Tag Archives: 滇西小哥

好久不见的Vlog——带大家来看看改造后的老家小院~【滇西小哥】

最近看到好多盆友给我留言,想让我带大家看一下家里整体的样子和装修后的新环境,前后折腾了小半年,家里的改造装修终于收尾啦~今天带你们来家里绕绕,整体也没太大改动,还是榫卯结构的木头老房子,不过是猪圈拆了,重新修建一个吃饭乘凉的地方,而牛圈改造成了两层小楼。 家人们都和我一样非常喜欢这次的改造,感觉生活起来也换了种心情,特别舒服~你们喜欢吗? ※Click “cc” on the lower right menu to choose your subtitle language. I’ve read many comments recently, wanting to see my house after the refurbishment is done. It took us almost half a year to finish all the work. Today, I’ll show you around this newly refurbished old …

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「四季调料」藠头——口味最突出的配角【滇西小哥】

四季调料系列(八):藠头 藠头,对于云南人来说,就是从小吃到大的咸菜,新鲜的藠头清脆中带有浓烈的呛味,入口可以直接把眼泪呛出来,但腌制以后完全就是另外一番风味了,我们每年这个时候都会腌两大罐。酸甜爽口,清脆百搭,不管光吃还是炒菜都别有风味。 ※Click “cc” on the lower right menu to choose your subtitle language. Spices of Four Seasons (VIII): Chinese Onion To Yunnan people, Chinese onion is the pickle we’ve started to eat since we were kids. The fresh Chinese onion has a strong choking scent. It will definitely make …

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金耳——云南特有的“真菌皇后” ,真菌中的滋补佳品【滇西小哥】

金耳是为数不多的可生食的的菌类之一,也叫黄金银耳。只有海拔1900-3300米的丽江、香格里拉等地才有,不过目前云南很多地方都可批量种植。用来煮粥、煲汤、油炸,它比想象中更百搭。生吃口感脆滑,炖鸡又鲜又香,甜甜的金耳羹是经典吃法,用金耳做一顿养生套餐,最适合阿公阿太了。 ※Click “cc” on the lower right menu to choose your subtitle language. Being one of the few fungi that can be eaten raw, golden fungus is also called golden tremella. It was only available in Lijiang and Shangri-La at 1900-3300 meters above sea level. But currently, they can be …

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「四季调料」山葵——唤醒食物最初的美味 【滇西小哥】

四季调料系列(六):山葵 高黎贡山脚下的山葵,味道鲜明浓烈,叶子清脆爽口,全身都是宝。叶子腌成酸菜,根茎磨成泥,淡淡的香味和恰到好处的辛辣感,在口腔里碰撞,让人觉得有点“冲”,但意外的会有点上瘾。趁着阿哥家有新鲜的火烧肉,用现磨山葵做个蘸水,做个山珍刺身和几道小吃,和家人一起吃顿清清凉凉的晚饭。 ※Click “cc” on the lower right menu to choose your subtitle language. Spices of Four Seasons (VI): Wasabi Wasabi under Gaoligong Mountain have strong and outstanding tastes. The leaves are very refreshing and crunchy. All parts of these plants are valuable. The leaves can be made into pickles. …

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芋荷花——生时麻口,熟时软糯的夏末粉红【滇西小哥】

芋头的花在云南也是一种独特的食材,生的会麻口,汁水粘在任何地方会地方都洗不干净,一定要撕去外壳和花蕊高温加工到软烂,才能端上餐桌,它特殊的香味和软糯的口感也总让人念念不忘,所以也成了夏末秋初我们家餐桌上的常驻“嘉宾”。 ※Click “cc” on the lower right menu to choose your subtitle language. The flower of taro is also a unique ingredient here in Yunnan. The raw flower will make one’s mouth numb and its juice leaves a stain mark that can never be cleaned. It needs to be peeled …

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云南过年菜:排骨是怎么做能吃上一整年的?【滇西小哥】

在过年前,终于把来年吃的一些坛子菜准备好了!猪头猪脚做了萝卜干猪头肉,猪后腿做成火腿,猪肠子和猪前腿肉做了香肠,剩下的肉做了油底肉,猪排骨做了骨头渣,隔水蒸熟或者炒菜吃都特别棒 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~ YouTube【滇西小哥 Dianxi Xiaoge】▶ Facebook【滇西小哥 Dianxi Xiaoge】 ▶ Instagram【dianxixiaoge_apenjie】▶ #滇西小哥 #DianxiXiaoge #ĐiềnTâyTiểuCa Các bạn đang theo dõi chuyên mục Ẩm thực Web site: https://vuonhoahanoi.com Nội dung được tổng hợp từ internet. Vui lòng để lại bình luận nếu muốn đóng góp/ý kiến về nội dung bài viết. Tiêu …

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