Chinese eggplant easy recipe-How to cook (taste better than meat)
In this video, I want to show you how to cook a Chinese, vegetarian dish with eggplant. The eggplant is crispy outside and soft inside, not oily even though it is deep-fried, and retain the purple hue after cooking.
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NOTE: THIS VIDEO HAS SUBTITLES IN ENGLISH, ARABIC, CHINESE, FRENCH, PORTUGUESE, AND SPANISH.
NOTA: ESTE VIDEO TIENE SUBTÍTULOS EN INGLÉS, ÁRABE, CHINO, FRANCÉS, PORTUGUÉS Y ESPAÑOL.
REMARQUE: CETTE VIDEO A DES SOUS-TITRES EN ANGLAIS, ARABE, CHINOIS, FRANCAIS, PORTUGAIS ET ESPAGNOL.
NOTA: ESTE VÍDEO TEM LEGENDAS EM INGLÊS, ÁRABE, CHINÊS, FRANCÊS, PORTUGUÊS E ESPANHOL.
ملحوظة:
يحتوي هذا الفيديو على موضوعات باللغة الإنجليزية والعربية والصينية والفرنسية والبرتغالية والإسباني.
注意:
该视频具有英语,阿拉伯语,汉语,法语,葡萄牙语和西班牙语的字幕。
該視頻具有英語,阿拉伯語,漢語,法語,葡萄牙語和西班牙語的字幕。
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The ingredients used are available in most of the Asian kitchen pantry and can be done within thirty minutes. I have added Szechuan peppercorn which may not be available in certain places, but that is optional.
There are three fundamental techniques in this recipe:
1. Add salt to the eggplant so that it will absorb less oil during deep-frying
2. Add vinegar to the eggplant to preserve the purple hue of its appearance.
3. Mix the gravy with the crispy eggplant in the wok, not more than ten seconds. If you stir-fry the eggplant, the gravy will soften the crispy eggplant. More importantly, serve immediately.
Let’s get started.
Recipe:
(Full explanation at
Ingredients
For the eggplants (A) :
450g Chinese eggplants
1 tsp salt
1 tsp white vinegar
60g potato starch
1 egg white
Aromatics and spices (B) :
5 cloves garlic, coarsely chopped
1 stalk scallion, cut into 1-inch sections
15g (1/2 oz) ginger, coarsely chopped
1 tsp Szechuan peppercorns, ground
2 dry chilies, cut into 1/2 inch sections, remove the seeds
For the sauce (C) :
3 tbsp water
1 tbsp light soy sauce
1 tbsp mushroom sauce (a.k.a. vegetarian oyster sauce)
2 tsp sugar
1/4 tsp potato starch
Instruction:
- Cut the eggplants into 1.5 inches long pieces. Mix the salt and vinegar with the eggplant and let it sits for 15 minutes. Drain and dry thoroughly with a kitchen towel.
- Coat the eggplants with eggwhite, followed by the potato starch.
- Deep-fry the eggplants with oil in moderate heat until the flesh starts to turn color. Remove and drain on a kitchen towel.
- Saute the ingredients in B with some oil over low to medium heat until aromatic.
- Mix all the ingredients in C to constitute the sauce. Add the sauce to the wok.
- Return the fried eggplants to the wok. Flash fry for 10 seconds over high heat.
- Dish out and serve immediately.
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Website:
Eggplant Stir Fried | Quick and Delicious Eggplant Recipe | Garlic Brinjal Recipe
Eggplant Stir Fried | Eggplant Vegetarian Recipe | Quick Eggplant Recipe | Garlic Brinjal Recipe
#EggplantRecipe
#BrinjalRecipe
#aadischannel
#VeganRecipe
Eggplant Tofu Panda Express Copycat Recipe
This Eggplant Tofu Panda Express Recipe rivals even the real deal. It’s full of delicious tofu, red bell pepper, and eggplant with a deliciously sweet and spicy sauce.
Recipe:
INGREDIENTS
1 lb extra-firm tofu, squeezed of excess moisture and cut into 1 inch cubes
2 Tbsp corn starch
1 large eggplants, cut into 1 inch chunks with skin
1 large bell peppers, cut into 1 inch pieces
4-5 garlic cloves, minced
1 Tbsp minced ginger
3-4 green onions, white and green parts separated
Sauce
¼ cup soy sauce (use tamari if gluten-free)
¼ cup vegetable broth or water
1 Tbsp brown sugar
1 Tbsp sesame oil
1 Tbsp chili paste or sambal oelek
1 Tbsp rice vinegar
1 Tbsp cornstarch (or arrowroot)
INSTRUCTIONS
Heat a large skillet with neutral oil over medium-high heat.
Toss tofu in a small bowl with cornstarch until coated.
Add the tofu to the skillet (don't toss it for up to 10 minutes so it crisps up). You can do all sides or just two sides – depends on how much time you have.
While the tofu cooks, whisk together all ingredients for the sauce until smooth.
Once the tofu is golden brown, set the tofu aside (best practice is on a wire metal rack on a baking sheet so it stays crispy).
In the same skillet, add the eggplant, red bell peppers, garlic, ginger, and green parts of your green onions. Cook until crisp tender then add the tofu back in.
Pour the sauce over the top and it should start to thicken. Reduce heat to medium-low and continue to let simmer for about 5 minutes. Remove from heat.
Serve with the white parts of your green onions and salt/pepper to taste. Enjoy!
???? Your new favorite tofu dish, guaranteed. (椒鹽豆腐)
The first 1,000 people to use this link will get a 1 month free trial of Skillshare:
Watch Daddy Lau teach us how to make salt & pepper tofu. This is one of the most addictive fried vegetarian dishes ever!
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???? COOKWARE WE USE/LOVE ????
- Electric Burner:
- Non-Stick Wok:
- Carbon Steel Wok:
- Non-Stick Pan:
- Carbon Steel Pan:
- Stainless Steel Skillet:
- Cookware Set:
- 8 Quart Pot:
- Cookware Collections:
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???? KNIVES WE USE/LOVE ????
- Dad's 40 year old Chinese Chef Knife:
- Chef Knife:
- Santoku Knife:
- Starter Knife Set:
- Sharpening Stone Set:
???????? KITCHEN ACCESSORIES WE USE/LOVE ????????
- Magnetic Knife Strip (storage):
- Cutting Board:
- Instant Read Thermometer #1:
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- Food Scale:
???? DAD'S SPECIAL INGREDIENTS ????
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil:
- Handcrafted Soy Sauce:
- Light Soy Sauce:
- Light Soy Sauce (Handcrafted):
- Dark Soy Sauce:
- Dark Soy Sauce (Handcrafted):
- Rice Cooking Wine:
- Premium Oyster Sauce:
- Chili Oil:
- Hoisin Sauce:
- Chicken Bouillon:
- Shaoxing Cooking Wine:
Options for Vegetarian Oyster Sauce
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Options for Gluten Free Oyster Sauce
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Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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???? LINKS MENTIONED ????
The Easy Vegan:
Caitlin Shoemaker:
Adriana Guillen:
Eater:
Dianxi Xiaoge:
Business Insider:
Tasty:
Goldthread:
Chinese Cooking Demystified:
Made With Lau (Mapo Tofu recipe):
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⏲ CHAPTERS ⏲
00:00 - Prepare veggies
01:14 - Drain & wash tofu
01:38 - Cut tofu
02:16 - Boil tofu
03:36 - On tofu
04:16 - Dry & coat tofu
05:38 - Best flour for coating tofu?
05:55 - How to get tofu to stick to batter?
07:16 - Fry tofu
08:41 - How to prevent tofu from clumping together?
09:22 - How to get tofu crispy?
10:10 - Stir-fry veggies
11:04 - Add tofu
11:41 - Cooking summary
12:38 - Favorite salt & pepper dish?
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Learn more about the Lau family, and why we started this channel + blog:
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???? OTHER CREDITS ????
Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -
Thai Basil Eggplant Stir Fry | Woo Can Cook
hello hi everyone! Wesley here. Today we’re diving back into our series dedicated to actually decent vegetarian recipes with a shot at one of my favorite classic Thai stir fries, which is a Thai basil eggplant. For those following along, in this series, we have been diving into the wonderful world of stir fries and recipes that are not necessarily designed to be vegetarian, but simply occur this way because of the proteins and veggies that the dishes highlight. This tends to happen a lot in tofu-centric chinese cuisine, but today we’re actually gonna be touching on one of my favorites from Thai wok cooking, focusing (as you might guess) on the use of eggplant. As the name implies, a Thai basil eggplant stir fry is a relatively straightforward but still deceptively tricky one, making use of Thai basil, eggplant, and a quick dark soy sauce and fish sauce base. Those that have had (bad) versions this dish however (or really, any bad eggplant stir fry), will be familiar with the sensation of biting into a piece of eggplant, only to squeeze out a puddle of cooking oil, which happens all too frequently because of the spongey nature of the eggplant. So, today we’ll be diving into my favorite way of properly stir frying this deceptively tricky vegetable, and just generally how to NOT end up with a giant bowl of mushy, goopy, oily eggplant, which nobody wants. Hope you try it.
Homebase (Recipes, Livestream Schedule, Music, and More):
Music: Woo Cooks Beats (lofi beats to cook to):
Instagram (pop-up schedule and beats):
TikTok (short recipes):
Youtube Live (Streaming Live Tuesdays at 6:30PM PST):
Woo Can Cook Fried Rice Pop Up (Oakland First Friday 6/3/22!):
RECIPE (written version):
0:00 Hello Hi Everyone
1:48 Mise En Place (veggies)
3:00 Mise En Place (eggplant)
4:30 Mise En Place (sauce)
5:18 On The Stove (eggplant)
6:13 On The Stove (stir fry)
7:04 Let's Eat!
8:26 Thanks For Watching!
Basil Eggplant Chicken Tofu er Eggplant Chicken and Tofu
Here is a take on a traditional Thai (?) dish. It could be called Garlic Eggplant chicken or Eggplant Chicken w/Basil or Tofu Eggplant Chicken w/Basil. In the wild, done authentically, it is delicious. After eating dishes like this with My Good Friends, I took it upon myself to figure out what's in this dish. Usually it's with tofu or chicken, not both. But what the heck, put them both in. And usually, folks don't make a mega quantity. Cut ingredients in half and that'll work for typically 4 servings. Make some steamed rice or throw this on cooked noodles or salad greens. Enjoy.