Bamboo paste is refined from soybean paste, soy sauce, sugar, garlic, edible oil and other raw materials. Suitable for cooking new Hou chicken, goose and duck with unique flavor, and can stew all kinds of meat. Foshan princes sauce, Foshan snacks, is a unique seasoning with delicious color, moderate sweetness and fragrant black beans. /kloc-for more than 0/00 years, bamboo after-cooking has become one of the most distinctive ingredients in Foshan, which is well known and praised by people. The origin of Foshan snack bamboo sauce is said to have been handed down. 100 years ago, there was a restaurant in Sanyuanli near the ancestral hall, and the business was very prosperous. There is a chef in the restaurant, whose surname is Liang Mingzhu. He studied dishes very well, and the dishes he made were unique in taste, especially the meat recipes, which were good in color, smell and taste. It turned out that Liang Zhuhou did not cook with the bean paste sold in the market, but made a sauce as a seasoning. His cooking has been praised by everyone, and the business of the hotel is booming. Later, Liang Zhuhou opened his own snack bar, which also made sauce. What's this sauce called? People gave it a name, called Zhu Hou sauce. In the future, Liang Zhuhou made sauces with more care, and chose the best soybeans with salt, sugar, sesame and soy sauce. It tastes more fragrant and delicious than before. After Liang Zhuhou died of old age, people inherited his sauce-making method and popularized it. Bamboo paste has become a specialty of Foshan and sold all over the country. Therefore, the post-bamboo sauce can be used for seasoning and cooking.

Method for making sand tea sauce

1, 5 kg of peanut kernels are soaked in salad oil for 3 minutes, taken out and ground into peanut butter.

2. Take an iron pot, pour 2kg of peanut oil, add minced garlic 1250g, dried onion 1kg, add minced red pepper 500g, stir fry with low fire, then add sand tea powder 1.5kg, whole milk powder 150g and single crystal rock sugar 60.

Shacha sauce is a mixed seasoning popular in Fujian and Guangdong. The color is light brown and mushy. It has a special compound flavor of garlic, onion and peanut, a fresh and salty compound flavor of shrimp and soy sauce, and a slight sweetness and spicy taste.

There are three kinds of sand tea sauce: Fujian sand tea sauce, Chaozhou sand tea sauce and imported sand tea sauce.

Fujian sand tea sauce is made of garlic paste, coriander powder, Chili powder, mustard powder, spiced powder, ginger powder, coriander powder, vanilla powder, a large amount of fried peanut powder and a proper amount of boneless fried flounder powder and shrimp powder, stir-fried with vegetable oil, added with white sugar and refined salt, and slowly stirred for half an hour until the pot does not bubble. Fujian sand tea sauce has a natural and rich flavor, and is used for cooking fried, steamed and other seafood dishes. Fresh and mellow, it is deeply loved by Hong Kong, Macao and Taiwan diners because of its unique natural flavor of seafood.

Chaozhou sand tea sauce is made by diluting fried peanut powder with boiled peanut oil, peanut butter and sesame sauce, and adding fried garlic paste, onion powder, shrimp paste, bean paste, Chili powder, spiced powder, rutabaga powder, Amomum tsao-ko powder, turmeric powder, onion powder, rapeseed powder, mustard powder, shrimp powder, geranium powder and clove powder. Chaozhou sand tea sauce is more fragrant than Fujian sand tea sauce, and can be used to make many dishes made by cooking methods such as frying, roasting, stewing and steaming.

Imported Satay Sauce is also called Sateysauce. It is a popular sand tea sauce in Southeast Asia such as Indonesia, Malaysia and Singapore. Its color is orange yellow, its texture is delicate, it looks like cream, it is quite spicy and salty, it has the effect of stimulating appetite and promoting digestion, and its seasoning characteristics are outstanding. Therefore, after it was introduced into Chaoshan, it was refined by the chef, only taking its spicy characteristics, and it was made with domestic spices and main ingredients. Indonesian pronunciation was translated into "SATE", which was called sand tea.

There are obvious differences between Satay sauce and Satay sauce. Therefore, in the more authentic Cantonese cooking in Hong Kong, beef tenderloin with Satay sauce and beef tenderloin with Satay sauce should be mixed respectively, and the other seasonings used in their compatibility are also very different. When cooking beef tenderloin with Satay, stir-fry chopped green onion, minced red pepper and minced pineapple until fragrant, then add Satay sauce, and add appropriate amount of three-flowered light milk and a little oyster sauce to enhance its milk flavor. When you cook beef with sand tea, you only need to fry it with garlic, without adding light milk, because the original flavor of sand tea sauce is more suitable for China people's taste. There are also differences in color and perception between the two finished products: the former is light orange-red and the marinade is more delicate; The latter is light brown, with more particles in the marinade and different flavor. There are many varieties of satay sauce, among which Indonesian satay sauce and Malaysian satay sauce are more famous.

Shacha sauce can be directly dipped in rice, and can also be used to prepare a unique compound flavor, which can be used to cook beef tenderloin with Shacha, duck breast with Shacha and other delicacies. It can also be used to prepare Hong Kong-style trendy "Shajia juice" to cook famous Hong Kong dishes such as Shajia beef brisket pot and Shajia stir-fried prawns. It is suitable for cooking methods such as roasting, stewing, stewing, rinsing and roasting.

1. Shacha sauce can be directly dipped in the dining table, and can also be used to prepare a unique compound flavor, which can be used to cook Shacha beef tenderloin, Shacha duck breast and other delicacies;

2. It can also be used to prepare Hong Kong-style trendy "Shajia Juice" delicious cooking, such as Shajia beef brisket pot, Shajia stir-fried prawns and other famous dishes in Hong Kong. It is suitable for cooking methods such as roasting, stewing, stewing, rinsing and burning.