People who have eaten Chaoshan beef pot
You must be familiar with the brown fragrant and slightly sweet sauce
It is an indispensable spice in every Chaoshan people's kitchen
It is also the taste of hometown in the memory of every Chaoshan people
It's just that – shacha sauce
It is the Chaoshan people from snacks to large sauces
You can mix dried kueh, sautéed koeh strips, dipped beef, sautéed kale beef
As a foodie, it's really unimaginable
What would a world be like without shacha sauce?
From satay to sand tea, the history of a bottle of sauce
When it comes to Shacha sauce, it must be inseparable from the Chaoshan people. How much do Chaoshan people really like shacha sauce? I really like it to the point that almost "every moment of food" can't be separated! Shacha sauce almost dominated the sauce world of Teochew people.
But did you know that shacha sauce was originally passed down from Southeast Asia! Some people may say that in Southeast Asia, it is satay, not sand tea sauce. So, what exactly is shacha and satay? What's the difference?
In fact, Satay refers to the traditional Malaysian food "kebabs", and satay sauce is a sauce needed to grill this skewer, which is roughly composed of peanut butter, shrimp paste, coconut and so on. The paste is delicate, orange, spicy and heavy, salty more than sweet, and is a seasoning with a heavy taste.
And the shacha sauce is derived from the sand. In the early years, the Chinese people in the Fujian, Guangdong and Taiwan areas went to Nanyang, and many elements of Nanyang cuisine were added to their eating habits, and Satay was one of them, and later people brought the recipe of Satay back to China and flowed into Fujian, Chaoshan and other places.
The Cantonese people, who have a unique knowledge of food, absorb the layering of sha ta spices, retain but weaken the spicy taste, and produce a localized shacha sauce.
There is also a saying that because of the tea addiction in the Chaoshan region, the Hokkien pronunciation of tea is called: dei, malayatay pronunciation is very similar to sa dei, so it is also natural to be called shacha sauce.
Just like guizhou people must eat lao ganma, Heyuan must eat purple gold pepper sauce, Chaoshan people can't do without shacha sauce! Beef hot pot without shacha sauce is imperfect, and some exquisite shops even make their own self-adjusted shacha sauce.
Shacha sauce is also divided into sects!
The shacha sauce circulating in several regions mentioned above represents the different schools of shacha sauce: Fujian Minnan school, Guangdong Chaoshan school and Malaysian school, and the taste of shacha sauce in each place is also different.
By taste, Satay Sauce is sweet and spicy and peanut-heavy, while Sata Sauce is sweet and seafood. Fujian's shacha sauce is relatively light, followed by Chaoshan one, and the heaviest flavor is the original Malay version.
Fujian's Shacha sauce is made by sautéing a large amount of fried peanuts, dried flounder and shrimp with garlic paste, paprika, mustard powder, five-spice powder, sand ginger powder, etc., accompanied by sugar, salt and slow frying for half an hour, the most common way to eat is shacha noodles.
The Chaoshan sand tea sauce is more intense than the aroma of the Fujian school, and the color is darker than that of Fujian. Families in the Chaoshan region usually use shacha sauce to stir-fry seafood, stir-fried kway teows, or as a dip for beef hot pot.
Shacha sauce, the life of the Chaoshan people!
Every Chaoshan people's kitchen must be indispensable to a bottle of shacha sauce, which is the best partner of Chaoshan kitchen girls! In addition to dipping beef, the Chaoshan people also use it to make a variety of dishes!
Sand tea kon
Shacha kueh method is simple, the kway teow strips are overheated, dried into the bowl, added to the tea sauce, green onions, quickly stirred can be eaten ~ If you match a bowl of pork offal soup, sigh, delicious in the world!
Kale sand tea beef
Marinate the beef with shacha sauce, soy sauce, corn starch, etc., and then cut the kale into small pieces and stir-fry them together. The thick sauce is wrapped in kale and beef fillets, which are a must-see for stir-fried kway teow or served with rice!
Shacha ribs
I never expected that the shacha sauce and the ribs would be so matched! The ribs are crispy and tender, and when you bite down, you are full of the rich aroma of shacha sauce, which is really huge and delicious! In addition to sweet and sour ribs, braised pork ribs, and rib soup, you can finally change the way you eat!
Sacha sautéed thin shells
Stir-fry the thin shell with high heat, fry the pesto head with oil, pour the thin shell into the pot and stir-fry, and then add the indispensable gold does not change the leaves, sand tea, small peppers, and wait until the thin shell is already in the pot and can start the pot with a smile
Mixed noodles with sand tea
For a while I ate sand tea mixed noodles every morning, the noodles can be stored for a long time relative to the kway teow, every morning boiled a small handful, dried up, Gaza tea sauce stirred evenly, delicious and convenient ~ ~
No matter what kind of shacha sauce, for Chaoshan people, it is the top 1 sauce in the hearts of Chaoshan people! Every time I see Shacha sauce, I think of my hometown.
Why don't you go and have a cha cha kwan tonight?