酸笋——云南傣味菜里的灵魂调味料【滇西小哥】

雨季的山里，除了各种菌，就是笋了，甜笋，苦笋，山竹笋……每次提到笋，唾液都开始分泌了。今天介绍的是苦笋，我们也叫大竹笋，切片后煮熟做成“黄笋”，也可以切丝后加水浸泡发酵数日做成“酸笋”，酸酸臭臭，但它的独特美味，真的无可替代！
不同的笋，不同的做法，都会有不一样的味觉体验，但是笋的那种鲜甜是非常让人回味和满意的，雨季，一定要好好吃一顿笋子～

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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～
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