一、椒鹽調料是什么
椒(jiao)鹽(yan)(yan)是一(yi)種常用的(de)調料,它是用花椒(jiao)粒和鹽(yan)(yan)炒制而(er)成的(de),是川菜和魯(lu)菜常用調料之一(yi),味(wei)道香(xiang)麻而(er)咸,有一(yi)股芳香(xiang)的(de)味(wei)道,離(li)的(de)近會有微(wei)微(wei)刺(ci)鼻,吃起來口(kou)感(gan)很(hen)香(xiang),略(lve)帶花椒(jiao)的(de)麻酥感(gan)。椒(jiao)鹽(yan)(yan)可以代(dai)替食鹽(yan)(yan)作為調味(wei)鹽(yan)(yan),其用途(tu)主要有:1、制作各種熱菜,如椒(jiao)鹽(yan)(yan)八寶(bao)雞、椒(jiao)鹽(yan)(yan)蹄筋、椒(jiao)鹽(yan)(yan)里脊(ji)、椒(jiao)鹽(yan)(yan)魚卷、椒(jiao)鹽(yan)(yan)排骨、椒(jiao)鹽(yan)(yan)大蝦等。2、制作各種面食,比如烙餅、牛舌餅、老婆餅等。3、用做燒烤的(de)調味(wei)料,也(ye)可用于(yu)一(yi)些油炸食物的(de)蘸(zhan)料。
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)(wei)(wei)(wei)(wei)(wei)(wei)椒(jiao)(jiao)鹽(yan)(yan)(yan)(yan)也是椒(jiao)(jiao)鹽(yan)(yan)(yan)(yan)的(de)(de)(de)(de)(de)一(yi)種,就是加(jia)入了更(geng)(geng)多(duo)調(diao)(diao)(diao)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)料的(de)(de)(de)(de)(de)椒(jiao)(jiao)鹽(yan)(yan)(yan)(yan),一(yi)般普(pu)通椒(jiao)(jiao)鹽(yan)(yan)(yan)(yan)是用花(hua)椒(jiao)(jiao)和(he)鹽(yan)(yan)(yan)(yan)炒制而(er)成(cheng)的(de)(de)(de)(de)(de),而(er)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)椒(jiao)(jiao)鹽(yan)(yan)(yan)(yan)是在(zai)普(pu)通椒(jiao)(jiao)鹽(yan)(yan)(yan)(yan)的(de)(de)(de)(de)(de)基礎上,再加(jia)入白(bai)砂糖、辣椒(jiao)(jiao)粉、蔥姜粉、八(ba)角粉和(he)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)精(jing)等更(geng)(geng)多(duo)調(diao)(diao)(diao)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)料調(diao)(diao)(diao)配而(er)成(cheng),不同(tong)(tong)(tong)廠(chang)家(jia)生(sheng)產的(de)(de)(de)(de)(de)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)椒(jiao)(jiao)鹽(yan)(yan)(yan)(yan),添加(jia)的(de)(de)(de)(de)(de)調(diao)(diao)(diao)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)料也有(you)所不同(tong)(tong)(tong)。味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)椒(jiao)(jiao)鹽(yan)(yan)(yan)(yan)和(he)椒(jiao)(jiao)鹽(yan)(yan)(yan)(yan)的(de)(de)(de)(de)(de)區別主要是在(zai)配方方面有(you)所不同(tong)(tong)(tong),椒(jiao)(jiao)鹽(yan)(yan)(yan)(yan)的(de)(de)(de)(de)(de)配方就是花(hua)椒(jiao)(jiao)和(he)鹽(yan)(yan)(yan)(yan),而(er)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)椒(jiao)(jiao)鹽(yan)(yan)(yan)(yan)除(chu)了花(hua)椒(jiao)(jiao)、鹽(yan)(yan)(yan)(yan)之外(wai),還會加(jia)入其他調(diao)(diao)(diao)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)料,如味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)精(jing)、辣椒(jiao)(jiao)粉等,可以把味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)椒(jiao)(jiao)鹽(yan)(yan)(yan)(yan)理解為加(jia)了味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)精(jing)等調(diao)(diao)(diao)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)料的(de)(de)(de)(de)(de)椒(jiao)(jiao)鹽(yan)(yan)(yan)(yan)。 由(you)于配方不同(tong)(tong)(tong),因(yin)此兩種調(diao)(diao)(diao)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)品在(zai)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)道方面也有(you)一(yi)些差異,椒(jiao)(jiao)鹽(yan)(yan)(yan)(yan)的(de)(de)(de)(de)(de)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)道是比較(jiao)香的(de)(de)(de)(de)(de),咸、麻,而(er)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)椒(jiao)(jiao)鹽(yan)(yan)(yan)(yan)因(yin)為加(jia)入了更(geng)(geng)多(duo)調(diao)(diao)(diao)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)料,味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)道層次方面比椒(jiao)(jiao)鹽(yan)(yan)(yan)(yan)更(geng)(geng)豐富一(yi)些,具體的(de)(de)(de)(de)(de)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)道則(ze)要看(kan)加(jia)入的(de)(de)(de)(de)(de)是什么(me)調(diao)(diao)(diao)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)料。
四、椒鹽蝦的做法
椒(jiao)(jiao)鹽(yan)蝦(xia)(xia)(xia)是(shi)一(yi)(yi)道色香(xiang)味俱(ju)全的地方名肴,主料是(shi)蝦(xia)(xia)(xia)和椒(jiao)(jiao)鹽(yan),其口(kou)味香(xiang)辣外(wai)焦香(xiang)咸(xian)辣,肉軟嫩鮮(xian)美,它的家常做(zuo)法也(ye)不難:1、準(zhun)備原料:海蝦(xia)(xia)(xia)500克(ke)(ke)、香(xiang)菜25克(ke)(ke)、鹽(yan)15克(ke)(ke)、尖(jian)紅辣椒(jiao)(jiao)25克(ke)(ke)、花(hua)生(sheng)油50克(ke)(ke)、花(hua)椒(jiao)(jiao)適(shi)量(liang)。2、鮮(xian)活中蝦(xia)(xia)(xia)用水洗凈(jing),先(xian)剪蝦(xia)(xia)(xia)須、蝦(xia)(xia)(xia)槍(qiang),剔出(chu)槍(qiang)下(xia)干。3、炒(chao)鍋(guo)用中火(huo)燒(shao)(shao)熱(re),放(fang)(fang)入(ru)(ru)(ru)鹽(yan)15克(ke)(ke),炒(chao)至燙手而有響聲時,端離(li)火(huo)口(kou),倒入(ru)(ru)(ru)花(hua)椒(jiao)(jiao),拌勻(yun)即(ji)成(cheng)(cheng)椒(jiao)(jiao)鹽(yan)。4、辣椒(jiao)(jiao)切成(cheng)(cheng)米粒(li)狀。5、炒(chao)鍋(guo)用旺火(huo)燒(shao)(shao)熱(re),放(fang)(fang)入(ru)(ru)(ru)花(hua)生(sheng)油,燒(shao)(shao)至五成(cheng)(cheng)熱(re),下(xia)海蝦(xia)(xia)(xia)泡油至八成(cheng)(cheng)熟(shu),連(lian)油一(yi)(yi)起(qi)倒入(ru)(ru)(ru)笊籬瀝(li)去油。6、炒(chao)鍋(guo)回火(huo)上(shang),放(fang)(fang)入(ru)(ru)(ru)已泡油的中蝦(xia)(xia)(xia)略煎片刻,加椒(jiao)(jiao)鹽(yan)和辣椒(jiao)(jiao)粒(li),炒(chao)至熟(shu),裝盤,堆成(cheng)(cheng)山形,四周放(fang)(fang)上(shang)香(xiang)菜即(ji)可。
選購(gou)椒(jiao)鹽時千萬不要因為(wei)價(jia)格(ge)便(bian)宜(yi),而盲目跟從購(gou)買(mai),選擇(ze)比(bi)較有知名度的品牌,不僅品質有保(bao)證,售后(hou)服務也有保(bao)障。當然追求(qiu)品牌的東西不一定就是追求(qiu)價(jia)格(ge)的昂貴,不同的經濟水平(ping)我們可以(yi)選擇(ze)不同價(jia)位的名牌產(chan)品。選擇(ze)網購(gou)商品的朋友要認準品牌的旗艦店鋪,這樣子才(cai)能做到萬無一失。