◆ Making method of sand tea sauce

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

2. Take an iron pot, pour 2kg of peanut oil into it, add chopped garlic 1 250g, chopped dried onion1kg into it when it is 70% hot, add 500g of chopped dried red pepper, stir-fry until fragrant, and then add sand tea powder1.5kg, whole milk powder1.

barbeque sauce

Shacha sauce is a kind of mixed seasoning popular in Fujian, Guangdong and other regions. It is light brown in color and paste-like, with a compound flavor of garlic, onion and peanuts, a compound salty taste of shrimp and soy sauce, and a slight sweet and spicy taste.

Method for make common sand tea sauce: firstly, 500g garlic and 500g onion are fried in oil until their fragrance is revealed, then add soy sauce, white sugar and 250g wild pepper blank, appropriate amount of cinnamon and fennel, boil for half an hour, then add 200g fried peanuts and 200g dried shrimps, stir well, take out the pan, and grind into paste.

Preparation method of Fujian sand tea sauce;

1. raw materials: peanut kernel1000g, dried flounder175g, dried shrimp150g, sesame sauce160g, garlic head175g, chives and Chili powder 75g each, and mustard powder.

Second, the method:

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 is not blistered, you can leave the fire and put it into the jar after it is naturally cooled. It can be stored for a long time for 1-2 years without deterioration, and you can take it with you.

Shacha sauce is rich in protein, fat and sugar, and also contains calcium, phosphorus, magnesium, iron, carotene, etc. Especially, it has the functions of enhancing fibrin, dissolving activity and lowering blood lipid and blood pressure. Because more onion 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.

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

The formula of Shaka juice: Shacha sauce 186 g, seafood sauce 149 g, oil curry 168 g, garlic paste 1 1 g, minced chives 74 g, peanut butter 74 g, peanut butter 74 g. The preparation method is to stir peanut butter into a thin sauce with a small amount of soup, and then stir all the seasonings together to become a juicy flavor juice, which is characterized by dark yellow color, rich fragrance, mellow umami flavor and rich juice flavor.

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

The following is a Hong Kong-style dish seasoned with sand tea sauce.

He Xiang sha ka ya

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, 5g of seafood sauce18g, oily curry18g, mashed garlic 8g, chives10g, peanut butter10g, tomato juice/kloc.

Method:

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

2. Cut tender bamboo shoots (about 5 cm long and 5 mm thick), heat up with a little oil, saute ginger slices, garlic paste and onion segments until fragrant, stir-fry bamboo shoots slightly, then spray yellow wine, add sand tea sauce, oil curry, seafood sauce and peanut butter (mix with 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 the pieces in public and put them on a plate, and thicken the raw juice in a clean pot and pour it on the duck pieces.

Key: When rubbing pepper on ducks, rub more on the chest and thighs, and less on the back. Deep-frying is for coloring and enhancing fragrance. You should not fry the duck so much that it loses water. The duck matures mainly by steaming. If it is steamed crisp, the process of cutting pieces and putting them on a plate can be omitted.

Features: fragrant lotus, golden yellow duck body, fresh, spicy and mellow, and 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.

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

Satay sauce is orange in color, delicate in texture, such as cream, pungent, salty and slightly sweet, which is obviously different from Shacha sauce, and the connotation and intensity of fragrance are different from Shacha sauce. Therefore, in the more authentic cooking of Hong Kong-style dishes, two kinds of stir-fried beef dishes, namely "beef with satay" and "beef with satay", should use satay sauce and sauce with 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, and add Sanhua brand light milk and a little oyster sauce to enhance its milk flavor, while satay (stir-fried) beef sauce can only be flavored with garlic, and it is not necessary to add light milk, because the sauce flavor is already very suitable for Chinese 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, and there are more particles in the marinade. The flavors of the two are also different.

The variety of satay sauce is much more than that of satay sauce, and the famous ones are Indonesian satay sauce and Malaysian satay sauce. The formula and preparation method of Indonesian satay sauce are disclosed as follows:

Raw materials:

Shrimp cake (produced in Indonesia, black-gray cake-like, is a slightly fermented paste of shrimp (mud). Just like the stinky shrimp paste and stinky dried tofu in China, the 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, anise, golden fennel (a foreign fennel spice) and delicious brand osmanthus powder each/kloc-. 25g of red pepper powder, 25g of Kelanda powder (a foreign semi-spicy seasoning), 500g of coconut sauce, 50g of refined salt, 75g of white sugar, 0/00g of Indian curry/kloc-0, and 650g of vegetable oil.

Method:

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

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

(3) Start the pot with half oil, pour the red pepper powder into it, slowly heat it to make it light red and spicy oil, then add the onion and garlic to make it fragrant, then add the shrimp cake to stir-fry until the fishy smell changes and the fresh flavor overflows, then gradually add other seasonings into the pot and stir-fry, and control the use of medium and small fire to prevent the pan from burning, and slowly add oil while frying, and finally add peanut paste, peanut butter, coconut sauce, salt and sugar to get the fragrance.

Its nutritional value is similar to that of sand tea sauce, and it can be used in cooking in the same way, such as dipping directly, modulating compound flavor and so on. It's just that there are more condiments than sand tea sauce when preparing compound flavor. The following is a description of the composition of the compound flavor juice of "satay chafing dish":

800g of Malaysian satay sauce, 500g of Gentleman brand peanut butter, 75g of South Milk, 500g of pineapple (chopped into fine grains for juice), 250g of tomato juice, 275g of shrimp sauce, 375g of dried shrimp, 250g of dried onion, 275g of garlic, and 0/40g of coriander/kloc (.