Cooking Videos — 2026-07-10#

Watch First#

The absolute standout today is 東北下飯硬菜，肉段燒茄子！滿滿的技巧和秘訣！一勺菜拌飯香迷糊 by 老东北美食, which offers an incredibly detailed masterclass on making a classic hometown-style pork and eggplant dish. This video is a must-watch for its brilliant breakdown of frying techniques, particularly a clever “oil spitting method” that prevents the notoriously sponge-like eggplant from becoming too heavy and greasy.

Highlights by Theme#

Recipes & Tutorials#

The stellar tutorial from 老东北美食, 東北下飯硬菜，肉段燒茄子！滿滿的技巧和秘訣！一勺菜拌飯香迷糊, walks viewers through creating a specific 50/50 potato starch and water batter to ensure the pork is incredibly crispy on the outside while remaining tender inside. It finishes the hearty dish with a rich soybean paste sauce and a 20-gram splash of vinegar around the edge of the wok to awaken all the aromas. Additionally, the channel 老饭骨 shared a highly appetizing recipe for mini “pistol” fried chicken legs, 【國宴大師•炸雞腿】迷你版手槍腿！外酥里嫩，汁水充足，在家輕鬆搞定！| 老飯骨, promising a foolproof method for achieving a golden, crispy exterior and juicy interior at home.

Food Science & Tips#

If you struggle with oil-logged eggplant, 老东北美食 shares a fantastic kitchen tip called the “oil spitting method” (吐油法), where resting the fried eggplant and dropping it back into the hot oil for just 20 seconds forces the vegetable to expel its trapped oil. The chef also demonstrates essential batter science, showing how adding exactly 15 grams of oil to your hydrated potato starch creates a thick, paste-like consistency that clings perfectly to the meat and immediately floats when dropped into the hot wok.