一、椒鹽調料是什么
椒鹽(yan)(yan)是一(yi)種常用(yong)(yong)的(de)調(diao)料，它是用(yong)(yong)花椒粒和(he)(he)鹽(yan)(yan)炒制而(er)成(cheng)的(de)，是川(chuan)菜(cai)和(he)(he)魯菜(cai)常用(yong)(yong)調(diao)料之一(yi)，味道(dao)香麻(ma)(ma)而(er)咸，有一(yi)股(gu)芳(fang)香的(de)味道(dao)，離的(de)近會有微微刺鼻，吃起來口感很(hen)香，略帶花椒的(de)麻(ma)(ma)酥感。椒鹽(yan)(yan)可以代替食(shi)鹽(yan)(yan)作(zuo)為調(diao)味鹽(yan)(yan)，其用(yong)(yong)途主(zhu)要(yao)有：1、制作(zuo)各(ge)種熱菜(cai)，如椒鹽(yan)(yan)八寶雞、椒鹽(yan)(yan)蹄筋、椒鹽(yan)(yan)里脊、椒鹽(yan)(yan)魚卷、椒鹽(yan)(yan)排骨、椒鹽(yan)(yan)大(da)蝦等。2、制作(zuo)各(ge)種面(mian)食(shi)，比如烙餅、牛舌(she)餅、老婆餅等。3、用(yong)(yong)做燒烤(kao)的(de)調(diao)味料，也可用(yong)(yong)于(yu)一(yi)些油炸(zha)食(shi)物的(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(mai)現成(cheng)的椒鹽調(diao)料。
三、味椒鹽和椒鹽有什么區別
味(wei)(wei)椒(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)(yan)也(ye)是(shi)椒(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)(yan)的(de)(de)(de)(de)(de)一(yi)種(zhong)，就是(shi)加(jia)入(ru)(ru)了更多(duo)調(diao)(diao)味(wei)(wei)料(liao)(liao)(liao)的(de)(de)(de)(de)(de)椒(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)(yan)，一(yi)般普通椒(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)(yan)是(shi)用花椒(jiao)(jiao)(jiao)(jiao)和鹽(yan)(yan)(yan)(yan)(yan)(yan)炒制(zhi)而(er)(er)(er)成(cheng)的(de)(de)(de)(de)(de)，而(er)(er)(er)味(wei)(wei)椒(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)(yan)是(shi)在普通椒(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)(yan)的(de)(de)(de)(de)(de)基礎上(shang)，再加(jia)入(ru)(ru)白砂糖、辣(la)椒(jiao)(jiao)(jiao)(jiao)粉、蔥姜粉、八角粉和味(wei)(wei)精(jing)等(deng)更多(duo)調(diao)(diao)味(wei)(wei)料(liao)(liao)(liao)調(diao)(diao)配(pei)而(er)(er)(er)成(cheng)，不(bu)同(tong)(tong)廠家生產(chan)的(de)(de)(de)(de)(de)味(wei)(wei)椒(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)(yan)，添加(jia)的(de)(de)(de)(de)(de)調(diao)(diao)味(wei)(wei)料(liao)(liao)(liao)也(ye)有(you)所不(bu)同(tong)(tong)。味(wei)(wei)椒(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)(yan)和椒(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)(yan)的(de)(de)(de)(de)(de)區別(bie)主要(yao)是(shi)在配(pei)方(fang)方(fang)面(mian)有(you)所不(bu)同(tong)(tong)，椒(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)(yan)的(de)(de)(de)(de)(de)配(pei)方(fang)就是(shi)花椒(jiao)(jiao)(jiao)(jiao)和鹽(yan)(yan)(yan)(yan)(yan)(yan)，而(er)(er)(er)味(wei)(wei)椒(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)(yan)除了花椒(jiao)(jiao)(jiao)(jiao)、鹽(yan)(yan)(yan)(yan)(yan)(yan)之外，還會加(jia)入(ru)(ru)其他(ta)調(diao)(diao)味(wei)(wei)料(liao)(liao)(liao)，如(ru)味(wei)(wei)精(jing)、辣(la)椒(jiao)(jiao)(jiao)(jiao)粉等(deng)，可(ke)以把味(wei)(wei)椒(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)(yan)理(li)解為(wei)加(jia)了味(wei)(wei)精(jing)等(deng)調(diao)(diao)味(wei)(wei)料(liao)(liao)(liao)的(de)(de)(de)(de)(de)椒(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)(yan)。 由于配(pei)方(fang)不(bu)同(tong)(tong)，因此兩(liang)種(zhong)調(diao)(diao)味(wei)(wei)品在味(wei)(wei)道(dao)方(fang)面(mian)也(ye)有(you)一(yi)些差異，椒(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)(yan)的(de)(de)(de)(de)(de)味(wei)(wei)道(dao)是(shi)比較香的(de)(de)(de)(de)(de)，咸(xian)、麻，而(er)(er)(er)味(wei)(wei)椒(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)(yan)因為(wei)加(jia)入(ru)(ru)了更多(duo)調(diao)(diao)味(wei)(wei)料(liao)(liao)(liao)，味(wei)(wei)道(dao)層次方(fang)面(mian)比椒(jiao)(jiao)(jiao)(jiao)鹽(yan)(yan)(yan)(yan)(yan)(yan)更豐富一(yi)些，具體的(de)(de)(de)(de)(de)味(wei)(wei)道(dao)則要(yao)看加(jia)入(ru)(ru)的(de)(de)(de)(de)(de)是(shi)什么調(diao)(diao)味(wei)(wei)料(liao)(liao)(liao)。
四、椒鹽蝦的做法
椒(jiao)(jiao)鹽(yan)(yan)蝦(xia)(xia)是一(yi)道色香(xiang)味(wei)俱全的(de)地方名肴(yao)，主(zhu)料是蝦(xia)(xia)和椒(jiao)(jiao)鹽(yan)(yan)，其口味(wei)香(xiang)辣(la)(la)外(wai)焦香(xiang)咸辣(la)(la)，肉軟嫩鮮(xian)美(mei)，它的(de)家常做法也不難：1、準備原料：海(hai)蝦(xia)(xia)500克(ke)、香(xiang)菜(cai)25克(ke)、鹽(yan)(yan)15克(ke)、尖紅辣(la)(la)椒(jiao)(jiao)25克(ke)、花生油50克(ke)、花椒(jiao)(jiao)適(shi)量(liang)。2、鮮(xian)活中(zhong)蝦(xia)(xia)用水洗凈，先剪蝦(xia)(xia)須、蝦(xia)(xia)槍(qiang)，剔出槍(qiang)下干。3、炒鍋(guo)(guo)用中(zhong)火(huo)燒(shao)(shao)熱(re)(re)，放入鹽(yan)(yan)15克(ke)，炒至(zhi)(zhi)燙手而(er)有響(xiang)聲時，端離火(huo)口，倒(dao)入花椒(jiao)(jiao)，拌勻即成椒(jiao)(jiao)鹽(yan)(yan)。4、辣(la)(la)椒(jiao)(jiao)切成米粒(li)狀。5、炒鍋(guo)(guo)用旺火(huo)燒(shao)(shao)熱(re)(re)，放入花生油，燒(shao)(shao)至(zhi)(zhi)五成熱(re)(re)，下海(hai)蝦(xia)(xia)泡油至(zhi)(zhi)八(ba)成熟，連油一(yi)起倒(dao)入笊籬瀝去油。6、炒鍋(guo)(guo)回火(huo)上，放入已泡油的(de)中(zhong)蝦(xia)(xia)略煎片刻，加椒(jiao)(jiao)鹽(yan)(yan)和辣(la)(la)椒(jiao)(jiao)粒(li)，炒至(zhi)(zhi)熟，裝盤，堆成山形，四(si)周放上香(xiang)菜(cai)即可。
