I am a Chinese and my English is not very good. I try to translate it. If there are any mistakes, I hope you can correct them. hotpot seasoning with mala (Spicy and tingly Sensation) red oil. First, we began to prepare spices. 30g of cinnamon, 25g of aniseed Three Seedless amoum tsao-ko 40g of fennel 10g of cardamom Clean them with warm water and soak them for 20 minutes. The aim is to remove the dirt and bitter taste from the spices. 20 minutes later we'll mash the spices. This is in order to make the spices easier to release taste, and reduce the production time. Making chopped chili pepper. Prepare 800g dried chili pepper. Soak in boiling water for 30 minutes, this is to soften the dried chili pepper and make it easier to chop it into chili paste. Chop the chili pepper into chili paste in 30 minutes. First Ingredients 100g Sliced ginger 200g shredded Welsh onion. 80g porret, first pat, then cut into small pieces. 80g coriander, then cut into small pieces. Another ingredient 50g green pepper, Stir in white spirit with 30g alcohol content of about 50%. This is to enhance the fragrance of green pepper. 100g dried chili pepper and 10g bay leaf, Soak them in boiling water for 20 minutes. 40g chopped ginger 20g Yongchuan fermented soybean, and chop it. 800g red oil thick broad-bean sauce 40g Distiller's grains 5kg beef tallow, Cut into small pieces. Now let's start making it. First, we heat the pot, then add beef tallow and boil it. Then heat the oil up to about 150 degree Celsius (the video says level 5, _(┐「ε:)_ ), and add first Ingredients and fry them golden. This is to get their taste. When the first Ingredients were fried golden, they were taken out and thrown away. Then keep the oil temperature at about 150 degrees Celsius. First put the chopped chili peppers into the pot, Stir-fry it over medium-low heat for 15 minutes. Then add the dried chili pepper and bay leaf after soaking, and add the red oil thick broad-bean sauce, then stir-fry over low heat for 20 minutes. Then add chopped ginger and chopped Yongchuan fermented soybean, stir-fry over low heat for 15 minutes. Then add spices, stir-fry for 10 minutes. Then add green pepper, Stir-fry for 5 minutes after add 30g rock candy. When the rock candy melts, add the distiller's grains and stir-fry for 10 minutes. Then add 20g white spirit with about 50% alcohol content. Finally, boil for another ten minutes. The hotpot seasoning is finished. The finished hotpot seasoning needs to be kept for 12 hours before it can be eaten.
I used to say that prayer, also. In fact I spent forty years yearning to visit. Then in 2019 traveled China. I spent 8 days in the Hutongs of Beijing, took 'the bullet' to Shanghai for a week and again to return to Beijing. I learned few things. I, too, wanted to try all 'the beautiful food'. I did find my share of excellent food , but I encountered some that was abhorrent to my palate, too. The 2nd most important revelation was China is truly a beautiful land, and the cities are very large, heavily populated, and quite modern. The biggest take-away from my trip is the true beauty of China lies in its people. Everybody I encountered was truly very friendly, helpful, cheerful, and polite -- especially the owner of a small Beef Noodle Soup shop in the heart of the Hutongs! Do yourself a favor, my friend, stop praying and commit to making the journey. The path wil unfold itself to you when you start in that direction.
Hey wang gang, really good viedeo as always is it possible to ad subtitles more often? so i can not only learn cooking but mandarin:) keep the great content up :)
Cảm ơn sư phụ wang gang, anh thật tốt bụng và tài năng. Tôi đã học được rất nhiều từ anh. Cảm ơn anh đã chỉ dạy tận tình, chi tiết và dễ hiểu. Đa tạ sư phụ
同学们好，今天让我们复习一下“麻辣火锅底料”的硬核做法，很多同学上次看到麻辣火锅的急速做法之后表示油不够宽！做起来这么麻烦不想做完一次就吃光，想多做一些保存下来，没有问题~今天视频就解决这个问题，并且经验而谈一般越大锅的底料炒出来越香！并且相对上次的极速版本这次糍粑辣椒剁的更加细腻香料也都打碎，保证这样炒出的底料香辣味都达到最佳！这样做出来的底料静置冷却之后会成固体状，等12小时候后香料的味道充分进入牛油风味达到最佳，之后切成小块后即可直接放入冰箱保存，一般可以保存非常久时间，想吃火锅或者各种四川特色美食（水煮系列，麻辣香锅等）的时候拿出来一块就可以使用，非常方便快捷！
安安 新粉絲
請問王剛師傅下次可以教做燈影牛肉嗎?謝謝 :)
哪个同学家里灶头能上这么宽的油的？
之前的做法好像是用3種乾辣椒
王剛老師請問牛油有替代品嗎
作为重庆曾经的火锅店主负责的说，喜欢火锅的朋友这个视频你看到攒大了，王刚很无私，视频火锅的做法基本就是地道火锅的完整步骤，除了香料配方和一些小技巧是各个品牌火锅的独家秘笈，自己家里吃基本按这个来就可以了。说到家常这个词我看很多人不理解，四川和重庆人在家庭日常饮食上的精力花费是很多外国人外地人不理解的，买菜做饭花个小半天是常事，但我保证，这真的只能算是家常！另外给火锅底料制成后不太明白使用方法的朋友补充一下，食用时用猪骨牛骨一起炖制高汤（没牛骨也可以），按4成油6成汤的比例，根据自己口味加鸡精胡椒粉适量，口重朋友可再加干花椒干辣椒一起熬制食用！
受教了 感謝分享
受教了
什么四川人重庆人，重庆是我大四川神圣不可分割的领土！😏😏😏
@@gagagon7769 什么河北人北京人，北京是我大河北神圣不可分割的领土。。怎么这句话说出来怪怪的，，
感谢分享
不能吃辣的同學可以略過此視頻
蒼藍鴿的醫學天地 一道美味的白開水就完成了
@@jungshook_1123 童鞋你錯了，是一道美味的牛油，你沒發現做這道菜沒加半滴水嗎?XD
李佶穎 也對，這油真美味
隨便配點河邊烤竹鼠更下飯
不生病的同學可以不找蒼藍鴿🤣🤣🤣
想吃鴿鴿的同學可以……
English subtitle added.
英文字幕已添加。
辛苦啦！
Ur the man
辛苦了
原来你就是那一位一直默默在背后支持王刚的男人？
Thank you!
没想到这么麻烦，还是直接买王刚牌火锅底料吧
H.J.F. 这条是王刚老师最想看到的评论
H.J.F. 我也是这么想的
不知道底料都是王刚老师一个一个熬出来的吗
那個在哪裡買?
@@leo7392119 淘宝有王刚的小店
我基本上是跪着看完的 王刚师傅这个视频是想告诉大家 以后别幻想着在家做火锅底料了 赶紧去买现成的吧
他有賣這個
蠻厲害的欸 自己商品的製作方法原料全都不藏私
henry yang 哈哈哈，也是我的心声
@@張名揚 講了咱也做不出來
@@張名揚 原料你也買不到
恐大 有什麼難的嗎⋯⋯雜糧店很多都有啊
I am a Chinese and my English is not very good. I try to translate it. If there are any mistakes, I hope you can correct them.
hotpot seasoning with mala (Spicy and tingly Sensation) red oil.
First, we began to prepare spices.
30g of cinnamon,
25g of aniseed
Three Seedless amoum tsao-ko
40g of fennel
10g of cardamom
Clean them with warm water and soak them for 20 minutes. The aim is to remove the dirt and bitter taste from the spices.
20 minutes later we'll mash the spices. This is in order to make the spices easier to release taste, and reduce the production time.
Making chopped chili pepper.
Prepare 800g dried chili pepper.
Soak in boiling water for 30 minutes, this is to soften the dried chili pepper and make it easier to chop it into chili paste.
Chop the chili pepper into chili paste in 30 minutes.
First Ingredients
100g Sliced ginger
200g shredded Welsh onion.
80g porret, first pat, then cut into small pieces.
80g coriander, then cut into small pieces.
Another ingredient
50g green pepper, Stir in white spirit with 30g alcohol content of about 50%.
This is to enhance the fragrance of green pepper.
100g dried chili pepper and 10g bay leaf, Soak them in boiling water for 20 minutes.
40g chopped ginger
20g Yongchuan fermented soybean, and chop it.
800g red oil thick broad-bean sauce
40g Distiller's grains
5kg beef tallow, Cut into small pieces.
Now let's start making it.
First, we heat the pot, then add beef tallow and boil it. Then heat the oil up to about 150 degree Celsius (the video says level 5, _(┐「ε:)_ ), and add first Ingredients and fry them golden. This is to get their taste. When the first Ingredients were fried golden, they were taken out and thrown away.
Then keep the oil temperature at about 150 degrees Celsius.
First put the chopped chili peppers into the pot, Stir-fry it over medium-low heat for 15 minutes.
Then add the dried chili pepper and bay leaf after soaking, and add the red oil thick broad-bean sauce, then stir-fry over low heat for 20 minutes.
Then add chopped ginger and chopped Yongchuan fermented soybean, stir-fry over low heat for 15 minutes.
Then add spices, stir-fry for 10 minutes.
Then add green pepper, Stir-fry for 5 minutes after add 30g rock candy.
When the rock candy melts, add the distiller's grains and stir-fry for 10 minutes.
Then add 20g white spirit with about 50% alcohol content.
Finally, boil for another ten minutes. The hotpot seasoning is finished.
The finished hotpot seasoning needs to be kept for 12 hours before it can be eaten.
张铱凝 花椒-Szechwan pepper, 豆豉-preserved black beans
@@jameszhao1883 _(┐「ε:)_蟹蟹，有些词查了有好多种翻译真的不知道用哪个
张铱凝 你能把整个视频配方写下来，精神可嘉，为你点赞👍
多谢你的翻译，辛苦了
@@ivyliu2649 去了tesco发现错了好多_(┐「ε:)_
嫌麻煩的同學可以把攤主放入碗中備用
русский перевод рецепта 菜谱的俄语翻译
порошок специй для хого
Специя:корица 30г,бадьян 25г,амомум ребристый 3шт,семена фенхеля обыкновенного 40г,элеттария кардамон 10г,добавлять теплую воду,пропитать за 20мин,через 20 мин,добавлять специи в миксер,превратить в порошок.
Свежий сушённый перец чили молотый:сушённый перец чили 800г,добавлять горячую воду,пропитать за 30мин,через 30мин,превратить в порошок.
Воспомогательные средства: А)имбирь 100г,лук зелёный китайский 200г,лук зелёный 80г,кмнза 50г.
Б)занотоксилум 50г,водка китайская 30г,сушённый перец чили 100г,лавровый лист 5г,добавлять горячую воду,пропитать за 20мин.
В)Имбирь 40г,соус из соевых бобов 20г,густой соус из конских бобов и чили перцев 800г,винный отстой 40г,готовный жир говяжий 5кг.
Нагревать котёл,добавлять жир говяжий,до 50% точки кипении,добавлять воспомогательные средства цифр А,до золотого,и удалить их.Потом добавлять порошок перцы чили,жарить за 15мин,затем добавлять цифр Б,послк того,добавлять густой соус из конских бобов и чили перцев ,жарить за 20мин,через 20мин,добавлять цифр В,продолжать за 15мин,через 15мин,добавлять специи,жарить за10мин,затем добавлять сахар 30г и винный отстой,жарить за 10мин,через 10мин,добавлять китайскую водку 20г,жарить за 10мин,И ВСЁ!!!
СПАСИБО ЗА ВНИМАНИЕ!!!
Класс!
Как на вас подписатся
ничего себе!
@@Жайна1-ы2ш ХАХАХа.
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД●Д●
有寬油我就可以放心過年了
王剛的寬油從不讓我失望
我最喜欢的就是这个位于水池里的灶台。我觉得这样的灶台设计太科学了，加水撇汤无比容易，而且永久的解决了灶台油腻的问题，因为可以随时用大水泼上去洗。这才是灶台本来应该有的样子啊，不知道为啥现在家庭里都不是这样的。
燃氣費跟水費😢
不會做的同學可以直接買王剛牌麻辣火鍋底料
没错，看到满满一锅的牛油，只能暗叹“皇上，我做不到啊”.jpg。不如直接买现成的回家，轻轻松松。
嗯我选择直接买，分量妈见打系列。
牛油和黄油什么区别？
@@hanlin1515 牛油是用牛膏(脂肪)炸出來的，黃油是用牛奶提煉出來的！香港人叫黃油做牛油的！所以成日搞亂的！
@@alfredkhew1634 是臣妾做不到
怕辣的可以稀释火锅底料 并且尝试重庆火锅传统蘸料油碟 油碟可以很好的中和辣度 如果不吃油碟很多辣度重庆人自己也受不了的 而且火锅会越吃越辣 最后想说一句 虽然牛油火锅不是很健康 但是香味比一般清油四川火锅真的强上几倍 不夸张 试过就知道
謝謝！
I pray that one day I can visit your country to try all these beautiful food
welcome and enjoy the journey
It's only in China
@@whitesabre9701 stfu
welcome
I used to say that prayer, also. In fact I spent forty years yearning to visit. Then in 2019 traveled China. I spent 8 days in the Hutongs of Beijing, took
'the bullet' to Shanghai for a week and again to return to Beijing. I learned few things. I, too, wanted to try all 'the beautiful food'. I did find my share of excellent food , but I encountered some that was abhorrent to my palate, too. The 2nd most important revelation was China is truly a beautiful land, and the cities are very large, heavily populated, and quite modern. The biggest take-away from my trip is the true beauty of China lies in its people. Everybody I encountered was truly very friendly, helpful, cheerful, and polite -- especially the owner of a small Beef Noodle Soup shop in the heart of the Hutongs! Do yourself a favor, my friend, stop praying and commit to making the journey. The path wil unfold itself to you when you start in that direction.
看刚哥准备食材也是一种享受
Delicious as always.
Fan from PH.
hi friend. Are you filipino ?
@@jasonshen5215 oo
PornHub?
Wow! This gives me so much more appreciation for the work that goes into preparing hot pot
我可能會在牛油炒化到了一半時，就把鍋子不小心打翻⋯⋯
把救护车叫到楼下备用
@@食滚 醫生在手術室備用
老師,謝謝,辣椒可以不泡熱水嗎？家裡有調理機可以直接打碎乾辣椒
同學們，花椒屬於揮發性的調味品不能炒太久，然後又炒了至少25分鐘（感覺沒有很揮發呀😂
真的
在油里炒的，芳香类物质全部溶解在油里了
我做的时候，先这样，然后开始煮再放一把下去。
哇，谢谢王刚先生的无私分享，还不厌其烦做给大家看。看完我一点都不想自己做了。🤭👍
Watching this guy cut stuff is *so satisfying*
Chris and Steph of Chinese Cooking Demystified brought me here.
Same!
Now I'm re-mystified.
嫌製作麻煩的同學可以到王剛老師的店舖購買現成的
Chung Hau Wang 對，或者王剛老師的
某寶的網店宅配
好人
王师傅，你是我见过最好的厨师了！
王師傅教我们團年夜飯，20人份量。可以吃光光。
5公斤牛油？告辞
菜籽油或者大豆油可以代替的，王刚上一期说过
重点是5公斤
熬来洗澡，有意见😚
毕竟是店里面用的 自己在家做可以按分量准备
必须的！牛油啊，它本身的膻味再加上辣椒爆裂的辣，这是真正重庆火锅的魂！重口咸香而又炽烈！其次才是菜籽油，菜籽油是成都为代表的四川火锅常用的油料，另外再说下，大豆油做的火锅已经失去意义了，不吃也罢
刚哥，我不能吃辣，我是四川人，求白汤锅教学～
兄弟你可能是假的四川人吧!
假四川人😂
@@李冠葆-v9m 谁说四川人一定能吃辣啊😂😂😂
你不是四川人....
Zhou Bin bin 身为四川人说自己不能吃辣会被人笑话的哈哈哈
小小聲地問~這個底料要吃的時候要加水嗎?還是直接下火鍋料?不然看起來好像在喝油阿
Love from Bangladesh 🇧🇩
酒糟是起什麼作用？一般家裡沒有呢，咋辦。
看王刚的视频最大的舒服点是没软硬广告，既可以把视频当欣赏来看，也可以学视频来做菜
Wow... Toooooo spicy for me... But It like delicious... What is that white thing that melted in the soup? Sliced in various parts?
Greg Deytch cow fat
@@himpang8842 thanks my friend
同学们花椒属于挥发性调味品不能久炒-》5分钟后放冰糖-》10分钟后放酒糟-》10分钟后放白酒-》再熬10分钟。。一共35分钟 花椒还能坚挺住吗？
这个问题我也想问，哈哈
你可能是没有吃过重庆火锅。
说的是不能久 炒 么。
青花椒比较不一样吧 我之前用青花椒代替过普通花椒 平时家庭小火炒菜的话青花椒的味道基本上出不来
这个我也想问
师父，有没有清汤火锅底料做法的视频分享呢🙏
Hey wang gang, really good viedeo as always is it possible to ad subtitles more often? so i can not only learn cooking but mandarin:) keep the great content up :)
很疗愈啊！！🤣 虽然我承认每一个视频里的菜色啥的 我一个都做不出来，但是看着真的很疗愈。
麻辣火锅的底料，我妈妈问我为什么跪在地上看手机🤣🤣
Why am I watching this and why can’t I stop lmaoooo, TH-cam recommendations algorithm getting better
没有牛油！用猪油代替可以吗？或者黄油？
I am a brazilian cook and love your videos, i want to know more about the real chinese food...its unreal....i have to go to china!!
帥父這麼年輕,功力已經這麼深厚!真厲害!尊敬+佩服!👍
Fantastic channel and very knowledgeable chef. Thank you for this.
我真的照作了 備料備的好累😢😢😢
可真香啊⋯⋯😂😂😂😂 謝謝🙏
老子吃火鍋，你吃火鍋底料🎶
不愧是王剛老師的視頻
底下評論更精彩
Amazing. Greetings from Mexico
感谢分享，这些秘制汤底很宝贵，感谢你的无私奉献。不知道这一大窝的汤底可以做多少个火锅?
「一道家常版的麻辣火鍋底料就製作完成」
這是家常版!?!?
王剛老師，有沒有機會教學做開水白菜或是雞豆花這兩樣硬菜? :)
这么多期这期最疯狂！这么一锅底料纯成本需要多少钱？
之前都發過一樣的影片
三四百软妹币吧
重點是費工，這一般的家庭要做的話，一定搞的廚房翻掉。
沒多少錢吧 一大盆底料呢 不知能不能久放 這麼多讓你吃上年都可以
@@timboo3055 可以久放 基本就是辣椒加油
糍粑辣椒或干辣椒的比例有没有建议？多少二荆条多少子弹头多少朝天椒？
想當年年幼無知的我做辣椒醬
結果辣椒辣的我的手整整痛了三天三夜 痛的睡不著覺 尤其是洗澡的時候摸到熱水 根本酷刑
大家記得帶手套啊
天阿 我也試過一次弄釀辣椒，那次買的辣椒都是極辣的，之後手焯熱了一晚，痛得敷冰也不行，只好乖乖的吃止痛藥
有一次新年我負責切小辣椒
我的手的下場就和你一樣....
不過還好我手算粗
所以雖然痛，但勉強算可承受範圍之內
我弄完辣椒，上厕所，这滋味记得一辈子
guodong Lin 滿手辣椒水，握著命根( ͡° ͜ʖ ͡°)
@@鴿子-d2b 命根应该改名叫辣条了
那麼多牛油在哪裡買？
這寬油嗎 我還是覺得不夠
感谢王刚师傅无私分享，我以前在冒菜店炒过冒菜底料，步骤大致一样的。
仔細想想我在台灣好像沒看過有人在賣這種牛油的
要去食品材料行才有，一般民眾不會逛的
全聯好像有在賣一整塊的牛油但不大塊～大概就他的1/10
自己炸牛油，牛肉攤或大賣場買牛油回來炸
加牛油的火鍋底料更香更好吃，你可以去菜市場向肉攤老闆買生的牛脂肪，然後回家自己熬牛油。
@kan wang 最好啦！
王老师，想请问您个问题，我是按照您的做法做的。 但是不知道哪边出了问题，最后熬出来的汤略带酸味。 除了中药材中我多加了山奈，另外就是糍粑辣椒有加大蒜一起捣 ，其他配方都与老师相同，想请问老师，可能是什么地方的问题导致汤头略带酸味？
awesome video and process....only wish is you would post english subtitles with each video.....
Its not easy， This video has lots of professional words so Its hard to translate
There's someone translated to Russian in comment
I was going to make this but I only have 4.95kg of beef fat. Do you think it’s still ok?
I need this... directly into my veins...
Is this hotpot soup base used as-is when making a hotpot or will it be diluted?
Thomas Weber diluted. After it cool down it become solid, you can take a piece for later hotpot, stir fry, etc.
I see. Thank you @@KC-fi8hb
Sou seu fã. Tenho vontade de experimentar suas receitas. Um forte abraço.
aeeee brasil
Bem-vindo à China amigo!
没有白酒可以用什么代替吗？
5kg of butter?
HX Malcolm nope it is beef tallow
Beef fat.
not butter, it's tallow
it's tallow
这个火锅底料能开店不？或者开麻辣烫，麻辣香锅？
蔥薑不要丟啊啊啊！！！拿來拌飯拌面很好啊！！！
真懂吃
蔥拌飯真的很好吃
你真懂……
其实用一点点葱油就可以拌面了 精华都在油里
@@HeartShapeBlackLocust 哈哈哈哈哈
用塑料用品盛开水 就不怕有害化学物质溶解到食物?
看到剁辣椒的量我就晕过去了
这位同学晕辣椒了，不如……送去华农家😝
@@jianliliang124 你这皮的可以啊
我主要担心这辣椒切完之后案板还能不能要了。
@@jianliliang124 要燉了嗎
@@全場唯一真預言家 带去河边😂
那個炸了的薑蔥應該可加點鹽，豉油用來做薑蔥撈麵吃吧？
師傅，徒兒向你请安了
也期望你快来深圳开店
試問 如果完全模仿出來 一般家用瓦斯爐的爐火調整跟王剛的一樣嗎?因為快速爐的爐火比較大..是不是你說小火是我們的中火
另問 如果真的丟五公斤牛油下去 我的鍋大約要買多大的才可以 鍋的尺寸要多少的才能放入五公斤牛油的量
再問 如果做完 打算吃小火鍋的時候 平均一人份要用幾克的火鍋底料 要怎麼使用?是直接拿底料丟高湯煮滾就好嗎?比例怎麼抓
自己在家请朋友吃，当然用不了这么多了，视频中是5公斤牛油的配比，你要做多少就按照比例酌减用料就可以了。
这是饭馆用量没必要全部照搬，川火最重要用料 炒香后才好吃
完全可以时间稍微长点注意火候就行，自己在家用料可以减半，刚开始吃川火都不辣越煮越辣，市面上贩售的500g底料能够一家人吃，自己动手做可以回收用油比较经济老油还香
高汤一般没比例限制家用锅都不大，讲究点可以用 猪骨 牛骨 鸡熬制，参照隔壁李子柒的做法
@@jack-dl9it 我是想做多一點放著沒關係 重點是鍋子不知道有沒有那麼大 然後還有我上面的其他問題就是了
I used this recipe a couple months ago, it is so good. It also reminded me of peperoni pizza... which was awesome!
Cảm ơn sư phụ wang gang, anh thật tốt bụng và tài năng. Tôi đã học được rất nhiều từ anh. Cảm ơn anh đã chỉ dạy tận tình, chi tiết và dễ hiểu.
Đa tạ sư phụ
我点一个赞，刚好2019😂
以上步驟懶得可以交給攤主處理→一道美味的麻辣牛油火鍋底料完成。
真香
從小胃不好，看到這視頻我的胃快爛了
老師你好，請問泡好的乾辣椒可以用果汁機打碎嗎
Caramba quantas pessoas são necessárias para comer tudo isso?
isso nao e comida。e um tipo de tempero.。para panela quente de Sichuan.sou chines que mora em sao pauluo
undefined wewew verdade
如果姜蔥和香菜炸太久會影響味道嗎？
誰喜歡打火鍋？最適合我這些不煮飯的人哈哈
請問火鍋底料放12小時是已經硬化成塊狀嗎? 放室溫靜置12小時還是放到冰箱12小時?
怕辣的同學 辣椒可以不要加
请问要是感觉还不够麻辣， 是要加糍粑辣椒还是 颗粒辣椒好呢？，还有麻味是不是要把花椒打碎后更麻 还是要不打碎要加花椒量 ？？？
王师傅做菜已经遇到瓶颈, 现在做来做去都是那几样, 希望王师傅也要学习啊...不然都没什么新鲜感了....
Y Channel 川菜师傅
100多个菜了 早知道厨师有20个菜都够开店了。基本拿手的应该都教过了，剩下的估计都是压箱底的了
范高雷 上学总有毕业的一天，我们也不太可能只跟一个老师学一辈子。重要的是王师傅让我们有机会免费学到这么多好吃的菜，我非常感恩。如果他有一天不做视频了，我猜想他肯定是觉得我们该从他那里毕业了。😊
@@vj2927 您的態度值得學習
王老师 按照你的做法真的超级超级好吃！
厨师长教你：“麻辣火锅底料”的硬核正宗做法，保证你的菊花在大到暴雪的情况下，过一个红红火火的年！
请问老师 可以用猪油代替牛油吗？谢谢你
我吃火鍋，你吃火鍋底料
只给你火锅,不给你火锅底料涮
王刚吃火锅底料，你吃火锅，我吃火锅里的肉😂
可以用豬油代替牛油嗎？
我以为我是最快来的。。结果还是晚了XD
this is the base for maratang and maraxianguo(spelling?) right?
还是去买吧……
请问底料的份量和汤水的份量是要几多？
沒有牛油的同學 可以用豬油
据西瓜视频那边说不可以用猪油，可以用菜籽油，
zhang bo 从来没吃到过猪油的底油，一般都牛油锅或者清油锅，也就是菜籽油。牛油的箱，就是吃了以后全身都是浓郁的火锅味
菜籽油跟牛油參在一起
用猪油想想都腻死了
不可以用猪油！
Chef, how do you clean the cutting board?
亡肛(╯‵□′)╯︵┻━┻
浸泡完的香料再打粉的时候为什么是干的
Нихуя не понятно, но было интересно!
Павел Манчук 兄弟666 хаха
請問台灣怎麼買你的底料