Actually Delicious Sweet and Sour Sauce
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- Опубликовано: 19 июн 2020
- Sweet and Sour Sauce is what made Chinese food popular. Sichuan Food expert Fuchsia Dunlop guides us through her legendary Szechuan sauce recipe.
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adapted from Fuchsia Dunlop's "The food of Sichuan"
I like it a bit sweeter.
2 Tbsp sugar
2 Tbsp vinegar - Baoning or Zhenjiang
150ml stock or water
1 tsp soy sauce
3 Tbsp neutral oil
2 Tbsp chili bean paste
1 Tbsp minced garlic
1,5 Tbsp minced ginger
2 Tbsp minced scallions
1/4 tsp toasted sesame oil (optional)
3/4 tsp potato starch, dissolved in about 1/2 Tbsp water
fresh minced scallions for garnish
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30ml Red Vermouth (Martini Rosso)
200ml tonic water
1 lemon or orange rind, squeezed (optional)
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Thanks so much to Fuchsia Dunlop for sharing her wisdom with us! 🍜🌶🥟Her book „The Food of Sichuan“ is treasure trove. Book link in the description!
I love that you give so much background information on the dishes in your video. It makes want to replicate them even more.
she was an awesome guest to have on, great video!!!
Really awesome having her on your video - also really good to finally learn how to pronounce her name “Fuchsia” 😅
Oh Andong, why are you Andong?
en.wikipedia.org/wiki/Andong_(disambiguation)
Your depth on this video is superb. Very well done and thank you!
Everytime Andong face times someone he just smiles non-stop and it's super sweet how he's just so thankful to be speaking to an expert
He’s looking at this little picture of himself xD
He just seems so lovely in general!
He’s so smiley, it’s infectious.
Hahaha that reminds me of game people at my highschool had. For some inexplicable reason it became a game at my highschool for people to smile towards me and all I had to do was not smile back. And I literally always lost which they found hilarious. I began to put so much effort into trying not smiling back but I never succeeded lmao. I miss those days... that was like 8 years ago
you mean like a normal fucking person? Low bar for praise.
Her cookbooks "Land of Plenty" (Sichuanese dishes) and "Revolutionary Cooking" (Hunanese dishes) changed my life. "The Food of Sichuan" is an expanded version of Land of Plenty, adding 40 new recipes and more photos, etc. I highly recommend it.
Wow, you got Fuchsia for an interview! Your channel just keeps getting better and better, I'm not sure how that is even possible! Awesome video once again.
I just moved to berlin (ok like 4 months back). I still cant get over seeing videos of random places that I have been in person. I went to that go asia just two days ago. I actually *CAN* buy the ingredients at my local supermarket.
I subscribed to this guy only because he isn't american seeing ingredients that exist is awesome
Where is it? Is it in Moabit??
@@boudewyn its directly on Turmstraße, but those go Asia's exist all over the city, that is just the largest one. But the Dong Xuan Center is the largest Asian Market you can find in Berlin, some of the stuff he uses can only be found there.
@Trevor Tammen ingredients that exist in europe.
@Trevor Tammen most popular channels are american and americans have a fuckton of to them common ingredients you will never find anywhere in europe
The“cooking the whole eggplant and smothering it with some kind of sauce”method is actually being used a lot by many Chinese families if you don't feel like eating too much oil,and it will be a perfect dish for summer to leave the cooked eggplant in fridge for about an hour to cool before pour the sauce all over it.Great video as always,keep it up!
Fuchsia Dunlop is an OG. It's really cool that you got to speak to her. Excellent video as always Andong.
You actually got to talk to Fuchsia Dunlop, woooow! =D Def. making this dish some time soon, also saw her make it on Serious Eats, but now I understand it even better
The cantonese (at least in hong kong) the “yu xiang” is a total different story.
Here yu xiang refer to what it literally means: fish fragrant. And yu xiang eggplant is an essential canton hawker dish: eggplant cooked with minced meat, salted fish and dou ban sauce.
Which the name makes a lot of sense. And it taste absolutely amazing with rice!!
Yeah! Cantonese yu xiang is awesome and deserves its own video :)
@@mynameisandong Yo, Andong. Where is that video on cantonese yuxiang eggplant? 😁
That Turkish friend must be me, I love this dish, especially from Fuchsia's hands.
Oh my God. First time I was so happy to sit through a sponsored section of the video because it was just as informative, interesting, and infectious as the rest.
Andong got another sponsor and managed to get an interview with Fuchsia. Man i found this channel from Sp4zie and im glad to see your success since then!
Actually I just got a sponsor and my sponsor made the interview with Fuchsia happen! :)
Your dedication to details, such as the interview, makes this video even more delightful!
This guy always providing the good content with background knowledge aswell. VERY underrated
Fantastic video! Great to include the interview with Fuchsia! Will definitely try this one! Thanks
I am hooked on this channel. There are so many food channels on youtube, but this is the only one that makes me smile non-stop. I can't get enough of Andong's sunny personality!
What a treat! A new video from Andong. Thank you.
Oh! I love Mrs Dunlop's books! All them are amazing! All its recipes are foolproof and delicious! How amazing is seen she talking with you here! Good job, Andong!
I just discovered your channel a few days ago and I cannot get enough!
Dunlop camio! What a treat, amazing work man!
I just cooked this for Christmas for my German family - even my 94yo grandma liked it and got some more!
I love love your channel Andong! Resourceful, informative, superb cinematography and editing, fun to watch, basically every anyone would look for in any video. Love the fact that you're a little bit of a food "fundamentalist" and yet not afraid to be creative.
Amazing! I recently just interviewed Fuchsia too for a magazine article. Love how in-depth your content is as well :)
Great vid as usual and great to see Fuschia!
You deserve so many more subscribers. Your content has such a high quality!
Excellent episode. Danke Andong!
Never thought one day I would learn this much of how to cook Sichuan dishes from a German 😂 Love your contents! Great video!
I gotta say I love every time you have a shot of an Asian shop, going for some product, and you pick up the exact product I bought some months ago just by chance ("I guess this looks ok").
I bought her book because of you, Andong. It arrives today. Thanks for pointing it out to us.
Just made this with minced pork, is amazing. Thanks Andong and Fushsia. YUM!
I love these Sichuan videos keep them coming! I especially loved the hot oil; that stuffs great!
Just love this channel!
Thanks for this video, Love it.
Awesome video. One of the greatest in a long time.
Man, you just made a piece of art with this video. It's fluent, pleasant, informative, culturally relevant, you know... Congrats!
Absolutely fantastic video!
Love this addictive dish and this is a great tutorial. I’ve had pretty good luck avoiding the deep fry by cooking the eggplant directly in the sauce but agree it’s not quite the same. Baijiu Fruehschoppen? Klasse!
Oh I love Fuchsia Dunlop... her cooking video were great.
First I want to acknowledge you're doing a better job than almost every other Anglophone cooking channel on RUclips.
Thanks Andong and Ms. Dunlop for an awesome Christmas suggestion. I am getting the book.
Amazing vidoes you made about Chinese food. I felt educated as a Chinese when watching your videos, keep going!
I've tried making this with silken tofu (because for some reason grocery stores around here don't have eggplants at the moment?!) and it was AMAZING! Definitely one of my new favourite dishes, would 100% recommend it to anyone reading this 😊
Love your version of 曲 explanation. Congrats for your success.
That's amazing that your got Fuschia Dunlop on the video! Chef Wang also coats the aubergine in white vinegar and corn starch and then steams it.
OOMG i made your mala xiang guao and it was sooo good, my parents loved it. i'm def trying this one as well! it's soooo easy and i love eggplant
made it today and everyone loved it
Thanks dude!!
I like that "fish style" presentation of the whole roasted eggplant.
Danke für den buchtipp , genau was ich gesucht habe für meine gefundende Liebe für Asiatische Küche. Besonders Sichuan und Koreanisch hattes mir angetan.
I appreciate your appreciation of Sichuan food as a Sichuan local, it’s honestly a joy watching your videos, detailed recipes with interesting background stories. 老哥你的视频做的真的很巴适哈👌 oh and if people don’t wanna deep fried the eggplant, try 凉拌茄子(eggplant salad with chilly sauce? Or maybe use the sweet n sour sauce instead of chilly?) anyway it’s also a great dish.
Your videos are so cool man. Congrats!
Κι άλλος έλλην εδώ 😂😂😂
Love your content Andong! Greetings from Shenzhen
Fuchsia Dunlop once said our restaurant is the best Sichuan restaurant she ever tried out of China. Sadly she can't come to Melbourne try us again this March Due to the Covid-19. It's really surprise to see her at your channel tho. Good job Andong! So informative as always.
I just love your videos, they are so fun, especially the long ones like this, do more Russian foods too
yoooo i gotta try this one out. looks amazing!
One of my favourite RUclipsr 😍🤩
pls more Sichuan food love it
love you man!!! 🙏
OMG 😱 this episode was so lit 🔥 you really show how to improve yourself every time again even if that is already impossible 🤙💪
Thank you, Andong for all your awesome videos. I want to try this recipe but I don't know if we have any stores that sell these ingredients, I'm from South Africa. You are a pleasure to watch, I love your video's, always smiling, keep it up, you rock !!
I actually ordered that book the moment i saw your dan dan men noodle video.
Great buy 👍🏻
I love the "饺子" neon light, so pretty~!
This is kind of funny. I've been eating a lot of egg plant lately, and my new favourite is currently panlong eggplant from Chef Wang. And yes I pass it through oil with a cornstarch coating. But it will be interesting to try a different profile.
Thanks a bunch Andong! And a special thanks to Fuchsia Dunlop for the great insight!!!
Ich finde das Gericht so lecker. Ich hab es letztens zum ersten Mal probiert, auch wenn es mir zu scharf war 😂 ich konnte nicht aufhören weiter zu essen
I fell in love with this pro-Sichuan narration and I want to marry it.
I made this and it was sooooooo good!
What a treat to feature Fuschia Dunlop!
Here in Singapore, the Chinese food we are usually exposed to are the southern coastal cuisines. The first time I tried the "fish fragrant pork slivers", I fell in love with it. I went back to the restaurant every day for a week. IMHO for me the most distinctive flavour in yuxiang is the doubanjiang. Unfortunately this sauce is not used much in the southern coastal cuisines, maybe it is distinctively Sichuanese?
Sort of. There's Cantonese doubanjiang (Like the LKK brand stuff Andong uses in this video) and Pixian Doubanjiang which is a distinctly Sichuanese variety made in Pixian. The Cantonese stuff tends to lack the complexity and depth of flavor that the Pixian variety has, and is normally somewhat like very salty chili paste. The Pixian variety however tends to have a much stronger fermented funk to it, as well as the distinct flavor of the broad beans used in that variety. Hope that helps.
Surprisingly, a local Chinese place has this as a house special. and hot dang was it delicious.
The naming of this dish is interesting. It clears my speculation up.
Oh, I love this dish! I either go for the Mapo Dofu or this Eggplant at my local Chinese restaurant when ordering in a group for sharing (which is the best way to eat Chinese food)! But I feel the fish-fragrant translation is slightly unappealing... *lol*
Vielen Dank für das aufwendige und einfach geile Video Andong. Die Auberginen kann man bestimmt auch gut erst dämpfen und dann nachbraten (wie du mal in einem früheren Video gezeigt hast).
Even the sponsorship segment is educational!
This video was very helpful, thanks. I find I always prefer Sichuan foods.
Fragrant „Mouthwatering chicken“ is the dish she mentioned and the sauce is nearly the same as in the eggplant dish but with quite some more Chili and cilantro involved. Yummy, wish I could visit Chengdu this year again.
It's nice to see what my wok used to look like before my burner had it's way with it
Dude. The Sugar Daddy got me :D
If it's like a gin and tonic I'd probably just call it a Ming and tonic
Qin and Tonic
A true competitor to the Filipino dish tortang talong :D
Huh, I've never seen someone make Yu Xian with doubanjiang. As Fuschia was saying in the interview, pickled red chilis in brine is the typical chili for Yu Xian. Lao Gan Ma makes a big jar of the pickled chilis for anyone interested.
Mein Gott. dein Kanal wird immer geiler *.*
cool dass ich von anfang an dabei war :)
I do a halfway method that works really well for me, a few tablespoons of oil, when it's all absorbed add a splash of water. I've seen this used in other recipes, just add splashes of water until the aubergine has finished cooking. Not sure if the aubergine ends up with much less oil inside it, but it means you don't have to use a lot of oil for deep frying.
I actually got the Ming river baijiu just because of you, Anton!
I have to say...I actually really enjoy it in drinks, just mixed up with ginger ale it's delicious 👌 pure however... Well I wasn't prepared for that one.
12 year old me is definitely is sophisticated adult
*is definitely is*
I love that you're inviting so many experts, lately. yet, they will never match your babushka's expertise ;)
your videos and content just get better and better. It is a pleasure o watch :) How long, would you say on average takes you to edit one video?
Also, we should start a group of cooks who LOVE this treatment of sweet and sour. We'll call ourselves "Yu Xiang Clan."
There's been a long history of Szechuan dishes in restaurants and chip shops in Liverpool. When I lived in Hamburg it was tough to find much of the fish fragrance dishes outside of maybe one or two dishes.
Love Pork liver or kidney's just fried in butter love it on toast home made bread of course fresh, yummy.
The drink General Ming is actually an Hommage to General Tso‘s chicken, the classic Chinese american sweet and sour dish. Just like it’s culinary counterpart traditional Sichuan Baijiu is turned I to something entirely different yet delicious by using vermouth and tonic. Ganbei.
I don't like to deep fry but man, this is so tempting. I will stick to shallow frying the eggplant pieces to get them just crisp enough and reuse the oil for the sauce. Nothing against the method itself, I just don't like to use too much oil, especially pricey neutral oils. Thanks for this recipe and now I can finally use that dark Chinese vinegar and that exact tobanjiang you used to actually cook with, instead of some dipping sauce.
ngl，your culinary skills are much better than most Chinese😂
Her book has been transformative in my attempts to cook real Chinese food over the past 40 years. This dish is quite remarkable and is something I've been trying to make for decades. But the book is absolutely overflowing with great recipes and we've been eating like emperors since we got it. That said I will say that all doubon is not created equal. Yes, in a pinch, you can use a fake version like Lee Kum Kee. But really the authentic aged products are astounding and worth seeking out. That said Andong you get a subscriber from this. Great fun. Now where to get that Ming stuff to make a tonic?
When you say adults, does it count that I giggled at the eggplants?
When the eggplant is cut in batons, battered, then deep fried, thats the stuff. One of the 100 flavors of Yu Xiang Qie Zi, “Yu Xiang Qie Tiao”
I love the face you make when people talk in a language you don't understand :D
Another substitute for black vinegars is Worcestershire sauce, and in theory the anchovy in it can match perfectly with the name of “yu xiang”.
镇江醋 (the yellow bottle) is the standard vinegar for most of Eastern China and often just called 醋. White vinegar is not very common and if a recipe calls for it, it will always specify 白醋.
Amazing pronunciation!
Helo Andong, first of all congratulation for your channel, it's amazing! I have a questing, have you ever tried brazillian food? Or make them? I think that our food (Yes I'm a Brazillian) are not soo dificult to find the ingredients, you should tried ^^
Kenji lopez brines the eggplant and then pan fries them. The brining pulls moisture so it keeps the shape and pan frying gets them just as golden brown as deep frying if you have enough heat.
As as replacement for deep frying, I wonder if using a torch to fry the soft parts of the eggplant and then using oven or sous vide would work to avoid the disintegration. I really like asian egg-plant dishes, but haven't tried cooking them myself.