一、椒鹽調料是什么

椒(jiao)(jiao)(jiao)鹽(yan)是一(yi)種常用(yong)(yong)的(de)(de)(de)調料(liao)(liao)，它是用(yong)(yong)花椒(jiao)(jiao)(jiao)粒和鹽(yan)炒制而(er)成(cheng)的(de)(de)(de)，是川菜(cai)和魯菜(cai)常用(yong)(yong)調料(liao)(liao)之一(yi)，味道香麻而(er)咸，有一(yi)股(gu)芳(fang)香的(de)(de)(de)味道，離的(de)(de)(de)近會有微微刺鼻，吃起來口感(gan)很香，略(lve)帶(dai)花椒(jiao)(jiao)(jiao)的(de)(de)(de)麻酥感(gan)。椒(jiao)(jiao)(jiao)鹽(yan)可以(yi)代替食(shi)鹽(yan)作(zuo)為調味鹽(yan)，其(qi)用(yong)(yong)途主要有：1、制作(zuo)各(ge)種熱菜(cai)，如椒(jiao)(jiao)(jiao)鹽(yan)八寶(bao)雞、椒(jiao)(jiao)(jiao)鹽(yan)蹄筋、椒(jiao)(jiao)(jiao)鹽(yan)里脊、椒(jiao)(jiao)(jiao)鹽(yan)魚卷(juan)、椒(jiao)(jiao)(jiao)鹽(yan)排(pai)骨(gu)、椒(jiao)(jiao)(jiao)鹽(yan)大蝦等。2、制作(zuo)各(ge)種面(mian)食(shi)，比如烙餅、牛舌餅、老婆(po)餅等。3、用(yong)(yong)做燒烤的(de)(de)(de)調味料(liao)(liao)，也可用(yong)(yong)于一(yi)些油炸食(shi)物的(de)(de)(de)蘸(zhan)料(liao)(liao)。

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(gou)買現成(cheng)的椒(jiao)鹽調料(liao)。

三、味椒鹽和椒鹽有什么區別

味(wei)(wei)(wei)椒(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)也(ye)是(shi)(shi)(shi)椒(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)的(de)一種，就(jiu)是(shi)(shi)(shi)加(jia)入(ru)(ru)了更(geng)多(duo)(duo)調(diao)(diao)(diao)(diao)味(wei)(wei)(wei)料(liao)的(de)椒(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)，一般普通椒(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)是(shi)(shi)(shi)用花椒(jiao)(jiao)(jiao)(jiao)(jiao)和(he)鹽(yan)(yan)(yan)(yan)炒制(zhi)而(er)(er)成(cheng)的(de)，而(er)(er)味(wei)(wei)(wei)椒(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)是(shi)(shi)(shi)在(zai)普通椒(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)的(de)基(ji)礎上，再加(jia)入(ru)(ru)白砂糖、辣椒(jiao)(jiao)(jiao)(jiao)(jiao)粉(fen)、蔥姜粉(fen)、八(ba)角粉(fen)和(he)味(wei)(wei)(wei)精(jing)(jing)等更(geng)多(duo)(duo)調(diao)(diao)(diao)(diao)味(wei)(wei)(wei)料(liao)調(diao)(diao)(diao)(diao)配而(er)(er)成(cheng)，不(bu)同(tong)(tong)廠家生(sheng)產(chan)的(de)味(wei)(wei)(wei)椒(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)，添加(jia)的(de)調(diao)(diao)(diao)(diao)味(wei)(wei)(wei)料(liao)也(ye)有(you)所不(bu)同(tong)(tong)。味(wei)(wei)(wei)椒(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)和(he)椒(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)的(de)區別主要是(shi)(shi)(shi)在(zai)配方(fang)方(fang)面有(you)所不(bu)同(tong)(tong)，椒(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)的(de)配方(fang)就(jiu)是(shi)(shi)(shi)花椒(jiao)(jiao)(jiao)(jiao)(jiao)和(he)鹽(yan)(yan)(yan)(yan)，而(er)(er)味(wei)(wei)(wei)椒(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)除了花椒(jiao)(jiao)(jiao)(jiao)(jiao)、鹽(yan)(yan)(yan)(yan)之外，還會(hui)加(jia)入(ru)(ru)其(qi)他調(diao)(diao)(diao)(diao)味(wei)(wei)(wei)料(liao)，如味(wei)(wei)(wei)精(jing)(jing)、辣椒(jiao)(jiao)(jiao)(jiao)(jiao)粉(fen)等，可以把味(wei)(wei)(wei)椒(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)理解為(wei)加(jia)了味(wei)(wei)(wei)精(jing)(jing)等調(diao)(diao)(diao)(diao)味(wei)(wei)(wei)料(liao)的(de)椒(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)。 由于配方(fang)不(bu)同(tong)(tong)，因此兩種調(diao)(diao)(diao)(diao)味(wei)(wei)(wei)品在(zai)味(wei)(wei)(wei)道方(fang)面也(ye)有(you)一些差異(yi)，椒(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)的(de)味(wei)(wei)(wei)道是(shi)(shi)(shi)比較香的(de)，咸、麻，而(er)(er)味(wei)(wei)(wei)椒(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)因為(wei)加(jia)入(ru)(ru)了更(geng)多(duo)(duo)調(diao)(diao)(diao)(diao)味(wei)(wei)(wei)料(liao)，味(wei)(wei)(wei)道層次方(fang)面比椒(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)更(geng)豐富一些，具體(ti)的(de)味(wei)(wei)(wei)道則要看加(jia)入(ru)(ru)的(de)是(shi)(shi)(shi)什(shen)么(me)調(diao)(diao)(diao)(diao)味(wei)(wei)(wei)料(liao)。

四、椒鹽蝦的做法

椒(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)蝦(xia)(xia)(xia)是一道色香(xiang)味俱全的地方名(ming)肴，主料是蝦(xia)(xia)(xia)和椒(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)，其口(kou)(kou)味香(xiang)辣外焦香(xiang)咸辣，肉(rou)軟嫩鮮美，它的家常做法也不難：1、準備原料：海蝦(xia)(xia)(xia)500克(ke)(ke)、香(xiang)菜25克(ke)(ke)、鹽(yan)(yan)15克(ke)(ke)、尖紅辣椒(jiao)(jiao)(jiao)(jiao)(jiao)25克(ke)(ke)、花生油50克(ke)(ke)、花椒(jiao)(jiao)(jiao)(jiao)(jiao)適量。2、鮮活中(zhong)蝦(xia)(xia)(xia)用水洗凈，先剪蝦(xia)(xia)(xia)須、蝦(xia)(xia)(xia)槍(qiang)，剔(ti)出槍(qiang)下(xia)干。3、炒(chao)鍋(guo)用中(zhong)火燒熱，放(fang)(fang)入(ru)(ru)鹽(yan)(yan)15克(ke)(ke)，炒(chao)至(zhi)燙(tang)手而有響(xiang)聲(sheng)時，端離火口(kou)(kou)，倒(dao)入(ru)(ru)花椒(jiao)(jiao)(jiao)(jiao)(jiao)，拌勻(yun)即(ji)成(cheng)(cheng)椒(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)。4、辣椒(jiao)(jiao)(jiao)(jiao)(jiao)切成(cheng)(cheng)米粒狀。5、炒(chao)鍋(guo)用旺(wang)火燒熱，放(fang)(fang)入(ru)(ru)花生油，燒至(zhi)五成(cheng)(cheng)熱，下(xia)海蝦(xia)(xia)(xia)泡油至(zhi)八成(cheng)(cheng)熟，連(lian)油一起倒(dao)入(ru)(ru)笊籬瀝去油。6、炒(chao)鍋(guo)回火上，放(fang)(fang)入(ru)(ru)已(yi)泡油的中(zhong)蝦(xia)(xia)(xia)略煎片刻，加椒(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)和辣椒(jiao)(jiao)(jiao)(jiao)(jiao)粒，炒(chao)至(zhi)熟，裝盤，堆(dui)成(cheng)(cheng)山形，四周放(fang)(fang)上香(xiang)菜即(ji)可。

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