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.
Just ordered a hotpot on Amazon and went to RUclips 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.
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!
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.
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.
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?
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 RUclips” for the Lunar New Year.
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?
@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.
Check out Part 2 of the hot pot series here: ruclips.net/video/_3T6Pxro2A4/видео.html Follow us! 👇 🔴 Instagram: @kindof__cooking 🔴 Instagram: @harrocarmen 🔴 Facebook: @kindofcooking
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
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 :).
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.
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?
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
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.
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 :)
LOL that's my problem with hotpot, once you have it once, you usually have so much leftovers you have to have it for a few days straight. Kevin only does hotpot once/year because of this.
It's crazy the amount of work and quality of content on small youtube channels. Nicela
Thanks for noticing 😢😊
yess!!! they often put way more effort in than they get rewarded!
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.
this better go viral. Your edits had me cackling
Thank you! Help us reach that by sharing it 😬 Happy New Year!
Just tried the tomato-beef base, and it turned out amazing! Thank you for the awesome recipes, looking forward to trying the other one too 😉
This was the most fast and effective information with a hint of humor i have ever received. Thanks for getting straight to the point!!!!
I love this video so much. Sometimes I just watch it to relax
Just ordered a hotpot on Amazon and went to RUclips 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.
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!
So glad you tried it!!! Hot pot is the best 😬
How was the miso?
I literally screamed laughing at the mushroom part 🤣 gonna try these ASAP! Hotpot season is my favorite and i celebrate yearlong
lol it's always hotpot season ;)
Good stuff, thanks for the recipe. You are my new favorite.
Just in time for hot pot season! Great video. Thanks!
Thanks!!!
Thank you! Im going towards that this weekend!
OOOWW OMG IT LOOKS SOOO GOOD AND MADE ME SOO HUNGRY I CANT WAIT TO TRY IT THANKS
Love this video! Fun, engaging and simple! Can't wait to try the mushroom and miso!!
Wow that was time well spent. Thank you
loool the editing. food looks amazing cant wait to try this. Subbed!
Thank you for the support!
Good good good! Awesome video, thanks.
Love your video!! Can you provide links to the cooker you are using and pots too?
love the recipe❤❤thanks for the recipie..watching from bangladesh.
Keep up the effort! Underrated!
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.
xiang zi is the best
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.
@@KindofCooking Our winters are very mild here, not sure how we would handle your winters.
Looks so good... 👌👍thanks for sharing!
Hi & thank you so much for your recipe, If I want to eat noodles, can you tell me what kind to buy?
I love my spice as well as beef so I always do a balanced mix of the beef base with the spicy base. Mmmmm! 😋 🔥 🐄
Great video! I can't wait to try making the different bases for myself!
Let us know which one you try. Would love to hear what you think!
Love hotpot ...I like eating the meats with some shoyu & wasabi ... also with traditional soy sauce with some red chillies and mince garlic in it
Sounds great! That's an interesting sauce. I don't think we've ever gone the wasabi route .. will need to try that one day.
Everything looks soo delicious. If I wanted to make the spicy mala as a ramen dish could I add pork broth?
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 am a serious hotpot fan ever since my visit to Guangxi 9 years ago
What type of red chillies to be used for. The spicy base
Good job! Loved the video.
Very entertaining and inspiring video. Thank you.
Ps: I like the kaleidoscope effect.
aron tseggai thanks for watching! Haha I thought effect was hilarious. Considered using my face Hahahaha
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?
Wow, just wow!!!!!!
Excellent video. Entertaining, informative, and fun!
wow this content has totality work from the video quality and the ingredients. very nice
Very interesting. Subscribed to you :)🤗
Thank you for the tips
No problem!
This all looks so good! Question: if you are able to aquire beef tallow for the spicy broth, how much would you use? Thanks!
You can Replace the regular with beef tallow. Going to be awesome.
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 RUclips” for the Lunar New Year.
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?
ya throw it
Where'd you get the pot though looking for a good quality one
I came here for the receipe but i'm staying for all of your edits
Thanks!!! Haha we tried something new and seems like we’ve had some positive feedback.
@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.
We Just Did Our First Hot Pot Video! Wow Great Video New Sub+ 1 Here!
This was funny as hell, good job!
Check out Part 2 of the hot pot series here:
ruclips.net/video/_3T6Pxro2A4/видео.html
Follow us! 👇
🔴 Instagram: @kindof__cooking
🔴 Instagram: @harrocarmen
🔴 Facebook: @kindofcooking
Great video! Can I use instant pot for my pork bone soup?
Yes you can 😀
Great editing and presentation , it makes the cooking so much fun beside the spectacular instructions !🤩🤩🤩
So glad you liked it! Was worried it’s a little too ADHD 🤪
Thank you
How do I get all these receipts? Please and thanks
Wow! Nice presentation! Looks so yummy !😋
Thank you 😋
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
谢谢姐姐，我想知道有没有办法让它更热 🤔🤔🤔😇🤤🤤
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.
@@KindofCooking thank you so much for the reply and great tutorials!
good to see you again
Thanks for watching!
Love this!
This is wonderful!
Thank you!
How do you know how much of everything to add?
Great recipe! Can’t wait to try it !
Thanks! Let us know how it goes.
Loved the mushroom effect! 😂
How many days i can hold it in the frige?
Where to get those pot/wok with dividers?
They are actually built into the pots. We buy them at the supermarket
Yummy!
Omg I'm to hungry yummy
What spices are in spice bag please
Very good channel
YUMMY
Hi.. can i change rice wine and fermented sweet wine ? I want to cook halal mala soup…
Yes, you probably could. Can also use something like apple juice. It’s only a little bit you need.
Hot pot is the best ❤
Is there a specific type of pork bones you buy?
Wow, you have 2 hotpots. I am thinking about getting another one too.
best channel ever
Thank you!!
@@KindofCooking I bought everything..... hahaha about to start hot pot this weekend for the first time
@@hambonethewise it’s a good journey to begin wear loose pants.
I love hot pot im drfinatlygonna try the tomato broth.
Fragrant mush?
What is the name of the slippery black mushroom, they usually have it wet when I go to the hot pot
Wood ear? Fresh shititake? That’s what comes to mind.
@@KindofCooking thank you so much wood ear was the name
Out of curiosity can you drink the broth? I heard some says you shouldn’t.
Finally, a hotpot that somehow I think I can do yet I know I'm unable too(no time and money).
you can use very normal ingredients like cabbage and some meat. hehe basically a soup ;)
What is a good non-alcoholic alternative for rice wine to remove the bitterness of the green peppercorns?
Hmmmm I don't have an official answer for you but I think some apple juice would work.
Where do you get the proper meat types (cuts, etc) and such?
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 :).
How much water did you add when making the miso broth?
We were using 2L, but do it according to your taste. We did it pretty light in miso flavour, but you may want it stronger.
Your humor is too good 😂😂
haha thanks! Not that funny IRL ;)
Commentary for "smelly mush" tomato broth got me cracking up. 😂😂
Haha glad you enjoyed it! Thanks for watching.
Omg yummmm
For the Mala, can I use Gochugaru instead of whole dried chili peppers and shaoxing wine instead of rice wine ?
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.
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?
Why does she look familiar? Did she do vlogs in 2008?
Anyways great recipe. What I was looking for!
11 oz of beef tallow at $84.00 Canadian is pretty expensive. Thanks for this great video and nice humour.
I know right! hahah I've actually gone to the butcher before to ask for some scraps
So funny! Now so hungry.
Hehe mission accomplished.
I really enjoy your vidéo, and never write any comments. I laugh a lot on this one 😉
Thank you! We’re trying to make our videos more entertaining. Glad you enjoyed it!
米酒应该放在热汤里吗？
我是穆斯林
It adds more aroma but you can omit it for sure.
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
So, for stock bones, I found that if you ask the butcher nicely, they have a TON of them ;) usually at a very good price.
Wow
@1:31 don't feel bad, everyone does that. Instant pots need better keying on their lid design.
Can you eat the rest of the soup normally or do you toss it?
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.
can i use red peppercornss??
Hmmmm I don’t see why not. The flavor may be as prevalent with red, so you may want to use more.
@@KindofCooking yaaay! thank youuu! stay safee♡
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 :)
Came for the recipe, stayed for the quality humour
Can any one tell name of this utensil plz
Which utensil are you referring to?
@@KindofCooking
That divided pot name
Here a link to a similar product: amzn.to/3lx6THc
We call it a divided pot, I guess they call it a dual soup hotpot.
I already had hot pot a few times this month.
LOL that's my problem with hotpot, once you have it once, you usually have so much leftovers you have to have it for a few days straight. Kevin only does hotpot once/year because of this.
Do you add any salt to the mushroom broth? Also how long do you blanch the bone? Thanks the vid!
Salt is optional. The bones we blanched for 5-8 min. When you see enough of that blood/scum come out then you’re good. You want your soup to be clear.