一、椒鹽調料是什么
椒(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)是一(yi)種常(chang)用(yong)(yong)的(de)調料(liao)(liao)，它是用(yong)(yong)花椒(jiao)(jiao)(jiao)粒(li)和(he)鹽(yan)(yan)(yan)炒制(zhi)而成的(de)，是川菜和(he)魯菜常(chang)用(yong)(yong)調料(liao)(liao)之一(yi)，味道(dao)香麻而咸，有(you)(you)一(yi)股芳(fang)香的(de)味道(dao)，離的(de)近會有(you)(you)微微刺鼻，吃(chi)起來(lai)口感很香，略帶花椒(jiao)(jiao)(jiao)的(de)麻酥感。椒(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)可以代替(ti)食(shi)鹽(yan)(yan)(yan)作(zuo)為調味鹽(yan)(yan)(yan)，其用(yong)(yong)途主要有(you)(you)：1、制(zhi)作(zuo)各種熱菜，如(ru)椒(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)八寶雞、椒(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)蹄筋、椒(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)里脊、椒(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)魚(yu)卷、椒(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)排骨、椒(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)大蝦等。2、制(zhi)作(zuo)各種面(mian)食(shi)，比如(ru)烙餅(bing)(bing)、牛舌餅(bing)(bing)、老婆餅(bing)(bing)等。3、用(yong)(yong)做燒烤的(de)調味料(liao)(liao)，也可用(yong)(yong)于一(yi)些油(you)炸食(shi)物的(de)蘸(zhan)料(liao)(liao)。
二、椒鹽的制作方法及配方
原料配方：50克花椒、15克黑胡椒、15克孜然、10克白芝麻、30克鹽。制作方法：1、花椒、黑胡椒、孜然、白芝麻放入鍋中，用小火炒香，炒香之后放在料理機里打碎，或者手工捻碎。2、30克鹽倒入鍋中，用小火炒至發黃，炒到水分蒸發干，能粒粒分開時，盛出關火。3、把一、二步的食材攪拌均勻，倒在案板上，用搟面杖將其改成碎末，或者放入料理機里打成碎末。4、準備一個無水無油的玻璃罐，將制作好的花椒鹽放入其中密封保存即可。小貼士：制作椒鹽時，鹽須炒干水分，花椒須炒香，但又不能炒過了，火候的控制要到位。另外，椒鹽不宜久放，建議一次不要做太多了。如果覺得自己做椒鹽比較麻煩的話，也可以選一個好的椒鹽品牌購買現成的椒(jiao)鹽調料。
三、味椒鹽和椒鹽有什么區別
味(wei)(wei)椒(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)也(ye)是椒(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)的(de)(de)(de)(de)(de)一種(zhong)，就是加(jia)(jia)(jia)入了(le)更多調(diao)味(wei)(wei)料(liao)的(de)(de)(de)(de)(de)椒(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)，一般(ban)普通(tong)(tong)椒(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)是用花(hua)椒(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)和(he)鹽(yan)(yan)(yan)(yan)(yan)炒制而(er)(er)成(cheng)的(de)(de)(de)(de)(de)，而(er)(er)味(wei)(wei)椒(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)是在普通(tong)(tong)椒(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)的(de)(de)(de)(de)(de)基礎上，再加(jia)(jia)(jia)入白砂(sha)糖、辣椒(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)粉(fen)、蔥姜粉(fen)、八角粉(fen)和(he)味(wei)(wei)精(jing)等(deng)(deng)更多調(diao)味(wei)(wei)料(liao)調(diao)配而(er)(er)成(cheng)，不(bu)同廠家生產的(de)(de)(de)(de)(de)味(wei)(wei)椒(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)，添(tian)加(jia)(jia)(jia)的(de)(de)(de)(de)(de)調(diao)味(wei)(wei)料(liao)也(ye)有所不(bu)同。味(wei)(wei)椒(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)和(he)椒(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)的(de)(de)(de)(de)(de)區別主要(yao)是在配方方面(mian)有所不(bu)同，椒(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)的(de)(de)(de)(de)(de)配方就是花(hua)椒(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)和(he)鹽(yan)(yan)(yan)(yan)(yan)，而(er)(er)味(wei)(wei)椒(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)除了(le)花(hua)椒(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)、鹽(yan)(yan)(yan)(yan)(yan)之外，還會加(jia)(jia)(jia)入其他(ta)調(diao)味(wei)(wei)料(liao)，如味(wei)(wei)精(jing)、辣椒(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)粉(fen)等(deng)(deng)，可以把味(wei)(wei)椒(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)理解為(wei)加(jia)(jia)(jia)了(le)味(wei)(wei)精(jing)等(deng)(deng)調(diao)味(wei)(wei)料(liao)的(de)(de)(de)(de)(de)椒(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)。 由于配方不(bu)同，因此(ci)兩種(zhong)調(diao)味(wei)(wei)品在味(wei)(wei)道方面(mian)也(ye)有一些差異，椒(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)的(de)(de)(de)(de)(de)味(wei)(wei)道是比(bi)較香的(de)(de)(de)(de)(de)，咸、麻，而(er)(er)味(wei)(wei)椒(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)因為(wei)加(jia)(jia)(jia)入了(le)更多調(diao)味(wei)(wei)料(liao)，味(wei)(wei)道層次方面(mian)比(bi)椒(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)更豐(feng)富一些，具體的(de)(de)(de)(de)(de)味(wei)(wei)道則要(yao)看加(jia)(jia)(jia)入的(de)(de)(de)(de)(de)是什么(me)調(diao)味(wei)(wei)料(liao)。
四、椒鹽蝦的做法
椒(jiao)鹽(yan)(yan)(yan)蝦(xia)是一(yi)道色香味(wei)(wei)俱全的地方名肴(yao)，主料(liao)是蝦(xia)和椒(jiao)鹽(yan)(yan)(yan)，其口味(wei)(wei)香辣(la)(la)外焦香咸辣(la)(la)，肉軟嫩(nen)鮮美(mei)，它的家(jia)常做法也不難：1、準(zhun)備原料(liao)：海蝦(xia)500克(ke)、香菜25克(ke)、鹽(yan)(yan)(yan)15克(ke)、尖(jian)紅辣(la)(la)椒(jiao)25克(ke)、花生油(you)(you)(you)50克(ke)、花椒(jiao)適量。2、鮮活中蝦(xia)用水洗凈，先剪蝦(xia)須、蝦(xia)槍，剔出槍下干。3、炒鍋用中火(huo)燒熱，放(fang)(fang)入(ru)鹽(yan)(yan)(yan)15克(ke)，炒至燙(tang)手而有響(xiang)聲時(shi)，端離火(huo)口，倒(dao)入(ru)花椒(jiao)，拌(ban)勻即(ji)成椒(jiao)鹽(yan)(yan)(yan)。4、辣(la)(la)椒(jiao)切成米粒(li)狀。5、炒鍋用旺火(huo)燒熱，放(fang)(fang)入(ru)花生油(you)(you)(you)，燒至五成熱，下海蝦(xia)泡(pao)油(you)(you)(you)至八成熟(shu)，連油(you)(you)(you)一(yi)起(qi)倒(dao)入(ru)笊籬瀝去(qu)油(you)(you)(you)。6、炒鍋回火(huo)上(shang)，放(fang)(fang)入(ru)已泡(pao)油(you)(you)(you)的中蝦(xia)略煎(jian)片刻(ke)，加椒(jiao)鹽(yan)(yan)(yan)和辣(la)(la)椒(jiao)粒(li)，炒至熟(shu)，裝(zhuang)盤，堆(dui)成山形，四周放(fang)(fang)上(shang)香菜即(ji)可。
