Friends who grew up in Shantou
I must be familiar with Shacha sauce
It is an indispensable seasoning in every Chaoshanese kitchen
is also the taste of hometown in every Chaoshan people’s memory
As a foodie, I really can’t imagine
A world without Shacha sauce What is it like?
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From Satay to Shacha
05588/一# The history of bottle sauce/
When it comes to shacha sauce, Chaoshan people must be inseparable. How much do Chaoshan people like shacha sauce? I really like it so much that I can't do without "food every moment"! Shacha sauce almost dominates the sauce industry of Shantou people.
But did you know that Shacha sauce was actually first spread from Southeast Asia! Some people might say that the food in Southeast Asia is satay, not shacha sauce. So, what exactly are Shacha and Satay? what differences are there?
In fact, Satay refers to the traditional Malaysian food "kebab", and satay sauce is a kind of sauce needed when grilling this kind of skewers. It is roughly composed of peanut butter, shrimp paste, Coconut and other blends are blended together. The sauce is delicate, orange-yellow, pungent, more salty than sweet, and it is a heavy-tasting seasoning.
And the shacha sauce is derived from satay. In the early years, the people of Fujian, Guangdong and Taiwan went to Southeast Asia, and many elements of Southeast Asian cuisine were added to their eating habits. Satay was one of them. Later, people brought satay recipes back to China and flowed into Fujian, Chaoshan and other places.
People from Fujian and Cantonese with unique knowledge of food have absorbed the layered sense of satay seasoning, preserved but weakened the spicy taste, and made localized shacha sauce.
There is also a saying that it is because of the popularity of tea in the Chaoshan area. The Hokkien pronunciation of tea is: dei. The Malay pronunciation of satay is very similar to sa dei, so it is logical to be called shacha sauce. .
Just like Guizhou people must eat Lao Ganma, Heyuan must eat purple and golden pepper sauce, Chaoshan people cannot do without Shacha sauce! Beef hot pot without shacha sauce is not perfect, some sophisticated shops even make their own shacha sauce.
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There are three major varieties of sand tea sauce
The sand tea sauce we know as mentioned above Several regions in China are divided into three different varieties: Fujian Shacha sauce, Chaoshan Shacha sauce and imported Shacha sauce.
Fujian Shacha Sauce is made with a large amount of deep-fried ground peanuts, dried flounder and dried shrimps, minced garlic, chili powder, mustard powder, five-spice powder, sand ginger powder, etc. Stir fry until fragrant, with sugar, The salt is slowly fried for half an hour, and the most common way to eat it is shacha noodles.
And Chaoshan Shacha Sauce has a stronger aroma and a darker color than Fujian’s. Families in the Chaoshan area usually use shacha sauce to stir-fry seafood, stir-fried kway teow, or as a dipping sauce for beef hot pot.
Imported sand tea sauce is also known as satay sauce (Sateysauce). It is a kind of Shacha sauce popular in Southeast Asia such as Indonesia, Malaysia and Singapore. It is orange-yellow in color and has a fine texture, like a cream, quite spicy and salty, rich in appetizing and digestive effects.
The taste of these three types of shacha sauce is also different. In terms of taste, satay sauce is sweet and spicy with strong peanut flavor, while sand tea sauce is sweet and fresh with strong seafood flavor. Fujian Shacha sauce is relatively lightYes, followed by Chaoshan, the most important flavor is the original Malay version.
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Shacha sauce, the life of Chaoshan people!
Every Chaoshanian’s kitchen must have a bottle of Shacha sauce. It is the best partner for Chaoshan chefs! In addition to dipping beef, Chaoshan people also use it to cook all kinds of food!
沙茶粿
沙茶粿 is easy to make. Superheat the kueh strips, dry them into a bowl, add the tea sauce, chopped green onion, and stir quickly. You can eat it with a bowl of pork offal soup. , Tusk, delicious on earth!
Kale Shacha Beef
The beef is marinated in shacha sauce, soy sauce, cornstarch, etc., and then the kale is chopped and fried together. The thick sauce is wrapped in kale and beef slices, as a topping for stir-fried kway teow, or with rice!
沙茶排骨
I never thought that Shacha sauce would match the ribs! The ribs are crispy on the outside and tender on the inside. They are full of the rich aroma of shacha sauce. They are really huge and delicious! In addition to sweet and sour pork ribs, braised pork ribs, and pork rib soup, you can finally change the way of eating!
沙茶 Fried thin shells
Stir fry thin shells with high heat, sauté the garlic with oil, pour the thin shells into the pot and stir fry, then add the essential golden leaves , Shacha, small peppers, wait until the thin shell is in the pot and laugh, you can start the pot~
沙茶 Mixed noodles
Cook a small handful of noodles and dry Scoop it up and stir the Gaza tea sauce evenly. It is delicious and convenient~
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