![萨巴厨房:凉菜凉面](https://wfqqreader-1252317822.image.myqcloud.com/cover/545/40911545/b_40911545.jpg)
美味凉菜,基础酱料来帮忙
蒜泥汁
![](https://epubservercos.yuewen.com/2719F0/21260283101314706/epubprivate/OEBPS/Images/14_01.jpg?sign=1734416677-AfoOc2TPqrdDym187qZj5aQOyYXHyrTI-0-71d25e56424bde0d8847e3edab8d34ff)
用料
大蒜40克︱盐2克︱绵白糖2克
香油1茶匙︱料酒1茶匙
制作步骤
![](https://epubservercos.yuewen.com/2719F0/21260283101314706/epubprivate/OEBPS/Images/14_02.jpg?sign=1734416677-hHqIHZ1LvvbRCOf8Ksx4kjvQZYSrIknD-0-218eeaaa72a88edd3a77d39cc88cf9d0)
1大蒜去皮,掰成蒜瓣,清洗干净并控干水分。
![](https://epubservercos.yuewen.com/2719F0/21260283101314706/epubprivate/OEBPS/Images/14_03.jpg?sign=1734416677-ruqTFAYbJ1wy5eERyqTcqgYpYZja8BkR-0-58ad924f1f910eb8f9764941bf8dbe58)
2用压蒜器压成蒜泥,加入40毫升纯净水搅拌均匀。
![](https://epubservercos.yuewen.com/2719F0/21260283101314706/epubprivate/OEBPS/Images/14_04.jpg?sign=1734416677-Gkb8rjLEduQkPMn4KDaHShEqWuwd9vSu-0-90bfd18d8490b206692d3601f75b21f4)
3加入盐、绵白糖、香油、料酒混合均匀即可。
椒麻汁
![](https://epubservercos.yuewen.com/2719F0/21260283101314706/epubprivate/OEBPS/Images/14_05.jpg?sign=1734416677-GlS8PASWI0gOKdrT9QKFmFThwbmGcDFT-0-74d10bf3b9bf162faff941f48e282403)
用料
花椒10克︱香葱20克︱生抽2茶匙
盐2克︱香油2茶匙︱高汤200毫升
制作步骤
![](https://epubservercos.yuewen.com/2719F0/21260283101314706/epubprivate/OEBPS/Images/14_06.jpg?sign=1734416677-BkGFma62VhWhwyBPpp9AVrz4EcVwV57K-0-d01f4abaefd1d20556459ca8a02159fe)
1香葱洗净后控干水,切成碎末。
![](https://epubservercos.yuewen.com/2719F0/21260283101314706/epubprivate/OEBPS/Images/14_07.jpg?sign=1734416677-YdBbOEiTQbYi5JTNkC6Csle4ILs4im5d-0-c178f4b60f4055d6c1d98b5791075a42)
2花椒用研磨器捣碎。
![](https://epubservercos.yuewen.com/2719F0/21260283101314706/epubprivate/OEBPS/Images/14_08.jpg?sign=1734416677-0fhslIkfPWKArdPVdu7yLCyibpRiN461-0-d9f6fb93f3bc204a214642e11e7d0464)
3将花椒和香葱放入小碗中,加入其他材料,拌匀即可。
酱料是凉菜的灵魂,美味的凉菜离不开各种酱料的帮忙。看似简单的辅料,经过不同的组合搭配,就可以变换出无数种味道。不同的酱料再搭配不同的凉菜,使平淡无奇的凉菜也能瞬间戴上光彩夺目的主角光环。
红油汁
![](https://epubservercos.yuewen.com/2719F0/21260283101314706/epubprivate/OEBPS/Images/15_01.jpg?sign=1734416677-9zJ0KdpBh1lpjEmqMkVdTxeNp2706ukc-0-4c76dfdac3f79d0c1952861fc8e75085)
用料
粗辣椒粉20克︱细辣椒粉10克︱油5汤匙
八角4个︱香叶2片︱生姜15克︱大葱葱白1段
制作步骤
![](https://epubservercos.yuewen.com/2719F0/21260283101314706/epubprivate/OEBPS/Images/15_02.jpg?sign=1734416677-zNaHU5KtMa46Q0xPdlfdLxSQyausmGfb-0-d9f510b1c7b007721aebfd9cc5f542ac)
1生姜洗净,去皮后切成姜片;大葱葱白切成小段。
![](https://epubservercos.yuewen.com/2719F0/21260283101314706/epubprivate/OEBPS/Images/15_03.jpg?sign=1734416677-2TKC0BYOeSVQj3DU49Bj0BOXGYPORy5l-0-8b5b3b9431e655431aa3daa6b375fb36)
2将粗辣椒粉和细辣椒粉混合均匀,放在大碗中。
![](https://epubservercos.yuewen.com/2719F0/21260283101314706/epubprivate/OEBPS/Images/15_04.jpg?sign=1734416677-8NoObaSdwKePCGH9ehnjgEaQFQQJAFsK-0-25bf0ffc8d22c20b1a5e51a439436e6b)
3放入八角、香叶、姜片和大葱段。
![](https://epubservercos.yuewen.com/2719F0/21260283101314706/epubprivate/OEBPS/Images/15_05.jpg?sign=1734416677-GxfvHh6OmwXC1VLWkhuiDXdXlhwg7PAA-0-e0530676d3894c9ec70141feaf1ff02e)
4锅中放入油,烧至七成热后倒入大碗中,快速混合均匀即可。
五香汁
![](https://epubservercos.yuewen.com/2719F0/21260283101314706/epubprivate/OEBPS/Images/15_06.jpg?sign=1734416677-owOB4vpiNDZhYgOhjT7rkd7H0OJt7vO6-0-f73ad9ae56ea9498465809f6341fb5fe)
用料
油1汤匙︱盐1/2茶匙︱八角20克︱小茴香5克
花椒10克︱桂皮10克︱香叶2片︱高汤200毫升
制作步骤
![](https://epubservercos.yuewen.com/2719F0/21260283101314706/epubprivate/OEBPS/Images/15_07.jpg?sign=1734416677-byeaJUhsf8JxkcuHpYIJ6Vn3DUn0F6PS-0-4f1fe4c8ad0caca694db130c77fd722f)
1锅中放入油,烧至七成热后放入八角、小茴香、花椒、桂皮、香叶,煸炒至出香味。
![](https://epubservercos.yuewen.com/2719F0/21260283101314706/epubprivate/OEBPS/Images/15_08.jpg?sign=1734416677-knwRx10zJ9htjdhpeIAkJEIvDbBPmxqL-0-4f1821195e0e238030ee52fb608e1b2c)
2加入高汤,煮开后转小火。
![](https://epubservercos.yuewen.com/2719F0/21260283101314706/epubprivate/OEBPS/Images/15_09.jpg?sign=1734416677-TBVkHEjAHP5FifgBapFE7HOu2dM4MHXc-0-9953f631b28a5c1e6eb0a442de072231)
3加入盐搅匀,关火后将材料捞出,留料汁即可。
香菇酱
![](https://epubservercos.yuewen.com/2719F0/21260283101314706/epubprivate/OEBPS/Images/16_01.jpg?sign=1734416677-2BP6G3gEMyHnNppxkJSB3PYhEpLiWxdJ-0-0a23a0679988d6b7722ca2024cc5c0f3)
用料
香菇200克
黄豆酱30克
郫县豆瓣酱20克
油1汤匙
生抽1茶匙
蚝油1茶匙
绵白糖1/2茶匙
紫洋葱50克
生姜10克
大蒜15克
香葱1棵
制作步骤
![](https://epubservercos.yuewen.com/2719F0/21260283101314706/epubprivate/OEBPS/Images/16_02.jpg?sign=1734416677-wvzxbkdeYpCPMugMCMuzfRwSifaawUOp-0-4276ee2dd80fd6b163353cfc277b0f07)
1香菇洗净、去蒂,切丁;紫洋葱洗净后切丁;生姜洗净,去皮后切成姜末;大蒜去皮,洗净后切成蒜末;香葱洗净后切成葱花。
![](https://epubservercos.yuewen.com/2719F0/21260283101314706/epubprivate/OEBPS/Images/16_03.jpg?sign=1734416677-wA5hSXfe4L0jDxuKkoUyKkQg8WzxYBbI-0-9f2ceb29bc6f119fed7804e5a6102fe1)
2锅中倒入油,烧至七成热后放入葱花、姜末、蒜末,煸炒至出香味。
![](https://epubservercos.yuewen.com/2719F0/21260283101314706/epubprivate/OEBPS/Images/16_04.jpg?sign=1734416677-PvPvn8ukAsGVBat1v1Hn8F7Z8k7pXpnM-0-50cbab43779dc92671183ae2bc90c9e1)
3放入香菇丁和洋葱丁,翻炒至熟透。
![](https://epubservercos.yuewen.com/2719F0/21260283101314706/epubprivate/OEBPS/Images/16_05.jpg?sign=1734416677-z8n1azbVyMhzVc2ILsKd1qt0vJrcLtW5-0-7be49838dcb1c4667393b8ee1c269bac)
4加入黄豆酱、郫县豆瓣酱、生抽、蚝油、绵白糖,煸炒均匀至酱汁油亮即可。
葱油汁
![](https://epubservercos.yuewen.com/2719F0/21260283101314706/epubprivate/OEBPS/Images/16_06.jpg?sign=1734416677-Y11sTqR6XYMSl2yCemQONmr0JrcpJIJD-0-deb449c0565b55807e61e4090ff9f67d)
用料
香葱2棵︱油2汤匙︱盐1/2茶匙
生抽2茶匙︱高汤100毫升
制作步骤
![](https://epubservercos.yuewen.com/2719F0/21260283101314706/epubprivate/OEBPS/Images/16_07.jpg?sign=1734416677-TrQwM3LM3BIutoegyIxZDL3Zqu8l0P0b-0-e6f47e03d16f606ecf31d4f0b01fde33)
1香葱洗净后控干水,切成葱花。
![](https://epubservercos.yuewen.com/2719F0/21260283101314706/epubprivate/OEBPS/Images/16_08.jpg?sign=1734416677-fbIXNnGTvmkL6KQ8bvuLsUC3JclieD4a-0-421237fd3ff4f9561f178084a03b00e4)
2锅中放入油,烧至七成热后放入葱花炸香。
![](https://epubservercos.yuewen.com/2719F0/21260283101314706/epubprivate/OEBPS/Images/16_09.jpg?sign=1734416677-jnZAr73lgULhTZuv4unpZgA4P0JUDkAo-0-b4c15f46659f0018aae84295f5dd0436)
3最后加入盐、生抽和高汤拌匀即可。
剁椒酱
![](https://epubservercos.yuewen.com/2719F0/21260283101314706/epubprivate/OEBPS/Images/17_01.jpg?sign=1734416677-6gFD5MbJsMOrzTolSvOL5tcGIihfNQ9m-0-b97c8501df918f129f21d3ef509efec9)
用料
红辣椒 250克︱大蒜25克︱生姜10克
盐 20克︱绵白糖1茶匙︱白酒25毫升
制作步骤
![](https://epubservercos.yuewen.com/2719F0/21260283101314706/epubprivate/OEBPS/Images/17_02.jpg?sign=1734416677-CvcFqd6TVRJB6KRfHn4tzNnAr4BkK59r-0-368a4b9b2f3364f10b04a6f67618e66b)
1红辣椒洗净、去蒂;生姜洗净,去皮后切成姜末;大蒜去皮,洗净后切成蒜末。
![](https://epubservercos.yuewen.com/2719F0/21260283101314706/epubprivate/OEBPS/Images/17_03.jpg?sign=1734416677-s3PJe2J2iSjK56ZeNUNIJx3qj6n4muX6-0-f1bb63b30485a5d76ef35bfa369205b1)
2将红辣椒剁碎,放入大碗中。
![](https://epubservercos.yuewen.com/2719F0/21260283101314706/epubprivate/OEBPS/Images/17_04.jpg?sign=1734416677-iQgq2W8jl2JsW3G0Y12nI8Tzs9TR0SmQ-0-09fe3a6f61a09c2037b29e45303f7241)
3加入姜末、蒜末混合均匀。
![](https://epubservercos.yuewen.com/2719F0/21260283101314706/epubprivate/OEBPS/Images/17_05.jpg?sign=1734416677-wME21YkZaM1I8PyFQNXR9Yh542BTYXoY-0-76f72eefbf0ecf40c5f60e612f12bb83)
4加入盐、绵白糖、白酒拌匀。将做好的剁椒酱放入罐子中密封,放入冰箱冷藏3天左右即可。
麻辣汁
![](https://epubservercos.yuewen.com/2719F0/21260283101314706/epubprivate/OEBPS/Images/17_06.jpg?sign=1734416677-Tdn9iFBX2YF3ckWyhWcMq95iwXOjrexZ-0-5a3d29c80ef523b84ae838ca5efebd31)
用料
油5汤匙︱粗辣椒粉20克︱花椒10克
绵白糖1/2 茶匙︱高汤100毫升
制作步骤
![](https://epubservercos.yuewen.com/2719F0/21260283101314706/epubprivate/OEBPS/Images/17_07.jpg?sign=1734416677-hJi0w8qJFTxrDtKBVDAli5V87cIFJF5Y-0-b6c66082df9af321cff59b64fc3dafdc)
1锅中放入油,烧至七成热后将粗辣椒粉、花椒放入,煸炒至出香味。
![](https://epubservercos.yuewen.com/2719F0/21260283101314706/epubprivate/OEBPS/Images/17_08.jpg?sign=1734416677-V26qMoJtTfaSzrlDyz051M4ZCygoXgiu-0-ad9bb76534339d3f864f39055d212867)
2将香料用滤网滤除不要。
![](https://epubservercos.yuewen.com/2719F0/21260283101314706/epubprivate/OEBPS/Images/17_09.jpg?sign=1734416677-Og6w60okeCxsGXYQdcRchAjfFiayzG1k-0-5e2a236f6e4edda4e1b15cd3b2aa47bf)
3将油倒入小碗中,加入高汤、绵白糖拌匀即可。