一、椒鹽調料是什么
椒(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)是(shi)一種常(chang)用(yong)(yong)的(de)(de)調(diao)料(liao)(liao)，它是(shi)用(yong)(yong)花(hua)椒(jiao)(jiao)(jiao)(jiao)(jiao)粒和鹽(yan)(yan)(yan)炒制而成的(de)(de)，是(shi)川菜和魯(lu)菜常(chang)用(yong)(yong)調(diao)料(liao)(liao)之一，味道香(xiang)麻(ma)而咸，有(you)一股芳香(xiang)的(de)(de)味道，離的(de)(de)近(jin)會(hui)有(you)微微刺鼻，吃起來口(kou)感(gan)很香(xiang)，略(lve)帶花(hua)椒(jiao)(jiao)(jiao)(jiao)(jiao)的(de)(de)麻(ma)酥感(gan)。椒(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)可(ke)以(yi)代替(ti)食鹽(yan)(yan)(yan)作為調(diao)味鹽(yan)(yan)(yan)，其(qi)用(yong)(yong)途主(zhu)要有(you)：1、制作各(ge)種熱菜，如(ru)椒(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)八寶雞、椒(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)蹄(ti)筋(jin)、椒(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)里脊(ji)、椒(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)魚卷(juan)、椒(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)排骨、椒(jiao)(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)大蝦等(deng)。2、制作各(ge)種面食，比如(ru)烙餅、牛舌餅、老婆餅等(deng)。3、用(yong)(yong)做燒烤(kao)的(de)(de)調(diao)味料(liao)(liao)，也可(ke)用(yong)(yong)于一些油炸食物的(de)(de)蘸料(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買現成(cheng)的椒鹽調料。
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)(yan)(yan)也(ye)是(shi)椒(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)的(de)(de)(de)(de)一(yi)種，就是(shi)加(jia)入(ru)了(le)更多調(diao)味(wei)(wei)(wei)(wei)料(liao)的(de)(de)(de)(de)椒(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)，一(yi)般普通椒(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)是(shi)用花椒(jiao)(jiao)和鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)炒制而成的(de)(de)(de)(de)，而味(wei)(wei)(wei)(wei)椒(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)是(shi)在(zai)普通椒(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)的(de)(de)(de)(de)基礎上，再加(jia)入(ru)白砂(sha)糖、辣(la)(la)椒(jiao)(jiao)粉(fen)、蔥(cong)姜粉(fen)、八角粉(fen)和味(wei)(wei)(wei)(wei)精等更多調(diao)味(wei)(wei)(wei)(wei)料(liao)調(diao)配(pei)而成，不同廠家生產的(de)(de)(de)(de)味(wei)(wei)(wei)(wei)椒(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)，添加(jia)的(de)(de)(de)(de)調(diao)味(wei)(wei)(wei)(wei)料(liao)也(ye)有(you)所不同。味(wei)(wei)(wei)(wei)椒(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)和椒(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)的(de)(de)(de)(de)區別(bie)主(zhu)要是(shi)在(zai)配(pei)方(fang)(fang)方(fang)(fang)面(mian)有(you)所不同，椒(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)的(de)(de)(de)(de)配(pei)方(fang)(fang)就是(shi)花椒(jiao)(jiao)和鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)，而味(wei)(wei)(wei)(wei)椒(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)除了(le)花椒(jiao)(jiao)、鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)之外，還會加(jia)入(ru)其他調(diao)味(wei)(wei)(wei)(wei)料(liao)，如(ru)味(wei)(wei)(wei)(wei)精、辣(la)(la)椒(jiao)(jiao)粉(fen)等，可(ke)以把味(wei)(wei)(wei)(wei)椒(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)理解為加(jia)了(le)味(wei)(wei)(wei)(wei)精等調(diao)味(wei)(wei)(wei)(wei)料(liao)的(de)(de)(de)(de)椒(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)。 由于配(pei)方(fang)(fang)不同，因此(ci)兩種調(diao)味(wei)(wei)(wei)(wei)品(pin)在(zai)味(wei)(wei)(wei)(wei)道(dao)(dao)方(fang)(fang)面(mian)也(ye)有(you)一(yi)些(xie)差(cha)異，椒(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)的(de)(de)(de)(de)味(wei)(wei)(wei)(wei)道(dao)(dao)是(shi)比較(jiao)香的(de)(de)(de)(de)，咸、麻，而味(wei)(wei)(wei)(wei)椒(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)因為加(jia)入(ru)了(le)更多調(diao)味(wei)(wei)(wei)(wei)料(liao)，味(wei)(wei)(wei)(wei)道(dao)(dao)層次方(fang)(fang)面(mian)比椒(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)更豐富(fu)一(yi)些(xie)，具(ju)體的(de)(de)(de)(de)味(wei)(wei)(wei)(wei)道(dao)(dao)則要看加(jia)入(ru)的(de)(de)(de)(de)是(shi)什么調(diao)味(wei)(wei)(wei)(wei)料(liao)。
四、椒鹽蝦的做法
椒(jiao)(jiao)(jiao)(jiao)鹽(yan)蝦(xia)(xia)是一道色香味俱(ju)全(quan)的(de)地方名肴，主(zhu)料(liao)(liao)是蝦(xia)(xia)和椒(jiao)(jiao)(jiao)(jiao)鹽(yan)，其口(kou)味香辣(la)外焦香咸辣(la)，肉軟嫩鮮美(mei)，它的(de)家(jia)常做法也(ye)不(bu)難(nan)：1、準備原料(liao)(liao)：海(hai)蝦(xia)(xia)500克(ke)、香菜25克(ke)、鹽(yan)15克(ke)、尖紅辣(la)椒(jiao)(jiao)(jiao)(jiao)25克(ke)、花(hua)生(sheng)油(you)(you)50克(ke)、花(hua)椒(jiao)(jiao)(jiao)(jiao)適量(liang)。2、鮮活中(zhong)蝦(xia)(xia)用(yong)水洗凈，先剪蝦(xia)(xia)須、蝦(xia)(xia)槍，剔(ti)出槍下(xia)(xia)干(gan)。3、炒(chao)鍋用(yong)中(zhong)火(huo)(huo)燒(shao)熱，放入(ru)(ru)鹽(yan)15克(ke)，炒(chao)至(zhi)燙手(shou)而(er)有響聲時，端(duan)離(li)火(huo)(huo)口(kou)，倒入(ru)(ru)花(hua)椒(jiao)(jiao)(jiao)(jiao)，拌勻即(ji)成椒(jiao)(jiao)(jiao)(jiao)鹽(yan)。4、辣(la)椒(jiao)(jiao)(jiao)(jiao)切成米粒狀。5、炒(chao)鍋用(yong)旺火(huo)(huo)燒(shao)熱，放入(ru)(ru)花(hua)生(sheng)油(you)(you)，燒(shao)至(zhi)五(wu)成熱，下(xia)(xia)海(hai)蝦(xia)(xia)泡油(you)(you)至(zhi)八成熟(shu)，連油(you)(you)一起倒入(ru)(ru)笊籬瀝去油(you)(you)。6、炒(chao)鍋回火(huo)(huo)上(shang)，放入(ru)(ru)已泡油(you)(you)的(de)中(zhong)蝦(xia)(xia)略煎片刻，加椒(jiao)(jiao)(jiao)(jiao)鹽(yan)和辣(la)椒(jiao)(jiao)(jiao)(jiao)粒，炒(chao)至(zhi)熟(shu)，裝盤(pan)，堆成山形，四周放上(shang)香菜即(ji)可。
