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串串香的蘸料分几种

更新时间: 2020-10-26 00:00:00     

串串香的蘸料分为五种,油碟,干碟,酱碟,茸碟,汁碟。

油碟:除调味品之外,加入适量的油脂,如麻油,红油辣子,花椒油,橄榄油等;汁碟:采用呈液体状的调味品,加入其他作料,再加入鲜汤或清汤调制而成;酱碟:采用呈酱状的调味品,如自制豆瓣,芝麻酱等,再加入其他所需作料调制而成;干碟:作料无汁水、无稠液态,放干椒面,干花椒面等;茸泥碟:将作料加工成茸泥,如蒜泥,姜茸,花椒茸等,此类油碟介于油碟和汁碟之间,调制时或多或少加的汤和油。

关键词: 串串

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