Yu Xiang Eggplant, Szechuan Eggplants in Hot Garlic Sauce
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- Опубликовано: 22 авг 2024
- 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.chinasichu... 
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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!
Wow, that's such a lovely comment. Thank you!
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
Thank you!!
Love your recipe although I changed it a lot.. steaming the eggplants, less sugar, not so much starch❤
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.
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!
I just. Follow up this recipe today and the taste was spot on.. exactly how I eat at the restaurant
Love to read this comment. Thank you so much Rossi!
Soo delicious. I love the Yu Xiang style dishes.
Looks very tasty
Unbelievably good,ive never tasted it this good before even in a restaurant 😍😍😍
Delicious recipe! Tasted great even if I used the rice vinegar that I had on hand instead of black vinegar
Hi, Can you please tell me what kind of pickled peppers to use? This looks delicious! Thank you.
Made this last week , came out amazing thanks for the upload, I might try adding prawns and dried shrimps next
I've just tried this recipe for dinner tonight and it tastes so delicious! thank you for sharing the recipe!
Thank you for your lovely feedback!
fish fragrant eggplant is 1 of my most favorite!
Really foodie.
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.
My pleasure to know that.
If no@@ElaineLuo
Simple to understand, thank you for sharing!
It came out good! Like restaurant style. I like mine with thinner sauce, I will add less cornstarch.
I actually made this recipe and it's delicious. Thank you!
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
Hmmm🤔
@@garaaa07 Hello
chinese food is the second most famous food in India after local food. we love sichaun everything :)
Pork is a cornerstone of Chinese cuisine. I wonder how does it go with Hindu, Muslim, Buddhists, Jain etc
@@oiuicxch pork gets replaced with fish chicken goat
This is one of my absolute favourite dishes!
me too, my favorite rice killer.
THIS LOOKS SO GOOD, MAKING IT TONIGHT
Chapeau!!
Making this! I have Chinese eggplant. Cut wedges or rounds? Thank you!
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.
Dang... This Recipe even Looks GORGEOUS!
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!
Really awesome recipe n vid. Thank you
Looks delicious.
Delicious ❤❤❤
Thanks you
Beautifully cooked!! Looks so delicious!!😍
Thank you for sharing, watching from Philippines 🇵🇭
Looks wonderful! You need to sharpen that knife though
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.
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.
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
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. 😘
Can I request you make a video how to cook vegetarian Cantonese Cruisine
Everyone reading this, I'm eating this righ now ;P
Thank you.thank you.and very thank you.👍
Wow what an amazing dish!
Wow...yum yum yummy 🤤😋
So nice and delicious 👍
thanks!
This is delicious👌👌👌
Love this sooo much😍 thank you 🙏
Can I leave out the meat? Thank you sharing this recipe!
Sure, why not? I'm going to.
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
I believe soaking in water keeps the eggplant from turning brown.
The author said to shorten the cooking time and save oil. I believe it also removes the bitterness.
Looks delicious!
Yummy
Beauiful!
What is this spoon/spatula you are using for the Wock?
stainless steel spoon
Amazing
Why do you soak the eggplant in water first?
Eggplant is on the low FODMAP diet. Is this dish also? (Am hoping against hope.)
Hi. Why do all Asian eggplant recipes cut in long planks? Not circles? This was excellent also. But did circles.? Everyone should try this
Maybe because it’s easier to eat with chopsticks.
yummy
how many cup xu xiang?
What is the substitute of doubanjiang im here in saudi arabia
Use thick spice sauce like sriracha sauce
Why do you need to soak it in water?
Shorten the cooking time and save oil.
😍😍😍
Awww it was great until you put in the pork
Tofu is just as good
We can just skip that
2 tbsp sugar is too sweet
where is the fish sauce?
You should be able to find one in an Asian grocery store. Thai or Vietnamese etc.
@@chiuliang lmao I mean in the recipe
The hu xiang sauce was originally used to make a fish dish but is being used here instead with eggplant.
NEVER ever was eggplants AFTER they are cooked! Always before and no water after! They become spongy and don’t absorb spices! No-no!