一道云南人家饭桌上必不可少的菜：酸腌菜炒肉【滇西小哥】

酸腌菜是云南一道土味浓厚的美食，它没有四川泡菜那么火辣，也不像东北泡菜那么清爽，但它独有的酸爽总能牵绊着所有云南人的心！…我们每家都有很多土坛子，专门用来装腌制的各种咸菜，如藠头，竹笋，骨头渣，萝卜干肉等！当然必不可少的还有酸腌菜，我家里每年都会腌上满满的一坛，存着吃上一整年，可以直接吃或者煮饵丝米线时候当成调味料，也可以用来炒肉，炒土豆和藕片，总吃不腻，偶尔出远门也不忘带上一小罐。

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Pickled mustard greens is a very popular ingredient in Yunnan. It’s not as spicy as Sichuan pickles, or as refreshing as pickles in Northeast China. But with unique sourness, it’s always loved by all Yunnan people. Each household here has a lot of earthen jars, which are specially used to hold various preserved ingredients, such as Chinese onions, bamboo shoots, pork ribs, pork with dried turnip, and of course mustard greens, which are indispensable. Each year we prepare a full jar of pickled mustard greens that’s enough for a whole year. It can be served alone or used as a seasoner when you cook ersi (thin-cut square strands of rice cake) or rice noodles, or stir-fried with pork, potatoes, or lotus root slices. We never get tired of eating it and we won’t forget to take a can of it with us if we have to go on a long journey occasionally.

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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