What is a satay branch, what is satay

Sacha sauce (satay in Indonesian) is originally a flavor food in Indonesia. Its original meaning is kebab, mostly mutton, chicken or pork, the seasoning used is spicy, and after it was introduced to China, only its spicy characteristics were taken.

Ingredients: peanut kernels, white sesame seeds, fish, dried shrimp, shredded coconut, garlic, green onions, mustard, chili peppers, turmeric, vanilla, cloves, tangerine peel, pepper, etc.

Features: Different from the original Southeast Asian flavor, sand tea is fragrant but not spicy, and slightly sweet. It is a commonly used condiment for cooking in Chaoshan and southern Fujian.

Shacha sauce is a kind of 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.

There are many more varieties of satay sauce than satay sauce, and the more famous ones are Indonesian satay and Malaysian satay sauce.

Ingredients: Shrimp cake (produced in Indonesia, black and gray cake shape, is a slightly fermented shrimp paste (puree) binder. Just like China's stinky shrimp sauce and stinky dried tofu, the raw product has a strange smell, and after heating and maturing, it will form a special animal raw material (40 grams), 250 grams of peanut butter, 60 grams of fried peanut kernels, 400 grams of garlic paste, 500 grams of dried shallots, 15 grams of anise, golden name (a kind of cumin spice produced abroad), 15 grams of cinnamon powder, 50 grams of ginger powder, turmeric powder, lemongrass each, 25 grams of red pepper powder, Kelianda powder (a semi-spicy seasoning made abroad), 500 grams of coconut paste, 50 grams of refined salt, 75 grams of sugar, 100 grams of Indian curry, 650 grams of vegetable oil.

Method: 1) Pour the beef broth into the peanut butter and mix well to make a thin sauce.

2) In addition, peanut kernels, shrimp cakes, anise, golden seeds, shallots, garlic paste, lemongrass, and cloves are all ground into powder and repentant, or processed into powder puree with a crusher.

3) Start the pot with half of the oil, pour the red pepper powder first, heat it slowly, make it into light red chili oil, then put the onion and garlic into the fragrant, and then put the shrimp cake and fry until the fishy smell changes, and the fresh fragrance overflows, and then gradually put his seasoning into the pot and fry it, and control the medium and low heat, strictly prevent the scorching pot, slowly add oil while stir-frying, and finally add peanut puree, peanut butter, coconut sauce, salt, and sugar to get a fragrant and semi-spicy thick sauce.

Ingredients: 1/2 cup peanut butter 3 4 cups coconut milk

2 thai sweet chili sauce 1 tsp lemon grass powder

2 tablespoons peanut oil

Method. Heat the peanut oil in a frying pan and add the other ingredients Stir over medium heat until the sauce is thick

50kg of beef, salt, soy sauce, 10kg of sugar, monosodium glutamate, rice wine, five-spice powder, chili powder, ginger, fennel.

Satay beef jerky.