一、沙茶醬可以做什么菜
1、沙茶牛肉:
材料:牛柳肉3兩,芥(jie)蘭1/2斤,姜2片(pian),甘筍(sun)片(pian)少(shao)(shao)許(xu),蒜片(pian)少(shao)(shao),沙茶醬(jiang)約(yue)1/2湯匙許(xu),生(sheng)抽(chou)1茶匙,胡椒粉(fen)(fen)少(shao)(shao)許(xu),生(sheng)粉(fen)(fen)少(shao)(shao)許(xu),油 1/2湯匙,生(sheng)抽(chou)1茶匙,糖1/2茶匙,水1/8杯,生(sheng)粉(fen)(fen)少(shao)(shao)許(xu)。
做法:
(1)牛肉洗凈(jing)切片放(fang)入腌(a)料(liao)拌勻,泡(pao)油(you)后撈出,待用。
(2)芥蘭(lan)洗凈摘成段,燒熱(re)油(you)約1/2湯匙,爆香姜片(pian),放入(ru)芥蘭(lan),加入(ru)鹽、糖各少許, 酒炒熟,上碟(die),待用。
(3)燒熱油1湯匙爆(bao)香蒜片,放入(ru)(ru)沙茶醬、調味炒勻(yun),加入(ru)(ru)泡油后的牛肉、甘筍花,炒勻(yun),盛放上芥(jie)蘭面即(ji)成。
2、沙茶醬鹵牛筋:
材料(liao):牛(niu)筋1200公(gong)(gong)(gong)(gong)克(ke),香油(you)25公(gong)(gong)(gong)(gong)克(ke),香菜5公(gong)(gong)(gong)(gong)克(ke),鹵料(liao):45公(gong)(gong)(gong)(gong)克(ke),蒜仁45公(gong)(gong)(gong)(gong)克(ke),老姜20公(gong)(gong)(gong)(gong)克(ke),紅蔥頭(tou)20公(gong)(gong)(gong)(gong)克(ke),甜辣醬155公(gong)(gong)(gong)(gong)克(ke),黑醋55cc,八角10公(gong)(gong)(gong)(gong)克(ke),桂皮10公(gong)(gong)(gong)(gong)克(ke),沙(sha)茶醬120公(gong)(gong)(gong)(gong)克(ke),醬油(you)120cc,鹽(yan)20公(gong)(gong)(gong)(gong)克(ke),糖50公(gong)(gong)(gong)(gong)克(ke),白胡椒粉15公(gong)(gong)(gong)(gong)克(ke),西式牛(niu)骨高湯3500cc。
做法 :
(1)牛筋放入滾水(shui)中煮約20分鐘后取(qu)出;青蔥切(qie)成段狀(蔥白與(yu)蔥綠皆要(yao))備用。
(2)將牛(niu)筋洗(xi)凈,放入快鍋中以(yi)小火(huo)煮(zhu)25~30分(fen)鐘,加入所有鹵料一起再鹵煮(zhu)約40分(fen)鐘,取出待(dai)涼抹上香油,切塊排盤(pan),撒上香菜或(huo)蔥花即可。
3、沙茶醬爆花枝的做法:
材料 :花枝(zhi)500公(gong)克(ke),西芹300公(gong)克(ke),紅(hong)蘿卜(bu)20公(gong)克(ke),黑木(mu)耳25公(gong)克(ke),蔥段15公(gong)克(ke),蒜末(mo)(mo)10公(gong)克(ke),姜(jiang)末(mo)(mo)10公(gong)克(ke),辣椒末(mo)(mo)10公(gong)克(ke),牛(niu)頭牌麻辣沙(sha)茶(cha)醬2大匙,牛(niu)頭牌鮮(xian)味雞(ji)晶(jing)1小(xiao)匙,米(mi)酒1小(xiao)匙,香(xiang)油少許,鹽少許。
做法 :
(1)花枝洗凈切(qie)片狀;西芹、紅蘿卜(bu)去皮切(qie)片;黑木(mu)耳洗凈切(qie)小片,備(bei)用。
(2)將花枝片過一下(xia)沸水,撈起瀝干備用(yong)。
(3)熱鍋,倒入2大匙(chi)油,放(fang)入蔥段、姜末(mo)、辣(la)椒末(mo)、蒜末(mo)爆香,再(zai)放(fang)入的西芹片、紅蘿卜片及黑(hei)木耳片炒勻。
(4)再加入的花枝片與(yu)所有調味料炒(chao)至(zhi)入味即(ji)可。
二、沙茶醬火鍋蘸料怎么調
1、標配版醬碟:以沙(sha)茶醬(jiang)為主+適量(liang)香菇(gu)醬(jiang)+少許蒜蓉(rong)+少許香菜。醬(jiang)的味道有一點甜還有一點辣,蘸著火鍋(guo)口(kou)味鮮咸,讓(rang)人停不(bu)下口(kou)。
2、升級版醬碟:以沙茶(cha)醬為主+適量香(xiang)菇醬+少(shao)許蒜蓉+少(shao)許香(xiang)菜+海鮮(xian)汁+香(xiang)油(you)。味道鮮(xian)香(xiang),蘸料湯(tang)汁濃(nong)郁。