Every student has different tastes, so their favorite foods are also different.

I personally prefer Shacha Noodle snacks, let’s take a look at the steps to make them: Shacha Noodles are a local specialty snack, and the most important thing is Shacha Sauce. Its main ingredients include dried shrimps, dried fish, onions, ginger, garlic and other real ingredients.

It is fried and crispy and carefully ground to make it red in color, salty and spicy, and full of seafood flavor.

Shacha noodles are made with Shacha sauce, which has a rich taste and endless aftertaste, making people remember it.

Seafood satay noodles are made with alkaline noodles (ordinary noodles can be used instead), fish balls, beef balls, lean meat, pork liver, shrimp, tofu, vegetables, peanut butter, and satay sauce.

Method 1. Blanch the alkaline noodles until cooked, remove and set aside.

2. Blanch all the ingredients in order according to their degree of ripeness, remove and drain, then put on a plate and set aside.

3. Add oil to a clean pot and sauté the ginger and garlic, then add an appropriate amount of water and bring to a boil, then add one tablespoon of peanut butter and two tablespoons of sand tea sauce and stir evenly.

4. Add appropriate amount of light soy sauce, salt, sugar and cooking wine, turn to low heat and stir until thickened.

(Simmer over low heat for about 20 minutes, so add enough water and be careful not to burn the bottom while stirring.) 5. Finally, pour the soup over the noodles and ingredients and it's ready to go.

Making of Shacha Sauce Many people are obsessed with Shacha noodles and want to have a bowl of Shacha noodles at home. In fact, the most important thing is to make the soup of Shacha noodles, that is, making of Shacha sauce. You can also use Shacha sauce.

Making your own food at home may not taste 100% the same as what you eat locally, but you can satisfy your cravings by making it yourself.

1. Dip peanuts, dried fish, dried shrimps, etc. into 50% hot salad oil over medium-low heat and deep-fry until fragrant. After frying, take them out and grind them into paste.

2. Take an iron pot, add peanut oil, and when it is 40% hot, add dry red chili powder, garlic, and shallots and fry over low heat until fragrant. Leave the oil to remove residue for later use.

3. After cleaning the pot, put in the fried oil, heat it to 50% heat, add peanut butter and spicy sand tea, and simmer over low heat until the sauce bubbles.