川湘系列 S3采购&准备清单Sichuan-Hunan Series S3 Shopping & Preparation List:

川湘系列 S3采购&准备清单Sichuan-Hunan Series S3 Shopping & Preparation List:

13. 豆豉辣椒蒸热鱼 (Steamed Spicy Fish with Fermented Black Beans)

材料 (Ingredients):

鲈鱼块 (Sea bass fillet): 300克 (300g)

葱末 (Chopped spring onions): 15克 (15g)

腌料 (Marinade):

盐 (Salt): 1茶匙 (1 tsp)

料酒 (Cooking wine): 1汤匙 (1 tbsp)

蒸鱼调味料 (Steaming Sauce):

姜末 (Minced ginger): 10克 (10g)

胡椒粉 (White pepper powder): 1/4茶匙 (1/4 tsp)

黄干辣椒粉 (Yellow chili powder): 1茶匙 (1 tsp)

红干辣椒粉 (Red chili powder): 1茶匙 (1 tsp)

黑豆豉 (Fermented black beans): 1/2汤匙 (1/2 tbsp)

猪油 (Lard): 1/2汤匙 (1/2 tbsp)

清水 (Water): 2汤匙 (2 tbsp)

14. 香酥辣子鸡 (Crispy Spicy Chicken)

材料 (Ingredients):

干辣椒段 (Dried chili segments): 100克 (100g) (Adjust spiciness to taste)

无骨鸡腿肉 (Boneless chicken thigh): 500克 (500g), 切块约2cm大小 (cut into 2cm cubes)

姜片 (Ginger slices): 20克 (20g)

蒜片 (Garlic slices): 20克 (20g)

干花椒粒 (Dried Sichuan peppercorns): 15克 (15g)

小葱 (Chopped spring onions): 10克 (10g)

腌料 (Marinade):

盐 (Salt): 1茶匙 (1 tsp)

胡椒粉 (White pepper powder): 1/2茶匙 (1/2 tsp)

料酒 (Cooking wine): 1汤匙 (1 tbsp)

生抽 (Light soy sauce): 1汤匙 (1 tbsp)

蛋黄 (Egg yolk): 1个 (1 piece)

玉米淀粉 (Cornstarch): 2汤匙 (2 tbsp)

食用油 (Cooking oil): 1汤匙 (1 tbsp)

调味料 (Seasoning):

盐 (Salt): 1茶匙 (1 tsp)

糖 (Sugar): 1茶匙 (1 tsp)

熟白芝麻 (Toasted sesame seeds): 1汤匙 (1 tbsp)

15. 麻婆豆腐 (Mapo Tofu)

材料 (Ingredients):

豆腐 (Tofu): 2盒 (2 boxes)

牛肉碎 (Minced beef): 100克 (100g)

配料 (Seasoning Ingredients):

豆瓣酱 (Broad bean paste): 1汤匙 (1 tbsp)

黑豆豉 (Fermented black beans): 1/2汤匙 (1/2 tbsp)

红辣椒粉 (Red chili powder): 1汤匙 (1 tbsp)

盐 (Salt): 1茶匙 (1 tsp)

蒜苗叶 (garlic sprouts,Segments about1cm): 30克 (30g)

淀粉水 (Cornstarch slurry): 2汤匙淀粉 + 5汤匙水 (2 tbsp cornstarch + 5 tbsp water)

花椒粉 (Sichuan pepper powder): 1茶匙 (1 tsp)

调味料 (Additional Seasoning):

鸡粉 (Chicken powder): 1茶匙 (1 tsp)

老抽 (Dark soy sauce): 1茶匙 (1 tsp)

16. 火爆双脆 (Quick Stir-fried Chicken Gizzards and Pork throat)

材料 (Ingredients):

黄喉 (Pork throat): 50克 (50g)

鸡郡肝 (Chicken gizzards): 3个 (3 pieces)

腌料 (Marinade):

姜末 (Minced ginger): 30克 (30g)

蒜末 (Minced garlic): 30克 (30g)

泡椒末 (Minced Pickled red chili): 30克 (30g)

青红干花椒 (Dried green and red sichuan peppercorn): 10克 (10g)

料酒 (Cooking wine): 1汤匙 (1 tbsp)

豆瓣酱 (Broad bean paste): 1/2汤匙 (1/2 tbsp)

醪糟水 (sweet Fermented rice ): 1汤匙 (1 tbsp)

鸡粉 (Chicken powder): 1茶匙 (1 tsp)

盐 (Salt): 1/2茶匙 (1/2 tsp)

配料 (Vegetables):

芹菜 (Celery, segments): 50克 (50g)

韭黄 (Garlic chives, segments): 50克 (50g)

子姜 (Young ginger, shredded): 50克 (50g)

小辣椒 ( chili padi,rings)m: 2个 (2 pieces, optional)

配料调味料 (Seasoning):

糖 (Sugar): 1茶匙 (1 tsp)

黑醋 (Black vinegar): 1汤匙 (1 tbsp)

17. 泡椒脆肠 (Spicy Pickled red Chili with Pork small Intestines)

材料 (Ingredients):

脆肠 (Pork small intestines): 300克 (300g)

清洗材料 (Cleaning Ingredients):

小苏打 (Baking soda): 1汤匙 (1 tbsp)

腌料 (Marinade):

姜末 (Minced ginger): 15克 (15g)

蒜末 (Minced garlic): 15克 (15g)

青红泡椒段 (Pickled green and red chili): 80克 (80g)（cut into Segments）

料酒 (Cooking wine): 1汤匙 (1 tbsp)

鸡粉 (Chicken powder): 1茶匙 (1 tsp)

盐 (Salt): 1/2茶匙 (1/2 tsp)

胡椒粉 (White pepper powder): 1/2茶匙 (1/2 tsp)

豆瓣酱 (Broad bean paste): 1/2汤匙 (1/2 tbsp)

大葱段 (Scallion , segments): 50克 (50g)

料汁 (Sauce):

生抽 (Light soy sauce): 1汤匙 (1 tbsp)

黑醋 (Black vinegar): 1汤匙 (1 tbsp)

糖 (Sugar): 1茶匙 (1 tsp)

淀粉 (Cornstarch): 1茶匙 (1 tsp)

18. 怪味口水鸡 (Spicy and Tangy Poached Chicken)

材料 (Ingredients):

鸡大腿 (Chicken thighs): 2只 (2 pieces)

大葱葱白 (White part of Scallion, shredded): 50克 (50g)

小葱 (Chopped green onions): 10克 (10g)

料汁 (Sauce):

盐 (Salt): 1茶匙 (1 tsp)

鸡粉 (Chicken powder): 1茶匙 (1 tsp)

香醋 (Black vinegar): 2茶匙 (2 tsp)

糖 (Sugar): 1/2茶匙 (1/2 tsp)

味极鲜酱油 (Premium soy sauce): 1汤匙 (1 tbsp)

花椒粉 (Sichuan pepper powder): 1/2茶匙 (1/2 tsp)

花椒油 (Sichuan pepper oil): 1/2茶匙 (1/2 tsp)

芝麻酱 (Sesame paste): 1茶匙 (1 tsp)

芝麻香油 (Sesame oil): 1茶匙 (1 tsp)

蚝油 (Oyster sauce): 1/2汤匙 (1/2 tbsp)

姜蒜水 (Ginger-garlic water): 2汤匙 (2 tbsp)

辣椒红油 (Chili oil): 80毫升 (80ml)

熟白芝麻 (Toasted white sesame seeds): 1茶匙 (1 tsp)

鸡汤 (Chicken broth): 2汤匙 (2 tbsp)