The right sauce can not only provide

Make the finishing point.

You can even come back to life.

Even if it's just a bowl of rice porridge and a bowl of noodles

Or with the help of sauce.

Turn into delicious food

Chaoshan people's eating habits are notoriously light, and cooking at ordinary times is basically to sprinkle salt to adjust the taste. But it is such a Chaoshan person who likes light food and rarely "emphasizes the taste".

If you have eaten Chaoshan beef hotpot, you will be deeply impressed by the brown and slightly sweet sauce. You can definitely find this sauce in the kitchen in Chaoshan. For Chaoshan people, it is the taste of Chaoshan, the taste of home, and the sand tea sauce.

It is really Chaoshan people who love tea. Even his favorite sauce is one with the word "tea". Just kidding, in fact, Sadie is a foreign word. Indonesian is also called Satay in Minnan, Chaoshan and Taiwan Province provinces.

Shacha sauce originated in Malay-speaking areas and was originally a flavor food in Indonesia. The color is light brown, and it is pasty, such as cream. It has the special compound fragrance of garlic, onion and peanut, and the compound fresh and salty taste of shrimp and soy sauce, which is slightly sweet and spicy. It can stimulate appetite and promote digestion.

The original meaning of sand tea is kebab, mostly mutton, chicken or pork. The seasoning used is spicy, and later spread to Chaoshan, which is a mixed seasoning popular in Fujian and Guangdong.

Chaoshan people, who have a unique view on food, absorbed the essence of sand tea sauce seasoning according to their own preferences, but retained but weakened its spicy taste, making it a localized sauce.

Shacha sauce is the best companion of Chaoshan cuisine, except the well-known beef hotpot dipped in Shacha. There are also many kinds of Chaoshan cuisine closely related to sand tea sauce.

Simply boil the kway teow or noodles in hot water, dry it, put it in a bowl, pour sand tea sauce and chopped green onion, stir well, and serve with a bowl of seafood soup.

"Luxurious" foods include fried beef with Chinese kale, beef marinated in sand tea sauce, raw flour and soy sauce, and it is not a problem to fry two bowls of Chinese kale rice in one breath.

And fried kway teow. Just fry the eggs and the kway teow, then pour the soul-subliming sand tea sauce to taste, eat it all at once, and sweep away the hunger, bringing you full energy in your work and study.

Sand tea sauce has a wide range of uses, which can be used to mix all kinds of cold dishes and can also be dipped into dishes to help with meals. Mostly used for hot dishes, mostly used for cooking, stewing, roasting, frying, steaming, roasting and hot pot dishes.

This is an excellent condiment. It is especially "friendly" to the kitchen "Xiaobai". With the blessing of this bottle of sauce, you can compete with the dishes cooked by star chefs. Because the dishes and snacks made with sand tea sauce have unique flavor. Even if it is simply boiled in water and mixed with sand tea sauce, it can immediately become gorgeous and delicious.

satay

The practice of sand tea sauce

Spread dried fish and dried shrimp on a baking tray, bake at 100℃ for 20 minutes, let it cool, and put it into a conditioner to break it (not too fine).

Stir-fry the original peanuts with medium heat for 6-8 minutes, cool them and rub them with your hands to peel them. Stir-fry white sesame seeds for 4~5 minutes, and some white sesame seeds will turn golden brown and then leave the fire. Cool peanuts and white sesame into smooth peanut sesame paste,

Peel and dice the only garlic, dice the onion and dice the onion. Put onion, red onion and garlic into a conditioner and beat them into onion and garlic paste.

Air-dried ginger slices are ground into ginger powder. Grind rapeseed and mustard seed into powder, add 100ML oil to the pot, heat over medium fire, add onion and garlic paste, stir-fry over low fire for about 5-6 minutes, add dried fish and dried shrimps, stir-fry evenly, add coconut milk, mix well, add coconut sugar, freshly ground rapeseed, mustard seed powder, freshly ground ginger powder, Chili powder and turmeric.

Because finely ground ingredients are easy to burn the pot, stir-fry slowly. Stir-fry on low heat for about 30 minutes, and add the remaining peanut oil in five times. First, fully blend the fragrance of the ingredients, and then slowly add the oil, and the color of the sauce will gradually deepen. Gradually add the brewed soy sauce, stir well, try the salinity, then adjust the amount of soy sauce, stir-fry for about 10 minute, and take out the laurel leaves.

If you want a more delicate taste, you can grind it with a blender, fry it, and then cook it in a delicate pot. After a while, the sauce will come out with a layer of oil. Put it in a sauce bottle while it is hot. First, put the solid sauce, compact it with a spoon and squeeze out the air. Finally, pour the oil on the sauce and put it in the refrigerator.

According to the change of addition and subtraction, many different varieties of sand tea can be derived from various components in sand tea sauce. The taste changes of its formula and fragrance vary from place to place.

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

Fujian: Fujian sand tea sauce is naturally rich in flavor. Used for cooking, steaming, steaming 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. The spices are soft (fresh and slightly spicy);

Chaoshan: Chaoshan 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. There is a deviation between aroma and sweetness (the sauce is slightly sweet)

Import: orange color, delicate texture, such as cream, quite spicy and salty, full of appetizing and digestion effect, and outstanding seasoning characteristics. Indonesian sand tea sauce is mostly manifested as: rich in spices (slightly heavier in five flavors); Malaysian satay sauce is mostly characterized by strong spicy taste (sauce body contains more red oil)

It should be noted that sand tea sauce contains high protein, sugar and fat, so friends who want to lose weight should pay attention to controlling their consumption.

Shacha sauce can be said to be the result of cultural exchange and integration.

It also shows that the tidal sea is a hundred rivers.

Be tolerant and broad-minded

A small bottle of sauce.

It is the result of cross-cultural friendly exchanges between Chaoshan people.

Its introduction

Bring it to Chaoshan people

More delicious choices

It also adds a lot of color to Chaoshan cuisine.

More possibilities

Among them

Full of the wisdom of Chaoshan people

And longing for a better life.