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If you are English viewer, please turn on the CC and choose English for subtitles, thanks for watching! Hi everyone! I often see comments questioning the running water on my wok range, saying that it's a waste of resources. I feel wronged 😂. Although I have explained it many times before, I still decided to film an episode dedicated to answering this. I'll explain the purpose of running water by doing an experiment. Running water is very good for cooling. A simple water-cooling system like this can prevent the wok range from overheating even after a few hours of full power use, thus prolonging its service life.
大家好,因为经常看到有朋友留言说为什么“不关水龙头,感觉很浪费”,其实真的冤枉😂,虽说之前解释过多次,这次还是单独出一期视频来用实验的形式来给大家解答一下为什么专业猛火灶一定要有流水。流动水是极佳的降温材料,就像是最简单的一套水冷系统,可以让猛火灶满功率工作几个小时还不至于温度过高,来提高使用寿命。
如果想支持我或想看更多多幕后周边和我的生活私照的朋友们可以考虑加入”宽油帮“油管会员,点击订阅按钮旁的加入按钮会弹出详情,会员福利如下:
1. 拥有“宽油帮”成长徽章
2. “宽油”社区动态,独家生活私照和生活分享
3. 拥有更多留言被回复的机会
名词解释:
宽油:大量的油,很多的油
滑锅:冷油下锅,滑过锅底,使锅的温度迅速提高,并产生油膜,防止粘锅
明油:成菜之后淋入一点点葱油,来提高菜品的色泽与明亮度,葱油制作链接 • 厨师长教你:“葱油”的制作方法与应用,很有质...
刀口辣椒:干辣椒干花椒炒香炒脆后,手工切碎即为刀口辣椒,香辣麻三位一体,辣度温和,制作链接 • 厨师长教你做正宗 “麻婆豆腐”,高清重置版(...
我是王刚,一个草根厨师长,从15岁做学徒到30岁开始在网上教大家做菜,我感恩每一段经历,感恩这个时代,也真心希望通过我的视频可以帮到大家,让大家走进厨房,爱上厨房。我会坚持做菜,坚持教大家做菜。也希望大家来订阅我的KZbin官方频道,欢迎大家点赞、分享和评论。在西瓜视频,头条和微博上也有我相同名字的账户“美食作家王刚”,微信公众号为“厨王刚丝球”,谢谢大家支持!