Spicy Sauce Recipe

1 Fresh Red Chili Peppers 2 jin

2 Cooking Oil 1 jin

3 Beef or Large Meat 1 jin (lean meat)

4 Salt 3 tael

5 Sugar 2 tael

6 Ginger 3 tael

7 Pepper Noodle 1 tael

8 Monosodium Glutamate 1 tael

9 white wine 1 tael

10 sweet noodle sauce 5 tael

11 peanut rice 3 tael (fried and crushed)

12 sesame seeds 2 tael (fried and crushed)

Practice: oil heated to eighty percent into the chopped meat fried for a while, and then into the chopped chili peppers and seasoning stir-fried on a small fire half an hour, and finally put into the noodle sauce, monosodium glutamate mix can be.

Shacha sauce production method:

1, 5 kg of peanut kernels into the salad oil in a low-fire dipping and frying for 3 minutes, take out and grind into peanut butter.

2, take an iron pot, pour peanut oil 2 kg, burned to seventy percent of the heat into the crushed garlic 1250 grams of dried onion crushed 1 kg of small fire incense, add chopped red pepper 500 grams of dried small fire stir-fry into the sacha tea powder 1.5 kg, 150 grams of full-fat cow's milk powder, monocrystalline crystal rock sugar 1,100 grams of small fire burned, and finally added to the grinding of peanut butter mixing that is made into sacha tea sauce

Shacha sauce is a kind of mixed condiment prevalent in Fujian, Guangdong and other places. It is light brown in color, in the shape of paste, with the special compound flavor of garlic, onion and peanut rice, the compound fresh and salty flavor of shrimp and soy sauce, as well as a slight sweet and spicy taste.

The varieties of salsa are Fujian salsa, Chaozhou salsa and imported salsa.