The raw materials for salsa are quite rich, both meat and vegetarian, adding up to more than ten or twenty kinds, including peanuts, peanut butter, sesame seeds, sesame paste, shrimp, shrimp paste, dried flounder, fish sauce, garlic, onion head, southern ginger, chili powder, five-spice powder, grass jelly powder, rue powder, turmeric powder, lemongrass, cloves, sugar, soya sauce, coconut milk, fine salt, monosodium glutamate, chili oil, peanut oil and so on.

Shacha sauce is light brown in color and paste sauce-like, with special compound aroma of garlic, onion and peanut rice, compound fresh and salty taste of shrimp and soy sauce, as well as slight sweet and spicy taste. In Southeast Asia, sacha refers to grilled meat skewers coated with this special barbecue sauce, which later spread back to the Chaoshan region and became prevalent in Guangdong and Fujian.

Use of Shacha Sauce

In the Chaoshan region, Shacha Sauce is an excellent companion to hot pot, whether it is beef hot pot or seafood hot pot, each person in front of them will be accompanied by a plate of Shacha Sauce as a dipping sauce, and when you eat it, the ingredients in the pot will be dipped into the plate, which will make the flavor of the ingredients fragrant and strong, and make them more flavorful. In addition, when eating vermicelli noodles, sacha sauce can be used as a seasoning sauce to fish vermicelli noodles, which can make the whole bowl of vermicelli noodles more fragrant and flavorful.

Shazha sauce and beef, chicken, duck with can also produce a subtle effect of compatibility, in the beef or chicken and duck smeared with shazha sauce, and then put into the pan for stir-frying or simmering, stewing, baking, etc., can make the meat flavor and fragrant and rich, the flavor of the ingredients of the layering of flavor is more rich and delicious, such as the classic shazha stir-fried beef, shazha stewed duck, shazha stewed chicken, and so on.