一、椒鹽調料是什么
椒(jiao)(jiao)(jiao)鹽(yan)(yan)是(shi)一種常用(yong)的(de)調(diao)料(liao)(liao)，它是(shi)用(yong)花椒(jiao)(jiao)(jiao)粒和鹽(yan)(yan)炒制(zhi)而成的(de)，是(shi)川菜(cai)(cai)和魯菜(cai)(cai)常用(yong)調(diao)料(liao)(liao)之一，味(wei)道香(xiang)麻(ma)而咸，有(you)一股芳香(xiang)的(de)味(wei)道，離的(de)近會有(you)微(wei)微(wei)刺(ci)鼻(bi)，吃(chi)起來口感(gan)很香(xiang)，略帶(dai)花椒(jiao)(jiao)(jiao)的(de)麻(ma)酥感(gan)。椒(jiao)(jiao)(jiao)鹽(yan)(yan)可以(yi)代替(ti)食(shi)(shi)(shi)鹽(yan)(yan)作(zuo)(zuo)為調(diao)味(wei)鹽(yan)(yan)，其用(yong)途主要有(you)：1、制(zhi)作(zuo)(zuo)各種熱菜(cai)(cai)，如椒(jiao)(jiao)(jiao)鹽(yan)(yan)八寶雞、椒(jiao)(jiao)(jiao)鹽(yan)(yan)蹄筋、椒(jiao)(jiao)(jiao)鹽(yan)(yan)里脊、椒(jiao)(jiao)(jiao)鹽(yan)(yan)魚(yu)卷(juan)、椒(jiao)(jiao)(jiao)鹽(yan)(yan)排骨、椒(jiao)(jiao)(jiao)鹽(yan)(yan)大蝦等。2、制(zhi)作(zuo)(zuo)各種面(mian)食(shi)(shi)(shi)，比如烙餅、牛舌餅、老婆餅等。3、用(yong)做(zuo)燒烤的(de)調(diao)味(wei)料(liao)(liao)，也可用(yong)于一些油(you)炸食(shi)(shi)(shi)物的(de)蘸料(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(gou)買現成的椒鹽調(diao)料。
三、味椒鹽和椒鹽有什么區別
味(wei)(wei)(wei)(wei)(wei)椒(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)(yan)也是(shi)(shi)椒(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)(yan)的(de)(de)(de)(de)一(yi)種，就(jiu)是(shi)(shi)加(jia)(jia)入(ru)了(le)更多(duo)調味(wei)(wei)(wei)(wei)(wei)料(liao)的(de)(de)(de)(de)椒(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)(yan)，一(yi)般普通(tong)椒(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)(yan)是(shi)(shi)用花(hua)椒(jiao)(jiao)(jiao)(jiao)和(he)鹽(yan)(yan)(yan)(yan)(yan)(yan)炒制而(er)成(cheng)的(de)(de)(de)(de)，而(er)味(wei)(wei)(wei)(wei)(wei)椒(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)(yan)是(shi)(shi)在(zai)普通(tong)椒(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)(yan)的(de)(de)(de)(de)基礎上(shang)，再(zai)加(jia)(jia)入(ru)白(bai)砂糖、辣椒(jiao)(jiao)(jiao)(jiao)粉(fen)(fen)、蔥(cong)姜粉(fen)(fen)、八角粉(fen)(fen)和(he)味(wei)(wei)(wei)(wei)(wei)精(jing)等更多(duo)調味(wei)(wei)(wei)(wei)(wei)料(liao)調配而(er)成(cheng)，不(bu)同(tong)(tong)廠家生(sheng)產的(de)(de)(de)(de)味(wei)(wei)(wei)(wei)(wei)椒(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)(yan)，添(tian)加(jia)(jia)的(de)(de)(de)(de)調味(wei)(wei)(wei)(wei)(wei)料(liao)也有所(suo)不(bu)同(tong)(tong)。味(wei)(wei)(wei)(wei)(wei)椒(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)(yan)和(he)椒(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)(yan)的(de)(de)(de)(de)區別主要是(shi)(shi)在(zai)配方(fang)(fang)方(fang)(fang)面(mian)有所(suo)不(bu)同(tong)(tong)，椒(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)(yan)的(de)(de)(de)(de)配方(fang)(fang)就(jiu)是(shi)(shi)花(hua)椒(jiao)(jiao)(jiao)(jiao)和(he)鹽(yan)(yan)(yan)(yan)(yan)(yan)，而(er)味(wei)(wei)(wei)(wei)(wei)椒(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)(yan)除了(le)花(hua)椒(jiao)(jiao)(jiao)(jiao)、鹽(yan)(yan)(yan)(yan)(yan)(yan)之外，還會加(jia)(jia)入(ru)其他調味(wei)(wei)(wei)(wei)(wei)料(liao)，如味(wei)(wei)(wei)(wei)(wei)精(jing)、辣椒(jiao)(jiao)(jiao)(jiao)粉(fen)(fen)等，可(ke)以把味(wei)(wei)(wei)(wei)(wei)椒(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)(yan)理(li)解為(wei)(wei)加(jia)(jia)了(le)味(wei)(wei)(wei)(wei)(wei)精(jing)等調味(wei)(wei)(wei)(wei)(wei)料(liao)的(de)(de)(de)(de)椒(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)(yan)。 由于配方(fang)(fang)不(bu)同(tong)(tong)，因(yin)(yin)此兩種調味(wei)(wei)(wei)(wei)(wei)品在(zai)味(wei)(wei)(wei)(wei)(wei)道(dao)方(fang)(fang)面(mian)也有一(yi)些差異(yi)，椒(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)(yan)的(de)(de)(de)(de)味(wei)(wei)(wei)(wei)(wei)道(dao)是(shi)(shi)比較香(xiang)的(de)(de)(de)(de)，咸(xian)、麻，而(er)味(wei)(wei)(wei)(wei)(wei)椒(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)(yan)因(yin)(yin)為(wei)(wei)加(jia)(jia)入(ru)了(le)更多(duo)調味(wei)(wei)(wei)(wei)(wei)料(liao)，味(wei)(wei)(wei)(wei)(wei)道(dao)層次方(fang)(fang)面(mian)比椒(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)(yan)更豐富一(yi)些，具體(ti)的(de)(de)(de)(de)味(wei)(wei)(wei)(wei)(wei)道(dao)則要看加(jia)(jia)入(ru)的(de)(de)(de)(de)是(shi)(shi)什么調味(wei)(wei)(wei)(wei)(wei)料(liao)。
四、椒鹽蝦的做法
椒(jiao)(jiao)(jiao)鹽(yan)(yan)蝦(xia)(xia)是一道色香(xiang)(xiang)(xiang)味俱全的(de)地(di)方名肴(yao)，主料(liao)是蝦(xia)(xia)和椒(jiao)(jiao)(jiao)鹽(yan)(yan)，其口(kou)味香(xiang)(xiang)(xiang)辣外焦香(xiang)(xiang)(xiang)咸辣，肉軟嫩鮮美，它的(de)家常做法也不難：1、準備原料(liao)：海蝦(xia)(xia)500克(ke)(ke)、香(xiang)(xiang)(xiang)菜25克(ke)(ke)、鹽(yan)(yan)15克(ke)(ke)、尖紅辣椒(jiao)(jiao)(jiao)25克(ke)(ke)、花生(sheng)油(you)50克(ke)(ke)、花椒(jiao)(jiao)(jiao)適量。2、鮮活(huo)中(zhong)蝦(xia)(xia)用(yong)水洗凈，先(xian)剪蝦(xia)(xia)須、蝦(xia)(xia)槍(qiang)，剔出槍(qiang)下(xia)干。3、炒(chao)鍋(guo)用(yong)中(zhong)火(huo)燒熱，放入(ru)(ru)鹽(yan)(yan)15克(ke)(ke)，炒(chao)至(zhi)燙(tang)手而有響聲(sheng)時，端離火(huo)口(kou)，倒入(ru)(ru)花椒(jiao)(jiao)(jiao)，拌勻即(ji)(ji)成(cheng)椒(jiao)(jiao)(jiao)鹽(yan)(yan)。4、辣椒(jiao)(jiao)(jiao)切成(cheng)米粒狀。5、炒(chao)鍋(guo)用(yong)旺火(huo)燒熱，放入(ru)(ru)花生(sheng)油(you)，燒至(zhi)五成(cheng)熱，下(xia)海蝦(xia)(xia)泡油(you)至(zhi)八成(cheng)熟，連油(you)一起倒入(ru)(ru)笊籬瀝去油(you)。6、炒(chao)鍋(guo)回火(huo)上，放入(ru)(ru)已泡油(you)的(de)中(zhong)蝦(xia)(xia)略煎片刻(ke)，加椒(jiao)(jiao)(jiao)鹽(yan)(yan)和辣椒(jiao)(jiao)(jiao)粒，炒(chao)至(zhi)熟，裝盤，堆成(cheng)山(shan)形，四周放上香(xiang)(xiang)(xiang)菜即(ji)(ji)可。
