【王刚探店】正宗社区火锅，1块的素菜，15块的锅底，“重庆三拖一”

Here to give you a detailed explanation of the "old oil", the real old oil in the poor economic conditions in the past is that in form of Chongqing hot pot is a wave of people eat first the next wave to eat in the same pot, soup and oil will be more and more fragrant. But now because of strict health management, you won't be able to eat the so-called real "old oil" hot pot, instead of the literal meaning of the "old oil", the chef who in charge of fry hotpot base will keep a part of the oil after each frying for the next frying, which makes the flavour more long and mellow, and over time there is the term of "old oil" in another way. 在这里给大家具体解释一下“老油”，所谓老油在以前经济条件很差的年代就是指他人吃剩下的油，并且以前重庆火锅的形式也是一波人吃完下一波吃，汤底和油就会越来越香。但现在因为卫生管理的严格应该是吃不到所谓真“老油”火锅了，取而代之的是字面意义的“老油”，一般自己炒料的店每次炒完料之后都会留下一部分炒好入味的油用作下次炒料使用，这样使味道更加绵长醇厚，久而久之就有“老油”的说法。 频道简介：欢迎来到《餐饮研究员王刚》！我是你的研究员，带你深入餐饮行业，探索美食的多种可能性。 美食解析： 我将以专业的视角，剖析每道菜品背后的秘密。从食材选择到烹饪工艺，让您深入了解每一道美味的诞生过程。 后厨亲访： 我将尽我所能去探访后厨，与餐饮从业者面对面交流。倾听他们的故事，分享他们的经验，感受真实的餐饮行业魅力。 美食镜头： 希望通过我们的视频，把餐桌上的美食真实呈现。让你在屏幕前也能感受到食物的诱人之处。 如果您热爱探索美食的奥秘，想要了解餐饮行业的精髓，就赶快订阅《餐饮研究员王刚》，与我一同踏上美食之旅，开启餐饮业内的奇妙探索！