Braised Spicy Aubergines by Ken Hom - Love Home Taste with Lee Kum Kee
- Celebrate Chinese New Year 2019 in true style with Lee Kum Kee and friends. This year, we've worked with the master of Chinese cuisine that is Ken Hom and Gizzi Erskine, renowned TV Chef! WATCH the full videos as we are giving away 3x goodie bags - all you need to do is ANSWER the question in the comments to WIN!
Chinese New Year is all about family, friends, and, of course, food! This year, we're bringing you a true taste of China featuring traditional recipes to fun fusion flavours for you to try at home.
In episode four, Ken explores the many ways you can cook aubergine. Whether you're a lover or a hater, we promise you this dish will taste like nothing you've ever tried before. Cooked slowly to perfection,
Recipe:
Serves 4
Preparation: 15 minutes
Cooking time: 20 minutes
Ingredients:
450g (1 lb) aubergines
2 teaspoons salt
1½ tablespoon groundnut or vegetable oil
2 tablespoons garlic, finely chopped
1½ tablespoon fresh ginger, finely chopped
3 tablespoons spring onions, white part only, finely chopped
2 tablespoons Lee Kum Kee Premium Dark Soy Sauce
1 tablespoon Lee Kum Kee Chilli Garlic Sauce
1 tablespoon Lee Kum Kee Chiu Chow Chilli oil
1 tablespoon sugar
1 tablespoon cider vinegar
2 teaspoons Sichuan peppercorns, roasted and ground
300 ml (10 fl oz) vegetarian stock or water
To garnish: 2 tablespoons green spring onion tops, chopped
1.Trim and cut the aubergines into 2.5 cm (1 inch) cubes. Sprinkle the cubes with salt and leave them in a sieve to drain for 20 minutes. Then rinse them under cold running water and pat them dry with kitchen paper.
2.Heat a wok or large frying-pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the garlic, ginger and spring onions and stir-fry them for 30 seconds, then add the aubergines and continue to stir-fry for 1 minute.Then add the rest of the ingredients.Turn the heat down and cook uncovered for 10-15 minutes until the aubergine is tender, stirring occasionally.
3.Return the heat to high and continue to stir until the liquid has been reduced and has thickened slightly.Turn the mixture onto a serving dish and garnish with the chopped spring onions tops.
???? Dad's Eggplant with Garlic Sauce (鱼香茄子)!
Watch Daddy Lau teach us how to make Eggplant with Garlic Sauce, also known as Yuxiang Eggplant.
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Recipes in Meal Time:
- Taro Cake:
- Turnip Cake:
Other great Eggplant recipes:
Kenji's:
Chinese Cooking Demystified:
Chef Wang Gang:
Fuschia Dunlop:
Articles:
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⏲ CHAPTERS ⏲
00:00 - Intro
00:37 - What is Yuxiang Eggplant?
01:10 - Wash & pick eggplant
01:28 - Background on Eggplant
02:07 - Prepare and steam eggplants
03:49 - Cut vegetables
06:14 - Prepare sauce
07:18 - How to tell if eggplant is done
08:06 - Cook sauce
09:20 - Mix eggplant with sauce
09:57 - Plate eggplant
10:23 - Meal Time!
11:04 - On Yuxiang sauce
11:43 - Did you eat this in China?
13:08 - How to pick the best eggplant?
14:51 - Making with Italian / American eggplants
15:37 - Should you salt your eggplant?
17:10 - How to maintain purple color when cooking?
18:22 - Microwaving eggplant
18:45 - How to not overcook it & get the perfect texture?
19:09 - How does the Sichuan style differ?
19:45 - Mom bought dad flutes!
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Eggplant and soy sauce side dish (가지나물)
Gaji-namul is a simple, delicious, everyday Korean side dish, meant to be eaten with other side dishes and rice.
It’s one of my favorites. I love the fresh taste, soft texture, and the beautiful vibrant purple color of the dish on the table. It's refreshing and goes well with oilier items to offset their texture and taste. I never get tired of it!
If you are a vegetarian, replace the fish sauce with soy sauce.
Chef Wang teaches you: Braised Eggplant with Minced Pork an healthy Sichuan cuisine 鱼香茄子【ASMR】
Today's dish is Braised Eggplant with Minced Pork, here are the technical summary:
1. Steamed eggplants are healthier and less greasy, but they don’t taste as good as fried ones
2. The eggplant must be tender, otherwise the steamed eggplant's taste is bad
3. Adding white vinegar can effectively prevent the oxidation and discoloration of eggplant
Hello everyone, I am Wang Gang! Welcome to my English Channel.
I am a Head Chef in Sichuan, China.
I am passionatie about cooking and sharing my cooking skills, letting more people get to know authentic Chinese food and Chinese cooking culture.
I have been on Youtube sharing cooking videos in Chinese more than a year, and now, I decide to sharing my videos in English with more audience.
Hope you guys will enjoy the contents.
Please leave your comments if you have any question, and please share the videos with your friends who also have passion in cooking.
Thumbs up if you like it!
Translated and rerecorded by Voiceman Jay
EASY & QUICK BRAISED EGGPLANT RECIPE #recipe #cooking #chinesefood #eggplant #vegetarian #foodlover
Szechuan Braised Eggplant Aubergine Recipe Spicy Sichuan with Nancy Vegan/Vegetarian (P Tran)
Chinese cooking is very much cooking with an instinct for proportions so here are the approximates...
Ingredients:
5 long (Japanese) eggplants – or use 2 large normal eggplants
2 star anise
1 tablespoon Szechuan pepper
3 dried chillis (or to taste)
3 spring onions cut into thumb size pieces (white part only)
Half a thumb size piece of ginger, peeled and minced
1/2 tablespoon Szechuan paste (see video)
1 generous dash Chinese cooking wine (Shao Xing brand)
1 generous dash light soya sauce
1 teaspoon dark soya sauce
1 ½ tablespoons sugar
½ teaspoon salt
1 x shitake mushroom soaked in hot water (or just use water)
1 tablespoon corn flour dissolved in a little water
1 teaspoon Chinese black vinegar (Chinkiang brand)
5 drops sesame oil
2 cloves garlic, minced
3 spring onion, chopped (green part only)
1 handful coriander, chopped
Vegetable oil for frying
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Chinesische Rezepte
Chinesisches Essen
Vegan/Vegetarisch
Melbourne, Australia
München, Deutschland
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