一、沙茶醬可以做什么菜

1、沙茶牛肉：

材料：牛(niu)柳(liu)肉3兩(liang)，芥蘭1/2斤，姜2片，甘筍片少許，蒜片少，沙茶(cha)(cha)醬約1/2湯(tang)匙(chi)(chi)(chi)許，生抽1茶(cha)(cha)匙(chi)(chi)(chi)，胡椒粉少許，生粉少許，油 1/2湯(tang)匙(chi)(chi)(chi)，生抽1茶(cha)(cha)匙(chi)(chi)(chi)，糖1/2茶(cha)(cha)匙(chi)(chi)(chi)，水1/8杯，生粉少許。

做法：

（1）牛肉洗凈(jing)切(qie)片放(fang)入腌料(liao)拌勻，泡油后撈出，待用。

（2）芥蘭洗凈摘(zhai)成段，燒熱(re)油約1/2湯匙(chi)，爆香(xiang)姜片，放入(ru)芥蘭，加(jia)入(ru)鹽、糖各(ge)少許， 酒炒熟，上(shang)碟(die)，待用。

（3）燒熱油1湯匙爆香蒜片，放入(ru)(ru)沙(sha)茶醬、調(diao)味炒勻，加(jia)入(ru)(ru)泡油后的(de)牛肉(rou)、甘筍花，炒勻，盛放上芥蘭面即(ji)成。

該圖片由注冊用戶"生活有品"提供，版權聲明反饋

2、沙茶醬鹵牛筋：

材料：牛(niu)筋1200公(gong)(gong)(gong)(gong)(gong)克(ke)(ke)(ke)(ke)，香(xiang)油(you)25公(gong)(gong)(gong)(gong)(gong)克(ke)(ke)(ke)(ke)，香(xiang)菜5公(gong)(gong)(gong)(gong)(gong)克(ke)(ke)(ke)(ke)，鹵料：45公(gong)(gong)(gong)(gong)(gong)克(ke)(ke)(ke)(ke)，蒜(suan)仁45公(gong)(gong)(gong)(gong)(gong)克(ke)(ke)(ke)(ke)，老姜20公(gong)(gong)(gong)(gong)(gong)克(ke)(ke)(ke)(ke)，紅蔥頭20公(gong)(gong)(gong)(gong)(gong)克(ke)(ke)(ke)(ke)，甜辣醬(jiang)155公(gong)(gong)(gong)(gong)(gong)克(ke)(ke)(ke)(ke)，黑醋55cc，八角(jiao)10公(gong)(gong)(gong)(gong)(gong)克(ke)(ke)(ke)(ke)，桂皮10公(gong)(gong)(gong)(gong)(gong)克(ke)(ke)(ke)(ke)，沙茶醬(jiang)120公(gong)(gong)(gong)(gong)(gong)克(ke)(ke)(ke)(ke)，醬(jiang)油(you)120cc，鹽(yan)20公(gong)(gong)(gong)(gong)(gong)克(ke)(ke)(ke)(ke)，糖(tang)50公(gong)(gong)(gong)(gong)(gong)克(ke)(ke)(ke)(ke)，白胡椒粉(fen)15公(gong)(gong)(gong)(gong)(gong)克(ke)(ke)(ke)(ke)，西式牛(niu)骨高湯(tang)3500cc。

做法 ：

（1）牛(niu)筋放入滾(gun)水中煮約(yue)20分鐘后取出(chu)；青蔥(cong)切成段狀(zhuang)（蔥(cong)白與蔥(cong)綠皆要）備用。

（2）將(jiang)牛筋洗凈，放(fang)入快鍋中以小火煮25～30分鐘，加(jia)入所有(you)鹵(lu)料一起再(zai)鹵(lu)煮約40分鐘，取出(chu)待涼(liang)抹上(shang)香油，切塊排盤，撒上(shang)香菜或蔥花即(ji)可。

3、沙茶醬爆花枝的做法：

材料 ：花枝500公(gong)(gong)(gong)克，西芹300公(gong)(gong)(gong)克，紅蘿(luo)卜20公(gong)(gong)(gong)克，黑(hei)木耳25公(gong)(gong)(gong)克，蔥段15公(gong)(gong)(gong)克，蒜末10公(gong)(gong)(gong)克，姜末10公(gong)(gong)(gong)克，辣椒(jiao)末10公(gong)(gong)(gong)克，牛頭牌麻辣沙(sha)茶醬2大匙，牛頭牌鮮味(wei)雞(ji)晶1小匙，米酒1小匙，香油少(shao)許，鹽少(shao)許。

做法 ：

（1）花枝洗(xi)凈(jing)切(qie)片狀；西芹、紅(hong)蘿卜去皮切(qie)片；黑(hei)木(mu)耳(er)洗(xi)凈(jing)切(qie)小片，備(bei)用(yong)。

（2）將花枝片過一下沸(fei)水，撈(lao)起瀝干備用。

（3）熱鍋，倒(dao)入(ru)(ru)2大匙(chi)油，放入(ru)(ru)蔥段、姜末(mo)、辣椒(jiao)末(mo)、蒜末(mo)爆香，再放入(ru)(ru)的西芹片(pian)、紅蘿卜片(pian)及黑木耳片(pian)炒勻。

（4）再(zai)加入(ru)的花枝片(pian)與(yu)所有(you)調味料炒(chao)至入(ru)味即可(ke)。

二、沙茶醬火鍋蘸料怎么調

1、標配版醬碟：以沙茶醬(jiang)為(wei)主+適量香(xiang)菇醬(jiang)+少許(xu)蒜(suan)蓉+少許(xu)香(xiang)菜(cai)。醬(jiang)的味(wei)道有一點甜還有一點辣，蘸著火鍋口味(wei)鮮咸(xian)，讓人停(ting)不下口。

2、升級版醬碟：以沙茶醬為(wei)主(zhu)+適量香(xiang)菇醬+少(shao)許蒜蓉+少(shao)許香(xiang)菜+海鮮汁(zhi)+香(xiang)油。味道鮮香(xiang)，蘸料湯汁(zhi)濃郁。