Satay originated in Indonesia. It means Satay in Indonesian. The original meaning is kebab. At the beginning of the 20th century, it was introduced to Guangdong, Fujian and Taiwan from Southeast Asia by overseas Chinese. Chinese people took its spicy characteristics, added more than ten kinds of fragrant raw materials such as peanut, white sesame, shrimp, coconut and so on, and ground them into pieces, added oil and salt to boil them into brown yellow or purple red color, sweet, spicy, fragrant, unique taste and very Southern flavor sauce, that is, Sha Cha sauce. In China, it is rich in Chaoshan and Fujian. Shantou's sauce is more fragrant than Fujian's, while Fujian's sauce is slightly sweet in taste. Sha Cha flavor is the main part of local dishes in South Fujian, such as Sha Cha Niu Liu, Sha Cha hot pot, Sha Cha duck block, etc. The first impression of Sha Cha is that after returning to China, he and his friends went to eat an old-fashioned Chaoshan beef hotpot shop in the cold spring March. The Sha Cha sauce in the shop was matched with the ready cut
Step1:Prepare the main ingredients. Wash the vegetables
Step2:Slice the scallion and garlic, shred the ginger, wash the corn kernels, cut the mushrooms and fish balls with the cross flower knife
Step3:Add 10ml olive oil in a hot pot. Stir fry shallot, ginger, garlic and pepper in a small heat
Step4:Stir fry prawns in corncob and oil. Stir fry for 2 minutes
Step5:Add mushrooms. Continue to stir fry for 1 minute
Step6:Add 1 tablespoon of Wong's tea Wong's sauce. Stir fry until the ingredients are evenly wrapped in the sauce
Step7:Another pot of boiling water. When the water boils, it's below
Step8:Put 300ml of warm boiled water into the pot, turn the heat to cover the pot and boil
Step9:Scoop in and cook until it's 7 ripe. Stir in the back cover and simmer for 2 minutes
Step10:Add 1 teaspoon salt and 1 teaspoon pepper. Stir well
Step11:Put in the broken cabbage leaves. Blanch them a little. Turn off the heat and start the pot
Step12:Put the surface and the material into the bowl one by one
Step13:It's golden in color. It's sweet, spicy and delicious. It's rich in soy sauce. A bowl of sand tea noodles with both color and ingredients is ready. Do you want to move chopsticks?
Cooking tips:1. It's better to use alkaline water to cook the noodles. It's harder to cook the noodles. 2. Cook the noodles until they are 7 mature. That is to say, if you see a white noodle core in the middle, you can pull it out. In this way, it's not easy to cook the noodles in the soup without chewing. 3. The sauce itself has a certain salty taste. Therefore, you need to put less salt to cook well.