「云南牛味百态」牛肚——麻辣火锅的灵魂食材【滇西小哥】 第一次吃毛肚火锅是在四川上大学的时候，那时觉得好稀奇，一盘毛肚几十块钱也没几片。火锅涮毛肚讲究的是"七上八下"，意思就是来回涮个七八下就可以吃了，入口清脆，口感独特。从那以后毛肚就成了我吃火锅的必备食材，这次拿了一整个毛肚，终于实现毛肚自由了。 ※Click "cc" on the lower right menu to choose your subtitle language. Various Ox Recipes in Yunnan (III) The first time I tried tripe hot pot was when I in college in Sichuan province. I found it very rare, with a few slices costing much money. The key to enjoy tripe is "7 lifts & 8 dips", meaning it can be served with 7 or 8 rounds of dips in boiling hot pot. In this way, the tripe will have a crunchy and special texture. Ever since then, tripe has become one of my must-have hot pot ingredient. I prepared a whole tripe this time so that I can have as much tripe as I want. 大家好！我是滇西小哥，一个地道的云南妹子，如果你喜欢我的视频，请持续关注我的频道， 我会在不同的平台分享我的生活，以及云南特色美食，祝你们天天开心，每天都有美食相伴～ YouTube【滇西小哥 Dianxi Xiaoge】▶️https://bit.ly/2MH1T5N Facebook【滇西小哥 Dianxi Xiaoge】 ▶️https://bit.ly/2TsGflr Instagram【dianxixiaoge_apenjie】▶️https://bit.ly/2Wagkze #滇西小哥 #DianxiXiaoge #ĐiềnTâyTiểuCa #牛肚 #毛肚 滇西小哥 Dianxi Xiaoge 更多视频／文章……
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