Shacha-mian is one of the most important of the Xiamen snacks, and as long as you are in Xiamen, you will surely go to taste this legendary good taste. So, if you still want to eat it after eating it, making it yourself at home is definitely the best way to get a taste of it. Of course, how the flavor of sand tea noodles, the most important thing is the soup base, home to do sand tea noodles want to do a good job, if you want to do it, and I go with me to see how the soup base is modulated it.

The soup base is simmered with sriracha sauce, peanut butter, milk powder, and broth, the most important is the sriracha sauce and broth, which is the main focus of the flavor of the soup base, and the ingredients are added after the soup base is cooked.

Shacha sauce production:

Raw materials are ground or fried crispy powder, and then add oil, salt and boiled into a condiment called shacha sauce. The production process is quite tedious. The color of the made salsa is golden.

1, put the 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 spines, also with (70%) hot frying pan frying crisp fish out, chopped into fine powder to be used.

2, open the frying pan, the vegetable oil will be 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 crushed onion, still into the oil, and another part of the oil will be powdered chili pepper and garlic simmered garlic oil and chili oil to be used.

3, another net pot of oil, the first coriander seeds, five spice powder in the pan slightly fried, add sesame paste, ground shrimp, ground peanuts, mustard powder, sand ginger powder fried evenly, and then add garlic oil, green onion oil, chili oil, salt, sugar, fried evenly, and then will be crushed into powdered wood grass into the same fried. 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.

Shazha sauce Fujian:

Fujian Shazha sauce is a large dose of fried peanut rice and the appropriate amount of boneless fried dried halibut 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, refined salt and stir-fried with a slow fire for half an hour to the pot does not blister when off the fire to stay in the pot. When it is not bubbling in the pot, remove from the fire and leave it to cool down naturally, then put it into the altar, it can be stored for 1 year to 2 years without deterioration. Hokkien Sacha Sauce is naturally rich in flavor, used to cook stir-fried and steamed seafood dishes, taste fresh and mellow, because of its unique seafood natural flavor by Hong Kong, Macao and Taiwan diners welcome.