Today's slash youth like to eat popsicles in the winter and hot pot in the summer. However, the hot pot wants to eat happily, in addition to the delicious ingredients, it is very important to have an appetizing dipping dish ~ I have to say that although the dipping sauce is not the protagonist, it is an indispensable part of the hot pot.
China, with its vast territory, has created very different customs and habits in various regions, and has formed different flavors in the diet, and only a plate of dipping sauce can feel the differences in tastes between various regions in China. If there is sesame sauce in the north, it can walk alone in the world, Sichuan and Chongqing have double plates that can be versatile, the Yunnan-Guizhou region advocates dipping water as the king, and the Chaoshan people in eastern Guangdong can't avoid a plate from snacks to large sand tea sauce!
Where did the Chaoshan people's shacha sauce come from
Whether it's hot pot or noodle soup or even noodle soup or eating sausage noodles... Children who grew up in Chaoshan must be accompanied by a plate of "brown paste", fragrant and slightly sweet sand tea sauce. Students who study in a foreign country, no matter how full the suitcase is, do not forget to stuff a bottle of sand tea sauce from their hometown.
In fact, Chaoshan people from snacks to large sand tea sauce is an "imported product". It is derived from the satay sauce in Southeast Asia, and the early Chaoshan ancestors who have achieved great gastronomy use the satay sauce that has been handed down to improve the processing, absorbing the essence of the satay sauce, such as using peanuts as raw materials, weakening its original spicy taste, and then integrating local shrimp, dried fish and other characteristic raw materials to make a sand tea sauce suitable for local people to eat.
The major factions of the satay sauce
However, Shacha sauce also has a sect, mainly divided into Malaysian school, Fujian Minnan school and Guangdong Chaoshan school three major factions, the taste also has its own characteristics. Malaysia's shacha sauce is the most original satay sauce, which is made of peanut butter, shrimp paste, coconut, etc. mixed and blended together, its peanut flavor is heavy, the taste is salty and spicy, often used in condiments, mixing, stir-frying meat, boiled fish to fishy, etc., no matter which method is very delicious.
Compared with the Sand Tea Sauce in Malaysia, the Minnan ShaCha Sauce has a light peanut flavor, a strong seafood flavor, and a slightly spicy taste, which is often used to make soups, of which Xiamen's Shacha noodles are exemplary.
Located in the Chaoshan region on the southeast coast of Guangdong Province, most of the locals like to eat seafood, and the food is mainly sweet and salty, and does not like spicy. This has resulted in the Chaoshan people's favorite shacha sauce, which has a sweet taste and a compound salty taste of garlic, onion, peanut rice, shrimp rice and raw soy sauce, as well as a strong peanut flavor.
So, how much do Chaoshan people really like Shacha sauce? It can be said that it has reached the point of "everything can be used as a tea sauce", which can be used as a dipping sauce or to cook dishes.
Everything can be chacha sauce
In the eyes of the Chaoshan people, the significance of shacha sauce to beef hot pot is like the sesame sauce to copper pot shabu-shabu, only a small sauce can contain a variety of shabu dishes in the hot pot, and the locals can also distinguish whether this hot pot restaurant is on time by the taste of shacha sauce.
Shacha sauce with a few grains of celery, is the standard of every Chaoshan beef hot pot, starting from the tender meat of the beef, to the three-flowered toe, the five-flowered toe, the hanging dragon, the spoon handle, the spoon meat, the chest stick.... All of them can be dipped in the belly! At the entrance, the sweetness of sand tea highlights the flavor of beef, spicy, salty, sweet, fragrant, fresh 5 flavors are complete, addictive ~ ~
There is also the top brand in the Chaoshan food stalls - fried kale beef, but also indispensable to the "assist" of shacha sauce, the thick sauce wrapped in kale and beef slices, full of smooth and fresh flavor, simply a must! Listed among the Chaoshan people's three meal choices, shacha kway teow, simple and delicious, just boil a small handful of kway teows, and then add two spoons of sand tea sauce to stir well, you can enjoy a bowl of delicious dry kun, and then standard with a bowl of pork offal soup, anyone who eats want to say "it is worth it in the world"!
The Chaoshan people, who can use all kinds of tea sauce, don't even let go of intestinal powder! Cantonese intestinal powder eats a light taste, tender and crystal clear intestinal powder skin, sauce only put soy sauce can be; and Chaoshan intestinal powder, its essence lies in the sauce, with peanut butter, sand tea sauce, oyster sauce mixed together as the sauce of intestinal powder, rich filling added to the plump sauce, people who have tasted it have a special love for it ~
Shacha sauce is eaten in a variety of ways, only we can't think of it, and there is no Chaoshan people who can't do it. It is no exaggeration to say that Shacha sauce is the "life" of the Chaoshan people! It is not only an indispensable spice in the kitchen of every Chaoshan person, but also the taste of hometown in the memory of every Chaoshan person. After seeing so many shacha delicacies, Zhi Weijun couldn't help but want to fly to Chaoshan to try the delicious taste of this shacha sauce
Today's interactive topic
The taste of the sacha sauce is amazing
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Xiang Zhiwei Jun Amway #Almighty Recipe of Shacha Sauce #Bar~