一、椒鹽調料是什么

椒鹽(yan)(yan)(yan)(yan)是一(yi)種常(chang)用(yong)(yong)的(de)(de)調(diao)料，它是用(yong)(yong)花(hua)椒粒和(he)鹽(yan)(yan)(yan)(yan)炒制而成的(de)(de)，是川菜和(he)魯菜常(chang)用(yong)(yong)調(diao)料之一(yi)，味(wei)道香(xiang)麻而咸，有(you)一(yi)股芳香(xiang)的(de)(de)味(wei)道，離的(de)(de)近會(hui)有(you)微(wei)微(wei)刺鼻(bi)，吃(chi)起來口感很香(xiang)，略帶(dai)花(hua)椒的(de)(de)麻酥感。椒鹽(yan)(yan)(yan)(yan)可以代替食鹽(yan)(yan)(yan)(yan)作為調(diao)味(wei)鹽(yan)(yan)(yan)(yan)，其用(yong)(yong)途主要有(you)：1、制作各(ge)種熱菜，如椒鹽(yan)(yan)(yan)(yan)八寶雞、椒鹽(yan)(yan)(yan)(yan)蹄筋(jin)、椒鹽(yan)(yan)(yan)(yan)里脊、椒鹽(yan)(yan)(yan)(yan)魚卷(juan)、椒鹽(yan)(yan)(yan)(yan)排骨(gu)、椒鹽(yan)(yan)(yan)(yan)大(da)蝦等。2、制作各(ge)種面食，比(bi)如烙餅、牛舌餅、老婆(po)餅等。3、用(yong)(yong)做燒烤的(de)(de)調(diao)味(wei)料，也(ye)可用(yong)(yong)于一(yi)些(xie)油(you)炸食物(wu)的(de)(de)蘸料。

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(de)椒(jiao)鹽調料。

三、味椒鹽和椒鹽有什么區別

味(wei)(wei)(wei)(wei)(wei)椒(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)也是(shi)(shi)椒(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)的(de)(de)(de)(de)(de)一(yi)種，就(jiu)是(shi)(shi)加入了(le)更(geng)多(duo)調(diao)(diao)(diao)(diao)味(wei)(wei)(wei)(wei)(wei)料(liao)(liao)的(de)(de)(de)(de)(de)椒(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)，一(yi)般普(pu)通椒(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)是(shi)(shi)用花椒(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)和鹽(yan)(yan)炒制而(er)成的(de)(de)(de)(de)(de)，而(er)味(wei)(wei)(wei)(wei)(wei)椒(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)是(shi)(shi)在(zai)普(pu)通椒(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)的(de)(de)(de)(de)(de)基礎上(shang)，再(zai)加入白砂糖(tang)、辣椒(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)粉(fen)(fen)、蔥姜粉(fen)(fen)、八角粉(fen)(fen)和味(wei)(wei)(wei)(wei)(wei)精(jing)等(deng)(deng)更(geng)多(duo)調(diao)(diao)(diao)(diao)味(wei)(wei)(wei)(wei)(wei)料(liao)(liao)調(diao)(diao)(diao)(diao)配(pei)(pei)而(er)成，不(bu)(bu)同(tong)(tong)廠家生產的(de)(de)(de)(de)(de)味(wei)(wei)(wei)(wei)(wei)椒(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)，添加的(de)(de)(de)(de)(de)調(diao)(diao)(diao)(diao)味(wei)(wei)(wei)(wei)(wei)料(liao)(liao)也有所不(bu)(bu)同(tong)(tong)。味(wei)(wei)(wei)(wei)(wei)椒(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)和椒(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)的(de)(de)(de)(de)(de)區(qu)別(bie)主要是(shi)(shi)在(zai)配(pei)(pei)方(fang)(fang)方(fang)(fang)面(mian)有所不(bu)(bu)同(tong)(tong)，椒(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)的(de)(de)(de)(de)(de)配(pei)(pei)方(fang)(fang)就(jiu)是(shi)(shi)花椒(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)和鹽(yan)(yan)，而(er)味(wei)(wei)(wei)(wei)(wei)椒(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)除(chu)了(le)花椒(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)、鹽(yan)(yan)之外，還(huan)會加入其(qi)他調(diao)(diao)(diao)(diao)味(wei)(wei)(wei)(wei)(wei)料(liao)(liao)，如(ru)味(wei)(wei)(wei)(wei)(wei)精(jing)、辣椒(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)粉(fen)(fen)等(deng)(deng)，可以(yi)把味(wei)(wei)(wei)(wei)(wei)椒(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)理解為(wei)加了(le)味(wei)(wei)(wei)(wei)(wei)精(jing)等(deng)(deng)調(diao)(diao)(diao)(diao)味(wei)(wei)(wei)(wei)(wei)料(liao)(liao)的(de)(de)(de)(de)(de)椒(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)。 由(you)于配(pei)(pei)方(fang)(fang)不(bu)(bu)同(tong)(tong)，因此兩種調(diao)(diao)(diao)(diao)味(wei)(wei)(wei)(wei)(wei)品在(zai)味(wei)(wei)(wei)(wei)(wei)道(dao)(dao)方(fang)(fang)面(mian)也有一(yi)些(xie)(xie)差異(yi)，椒(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)的(de)(de)(de)(de)(de)味(wei)(wei)(wei)(wei)(wei)道(dao)(dao)是(shi)(shi)比較香的(de)(de)(de)(de)(de)，咸、麻(ma)，而(er)味(wei)(wei)(wei)(wei)(wei)椒(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)因為(wei)加入了(le)更(geng)多(duo)調(diao)(diao)(diao)(diao)味(wei)(wei)(wei)(wei)(wei)料(liao)(liao)，味(wei)(wei)(wei)(wei)(wei)道(dao)(dao)層次方(fang)(fang)面(mian)比椒(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)更(geng)豐富一(yi)些(xie)(xie)，具體的(de)(de)(de)(de)(de)味(wei)(wei)(wei)(wei)(wei)道(dao)(dao)則要看加入的(de)(de)(de)(de)(de)是(shi)(shi)什(shen)么調(diao)(diao)(diao)(diao)味(wei)(wei)(wei)(wei)(wei)料(liao)(liao)。

四、椒鹽蝦的做法

椒(jiao)鹽(yan)(yan)蝦(xia)是一道色香(xiang)味俱全(quan)的地方(fang)名(ming)肴，主料(liao)是蝦(xia)和椒(jiao)鹽(yan)(yan)，其(qi)口味香(xiang)辣外焦香(xiang)咸辣，肉軟(ruan)嫩鮮美(mei)，它的家常做法也不難：1、準備原料(liao)：海(hai)蝦(xia)500克(ke)、香(xiang)菜25克(ke)、鹽(yan)(yan)15克(ke)、尖(jian)紅辣椒(jiao)25克(ke)、花(hua)生(sheng)油(you)50克(ke)、花(hua)椒(jiao)適(shi)量。2、鮮活中蝦(xia)用(yong)水洗凈，先剪(jian)蝦(xia)須、蝦(xia)槍(qiang)，剔出(chu)槍(qiang)下(xia)干(gan)。3、炒鍋用(yong)中火(huo)燒(shao)熱(re)，放(fang)(fang)入鹽(yan)(yan)15克(ke)，炒至(zhi)(zhi)燙手而有響聲時，端離火(huo)口，倒入花(hua)椒(jiao)，拌勻即成(cheng)(cheng)椒(jiao)鹽(yan)(yan)。4、辣椒(jiao)切成(cheng)(cheng)米(mi)粒(li)狀。5、炒鍋用(yong)旺火(huo)燒(shao)熱(re)，放(fang)(fang)入花(hua)生(sheng)油(you)，燒(shao)至(zhi)(zhi)五(wu)成(cheng)(cheng)熱(re)，下(xia)海(hai)蝦(xia)泡油(you)至(zhi)(zhi)八成(cheng)(cheng)熟，連油(you)一起倒入笊籬瀝去(qu)油(you)。6、炒鍋回火(huo)上，放(fang)(fang)入已泡油(you)的中蝦(xia)略煎(jian)片(pian)刻，加椒(jiao)鹽(yan)(yan)和辣椒(jiao)粒(li)，炒至(zhi)(zhi)熟，裝盤，堆成(cheng)(cheng)山形，四(si)周放(fang)(fang)上香(xiang)菜即可(ke)。

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