Ingredients:
Peanut kernels, white sesame seeds, fish, shrimp, shredded coconut, garlic, scallions, mustard, chili, yellow ginger, herbs, cloves, tangerine peel and pepper.
Practice:
The ingredients are ground or fried and crushed, then boiled with oil and salt to make a condiment called salsa. The production process is quite tedious. The finished sauce is golden in color.
After the introduction of the vast area of Chaoshan, by successive generations of chefs to refine and improve, only to take its rich and spicy characteristics, and change the domestic spices and main ingredients to make, and the original Southeast Asian flavor is different, sacha fragrant but not spicy, slightly sweet. It is a common condiment used for cooking in Chaoshan and southern Fujian. It is a mixed type of condiment prevalent in Fujian and Guangdong. It is light brown in color and paste sauce-like, with a special composite flavor of garlic, onion and peanut rice, a composite fresh and salty flavor of shrimp and soy sauce, as well as a slight sweet and spicy taste.
Cooking guide:
1, salsa can be dipped directly into the meal, but also can be modulated with a unique complex flavor, used to cook salsa beef tenderloin, salsa duck breast and other delicacies;
2, it can be equipped with Hong Kong-style trendy "salsa" delicious to cook salsa beef brisket casserole, salsa sauteed shrimp and so on! It is suitable for cooking methods such as roasted, stewed, simmered, shabu-shabu, and burnt.
Raw materials:
1000g of peanut kernels, 175g of dried halibut, 150g of shrimp, 160g of sesame paste, 175g of garlic, 75g of green onion, 75g of chili powder, 30g of mustard powder, 30g of five-spice powder, 15g of ginger powder, 15g of coriander seeds, 2 sticks of fragrant wood grass, 300g of sugar, 800g of vegetable oil, 30g of refined salt.
Practice:
1, the peanut kernel into a container, add boiling water (slightly salt a little) soak 10 minutes after peeling, into the sixty percent of the hot frying pan deep-fried until crispy and fish out, to be cooled and then crushed it into pieces. Another flounder dry pick all the bones and thorns, also with (70%) hot frying pan fried crispy fish out, chopped into fine powder to be used.
2, open the frying pan, the vegetable oil boiled to cool, and then into about 150 grams of cold oil dilution; garlic peeled, another shrimp chopped into pieces, and then part of the oil will be onion fried dry water, and then crush the onion, still into the oil, and another part of the oil will be powdered chili pepper and garlic simmered garlic oil and chili oil, respectively, to be used.
3, another net pot of oil, the first coriander seeds, five spice powder into the pot slightly fried, add sesame paste, shrimp, peanuts, mustard powder, sand ginger powder fried, and then add garlic oil, green onion oil, chili oil, salt, sugar, fried, and then will be crushed into powder with the frying of the fragrant wood grass also into the same. Stir fry with the fire for about half an hour, see the pot does not pan bubbles, you can leave the fire and wait for its natural cooling into the altar, can be stored for a long time 1-2 years does not deteriorate, take with you.