一、椒鹽調料是什么
椒(jiao)(jiao)(jiao)鹽(yan)(yan)是(shi)一種(zhong)常(chang)用(yong)(yong)的(de)(de)調(diao)料，它是(shi)用(yong)(yong)花椒(jiao)(jiao)(jiao)粒和鹽(yan)(yan)炒制而(er)成的(de)(de)，是(shi)川菜和魯(lu)菜常(chang)用(yong)(yong)調(diao)料之一，味道(dao)香(xiang)麻而(er)咸，有一股芳(fang)香(xiang)的(de)(de)味道(dao)，離的(de)(de)近會(hui)有微(wei)微(wei)刺(ci)鼻，吃起(qi)來口感很(hen)香(xiang)，略帶花椒(jiao)(jiao)(jiao)的(de)(de)麻酥感。椒(jiao)(jiao)(jiao)鹽(yan)(yan)可(ke)以代(dai)替(ti)食(shi)鹽(yan)(yan)作(zuo)為調(diao)味鹽(yan)(yan)，其用(yong)(yong)途(tu)主要有：1、制作(zuo)各種(zhong)熱菜，如椒(jiao)(jiao)(jiao)鹽(yan)(yan)八(ba)寶雞(ji)、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)魚卷、椒(jiao)(jiao)(jiao)鹽(yan)(yan)排(pai)骨、椒(jiao)(jiao)(jiao)鹽(yan)(yan)大蝦(xia)等。2、制作(zuo)各種(zhong)面食(shi)，比如烙餅、牛(niu)舌餅、老婆餅等。3、用(yong)(yong)做燒烤的(de)(de)調(diao)味料，也可(ke)用(yong)(yong)于(yu)一些油炸食(shi)物的(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椒鹽調(diao)料(liao)。
三、味椒鹽和椒鹽有什么區別
味(wei)(wei)(wei)(wei)椒(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)也(ye)是(shi)(shi)(shi)椒(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)的(de)(de)(de)一種(zhong)，就是(shi)(shi)(shi)加(jia)(jia)(jia)入(ru)了(le)更多調(diao)味(wei)(wei)(wei)(wei)料(liao)的(de)(de)(de)椒(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)，一般普通(tong)(tong)椒(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)是(shi)(shi)(shi)用花椒(jiao)(jiao)和鹽(yan)(yan)(yan)(yan)(yan)炒制(zhi)而(er)(er)成(cheng)(cheng)的(de)(de)(de)，而(er)(er)味(wei)(wei)(wei)(wei)椒(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)是(shi)(shi)(shi)在普通(tong)(tong)椒(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)的(de)(de)(de)基礎上，再(zai)加(jia)(jia)(jia)入(ru)白砂糖、辣椒(jiao)(jiao)粉、蔥(cong)姜粉、八角粉和味(wei)(wei)(wei)(wei)精等(deng)更多調(diao)味(wei)(wei)(wei)(wei)料(liao)調(diao)配(pei)(pei)而(er)(er)成(cheng)(cheng)，不同廠家生產的(de)(de)(de)味(wei)(wei)(wei)(wei)椒(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)，添加(jia)(jia)(jia)的(de)(de)(de)調(diao)味(wei)(wei)(wei)(wei)料(liao)也(ye)有(you)所(suo)不同。味(wei)(wei)(wei)(wei)椒(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)和椒(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)的(de)(de)(de)區別主(zhu)要是(shi)(shi)(shi)在配(pei)(pei)方(fang)方(fang)面有(you)所(suo)不同，椒(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)的(de)(de)(de)配(pei)(pei)方(fang)就是(shi)(shi)(shi)花椒(jiao)(jiao)和鹽(yan)(yan)(yan)(yan)(yan)，而(er)(er)味(wei)(wei)(wei)(wei)椒(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)除了(le)花椒(jiao)(jiao)、鹽(yan)(yan)(yan)(yan)(yan)之外，還會加(jia)(jia)(jia)入(ru)其他調(diao)味(wei)(wei)(wei)(wei)料(liao)，如味(wei)(wei)(wei)(wei)精、辣椒(jiao)(jiao)粉等(deng)，可以把味(wei)(wei)(wei)(wei)椒(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)理解(jie)為加(jia)(jia)(jia)了(le)味(wei)(wei)(wei)(wei)精等(deng)調(diao)味(wei)(wei)(wei)(wei)料(liao)的(de)(de)(de)椒(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)。 由于配(pei)(pei)方(fang)不同，因(yin)此兩種(zhong)調(diao)味(wei)(wei)(wei)(wei)品在味(wei)(wei)(wei)(wei)道(dao)方(fang)面也(ye)有(you)一些(xie)(xie)差異，椒(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)的(de)(de)(de)味(wei)(wei)(wei)(wei)道(dao)是(shi)(shi)(shi)比(bi)較香的(de)(de)(de)，咸、麻(ma)，而(er)(er)味(wei)(wei)(wei)(wei)椒(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)因(yin)為加(jia)(jia)(jia)入(ru)了(le)更多調(diao)味(wei)(wei)(wei)(wei)料(liao)，味(wei)(wei)(wei)(wei)道(dao)層次方(fang)面比(bi)椒(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)更豐富一些(xie)(xie)，具體的(de)(de)(de)味(wei)(wei)(wei)(wei)道(dao)則(ze)要看加(jia)(jia)(jia)入(ru)的(de)(de)(de)是(shi)(shi)(shi)什么調(diao)味(wei)(wei)(wei)(wei)料(liao)。
四、椒鹽蝦的做法
椒(jiao)(jiao)鹽(yan)(yan)(yan)蝦(xia)(xia)是一(yi)道色香(xiang)味(wei)俱(ju)全的地方(fang)名肴，主(zhu)料是蝦(xia)(xia)和椒(jiao)(jiao)鹽(yan)(yan)(yan)，其口(kou)味(wei)香(xiang)辣(la)外(wai)焦香(xiang)咸辣(la)，肉(rou)軟(ruan)嫩(nen)鮮(xian)美，它的家常做法也不難：1、準備原料：海蝦(xia)(xia)500克(ke)(ke)、香(xiang)菜25克(ke)(ke)、鹽(yan)(yan)(yan)15克(ke)(ke)、尖紅辣(la)椒(jiao)(jiao)25克(ke)(ke)、花生(sheng)(sheng)油(you)50克(ke)(ke)、花椒(jiao)(jiao)適量。2、鮮(xian)活中(zhong)(zhong)蝦(xia)(xia)用(yong)水洗凈，先剪(jian)蝦(xia)(xia)須、蝦(xia)(xia)槍，剔出槍下干(gan)。3、炒(chao)鍋用(yong)中(zhong)(zhong)火燒熱(re)，放(fang)入鹽(yan)(yan)(yan)15克(ke)(ke)，炒(chao)至(zhi)燙手(shou)而有響聲時，端離火口(kou)，倒入花椒(jiao)(jiao)，拌勻即成(cheng)椒(jiao)(jiao)鹽(yan)(yan)(yan)。4、辣(la)椒(jiao)(jiao)切成(cheng)米粒(li)狀。5、炒(chao)鍋用(yong)旺火燒熱(re)，放(fang)入花生(sheng)(sheng)油(you)，燒至(zhi)五成(cheng)熱(re)，下海蝦(xia)(xia)泡(pao)油(you)至(zhi)八成(cheng)熟，連油(you)一(yi)起倒入笊籬(li)瀝去(qu)油(you)。6、炒(chao)鍋回火上，放(fang)入已泡(pao)油(you)的中(zhong)(zhong)蝦(xia)(xia)略煎片刻，加椒(jiao)(jiao)鹽(yan)(yan)(yan)和辣(la)椒(jiao)(jiao)粒(li)，炒(chao)至(zhi)熟，裝(zhuang)盤，堆成(cheng)山(shan)形，四周放(fang)上香(xiang)菜即可。
