施甸臭豆豉——冬日稻草窝里捂出的美味【滇西小哥】

进入11月，村里就开始捂臭豆豉了，煮软的黄豆经过三天四夜的发酵，捂出浓郁的臭味，也有细细的拉丝……吃起来特别香～
可以加调料舂成豆酱，也可以泡施甸特有的水豆豉，或者做成麻辣下饭的油豆豉也行。
可以搭配一切美食，荤的素的加上臭豆豉都能变成另外一种美味！

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Villagers started to make stinky fermented soy bean sauce in November. Usually, we would ferment boiled soybeans for three days and four nights. It will then give out an intense stinky smell and turn stretchy, which is very tasty.
They can then be seasoned and pounded to make soy bean paste, soaked to become the special Shidian fermented soy bean sauce or mixed with oil to become the spicy and appetizing oily fermented soy bean sauce.
The stinky fermented soybean sauce goes well with almost every ingredient, leveling up the texture and taste of both vegetables and meat.

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