云南特色水腌菜的做法
云南人的餐桌上不可缺席的食物，食法众多，拌生肉拌莴笋丝拌萝卜丝拌蜂蛹乃至自身素拌，拌一切可拌之物，炒洋芋炒芋头炒肉片肉丝炒一切可炒之物，煮肉丸煮肉片煮鱼等等等等，拌炒煮样样可行，今天就把这道云南人的美食制作分享给大家，豆友们一起做起来哦。
By 金齿小厨
用料- 芥菜（云南也说苦菜） 5斤
- 盐 适量
- 檽米粉 50克
1、趁着日头好，市场上买回来了大青菜
2、放到阳光好的地方晒至叶子蔫吧了即可
3、把晒蔫吧了的青菜收回清洗干净
4、然后再把清洗干净的青菜晾晒干水分
5、趁着晾晒水分的时候，我们先来熬制个迷糊，准备好檽米粉50克
6、放入适量的水调成稀糊
7、起锅烧水
8、水沸腾后放入米糊水
9、不停搅拌至迷糊浓稠
10、看，这种挂糊状态即可关火，放凉备用
11、现在把晾晒干水分的青菜擦刀切细，这里切记所有接触到食材的工具均需清洗干净，做到无油无水
12、菜帮用刀给分割小后再切细
13、看，切了一大盆
14、放上适量的盐
15、戴上手套反复搓揉至出水分，菜看着呈透明状
16、放上熬好并冷却了的米糊
17、迷糊冷却后放入刚揉搓好的青菜上
18、再反复搓揉均匀
19、再放上适量的纯净水至没过食材
20、然后装入清洗干净无水分的瓶子里
21、看，五斤的大青菜最后装了这么多
22、盖上盖子，放置温暖的地方，气温高的话三天可食，现在冬天气温低，放一周左右便可食用了
23、一周后，水腌菜可以食用了，看看这颜色，有没有食欲啊，微酸脆爽，味道杠杆的
24、放上大蒜碎、芫荽段、辣椒油、花椒油、芝麻香油各种调料，等不及了，先素拌一碗解解馋
25、酸脆爽口，味蕾记忆就是地道的云南味道外婆味道！
做菜好吃都有技巧，我的每道菜都有小妙招，大家搜索“豆果”可以直接查看我的菜谱！
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