酸筍——雲南傣味菜裡的靈魂調味料【滇西小哥】

雨季的山里，除了各種菌，就是筍了，甜筍，苦筍，山竹筍……每次提到筍，唾液都開始分泌了。今天介紹的是苦筍，我們也叫大竹筍，切片後煮熟做成“黃筍”，也可以切絲後加水浸泡發酵數日做成“酸筍”，酸酸臭臭，但它的獨特美味，真的無可替代！不同的筍，不同的做法，都會有不一樣的味覺體驗，但是筍的那種鮮甜是非常讓人回味和滿意的，雨季，一定要好好吃一頓筍子～ ※Click “cc” on the lower right menu to choose your subtitle language. Besides various fungus and mushrooms, the mountains are abundant in all kinds of bamboo shoots, sweet bamboo shoots, bitter bamboo shoot, mountain bamboo shoots…Every time when I think of bamboo shoots, it always makes me drool. Today, I want to introduce the bitter bamboo shoots. It is also called the giant bamboo shoots. It can be sliced and boiled to make “yellow bamboo shoots”, or it can be shredded to soak in water and ferment for days to make “sour bamboo shoots”. Though it is sour and smelly, the sour bamboo shoots have a unique taste that is truly irreplaceable. Different bamboo shoots will give you a different taste when cooked in different ways. But one thing that remains the same is its freshness. Do enjoy the bamboo shoots during the wet season. 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

source