Delicious Stir Fried Eggplant with Garlic Sauce | Easy Chinese Recipe
Ever since I learned how to cook eggplant, I am a lot happier about eating more veggie-centric meals involving eggplant. Eggplant is so filling and satisfying yet they are so healthy. In Western cooking, eggplant parmesan is another great recipe that involves eggplant. In Asia, stir fried eggplant is the most prominent way of cooking them. Different countries have somewhat different stir fry recipes although they are similar with respect to soy sauce-based flavors. Today's recipe is specifically Chinese. This recipe is also called eggplant with garlic sauce but garlic is less of a significant component especially in the sauce. However, this eggplant dish has a perfect balance of tangy, savory, and juicy flavors and texture it's wonderful. The recipe is super easy for any home cooks too. For vegans, just replace the oyster sauce with mushroom sauce as it's very close to tasting like oyster sauce with all the umami flavors you can still get from it. This eggplant dish is seriously the best.
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Ingredients:
2 Chinese eggplant
1 tbsp salt
1 ½ tbsp cornstarch
5 chopped garlic cloves
1 tsp finely chopped ginger
1 red chili pepper
1 green onion
2 tbsp vegetable oil
Sauce
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce (for vegan recipes, use mushroom sauce instead of oyster sauce)
2 tbsp black vinegar
2 tbsp brown sugar
2 tsp dobanjang
2 tbsp shaoxing wine
4 tbsp water
#stirfriedeggplant #eggplantgarlicsauce #chineseeggplant
Homemade Chinese Spicy And Numbing Sausage [四川麻辣香肠]
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I made a non-spicy Cantonese sausage not so long ago. A lot of you are asking for a spicy version. So, today we are making Sichuan spicy and numbing sausage.
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INGREDIENTS
- 2 kg of pork (25-50% fat ratio)
- a handful of hot dried chilies [Amazon Link:
- 2 tbsp of Sichuan peppercorn [Amazon Link:
- 1 tsp of cumin seed [Amazon Link:
- 1 tsp of black peppercorn
- 12 pieces of cloves
- 1/2 of black cardamon
- 1 piece of star anise
- a small piece of cinnamon
- 1 piece of aged tangerine peel (can be switched with finely diced fresh orange peel) (Product Link -
- 60 grams (4 tbsp) of salt
- 40 grams (2 tbsp +2.5 tsp) of sugar
- 40 grams (3 tbsp) of high-level alcohol
- Lamp or pork sausage casing[Amazon Link:
- Some rope to tie the sausage
- Sausage stuffer [Product link:
INSTRUCTION
- In a blender, add the following ingredients and blend into fine powder: a handful of dried red chilies, 2 tbsp of Sichuan peppercorn, 1 tsp of cumin seed, 1 tsp of black peppercorn, 12 pieces of cloves, 1/2 of black cardamon, 1 piece of star anise, a small piece of cinnamon, 1 piece of dried orange peel.
- Add 60 grams (3 tbsp) of salt and 40 grams (2 tbsp +2.5 tsp) of sugar to the spice powder. Mix and set it aside.
- You can use pork belly, pork shoulder, pork butt. What I like to do is combine 1 part of pork shoulder and 1 part of pork belly together.
- Cut all the pork into smaller strips. Then slice it into bite-size.
- Add the seasoning to the meat along with 3 tbsp of high-level alcohol. The alcohol content needs to be at least 30%. The higher, the better. Do not skip the alcohol because it has many purposes in this recipe. It kills the bacteria, also changes the flavor and texture of the fat as the day goes by. Mix this until well combined. Cover it with a plastic film and let it sit in the fridge overnight.
- The next day, you can start preparing the casing and the sausage stuffer. Soak the casing in clean water. Take the end and put it on the tube. Make sure you don’t have sharp nails or else you might break the casing by accident.
- Stuff the meat in and push it into the casing. Once it reaches the length that you want. Give it a little squeeze and tie it with the rope. This process takes a little patient and time. You just keep doing it until you finish all the meat.
- Check all the surfaces. Use a toothpick to poke all the air bubbles
- Put all the sausage on a drying rack. Sit in the fridge uncovered for 10 - 15 days. If you see the surface is completely dry, that means your sausage is done.
- When I film this video, it was summertime so I have to put it in the fridge. Here is how you can make the sausage in the winter.
* Temperature: under 10°C or 50°F
* Relative humidity: under 55%
* Weather: Sunny, cloudy, windy;
* Hang the sausage outdoor and let it air dry for 8-15 days
* Important Note: Do not let the sausage get rain on
How to Store Sausage regularly:
* Put the sausage in a sealable bag. It will last 6 months in the freezer;
* If you put the sausage in the fridge, take it out every 10 days. Let it air dry outdoor for a day and put it back into the fridge. In this way, it will last for 3 months.
* When air drying the sausage, follow the rules that I showed before.
RELATED VIDEO
Homemade Chinese Sausage Cantonese Lap Cheong Recipe:
Neville Cooks Things - Mushroom Stir Fry with Star Anise & Lemongrass Rice #StayHome #CookWithMe
Neville Cooks Things is a series where Neville Cooks Things. Really. It's that simple. I also wanted to make things that sound complicated to make, but are super easy, with ingredients available easily. In this video I make Mushroom Stir Fry with Star Anise & Lemongrass Rice - OOOHHH FANCY.
Also, the camera and the lighting are shoddy, cause I am used to working with a budget of crores, where other people do the work. JK. Also, broke my tripod. Let me know what next?
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Chili Oil Recipe:
2 cups avocado oil (or another neutral oil)
5 cloves of thinly sliced garlic (cook for 3 minutes)
2 large or 4 medium shallots (cook for 7 minutes)
1 thumb-sized piece of ginger (cook for 1 minute 30 seconds)
4 spring onions
2-star anise
1 stick cinnamon
2 tsp cloves
1 tbsp Szechuan peppercorns
1/2 cup Chinese chili flakes (you can use regular chili flakes)
1 tbsp chili powder (if you want it more spicy)
1/4 cup toasted sesame seeds
2 tsp kosher salt
2 tsp white pepper
2 tsp MSG (optional)
1 tbsp Chinese black vinegar
1 tbsp soy sauce (optional)
Chili oil quick version:
1 cup neutral oil (I used avocado)
3 tbsp chili flakes
4 cloves of minced garlic
1/2 tsp kosher salt
1/2 tsp pepper
add any of the extra items from above (optional)
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Italian Sausage Pasta - BAKED CAVATAPPI WITH ITALIAN SAUSAGE | Recipes.net
For an Italian-themed meal, prepare this rich and cheesy Italian sausage pasta. Italian sausages have an earthy and licorice-like taste to them due to the fennel and anise. Thanks to the shape of the cavatappi pasta, you'll can enjoy the sauce, cheese, and delicious sausages in one bite.
???? Check the full recipe on how to make Baked Cavatappi with Italian Sausage here:
Ingredients:
1 lb cavatappi pasta, cooked & cooled
1 lb Italian sausages, crumbled
1-28 oz can diced or crushed tomatoes
5½ oz yellow or red onions, chopped
2 garlic cloves, chopped
2 cups mozzarella cheese, shredded
2 tbsp olive oil
1 tbsp honey
2 tsp dried oregano
2 tsp dried basil
Salt & ground black pepper to taste
To Serve:
Chopped parsley
⬇️ How to make Baked Cavatappi with Italian Sausage ⬇️
0:10 Preheat the oven to 375 degrees F. Grease a baking casserole with cooking spray.
0:15 In a deep skillet, warm the olive oil over medium-high heat. Place the Italian sausage crumbles in the pan, and saute until caramelized.
0:35 Add in the chopped onion, garlic, oregano, and basil. Continue sauteing until translucent.
0:55 Stir in crushed tomatoes and honey. Bring to a boil, stirring continuously, then reduce heat to low. Let the sauce simmer for 30 minutes, stirring occasionally. Season with salt and pepper.
1:30 Stir in the cavatappi pasta. Transfer the pasta and sauce into the baking dish.
1:45 Sprinkle it with shredded mozzarella cheese. Bake for 30 minutes until the dish is warmed through and the cheese has melted.
2:05 Garnish with parsley and serve.
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Pork belly the Chinese classic way, Hong Shao Rou 红烧肉
This red braised pork belly is one of my childhood favorite dishes. Now this is my kids favorite! My mom made this for me all the times, now I am making for my circus ????
Ingredients:
4 lbs pork belly
3 tbsp sugar
4-5 slice of ginger
4 star anise
2 bay leaves
1 tsp Sichuan peppercorn
2 green onions
1/3 cup cooking wine
1/4 cup light soy sauce
1 tbsp dark soy sauce
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