The color is light brown, and it is paste-like. It has a special compound flavor of garlic, onion and peanuts, a compound fresh and salty taste of shrimp and soy sauce, and a slight sweetness and spicy taste.
Satay (Indonesian) is also called satay in Minnan, Chaoshan and Taiwan Province. Originally, it was a kind of flavor food in Indonesia.
Its original meaning is kebab, mostly mutton, chicken or pork, and the seasoning used is spicy. After it was introduced into Chaoshan area, it was only made into a seasoning called sand tea sauce.
Ingredients: peanut kernel, white sesame, fish, shrimp, shredded coconut, garlic, onion, mustard, pepper, turmeric, vanilla, clove, dried tangerine peel, pepper, etc. A condiment made from raw materials by grinding or frying them, then adding oil and boiling them with salt is called sand tea sauce.
The production process is quite complicated. The made sand tea sauce is golden in color.
1.Put the peanuts in a container, soak them in boiling water (with a little salt) 10 minutes, then peel them, put them in a 60% hot oil pan and fry them until they are cooked and crisp, and then take them out. After cooling, grind them into pieces. In addition, the dried flounder will be stripped of bone spurs, and it will also be fried and crispy in a (70%) hot oil pan, and cut into fine powder for later use.
2. Open the oil pan, boil the vegetable oil and let it cool, then add about150g of cold oil to dilute it; Peel the garlic head, chop the shrimp into pieces, fry the onion with a part of oil to dry the water, then crush the onion and put it in the oil, and boil the Chili powder and garlic with another part of oil into garlic oil and spicy oil for later use.
3. Put the oil in a clean pan. First, stir-fry the fragrant rapeseed and spiced powder in the pan, add sesame paste, dried shrimps, peanuts, mustard powder and ginger powder, stir-fry, then add garlic oil, scallion oil, spicy oil, refined salt and white sugar, stir-fry, and then grind the fragrant grass into powder and put it into the same stir-fry. Stir-fry with slow fire for about half an hour. When the pan does not foam, it can be removed from the fire and put into the jar after natural cooling. It can be stored for a long time 1-2 years without deterioration.
Home-brewed, pure taste than the market.