The difference between satay sauce and sateen sauce is different in appearance, different varieties and different usage.

1, the appearance of different

Satay sauce is light orange-red, the marinade is more delicate; while the sateen sauce is mostly light brown, the marinade in the particles more.

2, different varieties

Satay sauce varieties than satay sauce some more, the more famous are Indonesia satay sauce, Malaysia satay sauce.

3, the use of different

Cooking satay beef tenderloin, first of all, minced onion, red pepper and pineapple stir-fried, and then put the satay sauce, and must be put in the right amount of three flowers of evaporated milk and a little oyster sauce, in order to increase its creamy flavor. When cooking beef satay, just saute it with garlic paste, no need to add evaporated milk.

Introduction of Sateen Sauce:

Sateen Sauce, also known as sateen, is a foreign word in the Teochew language. Shatay sauce originated from the diet of Teochew Chinese in Malay-speaking areas, and later spread to Chaoshan, prevalent in Fujian Province, Guangdong Province and other places of a mixture of condiments. It is light brown in color and paste sauce-like, with the special compound aroma of garlic, onion and peanut rice, the compound fresh and salty taste of shrimp and soy sauce, as well as a slight sweet and spicy taste.

Shazhajang sauce can be directly dipped into the meal, but also can be prepared with a unique complex flavor, used to cook shazhajang beef tenderloin, shazhajang duck breast and other delicacies. It can also be prepared with Hong Kong-style new wave of "sacha sauce" delicious, in order to cook sacha beef brisket casserole, sacha stir-fried shrimp and other Hong Kong famous dishes, suitable for burning, stewing, simmering, shabu-shabu, burning and other cooking methods.