What is Desert Tea What does desert tea taste like?

In summer, it is the same red flower, like a golden glow. In June, when the flowers were gone, a small fruit grew from one flower, peeled off, and there were many seeds, and some juice, which was slightly sweet. In autumn, the fruit is red and cherry-like, so people call it "desert cherry".

Later, it was also known that the people of Shaxiang called the white thorn fruit "sour and fat", and purchased and processed a large number of tea to make a drinking tea called "desert tea".

Drinking method: Water quality: natural water (tap water, well water, spring water, etc. that meet drinking water standards) should be used.

Utensils: Xuan teapot brewing; The water cup cools down quickly and dissolves slowly.

Dosage: About 2 grams (36 capsules) for 1 liter of tea, about 0 for a 250 liter cup5 grams (9 capsules). The amount can be increased or decreased as needed, brewing: 80° or more beach water brewing for 5-10 minutes.

A thousand boiling waters. Finely filtered water and finished bottled water, minerals and trace elements.

The content is low or there are additives, it is not suitable to brew desert tea, and when the amount is large, there will be the natural sour taste of white thorn fruit, and the flavor is better with honey or sugar.

When drinking specially, you need to increase the dosage, brew the desert tea or boil it, the soup is dark red, and drink it hot.

How wonderful it is to see the vast desert as far as the eye can see. The miraculous species of white thorn fruit all over the desert is a wonderful scenery in the desert, which not only adds a bit of "sand" color to the Jinchang desert culture, but also becomes the best health tea drink for Jinchang people.

Desert tea is the color of the tea like the desert, a bit of a coffee flavor, sweet and sour.

The residents of the Gobi Desert at the confluence of the Tengger Desert and the Badain Jaran Desert have been using desert thorn fruit food supplements to recuperate since ancient times. Desert tea is a tea made from desert white thorn fruit according to this tradition, and can be drunk by men, women, young and old, pregnant women and pregnant women.

The taste and flavor of desert tea has a lot to do with the quality of the water. Desert tea brewed with different water qualities has great differences in taste and flavor.

It is boiled and brewed with natural water (tap water, well water and spring water), which has a special aroma, a slightly sweet taste, and a mellow and long charm.

If it is brewed with purified water or finely filtered water, the aroma is weak, the taste is slightly sour, and it has a bit of a coffee taste.

Desert tea with a little sugar or honey, the taste and flavor are particularly full, particularly mellow, a bit of jade liquid elixir, and the aftertaste is endless.

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.

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 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.