夏天正是打麻竹笋的时候，做了些酸笋。
螺蛳、猪筒骨…熬够时辰当作底汤！
一把粉几根菜，酸笋酸豆角 木耳萝卜干
出锅撒几颗炒花生炸腐竹，一勺辣椒油
“酸辣鲜香烫”一碗非遗柳州螺蛳粉就有了。
(Liuzhou "Luosifen" is also known as Liuzhou rice noodles with river snails.) Summer is the on-season for processing sweet bamboo shoots. I made some pickled bamboo shoots. River snails and pork bones are stewed for hours to make a delicious stock. A handful of rice noodles, a few slices of vegetables, pickled bamboo shoots and green beans, chunks of "wood ear" fungus and dried daikon radish. Just before serving, sprinkle it up with pan-fried peanuts and tofu skin, and add a spoonful of chili oil. Sour, pungent, savory, mouthwatering, and steaming - this is how a bowl of Liuzhou "Luosifen", the legendary cuisine that has been listed as one of the
intangible cultural heritages of China, is made.
螺蛳、猪筒骨…熬够时辰当作底汤！
一把粉几根菜，酸笋酸豆角 木耳萝卜干
出锅撒几颗炒花生炸腐竹，一勺辣椒油
“酸辣鲜香烫”一碗非遗柳州螺蛳粉就有了。
(Liuzhou "Luosifen" is also known as Liuzhou rice noodles with river snails.) Summer is the on-season for processing sweet bamboo shoots. I made some pickled bamboo shoots. River snails and pork bones are stewed for hours to make a delicious stock. A handful of rice noodles, a few slices of vegetables, pickled bamboo shoots and green beans, chunks of "wood ear" fungus and dried daikon radish. Just before serving, sprinkle it up with pan-fried peanuts and tofu skin, and add a spoonful of chili oil. Sour, pungent, savory, mouthwatering, and steaming - this is how a bowl of Liuzhou "Luosifen", the legendary cuisine that has been listed as one of the
intangible cultural heritages of China, is made.
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