進入11月，村里就開始捂臭豆豉了，煮軟的黃豆經過三天四夜的發酵，捂出濃郁的臭味，也有細細的拉絲……吃起來特別香～ 可以加調料舂成豆醬，也可以泡施甸特有的水豆豉，或者做成麻辣下飯的油豆豉也行。可以搭配一切美食，葷的素的加上臭豆豉都能變成另外一種美味！ ※Click “cc” on the lower right menu to choose your subtitle language. Villagers started to make stinky fermented soy bean sauce in November. Usually, we would ferment boiled soybeans for three days and four nights. It will then give out an intense stinky smell and turn stretchy, which is very tasty. They can then be seasoned and pounded to make soy bean paste, soaked to become the special Shidian fermented soy bean sauce or mixed with oil to become the spicy and appetizing oily fermented soy bean sauce. The stinky fermented soybean sauce goes well with almost every ingredient, leveling up the texture and taste of both vegetables and meat. 大家好！我是滇西小哥，一個地道的雲南妹子，如果你喜歡我的視頻，請持續關注我的頻道， 我會在不同的平台分享我的生活，以及雲南特色美食，祝你們天天開心，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
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