一、沙茶醬可以做什么菜

1、沙茶牛肉：

材料：牛柳肉3兩(liang)，芥蘭(lan)1/2斤，姜2片(pian)，甘筍片(pian)少(shao)許(xu)(xu)，蒜片(pian)少(shao)，沙茶(cha)醬(jiang)約1/2湯匙(chi)(chi)許(xu)(xu)，生抽1茶(cha)匙(chi)(chi)，胡(hu)椒(jiao)粉少(shao)許(xu)(xu)，生粉少(shao)許(xu)(xu)，油(you) 1/2湯匙(chi)(chi)，生抽1茶(cha)匙(chi)(chi)，糖(tang)1/2茶(cha)匙(chi)(chi)，水1/8杯，生粉少(shao)許(xu)(xu)。

做法：

（1）牛肉洗凈切(qie)片放入腌料(liao)拌(ban)勻，泡油后(hou)撈出，待用。

（2）芥蘭(lan)洗凈摘成段，燒熱油約1/2湯匙，爆香姜片，放入芥蘭(lan)，加入鹽(yan)、糖各(ge)少許， 酒炒熟(shu)，上碟，待用。

（3）燒熱油1湯匙爆香蒜片(pian)，放入(ru)沙茶醬、調味炒勻(yun)，加(jia)入(ru)泡油后的牛肉、甘筍花，炒勻(yun)，盛放上芥蘭面(mian)即成。

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2、沙茶醬鹵牛筋：

材(cai)料：牛筋1200公(gong)(gong)(gong)(gong)(gong)(gong)克(ke)(ke)(ke)，香油25公(gong)(gong)(gong)(gong)(gong)(gong)克(ke)(ke)(ke)，香菜5公(gong)(gong)(gong)(gong)(gong)(gong)克(ke)(ke)(ke)，鹵料：45公(gong)(gong)(gong)(gong)(gong)(gong)克(ke)(ke)(ke)，蒜(suan)仁(ren)45公(gong)(gong)(gong)(gong)(gong)(gong)克(ke)(ke)(ke)，老姜(jiang)20公(gong)(gong)(gong)(gong)(gong)(gong)克(ke)(ke)(ke)，紅蔥頭20公(gong)(gong)(gong)(gong)(gong)(gong)克(ke)(ke)(ke)，甜辣醬(jiang)155公(gong)(gong)(gong)(gong)(gong)(gong)克(ke)(ke)(ke)，黑醋55cc，八(ba)角10公(gong)(gong)(gong)(gong)(gong)(gong)克(ke)(ke)(ke)，桂皮(pi)10公(gong)(gong)(gong)(gong)(gong)(gong)克(ke)(ke)(ke)，沙(sha)茶醬(jiang)120公(gong)(gong)(gong)(gong)(gong)(gong)克(ke)(ke)(ke)，醬(jiang)油120cc，鹽20公(gong)(gong)(gong)(gong)(gong)(gong)克(ke)(ke)(ke)，糖50公(gong)(gong)(gong)(gong)(gong)(gong)克(ke)(ke)(ke)，白胡椒粉15公(gong)(gong)(gong)(gong)(gong)(gong)克(ke)(ke)(ke)，西(xi)式(shi)牛骨高湯3500cc。

做法 ：

（1）牛筋放入滾水中煮約(yue)20分鐘后(hou)取出；青蔥切(qie)成(cheng)段狀(zhuang)（蔥白與蔥綠皆(jie)要）備用。

（2）將牛筋洗(xi)凈，放入(ru)快(kuai)鍋中以小火煮25～30分(fen)鐘，加入(ru)所有鹵料一起(qi)再鹵煮約40分(fen)鐘，取出待涼抹上香(xiang)油(you)，切(qie)塊排盤，撒上香(xiang)菜或蔥花即可(ke)。

3、沙茶醬爆花枝的做法：

材料 ：花(hua)枝500公(gong)克(ke)，西芹300公(gong)克(ke)，紅蘿卜20公(gong)克(ke)，黑木耳25公(gong)克(ke)，蔥段15公(gong)克(ke)，蒜末10公(gong)克(ke)，姜(jiang)末10公(gong)克(ke)，辣椒末10公(gong)克(ke)，牛(niu)頭牌麻辣沙茶醬2大匙(chi)，牛(niu)頭牌鮮味雞晶(jing)1小(xiao)匙(chi)，米酒1小(xiao)匙(chi)，香油少(shao)許，鹽少(shao)許。

做法 ：

（1）花(hua)枝洗凈切片狀；西芹、紅蘿卜(bu)去皮切片；黑木耳洗凈切小片，備用。

（2）將(jiang)花枝片過一下沸水，撈(lao)起瀝干備用。

（3）熱鍋，倒入(ru)(ru)2大匙油，放(fang)入(ru)(ru)蔥段、姜末(mo)、辣椒末(mo)、蒜(suan)末(mo)爆(bao)香，再放(fang)入(ru)(ru)的西芹片、紅蘿卜片及(ji)黑(hei)木耳片炒勻。

（4）再加入的花枝片與所有調味料炒至入味即可。

二、沙茶醬火鍋蘸料怎么調

1、標配版醬碟：以沙茶(cha)醬為主(zhu)+適量香菇醬+少(shao)許蒜蓉+少(shao)許香菜。醬的味道有(you)一點甜(tian)還有(you)一點辣，蘸(zhan)著火(huo)鍋口味鮮咸(xian)，讓(rang)人停不下口。

2、升級版醬碟：以沙(sha)茶(cha)醬為主+適量香菇醬+少(shao)許蒜蓉+少(shao)許香菜+海鮮汁+香油。味道鮮香，蘸料湯(tang)汁濃郁。