Open classification: food, seasoning

Satay (Indonesian) was originally a flavor food in Indonesia. Its original meaning is kebab, mostly mutton, chicken or pork, and the seasoning used is spicy. After it was introduced to China, it was only spicy.

Ingredients: peanut kernel, white sesame, fish, shrimp, shredded coconut, garlic, onion, mustard, pepper, turmeric, vanilla, clove, dried tangerine peel, pepper, etc.

Practice: the raw materials are ground or fried, and then boiled with oil and salt, which is called sand tea sauce. The production process is quite complicated. The prepared sand tea sauce is golden in color.

Features: Different from the original Southeast Asian flavor, sand tea is fragrant but not spicy, with a little sweetness. It is a common condiment for cooking in Chaoshan southern Fujian.

Shacha sauce is a mixed seasoning popular in Fujian and Guangdong. The color is light brown and mushy. It has a special compound flavor of garlic, onion and peanut, a fresh and salty compound flavor of shrimp and soy sauce, and a slight sweetness and spicy taste.

kind

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There are three kinds of sand tea sauce: Fujian sand tea sauce, Chaozhou sand tea sauce and imported sand tea sauce.

Fujian sand tea sauce is made of garlic paste, coriander powder, Chili powder, mustard powder, spiced powder, ginger powder, coriander powder, vanilla powder, a large amount of fried peanut powder and a proper amount of boneless fried flounder powder and shrimp powder, stir-fried with vegetable oil, added with white sugar and refined salt, and slowly stirred for half an hour until the pot does not bubble. Fujian sand tea sauce has a natural and rich flavor, and is used for cooking fried, steamed and other seafood dishes. Fresh and mellow, it is deeply loved by Hong Kong, Macao and Taiwan diners because of its unique natural flavor of seafood.

Chaozhou sand tea sauce is made by diluting fried peanut powder with boiled peanut oil, peanut butter and sesame sauce, and adding fried garlic paste, onion powder, shrimp paste, bean paste, Chili powder, spiced powder, rutabaga powder, Amomum tsao-ko powder, turmeric powder, onion powder, rapeseed powder, mustard powder, shrimp powder, geranium powder and clove powder. Chaozhou sand tea sauce is more fragrant than Fujian sand tea sauce, and can be used to make many dishes made by cooking methods such as frying, roasting, stewing and steaming.

Imported Satay Sauce is also called Sateysauce. It is a popular sand tea sauce in Southeast Asia such as Indonesia, Malaysia and Singapore. Its color is orange yellow, its texture is delicate, it looks like cream, it is quite spicy and salty, it has the effect of stimulating appetite and promoting digestion, and its seasoning characteristics are outstanding. Therefore, after it was introduced into Chaoshan, it was refined by the chef, only taking its spicy characteristics, and it was made with domestic spices and main ingredients. Indonesian pronunciation was translated into "SATE", which was called sand tea.

There are obvious differences between Satay sauce and Satay sauce. Therefore, in the more authentic Cantonese cooking in Hong Kong, beef tenderloin with Satay sauce and beef tenderloin with Satay sauce should be mixed respectively, and the other seasonings used in their compatibility are also very different. When cooking beef tenderloin with Satay, stir-fry chopped green onion, minced red pepper and minced pineapple until fragrant, then add Satay sauce, and add appropriate amount of three-flowered light milk and a little oyster sauce to enhance its milk flavor. When you cook beef with sand tea, you only need to fry it with garlic, without adding light milk, because the original flavor of sand tea sauce is more suitable for China people's taste. There are also differences in color and perception between the two finished products: the former is light orange-red and the marinade is more delicate; The latter is light brown, with more particles in the marinade and different flavor. There are many varieties of satay sauce, among which Indonesian satay sauce and Malaysian satay sauce are more famous.

Shacha sauce can be directly dipped in rice, and can also be used to prepare a unique compound flavor, which can be used to cook beef tenderloin with Shacha, duck breast with Shacha and other delicacies. It can also be used to prepare Hong Kong-style trendy "Shajia juice" to cook famous Hong Kong dishes such as Shajia beef brisket pot and Shajia stir-fried prawns. It is suitable for cooking methods such as roasting, stewing, stewing, rinsing and roasting.

Cooking instruction

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1. Shacha sauce can be directly dipped in the dining table, and can also be used to prepare a unique compound flavor, which can be used to cook Shacha beef tenderloin, Shacha duck breast and other delicacies;

2. It can also be used to prepare Hong Kong-style trendy "Shajia juice" delicious cooking, such as Shajia beef brisket pot, Shajia stir-fried prawns and other famous dishes in Hong Kong. It is suitable for cooking methods such as roasting, stewing, stewing, rinsing and burning.

Preparation method of Fujian sand tea sauce;

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1. Ingredients: peanut kernel1000g, dried flounder175g, dried shrimp150g, sesame paste160g, garlic175g, onion and Chili powder 70g each.

Second, the method:

1. Put peanuts in a container, soak them in boiling water (with a little salt) for 10 minute, then peel them, put them in a 60% hot oil pan, fry them until they are cooked and crisp, take them out, cool them and grind them into powder. In addition, the dried flounder will be stripped of bone spurs, and it will also be fried in a (70%) hot oil pan and cut into fine powder for later use.

2. Open the oil pan, boil the vegetable oil until it is cool, and then add about 150g of cool oil for dilution; Peel the garlic, chop the shrimp, fry the onion with a part of oil to dry the water, then crush the onion and put it in the oil, and boil the Chili powder and garlic with another part of oil to make garlic oil and spicy oil for later use.

3. Put the oil in a clean pot. Stir-fry rapeseed and spiced powder in a pot, add sesame paste, shrimp skin, peanuts, mustard powder and ginger powder, then add garlic oil, scallion oil, spicy oil, refined salt and white sugar, and then grind vanilla extract into powder and put it into the same stir-fry. Stir-fry over low heat for about half an hour. When there is no foam in the pot, you can leave the fire, let it cool naturally, and then put it in the jar. Can be stored for 1-2 years without deterioration, and can be carried with you.