Shacha flavor is a dish cooked with sacha sauce as the main seasoning. Shacha sauce, also known as satay in Minnan language, was introduced from Southeast Asia to China's Guangdong, Fujian and some overseas Chinese areas in Taiwan by overseas Chinese in the early 20th century.

Shacha sauce prevalent in Indonesia, Malaysia and Singapore and other Southeast Asian regions, for a flavor of Indonesian food. The Indonesian word is "SATE" (satay), originally meaning "kebabs". It is a comprehensive condiment, its flavor is fresh and fragrant, salty, spicy and slightly sweet, its color is tawny or purplish-red, reflecting the strong tropical flavor, southern flavor, its main ingredients are peanut kernels, white sesame, coconut meat, celery seed, mustard seed, turnip seed, chili powder, pepper, anise, cumin, cinnamon, ginger, vanilla, cloves, cloves, pepper, curry, white peony, trinacota, scallion, garlic, shrimp, dried flounder, refined salt, sugar, peanut oil and dozens of other ingredients are ground and boiled.

Shacha flavor, is the main component of the local dishes of southern Fujian, its unique flavor is famous at home and abroad, the famous dishes are shacha duck block, shacha beef tenderloin, shacha hot pot and so on. In recent years, with the continuous development of the catering industry, in order to cater to the needs of diners on a variety of flavored dishes, the majority of chefs in the inheritance of the basis of a large number of innovations out of the sand tea-flavored dishes, now introduces a few.

One, sacha silver sprouts fire duck silk

Raw materials: roast duck breast (with skin) 200g, mung bean sprouts 300g, green and red pepper wire 5g, sacha sauce 35g, salt 1g, chicken 3g, pepper 0.5g, 15g of yellow wine, 15g of water starch, 10g of sesame oil, 25g of refined peanut oil.

Procedure: 1 Roasted duck breast cut into thin filaments, mung bean sprouts pinched head and tail washed and drained. head and tail washed and drained.

2 salsa sauce sautéed, cooking yellow wine, put the duck wire, silver sprouts, green and red pepper wire heating, chicken essence, pepper stir-fried raw, thickening dripping sesame oil from the pot on the plate.

Features: red, white, green color, crisp and tender, fragrant and refreshing.

Two, sacha steak white mushrooms

Raw materials: white mushrooms 500g, broccoli 200g, sacha sauce 50g, Meiji Fresh 15g, chicken essence 3g, 15g Shaoxing wine, 1200g of broth, 50g of water starch, 50g of refined peanut oil.

Methods: 1 white mushrooms to remove the root of the washed gravel comb knife, 800g simmering in broth for an hour and fished out. Broccoli cut into small pieces and cleaned with simmering white mushroom soup blanch raw.

2 salsa stir-fry aroma, cooking yellow wine with 400g of broth to boil, under the white mushrooms burned through, add chicken essence, Meiji-Fresh soy sauce, thickening, dripping cooked oil, pan loaded, broccoli around the edge of the garnish.

Features: fragrant, fresh and glutinous, nutritious.

Three, salsa fish fillets

Raw materials: 1 blackfish (about 1000g), green and red pepper slices 10g each, egg white 1, salsa 50g, salt 1g, chicken essence 4g, pepper 0.2g, 25g of yellow wine, 100g of broth, 35g of water starch, 750g of salad oil (about 35g), 15g of dry starch.

Methods:1 blackfish Slaughtered and cleaned, chopped off the head and tail bone peeling meat, batch into 5cm × 3cm × 0.25cm of thin slices, bleached with water, clean cloth to absorb water, plus salt, chicken essence, 10g of yellow wine, pepper, egg white, dry starch mixing and sizing.

2 Fish slices under fifty percent of the hot frying pan sliding oil, green and red pepper slices also over oil.

3 Sautéed sauce stir-fried, cooking yellow wine and fresh broth boil, add fish, green and red pepper slices, chicken essence, thickening dripping cooked oil from the pot to plate.

Features: Fish fillets tender, fresh and fragrant.