一、沙茶醬可以做什么菜
1、沙茶牛肉:
材料:牛柳(liu)肉3兩(liang),芥蘭1/2斤,姜2片(pian)(pian),甘筍(sun)片(pian)(pian)少許(xu),蒜(suan)片(pian)(pian)少,沙茶(cha)醬約1/2湯匙(chi)(chi)許(xu),生(sheng)抽1茶(cha)匙(chi)(chi),胡椒粉(fen)少許(xu),生(sheng)粉(fen)少許(xu),油 1/2湯匙(chi)(chi),生(sheng)抽1茶(cha)匙(chi)(chi),糖1/2茶(cha)匙(chi)(chi),水1/8杯,生(sheng)粉(fen)少許(xu)。
做法:
(1)牛肉洗(xi)凈切片放入腌料拌勻,泡油后撈出,待用。
(2)芥蘭洗凈摘成段,燒(shao)熱油約1/2湯匙,爆香姜片,放入芥蘭,加(jia)入鹽、糖各(ge)少許, 酒炒(chao)熟,上碟,待用。
(3)燒熱油1湯匙爆香蒜片,放入沙茶醬(jiang)、調(diao)味炒(chao)(chao)勻,加入泡(pao)油后的牛肉、甘筍花,炒(chao)(chao)勻,盛放上芥蘭面即成。
2、沙茶醬鹵牛筋:
材料:牛筋1200公(gong)(gong)(gong)克(ke)(ke)(ke)(ke)(ke),香油25公(gong)(gong)(gong)克(ke)(ke)(ke)(ke)(ke),香菜(cai)5公(gong)(gong)(gong)克(ke)(ke)(ke)(ke)(ke),鹵料:45公(gong)(gong)(gong)克(ke)(ke)(ke)(ke)(ke),蒜仁45公(gong)(gong)(gong)克(ke)(ke)(ke)(ke)(ke),老姜20公(gong)(gong)(gong)克(ke)(ke)(ke)(ke)(ke),紅蔥頭20公(gong)(gong)(gong)克(ke)(ke)(ke)(ke)(ke),甜辣醬(jiang)155公(gong)(gong)(gong)克(ke)(ke)(ke)(ke)(ke),黑醋55cc,八角10公(gong)(gong)(gong)克(ke)(ke)(ke)(ke)(ke),桂(gui)皮10公(gong)(gong)(gong)克(ke)(ke)(ke)(ke)(ke),沙茶醬(jiang)120公(gong)(gong)(gong)克(ke)(ke)(ke)(ke)(ke),醬(jiang)油120cc,鹽20公(gong)(gong)(gong)克(ke)(ke)(ke)(ke)(ke),糖50公(gong)(gong)(gong)克(ke)(ke)(ke)(ke)(ke),白胡椒(jiao)粉15公(gong)(gong)(gong)克(ke)(ke)(ke)(ke)(ke),西式牛骨高湯3500cc。
做法 :
(1)牛筋放(fang)入滾水中(zhong)煮約20分鐘后(hou)取出(chu);青蔥(cong)切成(cheng)段(duan)狀(蔥(cong)白與蔥(cong)綠皆(jie)要)備用。
(2)將(jiang)牛筋洗(xi)凈,放入快鍋中以小火(huo)煮(zhu)25~30分(fen)鐘,加入所有鹵(lu)料一起再鹵(lu)煮(zhu)約40分(fen)鐘,取出待涼(liang)抹上(shang)香油,切(qie)塊排盤,撒上(shang)香菜或蔥(cong)花即可(ke)。
3、沙茶醬爆花枝的做法:
材料 :花枝500公(gong)(gong)(gong)(gong)克(ke)(ke),西芹300公(gong)(gong)(gong)(gong)克(ke)(ke),紅蘿卜20公(gong)(gong)(gong)(gong)克(ke)(ke),黑木耳25公(gong)(gong)(gong)(gong)克(ke)(ke),蔥(cong)段15公(gong)(gong)(gong)(gong)克(ke)(ke),蒜末10公(gong)(gong)(gong)(gong)克(ke)(ke),姜末10公(gong)(gong)(gong)(gong)克(ke)(ke),辣椒末10公(gong)(gong)(gong)(gong)克(ke)(ke),牛頭牌(pai)麻辣沙茶醬2大匙,牛頭牌(pai)鮮味(wei)雞晶1小匙,米酒1小匙,香油(you)少許(xu),鹽少許(xu)。
做法 :
(1)花枝洗(xi)凈切片狀;西(xi)芹、紅蘿卜去(qu)皮切片;黑木耳洗(xi)凈切小片,備(bei)用。
(2)將花枝片(pian)過(guo)一下沸水(shui),撈起瀝干(gan)備用。
(3)熱鍋,倒入2大匙(chi)油,放入蔥段(duan)、姜末、辣椒末、蒜末爆(bao)香,再(zai)放入的西(xi)芹(qin)片、紅蘿(luo)卜(bu)片及黑(hei)木耳片炒勻。
(4)再加入(ru)的(de)花(hua)枝(zhi)片與(yu)所有(you)調味料炒(chao)至入(ru)味即可。
二、沙茶醬火鍋蘸料怎么調
1、標配版醬碟:以沙茶(cha)醬(jiang)為(wei)主+適量香菇醬(jiang)+少(shao)(shao)許蒜(suan)蓉+少(shao)(shao)許香菜。醬(jiang)的味道有一點(dian)甜還(huan)有一點(dian)辣,蘸(zhan)著火鍋口味鮮咸,讓人停不下口。
2、升級版醬碟:以沙茶(cha)醬(jiang)為主+適量香(xiang)菇醬(jiang)+少許蒜蓉+少許香(xiang)菜+海鮮汁(zhi)+香(xiang)油。味道鮮香(xiang),蘸料湯(tang)汁(zhi)濃郁。