◆Method of making salsa

1, peanut kernel 5 kg into the salad oil in a small fire deep frying for 3 minutes, take out and grind into peanut butter.

2. Take an iron pot, pour in 2kg of peanut oil, put in 1250g of crushed garlic and 1kg of crushed dry onion when it is 70% hot, then add 500g of chopped dried red chili pepper and stir-fry it over a low fire, then put in 1.5kg of sacha powder, 150g of full-fat milk powder and 1100g of single-crystal crystal rock sugar, and then add in the grounded peanut sauce and mix it well to make sacha sauce.

Shacha Sauce

Shacha Sauce is a kind of mixed condiment popular in Fujian, Guangdong and other regions, light brown in color, in the form of paste sauce, with the compound aroma of garlic, onion, peanut rice, the compound salty taste of shrimp and soy sauce, as well as a slight sweet and spicy taste.

Ordinary salsa preparation: first 500 grams of garlic and 500 grams of onions fried until the aroma comes out, add soy sauce, sugar and 250 grams of wild pepper billet, the right amount of cinnamon, fennel boiling for half an hour, and then add 200 grams of deep-fried to crispy peanut kernels, and 200 grams of shrimp, stir-fried and out of the pot, ground into a paste paste into the shape of.

Fujian salsa system:

One, raw materials: 1000 grams of peanut kernels, 175 grams of dried flounder, 150 grams of shrimp, 160 grams of sesame seed paste, 175 grams of garlic, scallions, chili powder 75, mustard powder, five spice powder 30 grams of powdered ginger, coriander seed 15 grams of powdered ginger, 2 Xiangmu grass, 300 grams of sugar, 800 grams of vegetable oil, 30 grams of refined salt. .

Two, method:

1. peanut kernels into the 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 mince. 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 a part of the oil will be onion fried dry water, and then the onion crushed, still into the oil, and a part of the oil will be chili powder and garlic boiled garlic and chili oil and chili oil to be used.

3. Another net pot of oil, 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, can be removed from the fire to wait for its natural cooling into the altar, can be stored for a long time 1-2 years without deterioration, take with you.

Sacha sauce is rich in protein, fat and carbohydrates, but also contains calcium, phosphorus, magnesium, iron, carotene, etc., especially with the enhancement of fibrin, dissolving activity and lowering the role of blood lipids and blood pressure. Because more onion and garlic in the role of salsa, so that it also has sweating to relieve fatigue, promote the secretion of digestive juices and have the characteristics of the stomach.

Shazhajang sauce can be directly dipped in the meal, but also can be prepared with a unique flavor complex, cooking shazhajang beef, shazhajang duck slices and other delicacies. It can also be prepared with Hong Kong-style new wave of "sacha sauce" to cook sacha beef brisket casserole, sacha sauce ring snails and other Hong Kong-style dishes, suitable for burning, stewing, shabu-shabu, simmering and other cooking methods.

Shagya sauce recipe: 186 grams of salsa, 149 grams of seafood sauce, 168 grams of oil curry, 111 grams of garlic, 74 grams of chopped scallions, 74 grams of peanut butter, 111 grams of tomato sauce, 1188 grams of fresh broth, 18 grams of refined salt, 11 grams of chicken essence. The method is to peanut butter with a small amount of soup stirred into a thin sauce, and then all the seasonings are stirred together to become a flow of juice type of sauce, which is characterized by a deep yellow color and aroma, fresh taste mellow, rich juice flavor.

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