水酸筍&水酸筍炒肉絲
描述
夏天就是要吃筍。
自製的水酸筍，僅用水、竹筍跟鹽醃漬，醃漬過程會產生乳酸菌，好吃對人體有有益o(^▽^)o
份量
食材
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去除竹筍底部較老的纖維跟不需要的筍殼 Remove older fibers and unwanted shells from the bottom of bamboo shoots
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取竹筍的中後段部分 Take the middle and rear part of bamboo shoots
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將竹筍切成筍絲 Cut bamboo shoots into shreds
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將筍絲裝入玻璃罐中，略微壓實 Put the bamboo shoots into a glass jar and press slightly
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煮一鍋滾水 boil a pot of water
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將滾水直接倒入裝有筍絲的玻璃瓶中 Pour the boiling water directly into the glass bottle with the bamboo shoots
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加入1/2小匙(2.5g)鹽 Add 1/2 tsp (2.5g) salt
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蓋上蓋子，室溫發酵2-3天，即可食用。之後放入冰箱保存。 水酸筍~完成 Cover and ferment at room temperature for 2-3 days before serving. Then store in the refrigerator.
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豬肉絲加入1.5g鹽、10cc醬油、5cc蠔油，拌勻 Add 1.5g salt, 10cc soy sauce, 5cc oyster sauce to shredded pork, mix well
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加入5g太白粉，讓肉絲均勻裹上太白粉 Add 5g of Cornflour to coat the shredded pork evenly with Cornflour
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加入10cc食用油，拌勻後備用 Add 10cc cooking oil, mix well and set aside
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水酸筍用水略微漂洗後撈出 The sour bamboo shoots are slightly rinsed with water and taken out
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鍋燒熱，加入一大匙蒜油(可用一般食用油替代) Heat a pan, add a tablespoon of garlic oil (you can use regular cooking oil instead)
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放入豬肉絲，炒至豬肉絲微微變色 Add the pork shreds and fry until the pork shreds change color slightly
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加入辣椒絲及蒜末，炒出香味 Add chili flakes and minced garlic, fry until fragrant
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倒入酸筍，翻炒2分鐘左右 Pour in the sour bamboo shoots, stir fry for about 2 minutes
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加入1/4(1.25g)鹽跟1/4(1.25g)柴魚粉，拌炒均勻 Add 1/4 (1.25g) salt and 1/4 (1.25g) bonito powder, stir fry evenly
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拌勻後，乘入盤中。水酸筍炒肉絲~完成 After mixing, transfer to a plate. Stir-fried shredded pork with sour bamboo shoots ~ complete
小撇步
開封的水酸筍要在1星期內食用完畢。
夏天溫度高，發酵較快，室溫放置2天即可。若氣溫較低，才需要室溫放置3天。
若喜歡較酸的口味，室溫放置2-3天後，移入冰箱，讓酸筍在低溫下繼續緩慢發酵4-5天。水酸筍影片製作連結：https://youtu.be/LvUqPVw_NtQ
蒜油製作影片連結：https://youtu.be/BwN1O_NR7xw
