Join the Canto Cooking Club: bit.ly/3r6hL7D Get the full recipe: madewithlau.com/recipes/steamed-chinese-eggplant
@davidreichert9392
11 ай бұрын
He shouldn't be thanking us, it is us who should be thanking him. I'm very grateful for the knowledge and experience he is sharing.
@LollysGarden
Жыл бұрын
Thank you so much for including vegan options to your recipes, we really appreciate you acknowledging not everyone eats animal products but still love Chinese food. It has been amazing learning the techniques and recipes to cook restaurant quality food at home.
@mikiewifnoe360
Жыл бұрын
I made the original recipe. I always hated eggplant. But watching the video, it intrigued me. So I gave it a shot. Man was I surprised, I loved it and was very please to have tried it. As for all the other dishes I have tried from Dady Lau I can say 99 percent have been wonderful.
@Josh_Green44
Жыл бұрын
Same here! I had good eggplant ONCE, years ago, at a Dim Sum restaurant. I've been trying to replicate that recipe ever since. I WANT to like eggplant, and I want to be able to prepare it in a delicious way because they're so cheap, beautiful, and easy to grow in abundance. I gave this recipe a try earlier this year, and the sauce was wonderful. The eggplant was *tolerable* enough that I'll be giving it another try. One step closer....
@ab01205
Жыл бұрын
I like to cut eggplant on half (long side) and then cut 4cm ish chunks (short side) and microwave for about 3-4 mins and add garlic, Chinese vinegar, olive oil and salt/soy sauce to taste. It's very quick and simple yet very good.
@bobrianfo104
Жыл бұрын
eggplants are like sponges for flavour, if you cut them in half on the long side and score them on the flesh side in a grid pattern without cutting the skin (season it with whatever you like, aromatics, herbs, the sky is the limit) and then slow cook it in the oven with olive oil it turns into a flavour packed paste you can spread on bread or even add to sauces/stews
@DenLim123
Жыл бұрын
You must be a white person, I have never met anyone that doesn't like eggplants except for uncultured whites
@otterspotter
Жыл бұрын
Your dad is such a great guy. I love listening to him talk about, and watching him cook. Up until he mentioned "ginger" he was doing everything I was taught growing up for eggplant dishes, but in a Spanish tradition. It's one of my favorite vegetables, so makes me happy to see that whether from a Chinese or Spanish perspective, we all know what to do. Much respect.
@tatcoeur
Жыл бұрын
When Papa Lau was thanking us, I became emotional. I feel the emotions in that short sentence.
@debbieking3575
Жыл бұрын
I love your dad's recipes. He's such a great authentic cook and is so sweet. Thank you for sharing him with us. ❤
@andreasbiesenbach9947
Жыл бұрын
Every time I am amazed by how much love and passion your father cooks and how much effort and passion you put into creating the videos and recipes. a big thank you from Germany!
@elizabethanrose
Жыл бұрын
I love Cantonese eggplant. I make it all the time. I am inspired to chop my own pork! And I love the use of vinegar to take away it bitterness! You go Daddy Lau!
Papa Lau is so genuine and sincere! Bravo Papa Lau for sharing his knowhow!
@splok1078
Жыл бұрын
Thank you so much for including the shopping advice. I would appreciate it if you could include more of these at the beginning of your videos. Thank you so much and the Lok family would also like to wish the Lao family good healthy, happiness, and great success!!! 😁😊
@philoctetes_wordsworth
Жыл бұрын
Your father is such a dear, lovely man. Thank you, both.👏🏻👏🏻👏🏻👏🏻🤗🤗🤗🤗🤗🤗🤗🤗🥰💐💐💐🫶🏻🫶🏻🇺🇸🌸
@patrickhoy2475
11 ай бұрын
What a lovely family. Great Chef and his love of preparing a meal for his loving family, It is great to watch. Love yout commentary and good health to you all. Rosie Hoy New Zealamd
@saram2606
Жыл бұрын
Your dad is such a sweet humble man. I tried the porch chop recipe the other day and i butchered it. The flavour was so rich..im just a newb and couldnt get it crispy enough. Lots of compliments from my damily tho.Cant wait to try this eggplant recipe. Keep up the amazing videos. Love the eating with family segments.
@Flutterbyby
Жыл бұрын
My mum just learned something new ❤ the tip to soak the eggplant in vinegar :) she’s going to try it
@kazimierzbaran5586
11 ай бұрын
I really like how you made this video. Great editing/directing.
@NorthBelle
Жыл бұрын
This recipe looks delicious. We can get the long, thin purple Chinese eggplants here in 🇨🇦. I'm going to try it with those instead. What a delightful family. Wishing Daddy Lau many more years of creative cooking and introducing us in North America to cooking techniques which have been around for thousands of years. Your father is s truly sweet guy.
@elledhi8551
11 ай бұрын
I have tried so many other recipes to try and recreate what I love ordering from restaurants. Never ever came close in flavor until I tried this one. Yaaaaay! It’s a keeper. Thank you, Daddy Lau!
@mj-ux2jd
9 ай бұрын
I was always sad that I didn’t learn to cook Chinese food from my mom before she passed. Thanks to your channel I’ve learned some amazing recipes. Thank you for helping me to feel closer to my mom and my heritage. ❤
@bulabu1
10 ай бұрын
you guys are so cute! thank you for all the priceless eggplant knowledge! 🦚
@blt2421
Жыл бұрын
Love your videos. Your dad is legit. Thank you for sharing this valuable knowledge!
@echomain-gm9nr
11 ай бұрын
I've watched many egg plant videos but none are as easy and delicious as this
@doubledutchclutch
Жыл бұрын
Another excellent video. Thank you so much Lau family. 🙏🏾
@dawnshimmerglow2259
Жыл бұрын
Thank you. As a Chinese American, videos like these help reconnect me a bit to my ancestry.
@rosyshamgar
Жыл бұрын
Your Dad is one of the greatest Cooke. So easy too cook with him. ❤❤❤👍👍
@mimihello4410
11 ай бұрын
謝謝劉伯伯~分享食譜~祝福大家身體健康
@Waltkat
Жыл бұрын
I really want to make this recipe but I'm going to use the traditional Chinese eggplant because that's what I'm used to. Yum!
@MarkOTSC
11 ай бұрын
I made this recipe with some rice! And everybody loved it! Very nice light meal with lovely flavors ❤ gonna make this a lot more ! Thank you for sharing 🙏🏼🙏🏼
@lorettagornall481
Жыл бұрын
❤ your program. I learned, easy to follow. Dad Lau explained clearly every steps n reasonable techniques 😊😋
@willyum3920
Жыл бұрын
Looks great, I learnt a lot and I loved the extra advice about buying them in the store. Thank you.
@ginosanchez7
5 ай бұрын
Awesome vid, nice to see a non-fried recipe for this veg! Can't wait to try
Thanks so very much for sharing your knowledge and love! I’ve tried so many of your yummy recipes and learned a lot. I appreciate the details of each step by step of your recipes!!! Gratitude ❤
@JanKeenan
3 ай бұрын
Love your dad, a great teacher 😊😊
@LaylaTB88
Жыл бұрын
I made this today, and it sooo tasty! I never steamed eggplants before, but the texture was nice and fluffy. I had some leftover shitake-mushrooms that I added in the stirfry as well, really tasty! I will make this again soon!
@orientalmoons
Жыл бұрын
8:00 Aubergine is also its name in British English. I didn't know it was the German name though too. Thanks for showing how to use the common Western type of aubergine, I don't have anywhere that local to get Chinese produce so it would be a special trip into the big city to get some. Compared to being able to buy them for £0.89 in the supermarket (that's about $1.05) here.
@johnbeedham3010
Жыл бұрын
Love this recipe … my wife loves it too!
@carrie_lol
Жыл бұрын
Thank you Lau Family 🥰
@miaththered
Жыл бұрын
Y'all bring me joy. Thanks for that.
@Itadakiman
11 ай бұрын
I made this. Just wonderful!
@Lost_Hwasal
Жыл бұрын
I had eggplant in garlic sauce at a chinese restaurant in korea over the summer. It was one of the best things i ate on that trip.
@barney6888
9 ай бұрын
I discovered a very similar eggplant (Szechuan) in Toronto and it's so good, you can't stop eating it. This is really great stuff. The place is closed now, but you can get this at almost any true Chinese place like we see here. Oh, it's so good.
@ЛюдаБурцева-й7с
Жыл бұрын
谢谢您,酋长!结果太棒了!可口!自制粤式蒸茄子,好吃又不油腻!非常有用的食谱!👍👍
@MadeWithLau
Жыл бұрын
不要客氣,非常感謝您的支持!老劉祝福您和家人身體健康!生活愉快!
@Dragon64646
Жыл бұрын
Thank you very much for the video. Now I will try to do the next time. I have learned something. Stay safe. 👍😎
@mardicampbell185
Жыл бұрын
You are the BEST!!! Thank you so much!!! I love this dish!!❤❤❤
@theherooftime
Жыл бұрын
I love Chinese eggplant and I love this channel.
@Nullifed787
Жыл бұрын
Your dads great, look at him when u ask him a question and when he responds to your answers pls.
@un959
Жыл бұрын
This is brilliant! Thanks to you and your dad so much for describing how to cook it with the globe eggplant. When I lived somewhere with more restaurant options, eggplant was one of my go-to orders. The flavor and texture is so great. But now I live somewhere with more limited restaurants and more limited produce and I've missed it so much. I tried to figure out how to make it on my own with ... pretty terrible results. Definitely going to try this.
@wendyshoowaiching4161
10 ай бұрын
I always peel off all the skin. Cut french fries (1cm width) The fresh is so smooth and softly delicious. 1. Generous oil in pan press and stir fried till softly cook. Stir fried mince meat in oyster sauce, light sauce, garlic, chopped shallots, shaoxing wine, little sugar, dash of maggi soy sauce, water, add in egg plant. Diced red bell pepper (optional)
@johnoutdoorvideos
11 ай бұрын
Great episode!
@johnd7108
Жыл бұрын
This is great I've got lots of eggplant to cook. Asian variety no bitterness
@patrickcannady2066
Жыл бұрын
That looks great 👍 can’t wait to try making it at home. I bet yuxiang sauce is great on noodles as well!
@AliceLee-rj2ew
Жыл бұрын
Did Cam and Mai love the eggplant?
@tyroneandrews
Жыл бұрын
Tyrone watching your video 😊
@Meintheboxx
5 ай бұрын
Thank you!!!!
@casenwong
Жыл бұрын
祝劉師傅身體健康!!!
@MadeWithLau
Жыл бұрын
非常感謝您的支持和祝福!老劉祝福您和家人身體健康!生活愉快!
@candywong4697
Жыл бұрын
Thank you for your sharing and I come from Hong Kong
@anncbower5564
Жыл бұрын
Western eggplant tends to be rubbery texture even when its been cooked. The Chinese eggplant is a winner in my kitchen & it melts when bit into it.
@rolandgardner296
11 ай бұрын
Hope it’s not too personal but I really love your dad!
@vanessazannis5523
Жыл бұрын
Fantastic! Thank you!
@richardcarlson112
11 ай бұрын
Looks good. I will try making it. Mine turned out good tasting but soggy before. That looked like an awful lot more than 4 or 5 tablespoons of oil, but I get why you need it. Thanks!
@valgarvin6026
Жыл бұрын
I miss when the family lifts their plates to each other and us.
@juliem2021
11 ай бұрын
Great recipe! But all I could think of when he added the two tablespoons of oil was “two shots of vodka” hahaha
@Aleblanco1987
11 ай бұрын
super wholesome!
@rehovotingress7202
Жыл бұрын
Could you please make playlist for vegan/vegetarian friendly menu? That would help immensely as my daughter is vegan.❤
@joeljuanqui2078
11 ай бұрын
Just Wonderful
@tanaminogarashi
Жыл бұрын
Thank you for sharing!!!
@AdrianCHOY
Жыл бұрын
I don’t know what is the BGM but it’s a good one!
@deneet
Жыл бұрын
this is just what I needed!! I had some big globe eggplants that didn't have a dish to be made into, but now I know what to make tonight :) Always thankful for the Lau family's recipes to learn more about Canto cooking, it feels like learning from family
@ziggybender9125
Жыл бұрын
Try this one. Don't even worry about peeling sections, just slice into 1/4 inch slices long ways. Salt both sides and place on wire rack for 1 hour, wipe all moisture off. Season and pan fry both sides till black colors start to show. Enjoy, trust me it's legit good and I agree a lot of other eggplant recipes are bleh.
@causa2009
Жыл бұрын
He a master chef?
@SidTheAnimator
11 ай бұрын
I am vegetarian. Eggplant is my favt.
@pathua7692
Жыл бұрын
Absolutely on point❤️🔥❤️🔥❤️🔥
@Andy-cj7ig
Жыл бұрын
Brilliant tutorial 🎉🎉🎉
@heidinein645
11 ай бұрын
Thankyou
@ЛюдаБурцева-й7с
Жыл бұрын
Спасибо, Шеф! Отлично получилось ! Вкусно! 👍Баклажаны по-кантонски по-домашнему на пару, Вкусно и не жырные ! Очень полезный рецепт !👍👍谢谢您,酋长!结果太棒了!可口!自制粤式蒸茄子,好吃又不油腻!非常有用的食谱!👍👍
@MadeWithLau
Жыл бұрын
不會客氣,非常感謝您的支持!老劉祝福您與家人健康快樂!
@yuldogster5735
Жыл бұрын
Did u guys notice you were in the todays Uncle Roger video?
@micahgin
Жыл бұрын
Yummy! One of my favorites
@rickylion2891
11 ай бұрын
If I can get good Chinese eggplant should I still soak in vinegar?
@spidaman11308
Жыл бұрын
amazing thank you 😇
@SuperPromethee
11 ай бұрын
in thailand...the long and green eggplant is the most popular...
@yinji88
Жыл бұрын
I like having the skin on idk why i love the texture so much...so i assume i can combat the toughness by steaming it for longer??
@restaurantman
Жыл бұрын
Classic recipe 👍
@shellamaceda238
Жыл бұрын
Yez Aubergines Mr. Lau im watching now Sir 🎉🎉
@angelaholic7679
Жыл бұрын
I wonder if you will create a separate channel in pure cantonese?
@goldenmeow982
Жыл бұрын
今晚馬上試煮一次!
@MadeWithLau
Жыл бұрын
非常感謝您的支持!老劉祝福您和家人身體健康!生活愉快!
@tutacat
Жыл бұрын
Frying isn't unhealthy, it's mainly the oxidized and/or small seed oils. Different cooking methods yield different results.
@wendyshoowaiching4161
Жыл бұрын
I won't add tomato dice with egg plant. Best dish egg plant (de-skin white, cut french fries long, width 1cm) is good amount of oil stir fried and press till cook soft. Press all oil away and set aside. For Sauce (Gravy): garlic mince, mince pork meat, diced big onion, oyster sauce, light soy sauce, dash of maggi soy sauce, little water (sauce consistency thickness), sugar 1 tsp or 1tbsp (to taste) & shaoxing wine 1-2 tbsp, fish sauce (optional). Darkness of the gravy : sufficient little dash of dark soy sauce. Green onion : Cut Long (1 Nos) After gravy almost ready, add egg plant. Stir fried awhile & serve. Toppings: 1-2 Tbsp fried garlic, parsley and green onion.
@yaowsers77
Жыл бұрын
What about the opposite side of the stem? Is there anything we should be looking for there?
@scottsellevaag6530
Жыл бұрын
This is an interesting recipe because it's very different from other yuxiang eggplant recipes (oyster sauce and fresh chilies instead of doubanjiang, steamed instead of fried/braised), but it's still recognizably the same flavor profile. I will have to try it.
@AdrianCHOY
Жыл бұрын
Structural integrity of an eggplant. Haha. Is there such a thing? Well, it’s the best expression you could muster & I can’t think of anything better either. 哈哈!
@gobardhannayak2303
6 ай бұрын
Nice
@kenzichan9096
Жыл бұрын
想學魚香茄子🍆有加咸魚的版本 希望劉爸爸有機會可以教授一下🙏🏻
@MadeWithLau
Жыл бұрын
遲些按排時間吧,非常感謝您的支持!老劉祝福您闔家健康快樂!
@sjakie49
Жыл бұрын
Man, i love this dish! And the minced pork is ABSOLUTELY necessary, but you don't need much. Might help fending off these attention seeking vegans :)
What to replace cooking wine with, because i find it difficult to find cooking wine in India...
@Josh_Green44
Жыл бұрын
The larger round/globe eggplants, in general, are awful. Much, much, much better to use the long slender Japanese or Chinese eggplants.
@ot7stan207
Жыл бұрын
the larger ones are only useful in eggplant parm but even then. they have to cover it in all sorts of stuff to make it taste good lol
@Josh_Green44
Жыл бұрын
@@ot7stan207 agreed. But I can't stand red sauce heartburn, nor the pukey smell of cooked parmesan. So it's still a no for me.
@davidpalm5364
11 ай бұрын
I made the vegan variant and it was hands down one of the best meals i ever made for myself and even comparted to some restorants in my area this was still one of the best dishes. Tanks so much for sharing!
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