Shacha sauce is a mixed seasoning popular in Fujian, Guangdong and other regions. It is light brown and mushy, with the compound taste of garlic, onion and peanut, and the compound salty taste of shrimp and soy sauce, slightly sweet and slightly spicy.

The production method of common sand tea sauce: firstly, 500g garlic and 500g onion are fried in oil until the fragrance is revealed, then soy sauce, sugar, 250g pepper blank, appropriate amount of cinnamon and fennel are added, boiled for half an hour, then 200g fried peanuts and 200g shrimp skin are added, stirred evenly, taken out of the pan and ground into paste.

Preparation method of Fujian sand tea sauce;

1. Ingredients: peanut kernel1000g, dried flounder175g, dried shrimp150g, sesame paste160g, garlic175g, onion and Chili powder 70g each.

Second, the method:

1. Put peanuts in a container, soak them in boiling water (with a little salt) for 10 minute, then peel them, put them in a 60% hot oil pan, fry them until they are cooked and crisp, take them out, cool them and grind them into powder. In addition, the dried flounder will be stripped of bone spurs, and it will also be fried in a (70%) hot oil pan and cut into fine powder for later use.

2. Open the oil pan, boil the vegetable oil until it is cool, and then add about 150g of cool oil for dilution; Peel the garlic, chop the shrimp, 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 to make garlic oil and spicy oil for later use.

3. Put the oil in a clean pot. Stir-fry rapeseed and spiced powder in a pot, add sesame paste, shrimp skin, peanuts, mustard powder and ginger powder, then add garlic oil, scallion oil, spicy oil, refined salt and white sugar, and then grind vanilla extract into powder and put it into the same stir-fry. Stir-fry over low heat for about half an hour. When there is no foam in the pot, you can leave the fire, let it cool naturally, and then put it in the jar. Can be stored for 1-2 years without deterioration, and can be carried with you.

Shacha sauce is rich in protein, fat and sugar, and also contains calcium, phosphorus, magnesium, iron and carotene. In particular, it has the functions of enhancing fibrin, dissolving activity, reducing blood lipid and lowering blood pressure. Because more onions and garlic act on the sand tea sauce, it also has the characteristics of sweating, relieving fatigue, promoting the secretion of digestive juice and strengthening the stomach.

Sand tea sauce can be directly dipped in the table, and can also be used to prepare a unique compound flavor, cooking beef, duck slices and other delicacies with sand tea. It can also be used to prepare Hong Kong-style trendy "Shajia Juice", which is suitable for cooking famous Hong Kong dishes such as Shajia beef brisket pot and Shajia juice snail, and for cooking methods such as roasting, stewing, rinsing and stewing.

The formula of Sharjah juice: Shacha sauce 186g, seafood sauce 149g, oil curry 168g, garlic paste1g, chopped chives 74g, peanut butter 74g, tomato sauce165433. The production method is to stir peanut butter with a small amount of soup to make a thin sauce, and then stir all the seasonings together to make a juicy fruit juice, which is characterized by dark yellow color, rich flavor, mellow umami flavor and rich fruit juice flavor.

Shacha sauce has the special flavor of Fujian and Guangdong, and is especially suitable for making poultry and meat dishes.

The following are Hong Kong-style dishes seasoned with sand tea sauce.

Hexiangshakaya

Raw materials: tender and strong female duck1500g, tender bamboo shoots150g, lotus plumule150g, and 2 fresh lotus leaves. Seasoning: 25g of yellow rice wine, 3g of pepper powder, 3g of refined salt, 20g of sand tea sauce, seafood sauce 15g, oil curry 18g, mashed garlic 8g, chives 10g, peanut butter 10g, tomato juice 10g, and so on.

Method:

1. Rub the washed duck with pepper powder and salt, let it stand for five or six hours, wash it, dry it, then take it out in a large oil pan, heat it to 70% or 80%, fry it in the duck until the skin is tight and the meat is fragrant, and take it out.

2. Cut the tender bamboo shoots into sections (about 5 cm long and 5 mm thick), heat them with a little oil, saute the ginger slices, garlic paste and onion sections, stir-fry the bamboo shoots slightly, then spray yellow wine, add sand tea sauce, oil curry, seafood sauce and peanut butter (mix soup, add tomato juice, chicken juice and monosodium glutamate, and then pour the juice into duck belly).

3. Steam in a cage for 45 minutes, then go to the table to meet the diners, chop them in public, put them on a plate, thicken the raw juice with a clean pot and pour it on the duck pieces.

Key: When rubbing peppers on ducks, rub more on the chest and thighs and less on the back. Frying is for coloring and adding flavor. You shouldn't fry the duck too much to avoid dehydration. Ducks are matured mainly by steaming. If it is steamed, you can omit the process of cutting into pieces and putting them on the plate.

Features: Lotus fragrance, golden duck body, fresh and mellow, soft meat. It is one of the special duck dishes and a famous Hong Kong-style banquet dish.

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Another little thing: Satey sauce is also called Satey sauce.

Satay sauce is a kind of satay sauce, which is popular in Southeast Asia such as Indonesia, Malaysia and Singapore. It was originally a flavor food in Indonesia. In Indonesian, it is "sate", which originally means "kebab", because it is an essential seasoning compound essence. It is quite spicy, fragrant and salty, has the functions of stimulating appetite and promoting digestion, and has outstanding seasoning characteristics. Therefore, after it was introduced into Chaoshan area, it was refined on behalf of chefs, only taking its spicy characteristics and making it with domestic spices and main ingredients. Indonesian pronunciation translated it as "SATE" and called it Shacha (Chaozhou pronounced "tea") sauce.

Shacha sauce is orange in color, delicate as cream in texture and slightly sweet in taste, which is obviously different from Shacha sauce, and the connotation and intensity of fragrance are also different from Shacha sauce. Therefore, in the cooking of authentic Hong Kong dishes, two kinds of stir-fried beef dishes, namely "Satay Beef" and "Satay Beef", should be seasoned with Satay sauce and Satay sauce respectively. At the same time, the condiments used in their respective compatibility are also very different.

When making sauce for Satay (stir-fried) beef, you must first stir-fry minced onion, minced red pepper and minced pineapple, then add Satay sauce, add Sanhuapai weak milk and a little oyster sauce to enhance its milk flavor, while Satay (stir-fried) beef sauce can only be seasoned with garlic, not necessarily weak milk, because the sauce flavor is already very suitable for China people. There are also differences in color and perception between the two finished products: the former is light orange and the marinade is more delicate; The latter is light brown with more particles in the marinade. The flavors of the two are also different.

The varieties of Satay sauce are much more than Satay sauce, and the famous ones are Indonesian Satay sauce and Malaysian Satay sauce. The formula and preparation method of Indonesian Satay sauce are as follows:

Raw materials:

Shrimp cake (produced in Indonesia, dark gray cake-shaped, is a paste of shrimp (mud) slightly fermented. Just like stinky shrimp sauce and stinky tofu in China, raw products have a strange smell, which will form the cooked fragrance of special animal raw materials when heated to maturity) 40g, peanut butter 250g, fried peanut kernel 60g, mashed garlic 400g, dried onion 500g, star anise, Fructus Amomi (a foreign fennel spice) and delicious brand osmanthus powder 65438+ each. 25g of Chili powder, 25g of Kelanda powder (semi-spicy seasoning made in foreign countries), 500g of coconut juice, 50g of refined salt, 75g of sugar, 0/00g of Indian curry/kloc-and 650g of vegetable oil.

Method:

(1) First, pour beef soup into peanut butter and mix well to form a thin sauce.

(2) In addition, peanut kernel, shrimp cake, star anise, almond, dried onion, garlic paste, citronella and clove are respectively ground into powder, or processed into powder by a pulverizer.

(3) Take the pan half full of oil, pour in the red pepper powder, slowly heat it to make it reddish and spicy, then add the onion and garlic to make it fragrant, then add the shrimp cake and stir-fry until the fishy smell changes and the fresh flavor overflows, then gradually add other seasonings to stir-fry, and control the use of low fire to prevent the pan from burning, slowly add the oil while frying, and finally add the peanut paste, peanut butter, coconut juice, salt and sugar to make it fragrant.

Its nutritional value is similar to that of sand tea sauce, and it can also be used in cooking, such as dipping directly and modulating compound flavor. It's just that there are more condiments than sand tea sauce when preparing compound flavor. The following is a description of the ingredients of the compound flavor juice of "Shadie Hotpot":

Malaysia Satay Sauce 800g, Gentleman Brand Peanut Butter 500g, South Milk 75g, Pineapple 500g (finely cut for juice), Tomato Juice 250g, Shrimp Sauce 275g, Shrimp 375g, Dried Onion 250g, Garlic 275g, Coriander140g (finely cut).