The beef tomatoes soup base was delicious. It was easy and simple steps to follow. I used the instant pot and was able to make the amazing broth base for less than an hour. Thank you so much.
@Matthew I think that would be a hard one to skip. Dobanjiang is a signature of Sichuan cuisine. It adds a depth of flavor beyond the spice. Hmm perhaps you could consider finding a “substitute”. If In your situation I would try adding some black bean (paste) and some dried chilli powder or maybe some miso? Maybe even gochujiang???? Something with the fermented beans.
@@KindofCooking You're back!👍🏼 I came here from your other channel that I just seen today. Are you familiar with Szechuan style cooking? Do you know of a dish called (in English) water-boiled tripe? It's soooo delicious. Only very few restaurants make it in my town and it is always on a secret Szechuan menu that a lot of people are scared to order from because it's way too spicy for them. Please respond because I would like to know if you are familiar with it. I'm sure the name of the dish is probably something else in your language but that is just how it reads on every menu in English. The dish is a soup and it uses leaf/book tripe and has a very good spicy water based broth. The spices make the broth color red. The soup base at @4:36 _looks_ like it can be the same broth, but I don't know for sure though. It does have most of the same vegetables in it.
Thanks, Carmen! Really hope to try hotpot at home sometime, or even finding a quality restaurant somewhere. Any places you particularly like in or around Toronto?
Thanks for watching! We rarely go out that often for hotpot, but when we do its AYCE. The last one we went to Liuyishou Hotpot in Scarborough (Midland and Finch) and to was pretty good.
Love it! We made the miso dashi broth last night and it was GREAT! One minor suggestion - please let us know how much water to use in these recipes. Too much or too little can change the taste a great deal!
Thank you for watching, trying, and pointing that out! I think we missed it somehow. The water measurements should be there. Haha I think it only made it in for the Sichuan chilli one. Oops. I’ll go back to my notes and add it back in shortly.
Check out Part 2 of the hot pot series here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-_3T6Pxro2A4.html Follow us! 👇 🔴 Instagram: @kindof__cooking 🔴 Instagram: @harrocarmen 🔴 Facebook: @kindofcooking
I LOVE this video! It's my second time doing hot pot today, the first time I did the tomato beef bone broth and it came out EXCELLENT! Today I'm doing the miso. Thanks for this great video!
We love hotpot too. Our hot pot season is pretty much over unless we do it with the air conditioning on hahahaha. The beef bone and tomato one is definitely on my list to try next time.. great for the kids. I like the spice soup based like mala, Tom yum, satay. For those I usually use store bought soup bases.. the Little Sheep brand of the Mala soup base is my favourite.
And we love the thinly slice fatty beef and lamb too... we sometimes also have sliced pork belly.. it is soo nice in the spicy soup bases. Kids love dumplings / wontons cooked in the hot pot too.
I went to Australia in "winter" - I was sweating like a PIG. I was wearing shorts and a t-shirt, while others were in down jackets and Uggs for some reason. We did do a hot pot though. Little sheep is huge everywhere isn't it! I didn't know about the different hot pot soup bases until much later. Growing up we used water or chicken broth lol. I live for fatty beef haha I think we had 3 or 4 packs for that meal.
Very good documenting. Even writing the ingredients and everything which is not very common with many good channels. It seems you're new at this, but you're good, keep it up, be regular in posting videos. You have good potential to grow
Thank you very much for the kind words. Ideally we aim to delivery some entertainment and something usable at the same time haha. We'll see where this gets us.
I can't stop salivating. I want to make all of them, but my nearest Asian grocer is almost 2 hours away since I moved and I can't get a lot of these ingredients elsewhere. Why can't US groceries just learn that spices and diverse ingredients are worth stocking? I can get a multiyear aged imported Italian cheese no problem, but God help me if I want to get something as simple as gochugaru or even stock bones without taking a road trip
Silly question, for the mushroom broth Do I remove all the mushrooms and everything else before using? Or can I use the pre cooked mushrooms for the meal
Since tomatoes and beef bones are already rich in umami, would pre-roasting the ingredients alter the flavor too much? Or would I need to adjust for seasoning?
Question about the Tomato Beef Broth procedure: What did you do with the first batch of broth you made when you blanched the beef bones? Did you throw that out down the drain?
Just ordered a hotpot on Amazon and went to RU-vid for videos on different broths. Thank you so much for sharing these!!!! Will definetly be trying these except the spicy, can’t do that. Thank you again. And I’ll be looking for more of your videos.
Interesting. I keep seeing advice on recipes to NOT bring miso dashi soup to a full boil because it will ruin the flavor, but it's actually fine to use it in a hot pot, which keeps it boiling?
Trying the mala spice hotpot today! unfortunately i wasn't able to get black cardamom or bay leaves but i had everything else, bunch of veggies and meat bought today. rip to the $77 that got spent for all the ingredients lol （￣▽￣）
Carmen and family, lead us into New Year! Nothing could make me happier. I don’t really cook, can you give us a few New Year menu suggestions to order? I would like to make y’all my “first guest on RU-vid” for the Lunar New Year.
Great Video! Thank you so much for the recipes. Just as a PSA though... I wouldn't recommend that pot or the burner. The reviews for both items are really terrible... pot seems to fail leak test often, rusts easy in weld gap area for the divider... and the burner apparently has a bad habit of melting itself.
Can you please advise how much water to use? We made the miso dashi broth (didn’t even use a whole lot of water) and it came out virtually flavorless ☹️ We had to keep dumping in extra miso and then couldn’t even taste the dashi flavor. Full recipe quantities would be immensely helpful!
Hi there! Sorry to hear that. The miso broth one doesn’t have too much “flavor” per-se. it’s much more subtle than the other ones. it builds as you continue to do the hotpot :) that being said, do it to your liking. We were basing this off just under 2L of water. All the ingredients and measurements are in the description :)
No, gochugaru is already dried and blitz and wont work the same or have the same nuance as whole dehydrated pepper. You also can't change out the rice wine, bc it's the fermentation you are after, not the actual alcohol. Shaoxing wine does not have that important flavor layer that the fermented rice does.
Whaaat are you frigging kidding me? Huoguo pot is This easy to make?? You fellers just sent me on a mission to United Food mart (new Asian Market near me).. You need a proper hot-pot device though, if you want to be "classy" I guess. That's ok, they sell them there
Haha depends who you speak to. We only do it in the winter and less than 5 times. haha most of them are back to back days because we bought way too much food.
Question - don't you have to let the bone broth cool first before adding it to the tomato stuff? So that you can skim off the fat? I'm scared to not skim off fat because it can destroy my GI tract... Lol. TMI but it's true.
hehe, we definitely did not have our GI tracts in mind when making this recipe. But you can pass it through a fat separator first or spoon it off. Would take some time before the fat solidifies for such a large pot.
@@KindofCooking I managed to skim a little bit off but I'm definitely feeling kinda queasy this morning, haha. I made both your miso broth and the tomato beef one. The miso one came out AMAZING it was SO incredible and easy to make, so I will definitely be making it again! I had to guess on how much water to use for both the bone broth and the miso. I used approx 2L for the miso and it was great. But for the beef bones... You said to pour enough water to cover the bones. It took about 12 cups / 2.83L to actually cover mine and unfortunately there was almost no beef flavor in this broth. Like it was pretty darn bland, couldn't even taste the cinnamon or spices at all. 😭 I even ended up using more time on my Instapot just to see if that would help, I did about 2 hours since that's how long I normally run that quantity of liquid/food for in there for my other bone broth recipes. I also roasted the bones in the oven at 450°F for about an hour to impart extra flavor. (After blanching.) I managed to save it a little by reducing down the tomato puree a bit longer and adding some red wine for flavor. By the time we started dipping our meat and stuff into the hotpot, that broth had reduced down a little more just from being in the hotpot and it was pretty good at that point! I think I may have used too much water though? Hmm. 🤔 It wasn't a terrible recipe but as a suggestion, maybe add in the measurements of water in the description or something? I know that would have been super helpful to me last night. I've been cooking for a long time but I'm still one of those people who desperately needs measured amounts of every thing or chaos can ensue. 🤣 I will try the mushroom one next for sure but won't be doing the spicy one because I have a pretty severe allergy to chilies, sadly. 😭 I would definitely try the beef one again but maybe with less water next time or more bones? I only had like 2.38lb instead of a full 2.5lb but didn't think that would matter too much? Hmm.
Hey! im on the fence, considering an induction burner with a separate hotpot or just get the electric hotpot, both have the dividers,. any suggestions?
Hmmm. Personally, I would go for induction given my personal use. It gives me flexibility if I want to do something else with it, say have an extra stove for a large party. The hotpot would be single use... unless I want soup.
We’re lucky to be close to the Asian grocery store and everything is readily available. You can try those shops or for meat the butcher should be able to help you as well :).
Lol. The truth is, we always buy too much and we just leave the soup out and hotpot again the next day or until it’s done. Personally, we usually don’t drink the soup, but some people do. If you drink it, we drink it before we add things that are more “smelly” like tripe, lamb, squid, or other seafood.
