The varieties of salsa are Fujian salsa, Chaozhou salsa and imported salsa.
Fujian salsa is a large dose of fried peanut rice and the right amount of boneless fried halibut dried minced and shrimp minced with garlic, coriander, chili powder, mustard powder, five spice powder, ginger powder, coriander powder, fragrant wood grass powder stir-fried with vegetable oil to start the aroma, accompanied by sugar, salt with a slow frying fire for half an hour, to the pot does not pan bubbles away from the fire to wait for its natural cooling into an altar, you can store for a long time 1 year to 2 years and does not deteriorate. It can be stored for 1 to 2 years without deterioration. Hokkien sacha sauce has a natural and strong flavor, used to cook stir-fried and steamed seafood dishes, taste fresh and mellow, because of its unique seafood natural flavor is very popular with Hong Kong, Macao and Taiwan diners.
Chaosha sauce is fried ground peanuts, boiled peanut oil and peanut butter, sesame paste thinning, seasoned with sautéed garlic, minced onion, shrimp paste, soybean paste, chili powder, five spices, rue powder, powdered fruits, powdered turmeric, minced shallots, minced coriander seeds, mustard powder, minced shrimp, minced leaves, minced cloves, lemongrass, and other spices, accompanied by sugar, soya sauce, coconut milk, refined salt, monosodium glutamate, Chili oil, stir-fry it over a moderate fire and take it out, cool it down and then put it into a clean altar and take it as you like. Chaozhou salsa has a stronger flavor than Fujian salsa and can be used for many dishes made by stir-frying, fire bureau, stewing, steaming and other cooking methods.
Imported sateen sauce, also known as satay sauce (Sateysauce). Is prevalent in Indonesia, Malaysia and Singapore and other Southeast Asian regions of a kind of satay sauce. It is orange-yellow in color, fine texture, such as cream, quite spicy and salty, rich in appetizing effect, flavoring characteristics are prominent, so it has been introduced into the vast areas of Chaoshan, after successive generations of chefs to improve, only to take the characteristics of its rich and spicy, and change the use of domestic spices and main ingredients, and phonetic translation of the Indonesian "SATE", called Shacha (Teochew), the "Tea" (Teochew), the "Tea" (Teochew). Read "tea" for "satay" sound) sauce.
There is a clear difference between satay sauce and sate sauce, so in the more authentic Hong Kong-style Cantonese cooking of "satay beef tenderloin" and "sate beef tenderloin," the two types of stir-fried beef dishes, should be used in satay sauce and sate sauce, respectively, while their respective combinations of other seasonings are also very different. The other seasonings used are also very different. Cooking satay beef tenderloin, you must first stir-fry with minced onion, red pepper and pineapple, and then put 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. While the cooking of beef satay sauce, as long as the garlic can be stir-fried, do not have to be accompanied by evaporated milk, because the original flavor of the satay sauce is more suitable for the taste of the Chinese people. The two finished product color and look and feel also have a difference: the former light orange-red, marinade is more delicate; the latter light brown, marinade in the particles more, the two flavors are also different. There are also many varieties of satay sauce, the more famous are Indonesian satay sauce and Malaysian satay sauce.
Satay sauce can be dipped directly into the meal, but also to make a unique combination of flavors, used to cook satay beef tenderloin, satay 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-style dishes, suitable for burning, stewing, simmering, shabu-shabu, burning and other cooking methods.
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