sand tea flavor is a dish cooked with sand tea sauce as the main seasoning. Shacha sauce, also known as Sha dia in Minnan dialect, was introduced from Southeast Asia to some overseas Chinese areas in Guangdong, Fujian and Taiwan Province in the early 21th century.

satay sauce is popular in southeast Asia such as Indonesia, Malaysia and Singapore, and it is a kind of flavor food in Indonesia. Indonesian is "SATE", which means "kebab". It is a comprehensive condiment, which is fresh and fragrant, salty and slightly sweet, and its color is brownish yellow or purplish red, which embodies a strong tropical style and southern flavor. Its main components are peanut kernel, white sesame, coconut meat, celery seed, mustard seed, turnip seed, Chili powder, pepper, star anise, fennel, cinnamon, ginger, vanilla and radix aucklandiae.

The flavor of sand tea is the main component of local dishes in southern Fujian, and its unique flavor is well-known at home and abroad. The famous dishes include duck with sand tea, beef tenderloin with sand tea and hot pot with sand tea. In recent years, with the continuous development of the catering industry, in order to meet the needs of diners for various flavor dishes, the majority of chefs have innovated a large number of sand tea flavor dishes on the basis of inheritance, and now several are introduced.

1. shredded turkey duck with silver buds in sand tea

raw materials: preserved roast duck (with skin) 211g, mung bean sprouts 311g, shredded green and red peppers 5g, sand tea sauce 35g, salt 1g, chicken essence 3g, pepper 1.5g, yellow rice wine 15g, water starch 15g, sesame oil 11g and refined peanut oil 25g.

Method: 1 Slice the preserved roast duck, pinch off the head and tail of mung bean sprouts, wash and drain.

2 stir-fry shacha sauce, cook yellow wine, add shredded duck, silver bud and shredded green and red pepper, heat, stir-fry chicken essence and pepper until raw, thicken and pour sesame oil into the pan and plate.

features: red, white and green alternate, crisp, tender, fragrant and refreshing.

ii. Grilled Pleurotus nebrodensis with sand tea

Raw materials: Pleurotus nebrodensis 511g, broccoli 211g, sand tea sauce 51g, delicious food 15g, chicken essence 3g, Shaoxing wine 15g, broth 1211g, water starch 51g and refined peanut oil 51g.

Method: 1. Remove the roots of Pleurotus nebrodensis, clean the comb and flower knife, and simmer with 811g broth for 1 hour, then take it out. Cut the broccoli into small pieces, wash it and simmer it in the soup of Pleurotus nebrodensis.

2 stir-fry the shacha sauce until fragrant, add 411g broth to the yellow rice wine and bring it to a boil, add the Pleurotus nebrodensis and cook it thoroughly, add the chicken essence and delicious soy sauce, thicken it, pour in the cooked oil, take it out of the pot and put it on a plate, and garnish it with broccoli.

characteristics: fragrant, fresh and waxy, and rich in nutrition.

third, shacha fish fillets

raw materials: 1 snakehead (about 1,111g), green pepper slices each 11g, 1 egg white, 51g shacha sauce, 1g salt, 4g chicken essence, 1.2g pepper, 25g yellow wine, 111g soup, 35g water starch, 751g salad oil (about 35g consumption) and 15g dry starch.

Method: 1 Slaughter and clean the snakehead, cut off the broken bones at the head and tail, peel and take the meat, batch it into 5cm×3cm×1.25cm slices, rinse it with clear water, clean the cloth to absorb water, add salt, chicken essence, yellow wine 11g, pepper, egg white and dried starch, and mix well for sizing.

2 the fillets are oiled in a 51% hot oil pan, and the green and red pepper slices are also oiled.

3 stir-fry the satay sauce, add fresh soup to the rice wine and bring to a boil. Add the fish fillets, green and red pepper slices, chicken essence and thicken oil, then take it out of the pan and put it on the plate.

characteristics: the fish fillets are tender and delicious.