family classic and it can be done in many ways. Your version looks awesome:) Getting the moisture out is crucial to get eggplant related dishes done right. I usually just directly sprinkle salt to eggplants, wait a while and then squeeze the moisture out. But i really like the way you did here! Most ppl prefer frying the eggplant before sauté but if you want something less oily, you could try steam the eggplant instead of frying it, the rest procedure stays the same. (always love your takes on many chinese dishes, keep up the good work)
Great tips thanks so much! Yu xiang qie zi is one of my favourite Sichuan dishes 😋
Hey, thanks for the info! That's helpful. My question is -- where does the sourness come from in this dish? Is it the pickled chilis and fermented bean paste?
@@Emperorerror the sourness comes from the dark vinegar. usually u will need to prepare a small portion of sauce, a mixture of white sugar & dark vinegar. The bean paste is used mainly to add the distinct Sichuan style salty/savory flavor.
Ah! I always make fish-fragrant Chicken or pork because I don't want to deep fry because it's quite unhealthy for mid week. I love your tips! I didn't realise there were other methods of doing aubergines/eggplants.. I love the idea of steaming them before stir frying...how long should I steam them for and should I salt them before?
@@kyleclef ruclips.net/video/bJLjJ-qF89I/видео.html
These have been such killer content during quarantine. Thanks for all the effort.
Saved my sanity 💯
Friendship ended with Binging with Babish, now Kenji López is my best friend.
Why not both?
@@NeverMind353 one is a cook and one is entertainment
@@Noah-wv4td Kenji can be trusted on things. You know he has obsessively figured out the quickest most effective way to do certain things. I do not like Babish's obsession with inane pop culture food but he's a good guy all the same with great content
God Is In The Details i watch babish because of his sense of humor. I watch kenji to gain food knowledge
Kenji > BB
Love watching Kenji mess up a little like a normal home chef would. Makes him much more relatable that a cooking show where all the ingredients are laid out in tiny glass cups. This series is the best thing to come from quarantine.
If Shabu was there it would be perfect.
He should have a little picture frame as a stand-in.
I really enjoy how you actually explain what you do, and why you do it. It makes the content way more engaging, I feel like I'm actually learning, rather than just watching
Yes Kenji! As a vegan I still love your cooking style and have learned a lot about my own cooking. So glad you are making a vegan dish on this episode.
As someone trying to improve their knife skills, these 1st person pov videos are crazy helpful in addition to being great cooking videos! Thanks for putting all this stuff on here for free, my cooking has genuinely improved since I subscribed lol
2:51 “It seems counterintuitive that ...” Go on kenji, drop that knowledge on us
Well, if you want to be technical, the solute concentration doesn't matter. Concentration is never the driving force for diffusion. The driving force is always a difference in the chemical potential. It just so happens that the concentration difference is proportional to the chemical potential difference for almost anything you'd ever do in the kitchen.
@Alan Rice
Edit: I’m an asshole. Your comment is fine.
@@JKenjiLopezAlt I wasn't trying to be rude - I definitely enjoy the content you create. Was just trying to share some knowledge.
@@alanrice6210 any sentence that has "technically" or some variation of the sentiment can safely be ignored. your comment fulfills the requirement. no one cares.
@@alanrice6210 I agree. It's annoying when people correct each other on the internet and shame each other for not knowing, but you were just sharing some information. Nothing wrong with that.
No matter how simple I think the dish your making seems by the title, I always walk away having learned something. The way you put valuable techniques into practice teaches me to be a better home cook. Thank you! ☺️
I feel privileged to be watching a king complete his craft whilst i dwell about uni assignments at 12:00am (Australia time)
Commenting to show my appreciation for the "peer pressure" joke.
Dad joke game on point.
*They osmotic pressured me into doing it, I swear!*
I would really like to see Sous Chef Eric's pickled Fresno recipe.
When somebody says Shaoxing wine some American whispers in my ear, "Liaojiu aka Shaoxing wine."
Its creepy that we’re all hanging out in the same places. .
@@yanikkunitsin1466 based on what? It seems like someone living in the country would have a better sense of things than someone who gets their impression/information secondhand
That same American whispers sweet nothings into my ear in broken Cantonese
I love how you give a science lesson at the same time. I really appreciate your videos! They are so interesting.
@@logancurtis9994 what?
@@logancurtis9994 what?
I really enjoy how you educate the audience on the microbiology/metabolic behavior of animal and plant cells as it relates to cooking.
Love it when Kenji does vegetarian dishes ❤️❤️🎉
I made this tonight. It helped that you shared the flavor profile so that I could tweak the sauce. This was the first time that I liked eggplant. My daughter-in-law from China loved it too. She wasn't just saying that to make me feel good because she had seconds.
Really refreshing to hear a scientific explanation, that is easy to understand, for stuff in cooking.
Kenji I love how you do authentic Chinese food while using ingredients and tools that are available outside China. Chef Wang Gang is great but sometimes I can’t get special Sichuan ingredients that he used.
kenji’s bracelet 🥰
kandi kid kenji
Kenji is definitely the best cooking youtuber.
I like STCG, Adam Ragusea, Joshua Weisman and NACS but Kenji is the best
Binging With Babish?
I swear i never learn so much useful and random stuff in a cooking video . Best cooking show !
These first person view videos help me immensly to improve my kitchen skills. Thank you so much for uploading them!
Just bought your Wok book along with all the equipment...never had this much fun cooking thanks to the recipes of you and Chinese Cooking Demystified. Thank you!
Fun pronunciation tip for Qie Zi! It's like the Chinese version of "say cheese!" when you're taking a picture - you gotta smile to say it! "Say eggplant" :D
Peter or 西瓜甜不甜?(is watermelon sweet?) and you reply with 甜!(sweet!/yes) haha
DAMN Kenji knows WANG GANG? HOLY SHIT hes a real OG
Kenji is my fave chef. But Wang Gang. Man he is a favourite too. Worlds colliding
Hello,Kenji,thank you very much for your great and beautiful cooking and for sure all the little hints of a professional.
Lets see how I treat eggplant,wich is one of my favourites.
I dice it,salt the dices,letting rest till water comes out,then give it a quick rince to get off the exess of salt,then dry it with a cotton kitcken towel,put it in a cup and season it quickely with little bit of oil and sometimes garlic or maybe they need more salt.then roast it on a parchment paper in the oven at 160 to 180 celsius for at least 30 min.....this a great way for taking them to freezer or marinate them too.After 45 min I can use them for italian parmigiana,which wont be dropping of all this good seasoned oil which mostly is left in the platter.
Again great thank you and looking forward to more videos of yours
The best to you and your family
A.
I made this using the video, it was freaking delicious. Served with sweet sesame broccoli and tofu, and biang biang noodles.
Very good.
Kenji, your analogies give me life.
Glad to see you watch Wang Gang as well! BTW, his name is pronounced more like Won Gon but wang gang sounds mad gangster lmao
Love watching these unedited cooking videos. I've been following the seriouseats recipe for a long time, and this video helped me realize I probably wasn't salting the water enough. I love the tip for quick picking chilies in the online recipe because I never have paojiao at home.
your daughter is very good on making braceletes
This dude really taught us some chemistry lmao
I show up here for the chemistry, hahaha.
MohawkWarrior76 uh u mean biology?
Riolu 88 it’s both, science overlaps.
Ian Bridges diffusion & osmosis are mostly biology haha
@@riolu8894 their main applications are def in biology but at the core they're primarily chemical concepts
Kenji's is the only cooking show, where I'm still learning something. :)
LOVE the food chemistry discussion
Kenji could upload a video of him talking while watching a pot of water boil for 20 minutes and I would still watch it.
Honestly.... True AF
I love my eggplant in cubes vs strips because the latter turns out too mushy and the former holds form better with a meaty texture. I never ate eggplant on a regular basis until I had the Hong Shao Qie Zi, the other classic eggplant dish, and now it's one of my favorites. This sauce is milder than the Yu Xiang, which is a bit strong flavored for me.
Since you live in San Mateo, have you had what they used to call Clay Pot Eggplant but now they call it Eggplant with garlic sauce, but it is really Fish Fragrant style at Z and Y in SF.. its the best version I have ever had and it includes some wood ear and slivered bamboo shoot for texture.along with the usual sweet and sour and pickled chiles. its simply the best version I have had.
I'm not generally a fan of eggplant, but this looks great. The only other Eggplant dish I've enjoyed was by Chef Peter Chang. They're breaded and fried egg plants, that have about the same moisture content and texture as a french fry. They're delicious and I don't know how to replicate it. Hoping you can teach us the way Kenji. Keep up the videos!
Wang Gang often uses alcohol to remove smells from meat. He also washes meat to remove blood, and soaks spices in alcohol. Why don't we do this is western cuisine, and can you make a video on similar basics? Edit: oh he also roasts salt and pours hot oil over spices and finished dishes.
this is gonna sound mean, but Western culinary education's heavy reliance on French cooking orthodoxy means it's heavily behind the curve in certain ways. French cooking is advanced in it's own way, but it's narrow in flavor and technique (even if those flavors and techniques are developed to their peak). it only offers a small subset of the world's cooking techniques and flavors. China is damn near as big as Europe, has almost double Europe's population, has an extremely long culinary history, a heavily food-based culture, and is very regional. Chinese cuisine is gigantic and advanced. tons of techniques, flavors, etc that Western cooking educators aren't even aware of a lot of the time.
@@999a0s Didn't sound mean ;). And we should have learned by now. Maybe Kenji can help us integrate these techniques.... hint hint!
@@999a0s also spices aren't heavily used in western cuisine so a lot of techniques associated with them aren't too well known to a lot of people. But then you'll have western techniques which aren't known in other countries so it balances out
@@999a0s I think it would be more fair (and accurate) to say that different regions have different techniques, not that one is behind the 'curve'. Also fairly dismissive to imply that French cuisine is homogenous and not regional as well.
@@999a0s I agree with you. Techniques in western cooking lag behind with respect to roasting spices, cooking them in oil, and using a large variety of herbs and spices. Chinese cooking history is fascinating and you could study it for years and still have much to learn. Asian cooking (especially Indian, Thai, and Chinese) is so awesome in general. Mediterranean as well. I find myself eating primarily from those backgrounds combined with the southern US I learned when I was young. And the southern stuff originated in the African continent.
Used to eat this dish every day when I was a vegetarian studying abroad in Hangzhou. Looks delish!
Sous Chef Eric is my favorite character in this plot line.
When I saw Fuchsia Dunlop make this with Daniel over on SE and called it one of her favorite dishes of all time, I had to go out and try it. A few months ago I had an opportunity to go to Chengdu Taste and it was a revelation. Never in my life would I have guessed that I could love a vegetable dish so much, but it really is that good.
One of the best parts about par-frying the eggplants is you get that brilliant purple color. I really like the dish but I'm not exactly equipped for heavy frying/wok-work.
As a chemist his explaination of osmosis is so much fun :-)
i learn more from kenji’s videos than in school
Kenji's Cooking / Chemistry / Botany Show
Nice dish.Thank you for sharing!
Very nice! I think that could be an eggplant dish I would enjoy. So many flavors going on there!
It makes me happy to know that I use the same brands of sauces as you. :) I think I even spy a Korin knife?? Maybe? I only own one knife and I'm glad to know that having a high-quality knife make a world of a difference during prepping.
It's practical food that even I as a beginner can try to cook
It's interesting...I made this dish tonight using Fuschia Dunlop's recipe and it bore little resemblance to Kenji's, however, whatever it is that Kenji makes in this video looks really good :) That being said, "fish flavored" is as much of a flavor profile as it is a strict, by-the-numbers recipe, and Kenji looks like he basically gets to a similar flavor profile using quite a few different ingredients. I absolutely love the wet-brine and "dry fry" approach- such a great alternative to deep frying. Never would have thought of it myself without this video!
Kenji is a physicist, chemist, biologist, and chef!
He was talking about the early universe when he was talking nucleozation sites or whatever, what a god
The better you understand the science behind why the food behaves and tastes the way it does, the better you can cook
@@tylerharrell5671 oh yeah 100%, I'm a line cook!
Kenji is my spirit animal. "Oops forgot to add *insert ingredient here* " except he actually adds it. I just tell my family it's a new recipe
Hi Kenji, longtime listener first time caller. I made Pastrami the old way with brining etc a few years back and was so happy with outcome. Anyway I wanted to try brining chicken and came across Serious Eats claiming Dry Brining is superior[I take this as gospel as I trust you've done the tests] but has anyone tried making Pastrami using dry brining? it would stand to reason there would be no discernible difference perhaps, or maybe brisket is too deep for dry brine?
The bracelet is everything
You can put little bit white vinegar to keep eggplants white and clean. Whenever you cook eggplants it’s important to fry it with extremely hot oil otherwise they absorb lots of oil and become soaky. All these ingredients are kind of not 100% necessary except garlic and scallions.
Brining eggplant is some galaxy brained $hit. I'm in awe.
Kenji is like Harold McGee, Alton Brown & Gordon Ramsay all mixed into one person.
It’s fucking great.
3:30 that analogy is brilliant! LOL
You say "wok hay" really legitimizes this video for me. Good job.
I wish Kenji could keep up this pace! It’ll be back to pre-COVID-19 soon (hopefully) and Kenj will have to run the restaurant. 😟😢😞 Bittersweet. Free culinary classes will be over!
That peer pressure joke was spot on 👌
That is an amazing analogy! 😆 And now I know how osmosis works. And that my school was awful. LUL
You don't need doubanjian for fish fragrant eggplant. You can use pickled chili paste which is easy to make. Blitz pickled er jing tiaos (which you can get in a jug in chinese grocery stores) with so baijiu, garlic and sugar.
I find that having premade garlic-ginger paste that I've made available super handy. I use it for Asian and Indian cooking. It's just preserved with Turmeric. It's lasted over a year.
You can also freeze it. I usually measure it out by the TBSP, put it into ice cube trays, freeze it, and then just store the 1 TBSP "cubes" in a ziploc bag in the freezer. Best by 6 months, but I've used then approaching a year and the only problem is the garlic starts to really overtake the ginger by then.
Love the First Wok View. The version I'm used to actually would have some salted fish in there, but that might be the Guangdong/Canton style.
This guy out here persuading me to eat vegetables... god damn that looked good 😤
Vegetables is where it’s at. The more you get into knowing where they come from (your local farmers) the better they are. It’s so satisfying to know who grew what you’re eating. Try a CSA (Community Supported Agriculture) box. They deliver to your area, and you get weird shit you gotta figure out what to do with.
Kenji, come for the cooking, stay for the science lessons.
I love kenji's analogies lmao
Looks good. You can get quality pixian tonbanjang on Amazon that is miles apart from the typical jarred stuff at stores. Its chunkier though and you'll have to chop it a bit. Try it if you haven't yet..
That's where I get it.
When he touched the eggplant that was IN the sizzling oil 😐 this man is a god.
Who knew cooking videos could get such deep lore.
I like how you give alternatives to some ingredients.
Timing of this video is spot on!
Amazing. Cannot wait to try this. Thank you!
Awesome video Kenji!
Kenji , a fridge tour 🥺🙏♥️
Never imagined egg plants would bring water in my mouth...
Easy to love this
what about throwing the cut eggplants in the oven for a little while to dry them out? maybe a little oil to keep them from sticking.
Learning science while cooking. Perfect
You should check out Alton Brown and his show “Good Eats”. It’s cooking, science, and popular culture all in one.
I need chubby emu to use that alcohol analogy for water moving towards salt. Legendary
DAMN that looks like some good stir fry! So glad I found something to like on this channel. I'm not into meaty, cheesy recipes at all, but when you make something like this, I can't help loving it.
Kenji peels ginger better with an 8 inch chef's knife than I do with a spoon
I think many Chinese chefs don't even bother to peel ginger - - they just chop it up with the skin on. Don't quote me though - - I don't know anything.
Kenji, can you do a video on peppercorns and the different kinds of uses? Like black, white, Sichuan, etc... I still haven't found a great way to use my white peppercorns.
White pepper to Asia cuisine, what black pepper is to Americans. Unless another pepper is the main focus of the dish, you use white pepper. White pepper is less pungent, and citrus forward.
thanks so much for telling about eggplant cooking tips Thank you again !!!
I just ate that... love it
Learned a ton on this one. Thanks man.
Cute bracelet Kenji. 😊 A handmade gift from your daughter?
Yes
Yummmm I love this dish
I just discovered you. What fun! A little of this and oh yeah some of this and no I think we'll do it this way. I must say I want to taste what you just made
I just microwave egg plant to get it soft and the moisture out. Same goes for mushrooms and courgettes. Seems valid, but not seen mentioned anywhere.
The way you said Qie Zi made it sound like "cut chicken" lmao
Didn't expect a science lesson but am pleasantly surprised!
Chef Wang Gang the Wok master.