川湘系列 S2采购&准备清单Sichuan-Hunan Series S2 Shopping & Preparation List:

川湘系列 S2采购&准备清单

Sichuan-Hunan Series S2 Shopping & Preparation List:

7. 香辣串串虾 (Spicy Skewered Shrimp)

材料 (Ingredients)

大虾 (Shrimp): 500克 (500g) (去头、去虾线) (Head and vein removed)

竹签 (Bamboo skewers): 适量 (As needed) (浸泡30分钟，防止炸制时烧焦) (Soak in water for 30 minutes to prevent burning during frying)

干辣椒 (Dried chili ): 10-15个 (10-15 pieces) (剪成小段，去籽，避免过辣) (Cut into small pieces and deseed to avoid excessive spiciness)

姜末 (Ginger, minced): 20克 (20g)

蒜末 (Garlic, minced): 5颗 (5 cloves)

紫洋葱碎 (Purple onion, chopped): 50克 (50g)

香辣酱 (Spicy sauce-xiangla): 1汤匙 (1 tablespoon)

酱汁 (Sauce)

生抽 (Light Soy sauce): 1汤匙 (1 tablespoon)

蚝油 (Oyster sauce): 1汤匙 (1 tablespoon)

胡椒粉 (White Pepper ): 1茶匙 (1 teaspoon)

芝麻香油 (Sesame oil): 2汤匙 (2 tablespoons)

鸡粉 (Chicken powder): 1茶匙 (1 teaspoon)

8. 青椒碎碎猪脚 (Shredded Pork with Green Pepper)

材料 (Ingredients)

猪脚 (Pig's feet): 1公斤 (1 kg) (剁成小块) (Chopped into small pieces)

青椒 (Green chili peppers): 300克 (300g) (剁碎) (Minced)

去腥材料 (Deodorizing ingredients)

姜片 (Ginger slices): 2片 (2 slices)

料酒 (Cooking wine): 1汤匙 (1 tablespoon)

炖煮调味料 (Stew seasonings)

八角 (Star anise): 1个 (1 piece)

桂皮 (Cinnamon): 1小段 (A small piece)

干辣椒 (Dried chili peppers): 10根 (10 pieces) (根据实际情况增减) (Adjust according to spice preference)

盐 (Salt): 1茶匙 (1 teaspoon)

老抽 (Dark soy sauce): 2汤匙 (2 tablespoons)

炒制调味料 (Stir-fry seasonings)

料酒 (Cooking wine): 1汤匙 (1 tablespoon)

生抽 (Soy sauce): 1汤匙 (1 tablespoon)

老抽 (Dark soy sauce): 1/2汤匙 (1/2 tablespoon)

蚝油 (Oyster sauce): 1汤匙 (1 tablespoon)

鸡粉 (Chicken powder): 1茶匙 (1 teaspoon)

大蒜 (Garlic): 5颗 (5 cloves)

小米辣 (Small chili peppers): 2个 (2 pieces) (可根据口味增减) (Adjust according to spice preference)

9. 农家小炒肉 (Farmhouse Stir-Fried Pork)

材料 (Ingredients)

五花肉 (Pork belly): 100克 (100g) (切薄片) (Thinly sliced)

梅花肉 (Pork shoulder ): 200克 (200g) (切片) (Sliced)

青椒 (Green chili pepper): 300克 (300g) (切斜段) (Cut diagonally)

大蒜 (Garlic): 50克 (50g) (竖着切片) (Sliced vertically)

黑豆豉 (Fermented black soybeans): 8克 (8g) (切碎) (Chopped)

蒜片 (Garlic, slices): 5颗 (5 cloves)

姜片 (Ginger slices): 3片 (3 slices)

梅花肉腌料 (Marinade for pork tenderloin)

盐 (Salt): 1克 (1g)

生抽 (Soy sauce): 2茶匙 (2 teaspoons)

老抽 (Dark soy sauce): 1茶匙 (1 teaspoon)

调味料汁 (Seasoning sauce)

生抽 (Light Soy sauce): 1汤匙 (1 tablespoon)

老抽 (Dark soy sauce): 1茶匙 (1 teaspoon)

鸡粉 (Chicken powder): 1/2茶匙 (1/2 teaspoon)

10. 川版鱼香肉丝 (Sichuan-Style Fish-Flavored Shredded Pork)

材料 (Ingredients)

瘦肉丝 (Pork lean meat , shredded): 200克 (200g)

冬笋丝 (Bamboo shoots, shredded): 50克 (50g)

黑木耳丝 (Black fungus, shredded): 50克 (50g)

莴笋丝 (Chinese lettuce, shredded): 50克 (50g)

配料 (Additional ingredients)

姜末 (Ginger, minced): 10克 (10g)

葱白 (Spring onion, white part,minced): 10克 (10g)

泡椒末 (Pickled red chili pepper, minced): 2茶匙 (2 teaspoons)

腌料 (Marinade)

盐 (Salt): 1/4茶匙 (1/4 teaspoon)

胡椒粉 (white Pepper ): 1/4茶匙 (1/4 teaspoon)

料酒 (Cooking wine): 1茶匙 (1 teaspoon)

葱姜水 (Scallion-ginger water): 2汤匙 (2 tablespoons)

蛋清 (Egg white): 半个 (Half an egg white)

淀粉 (Cornstarch): 2茶匙 (2 teaspoons)

食用油 (Cooking oil): 1汤匙 (1 tablespoon)

调味料 (Seasoning)

盐 (Salt): 1/4茶匙 (1/4 teaspoon)

胡椒粉 (white Pepper ): 1/8茶匙 (1/8 teaspoon)

鸡粉 (Chicken powder): 1/4茶匙 (1/4 teaspoon)

糖 (Sugar): 1.5汤匙 (1.5 tablespoons)

黑醋 (black Vinegar): 1汤匙 (1 tablespoon)

料酒 (Cooking wine): 2茶匙 (2 teaspoons)

生抽 (Light Soy sauce): 2汤匙 (2 tablespoons)

蒜末 (Garlic, minced): 2茶匙 (2 teaspoons)

淀粉 (Cornstarch): 2茶匙 (2 teaspoons)

清水 (Water): 2汤匙 (2 tablespoons

11. 酱椒醋蒸鸡 (Steamed Chicken with Spicy Pepper and Vinegar Sauce)

材料 (Ingredients)

鸡腿 (Chicken thigh ): 500克 (500g) (剁小块) (Chopped into small pieces)

葱末 (Spring onion, minced): 15克 (15g) (装饰用) (For decoration)

腌料 (Marinade)

姜末 (Ginger, minced): 10克 (10g)

盐 (Salt): 1/2茶匙 (1/2 teaspoon)

鸡粉 (Chicken powder): 1茶匙 (1 teaspoon)

白醋 (White vinegar): 2汤匙 (2 tablespoons)

胡椒粉 (White Pepper ): 1/4茶匙 (1/4 teaspoon)

清水 (Water): 1汤匙 (1 tablespoon)

配料 (Additional ingredients)

酱椒 (青剁椒, Green chopped chili): 100克 (100g)

红泡椒 (Red pickled chili): 1汤匙 (1 tablespoon)

黑豆豉 (Fermented black soybeans): 10克 (10g)

猪油 (Lard): 2茶匙 (2 teaspoons)

12. 水煮豆花牛肉 (Shuizhu Beef with Tofu)

材料 (Ingredients)

牛肉 (Beef): 300克 (300g) (切薄片) (Thinly sliced)

嫩豆腐 (Silken tofu): 300克 (300g) (用手掰成块) (Tear into pieces with hands)

干辣椒 (Dried chili peppers): 10根 (10 pieces) (切段) (Cut into sections)

辣椒面 (Chili powder): 1汤匙 (1 tablespoon)

葱末 (Spring onion, minced): 15克 (15g) (装饰用) (For decoration)

腌料 (Marinade)

清水 (Water): 3汤匙 (3 tablespoons) (不够还可以再加) (Can add more if needed)

盐 (Salt): 1/2茶匙 (1/2 teaspoon)

蛋清 (Egg white): 1个 (1 egg white)

红薯淀粉 (Sweet potato starch): 1汤匙 (1 tablespoon)

食用油 (Cooking oil): 1汤匙 (1 tablespoon) (前面抓匀后放) (Mix and then add)

调味料 (Seasoning)

豆瓣酱 ( broad bean paste): 1汤匙 (1 tablespoon)

火锅料 (Hot pot ingredients): 1小块 (1 small piece)

姜末 (Ginger, minced): 15克 (15g)

蒜末 (Garlic, minced): 15克 (15g)

盐 (Salt): 1/2茶匙 (1/2 teaspoon)

鸡粉 (Chicken powder): 1茶匙 (1 teaspoon)

糖 (Sugar): 1茶匙 (1 teaspoon)

胡椒粉 (white Pepper ): 1/4茶匙 (1/4 teaspoon)