It is indeed! Though here in Israel I haven't been able to find Doubanjiang yet which I believe is pretty essential. Yi if you see this can you suggest a substitute? I have korean gochujang which I know is not the same, are there some ingredients I can add to it to get it close to Doubanjiang? Just found your channel and it's so great, I've subscribed of course. Thanks.
@@letXeqX doubanjiang is kinda like gochujang mixed with miso mixed with fermented black beans and pickled chillis. It's very strong in flavour and is super salty
@@nicholassangster4556 Thanks so much, looking forward to trying it. Been looking at videos on the long process of making it but can't get my hands on fermented black beans. So ordered Murcor powder to make my own only to get a message back a few days later that they can't ship it to where I am, haha. Guess it will have to wait till I'm next in the US or Europe.
Hi Yi, thank you so much for sharing the recipe 🙏🙏🙏 This is exactly what I wanted 😍 I just have a question.. is the rock sugar different from normal sugar in flavour? Thanks ❤
Hi Yi Thank you very much for this. I am vegetarian not vegan. Was looking for a good vegetarian recipe. I see there's no mushrooms in your recipe. Can I add them with the stock base to get more mushroom flavour in? Same with other ingredients often seen jn hot pot: Chinese dates, etc. Or are these not in the traditional Sichuan style? Any other extras would be appreciated. Many thanks, Andrew
You absolutely can add mushrooms to your stock! And I love mushrooms in hot pot! Mushrooms are mostly used in the plain side of the soup, not the hot side! And you can use dates, goji berries, Chinese medicines in the plain soup as well!
Hi Yi, Thank you so much for this recipe! I made it last night and my whole kitchen smelled amazing! I was just wondering what the ratio is for using. For something like malatang, how much of this soup base would you use for each cup of water or stock? Thank You!
Great question! I think there is no restriction but I typically use about 1/4 cup of hot pot base with 2-3 cups of water for one malatang. And you can increase or decrease the amount depending on how you like it! :)
I was looking to see if i have any of these items. I have a powdered cardamom, anise seed, a rice vinegar and a red wine vinegar, i also have just regular sugar and regular cinnamon sticks. Would any of these work or will theu taste differently??
Please continue filming
Your recipes are awesome
Love this! Thank you for making a vegan version!
So glad you enjoyed it ☺️
This is awesome for people who eat kosher too. Thank you!
It is indeed! Though here in Israel I haven't been able to find Doubanjiang yet which I believe is pretty essential. Yi if you see this can you suggest a substitute? I have korean gochujang which I know is not the same, are there some ingredients I can add to it to get it close to Doubanjiang? Just found your channel and it's so great, I've subscribed of course. Thanks.
@@letXeqX doubanjiang is kinda like gochujang mixed with miso mixed with fermented black beans and pickled chillis. It's very strong in flavour and is super salty
@@nicholassangster4556 Thanks so much, looking forward to trying it. Been looking at videos on the long process of making it but can't get my hands on fermented black beans. So ordered Murcor powder to make my own only to get a message back a few days later that they can't ship it to where I am, haha. Guess it will have to wait till I'm next in the US or Europe.
yum
So nice. Will definitely make one for Christmas get together. :)
Wonderful! It’s definitely worth it 😀
Hi Yi, thank you so much for sharing the recipe 🙏🙏🙏
This is exactly what I wanted 😍
I just have a question.. is the rock sugar different from normal sugar in flavour?
Thanks ❤
Rock sugar has no difference in flavor with normal sugar! It is just more used in Chinese cooking for its shape ☺️
Hi Yi
Thank you very much for this.
I am vegetarian not vegan.
Was looking for a good vegetarian recipe.
I see there's no mushrooms in your recipe.
Can I add them with the stock base to get more mushroom flavour in?
Same with other ingredients often seen jn hot pot: Chinese dates, etc.
Or are these not in the traditional Sichuan style?
Any other extras would be appreciated.
Many thanks,
Andrew
You absolutely can add mushrooms to your stock! And I love mushrooms in hot pot! Mushrooms are mostly used in the plain side of the soup, not the hot side! And you can use dates, goji berries, Chinese medicines in the plain soup as well!
Hi Yi,
Thank you so much for this recipe! I made it last night and my whole kitchen smelled amazing! I was just wondering what the ratio is for using. For something like malatang, how much of this soup base would you use for each cup of water or stock?
Thank You!
Great question! I think there is no restriction but I typically use about 1/4 cup of hot pot base with 2-3 cups of water for one malatang. And you can increase or decrease the amount depending on how you like it! :)
I was looking to see if i have any of these items. I have a powdered cardamom, anise seed, a rice vinegar and a red wine vinegar, i also have just regular sugar and regular cinnamon sticks. Would any of these work or will theu taste differently??
Rather than canola oil, can we substitute it with avocado oil? Tnx
Yes you totally can!! ☺️
I not want add alcohol so what can I add next ?
Water
❤❤❤❤❤
Do you make your own doubanjiang?
Not yet but I want to try!!! ☺️