How to make the perfect Yuxiang (Fish-fragrant) Eggplants at home | Yuxiang Eggplants recipe | 鱼香茄子

How to make the perfect Yuxiang Eggplants (鱼香茄子) at home:
Yuxiang (鱼香) is literally translated as having the aroma of fish or fish fragrance. Yuxiang is one of the traditional flavour profiles of Sichuan cuisine. It is used to describe a family of dishes that contain the aroma of fish without the use of any fish ingredient. The name Yuxiang comes from the sauce of the dish which usually contains ginger, spicy doubanjiang, and pickled hot peppers. The combination of these ingredients creates a sauce that with incredibly complex tangy and umami taste resembling Yuxiang, or the aroma of fish.
When it comes to how to make the perfect Yuxiang Eggplants or Fish-fragrance Eggplants, there are three things that need to be done.
1. Picking young and fresh eggplants from the grocery store and prepping them in a way that they are able to absorb maximum flavours from stir-frying.
2. Mixing the bowl sauce (碗汁) ahead of the stir-frying process rather than adding the sauces and seasoning in during it. This ensures all the flavours are well-mixed and avoids the hassle of having to find ingredients.
3. Cooking the eggplants for the right amount of time so they absorb flavours adequately and the sauce is not too dried up.
00:00 - Introduction
00:22 - How to pick eggplants from the grocery store
00:53 - Ingredients overview
01:36 - How to prepare eggplants
02:15 - How to mix the bowl sauce
04:11 - How to pre-fry the eggplants and alternative options to pre-frying
05:28 - Making the stir-fry
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Here is our Yuxiang Eggplant recipe:
Ingredients we used:
- Eggplants 2 medium size
- Ginger 1-inch or 2-cm piece, sliced
- Scallion 2, white parts
- Spicy Doubanjiang 1 tbsp
- Ground pork (optional)
- Lard 1-2 tsp (optional)
- Sichuan pickled chillies (泡椒) chopped
[for bow sauce]:
- Sugar 20 grams
- Juice from Sichuan pickled chillies 15-20 grams
- Zhenjiang vinegar (dark vinegar) 5-10 grams
- Light soy sauce 10 grams
- Dark soy sauce 5 grams
[for toppings]
- Chopped cilantro
- Diced garlic diced
- Diced red chillies

[@TheTerricon]

Dearest, mine was the last comment from a year ago! I finally made this recipe and followed you step by step. This was hands down the best Chinese eggplant dish I've ever prepared or had at restuarants all over the world including Shanghi. Beautiful, perfect! I'm trying your fish recipe next. PLEASE, PLEASE. PLEASE post more of your expertly explained and illustrated recipes!

[@user-sb6wx5dk6x]

What a great channel! Great content with lots of extra details you don't find elsewhere and high quality production! Thanks!

[@ephemeral5628]

I really love Yuxiang Eggplants! This youtuber is so talented and I like his videos.

[@caidaodreamer6221]

Excellent presentation. Especially good coverage of the nuanced aspects of preparing the dish and the origin of the name.👏

[@priyankanaik4517]

Yummy! I can't wait to try it!

[@TheTerricon]

so glad I found you! can you make a recipe for clay pot Sichuan eggplant? I love the descriptive language and techniques. Sooo glad I found you! We need more, more, more recipes!!!!

[@CharlesMendoza]

I like how you make adjustments throughout the cooking process. Looks amazing! I will make this for sure. Thank you for sharing 😊

[@umamicomplex6841]

Let us know how it goes🌚🌚 Always season while tasting

[@FpDeath]

I can smell it through the screen

[@hino000]

Can make a video receipt for mapo tofu ?

[@siyuanguo4505]

But where is the fish🐶

[@umamicomplex6841]

Haha, nice meme