川湘系列L1采购&准备清单 Sichuan-Hunan Series L1 shopping &preparation list

川湘系列L1采购&准备清单

Sichuan-Hunan Series L1 shopping &preparation list

1. 湘版水煮牛肉（剁椒版）

Hunan-Style Spicy Boiled Beef (Chopped Chili Version)

材料 (Ingredients):

牛肉 (Beef): 400g (sirloin or lean meat, sliced)

剁椒 (Hunan Chopped chili): 3 tbsp

红甜椒 (Red bell pepper): 1 (finely chopped)

蒜瓣 (Garlic cloves): 5 (crushed)

牛肉高汤 (Beef stock): 300ml

油 (Oil): Proper amount

调味料 (Seasonings):

盐 (Salt): 1/2 tsp

生抽 (Light soy sauce): 1 tbsp

鸡粉 (Chicken powder): 1 tsp

白胡椒粉 (White pepper powder): 1/2 tsp

白糖 (Sugar): 1/2 tsp

2. 川版宫保鸡丁

Sichuan-Style Kung Pao Chicken

材料 (Ingredients):

鸡腿肉 (Chicken thigh): 300g (diced)

干辣椒 (Dried chili): 10-12 pieces (cut into sections)

炸花生米 (Fried peanuts): 50g

大葱 (Green onion): 1 (cut into small sections)

姜 (Ginger): 1 slice (minced)

蒜 (Garlic): 2 cloves (minced)

食用油 (Cooking oil): Proper amount

调味料 (Seasonings):

料酒 (Cooking wine): 1 tsp

生抽 (Light soy sauce): 2 tsp

老抽 (Dark soy sauce): 1 tsp

醋 (Vinegar): 1 tbsp

砂糖 (Sugar): 1/2 tbsp

盐 (Salt): 1/4 tsp

鸡粉 (Chicken powder): 1/2 tsp

水淀粉 (Cornstarch slurry): 1 tsp

清水 (Water): 2 tbsp

腌料 (Marinade):

盐 (Salt): 1/4 tsp

胡椒粉 (Pepper powder): 1/4 tsp

生抽 (Light soy sauce): 1 tsp

老抽 (Dark soy sauce): 1/2 tsp

料酒 (Cooking wine): 1 tsp

葱姜水 (Green onion & ginger water): 1 tbsp

淀粉 (Cornstarch): 1 tsp

食用油 (Cooking oil): 1 tsp (add last)

3. 孜然羊肉

Cumin Lamb

材料 (Ingredients):

羊腿肉 (Lamb leg): 300g (sliced)

洋葱 (Onion): 1 (sliced)

青椒 (Green bell pepper): 1 (sliced)

红椒 (Red bell pepper): 1 (sliced)

香菜 (Coriander): A bunch (cut into sections)

食用油 (Cooking oil): Proper amount

调味料 (Seasonings):

孜然粒 (Cumin seeds): 1 tsp

孜然粉 (Cumin powder): 2 tsp

辣椒粉 (Chili powder): 1 tsp (adjust to taste)

熟白芝麻 (Roasted sesame seeds): 2 tsp

腌料 (Marinade):

生抽 (Light soy sauce): 1 tbsp

料酒 (Cooking wine): 1 tbsp

盐 (Salt): Proper amount

胡椒粉 (Pepper powder): 1/2 tsp

4. 子姜牛蛙

Bullfrog with Tender Ginger

材料 (Ingredients):

牛蛙 (Bullfrog): 400g (cleaned and cut into pieces)

子姜 (Tender ginger): 100g (shredded)

腌料 (Marinade):

料酒 (Cooking wine): 1 tbsp

盐 (Salt): 1/2 tsp

淀粉 (Cornstarch): 2 tsp

配料A (Ingredients A):

姜末 (Minced ginger): 30g

蒜末 (Minced garlic): 30g

花椒 (Sichuan peppercorns): 1 tbsp

红泡椒末 (Chopped pickled red chili): 30g

野山椒末 (Chopped wild chili): 30g

黄椒酱 (Yellow chili sauce): 15g

豆瓣酱 (Broad bean paste): 1 tbsp

调味料 (Seasonings):

鸡粉 (Chicken powder): 1 tsp

白糖 (Sugar): 1 tsp

盐 (Salt): 1/2 tsp

配料B (Ingredients B):

子姜 (Tender ginger): 50g (thinly shredded)

青长椒 (Green long chili): 50g (cut into small pieces)

香醋 (Aromatic vinegar): 1 tbsp

5. 干锅酸菜肥肠

Dry Pot Pickled Cabbage and Pork Intestines

材料 (Ingredients):

肥肠 (Pork intestines): 500g

酸菜 (Pickled cabbage): 200g (cut into pieces)

生姜 (Ginger): 50g (chopped)

蒜瓣 (Garlic cloves): 8

青辣椒 (Green chili): 100g (cut diagonally)

去腥材料 (Deodorizing ingredients):

姜片 (Ginger slices): 2

料酒 (Cooking wine): 1 tbsp

调味料 (Seasonings):

盐 (Salt): 1 tsp (add first)

料酒 (Cooking wine): 1 tbsp

蚝油 (Oyster sauce): 1/2 tbsp

生抽 (Light soy sauce): 1 tbsp

老抽 (Dark soy sauce): 1/2 tbsp

鸡粉 (Chicken powder): 1 tsp

白糖 (Sugar): 1/2 tsp

清水 (Water): 2 tbsp

辣椒粉 (Chili powder): 1 tbsp (add later)

6. 家常臊子鱼

Homestyle Minced Pork Sauce Fish

材料 (Ingredients):

鱼 (Fish): 1 (about 600g; grass carp, carp, or other tender fish)

五花肉 (Pork belly): 100g (diced)

豆瓣酱 (Broad bean paste): 2 tbsp

生姜 (Ginger): 20g (minced)

小葱 (Green onions): 2 (minced)

清水 (Water): 300ml

油 (Oil): Proper amount

腌料 (Marinade):

盐 (Salt): 1 tsp

料酒 (Cooking wine): 1 tbsp

小葱 (Green onion): 3 stalks

姜汁 (Ginger juice): 1 tbsp

花椒 (Sichuan peppercorns): 1 tbsp

清水 (Water): 300ml

调味料 (Seasonings):

料酒 (Cooking wine): 1 tbsp

生抽 (Light soy sauce): 1 tbsp

老抽 (Dark soy sauce): 1/2 tbsp

白糖 (Sugar): 1 tsp

鸡粉 (Chicken powder): 1 tsp

胡椒粉 (Pepper powder): 1/2 tsp

醪糟 (Sweet fermented rice): 1 tbsp

香醋 (Aromatic vinegar): 1 tbsp