What is sand tea made of? What is sand tea A brief introduction to sand tea

Fujian sand tea sauce is a large amount of fried peanut flour, an appropriate amount of boneless fried dried halibut and shrimp flour, garlic, coriander powder, chili powder, mustard powder, five-spice powder, sand ginger powder, coriander powder, vanilla powder with vegetable oil stir-fry to make a fragrance, add sugar and refined salt, fry slowly for half an hour with a simmer, and leave the heat until the pot does not bubble. Fujian sand tea sauce is naturally rich in flavor and is used to make stir-fried, steamed and other seafood dishes. The taste is fresh and mellow, and because of its unique natural flavor of seafood, it is deeply loved by diners in Hong Kong, Macao and Taiwan.

Chaozhou sand tea sauce is made by diluting fried peanut flour with peanut butter and sesame paste, adding fried garlic paste, onion powder, shrimp paste, bean paste, chili powder, five-spice powder, rue powder, grass fruit powder, turmeric powder, chive powder, rapeseed powder, mustard powder, shrimp powder, bitter gourd leaf powder, clove powder, etc. The flavor of Chaozhou sand tea sauce is richer than that of Fujian sand tea sauce, and it can be used for many dishes made by cooking methods such as frying, stir-frying, stewing, and steaming.

1. Shacha (Chaoyu pronounced satay) is originally a flavor food in Indonesia, Indonesian for sate (satay), its original meaning is kebabs, mostly mutton. Chicken or pork, the seasoning used has a spicy taste. After being introduced into the Chaoshan area, it only takes its spicy characteristics and mixes it into a condiment, which is called sand tea sauce.

2. Shacha sauce is made by grinding and adding oil and salt with peanut kernels, white sesame seeds, left-mouth fish, dried shrimp, shredded coconut, garlic, raw onions, mustard, coriander seeds, chili peppers and other raw materials. Shacha sauce is golden in color, spicy and fragrant, and is one of the commonly used flavors of Chaozhou cuisine. Shacha sauce is a kind of Qiaoliang mixed condiment that is popular in Fujian, Guangdong and other places.

The color is light brown and paste-like, with special compound aromas such as garlic, onion, and peanuts, a compound salty taste of dried shrimp and light soy sauce, and a slight sweet and spicy taste.

Shacha refers to sand tea sauce and is a mixed condiment.

Shacha sauce is also called sand tea, is a foreign word in Chaoshan dialect, sand tea sauce originated in the Malay-speaking region of Chaoshan Chinese diet, and later introduced to Chaoshan, popular in Guangdong Province, Fujian Province and other places of a mixed condiment. It has a light brown color and a paste-like flavor, and has a special compound aroma of onion, garlic, and peanuts, as well as a complex salty flavor of light soy sauce and dried shrimp, as well as a slight spicy and sweet taste.

Shacha sauce is a condiment made of peanut kernels, fish, dried shrimp, butter, peanut kernels, fish sauce, butter and other ingredients after grinding or frying into powder, and finally adding salt and oil to boil the condiment, called Shacha sauce, the production process is more cumbersome, and the color of the made Shacha sauce is golden yellow.

Introduction to sand tea noodles

Making sand tea noodles is inseparable from sand tea sauce, the soup made with sand tea sauce is red and bright, the fragrance is attractive, each recipe has its own characteristics, and it is recognized by everyone that the good shops and signboard stores are often full, especially when they are in a hurry to eat, they are often full, and they need to queue up to call the number to get their turn.

The sand tea noodles made of the high-quality sand tea sauce are fragrant and skillfully judged to be beautiful, especially when drinking the soup, you can drink the fragrant, sweet, salty, and fresh kind of compound cotton rustling feeling, similar to the soft and rustling of potatoes, and there is also the feeling of sand and flute of mung bean sorbet, which is more like eating salted egg yolk and the fragrant and rustling taste, which is very beautiful.

The noodles for making sand tea noodles are also exquisite, which is alkaline water oil filial piety noodles, alkaline water oil noodles are made of flour with alkali, water, and proofing, the taste is smooth and tenacious. When eating sand tea noodles, you can add a variety of ingredients according to your own taste and preferences, so as to change many ways to eat, such as adding all kinds of seafood, various meats, etc.

Shacha is a mixed seasoning popular in Guangdong, Fujian and other regions, and is mostly used as a dipping sauce. The taste of sand tea sauce is relatively unique, it has a compound aroma of garlic, onion, and peanuts, as well as a fresh and salty taste of dried shrimp and light soy sauce, and a slight sweet and spicy taste. When eating hot pot, you can use sand tea to dip beef, mutton and seafood.

What is sand tea sauce was originally produced in Indonesia, popular in Southeast Asia, in India it was used to kebabs, mutton, muscles, etc. as a seasoning, but it was introduced to the Chaoshan area after the improvement of the local people, it became a unique flavor of sand tea sauce.

In the twenties and thirties of the nineteenth century, in order to escape the war, many Chaoshan people went to Nanyang to live, and the Chaoshan area had a certain connection with the East and South Asia, so their food will be brought back to Chaoshan, among which the sand tea sauce is the most representative food, and after the Chaoshan people have improved their own taste, which has been passed down to this day.

Shacha was originally pronounced "satay" Because when it was introduced to Chaoshan, the pronunciation of "嗲" and "tea" of Chaoshan people were homophonic, and slowly people called him Shacha sauce. It is mainly made of peanut kernels, white sesame seeds, fish, shrimp and plum finch containing rice, shredded coconut, garlic, chives, mustard, chili, vanilla, cloves, tangerine peel, turmeric and pepper.

The ingredients for the production of sand tea include peanut kernels, white sesame seeds, fish, dried shrimp, shredded coconut, garlic, green onions, mustard, chili peppers, turmeric, vanilla, cloves, tangerine peel, pepper, etc. Shacha, also known as Shacha sauce, is a kind of mixed condiment that is popular in Fujian Province and Guangdong Province, and was originally a flavor food in Indonesia. <

The ingredients for making sand tea include peanut kernels, white sesame seeds, fish, dried shrimp, shredded coconut, garlic, green onions, mustard, chili peppers, turmeric, vanilla, cloves, tangerine peel, pepper, etc. Shacha, also known as Shacha sauce, is a mixed condiment that is popular in Fujian Province and Guangdong Province, and was originally a flavor food in Indonesia.

Shacha is a specialty of Xiamen.

Xiamen is a city that opened to the outside world earlier, and there are many imported products in people's lives, and sand tea is one of them. Sand tea originated in Indonesia, and it is also said to come from Malaysia. Shacha should originally be read as "satay", to the mouth of Xiamen people who drink tea into the wind, it is called "sand tea" Congcong, this "tea seeps into the cherry" is the "tea" of Xiamen dialect, and the Mandarin "嗲" homonym, with the fame of sand tea, sand tea has become the current Mandarin pronunciation of "sand tea".

Lai Yan headlines. The beauty of sand tea noodles is in the soup. The small kitchen uses fresh pork bones, whole chicken and fish heads to make a delicious and mellow broth; One of the main ingredients of sand tea is to choose the best shrimp head, after mixing salt and marinating for more than two months, and then grind finely, add the shrimp paste and garlic sauce to the boiling oil in order to fry thoroughly, and add five-spice powder, curry powder, chili powder, sesame seeds, etc. after cooling. Therefore, the soup in the small kitchen is sweet and spicy, and the flavor is unique.

Preparation method of Fujian sand tea sauce 1. Raw materials: 1000 grams of peanut kernels, 175 grams of dried flounder, 150 grams of dried shrimp, 160 grams of sesame paste, 175 grams of garlic, 75 grams of chives, chili powder, 30 grams of mustard powder, five-spice powder, 15 grams of sand ginger powder, 15 grams of coriander seeds, 2 herbs, 300 grams of sugar, 800 grams of vegetable oil, 30 grams of refined salt.

2. Preparation method: 1 Put the peanut kernels into a container, add boiling water (a little salt) and soak for 10 minutes, then peel the skin, put it into a hot oil pan and fry it until it is crispy and take out, and then crush it into minced pieces after cooling. In addition, remove the bone spurs from the dried flounder, and also fry the crispy in a hot oil pan (seventy percent), chop it into fine pieces and set aside.

2 Turn on the oil pot, boil the vegetable oil and let it cool, then add about 150 grams of cold oil to dilute; Peel off the garlic head, chop the dried shrimp into minced pieces, fry the green onion with a part of the oil, then crush the green onion, still put it in the oil, and use a part of the oil to boil the chili powder and garlic into garlic oil and chili oil respectively.

3 In addition, put oil in a clean pot, first fry the coriander seeds and five-spice powder in the pot slightly, add sesame paste, minced shrimp, ground peanuts, mustard powder, and sand ginger powder and stir well, then add garlic oil, scallion oil, chili oil, refined salt, sugar, and stir well, and then grind the vanilla grass into powder and put it into the same fry. Fry for about half an hour with a simmer, when you see that the pot is not soaked, you can leave the fire and wait for it to cool naturally and then put it into the jar, which can be stored for 1-2 years without deterioration, and can be taken with you.

There are three varieties of sand tea sauce: Fujian sand tea sauce, Chaoshan sand tea sauce and imported sand tea sauce. Also known as sateysauce. It is a sand tea sauce that is popular in Southeast Asia such as Indonesia, Malaysia, and Singapore.

Its color is orange yellow, the texture is delicate, such as cream, quite spicy and salty, rich in appetizing and eating effect, the seasoning characteristics are outstanding, so after being introduced into the vast area of Chaoshan, it has undergone generations of chefs pondering and improving, only taking its rich spicy characteristics, changing to domestic spices and main ingredients to make, and transliterating Indonesian "sate", calling it sand tea (Chaozhou pronunciation "tea" for "嗲" sound) sauce.

There is a clear difference between satay sauce and satay sauce, so in more authentic Hong Kong-style Cantonese cuisine, "satay beef tenderloin" and "satay beef fillet", two stir-fried beef dishes, should be mixed with satay sauce and satay sauce respectively, and the other seasonings used in their respective combinations are also very different. When cooking satay beef tenderloin, it is necessary to stir-fry with minced onion, red pepper and pineapple until fragrant, then add satay sauce, and add an appropriate amount of evaporated milk and a little oyster sauce to enhance its milky flavor. When cooking sand tea beef, as long as it is stirred with garlic paste, it does not need to be mixed with evaporated milk, because the original taste of sand tea sauce is more suitable for the taste of Chinese people.

There are also differences in the color and appearance of the finished products of the two: the former is light orange-red, and the marinade is more delicate; The latter is light brown in color, and there is more particulate matter in the marinade, and the flavor of both is also different. There are also many varieties of satay sauce, the more famous ones are Indonesian satay sauce and Malaysian satay sauce.