[Chaoshan classic flavor sauce] - squid roll with double pepper and sand tea(chao shan jing dian feng wei jiang shuang jiao sha cha you yu juan )

[Chaoshan classic flavor sauce] - squid roll with double pepper and sand tea

Introduction:

"Sha Cha sauce was originally a kind of Indonesian flavor food, and the seasoning used was pungent. After it was introduced into China, only its pungent characteristics were taken. There are three kinds of Sha Cha sauce: Fujian Sha Cha sauce, Chaoshan Sha Cha sauce and imported Sha Cha sauce. Today's Chaoshan Shacha sauce is more fragrant than Fujian Shacha sauce. It can be used for many dishes made by frying, baking, stewing, steaming and other cooking methods. In the more authentic Hong Kong Style Chaozhou cuisine cooking, we often dip it directly with Sha Cha sauce to accompany the meal, and we can also make a unique compound flavor. The best match for Shacha sauce is beef. In Chaoshan night markets, one of the most Chaoshan flavor dishes is "Shacha beef" and "Shacha mustard beef fruit sticks". Today, let's have a delicious dish that can be easily made by a novice

Production steps:

Step 1: prepare the required materials

Step 2: clean and slice the fresh squid, cut the green pepper and red pepper into small pieces with a knife two or three times on each piece (it will be rolled up when fried), and shred the garlic and ginger

Step 3: add a small spoonful of dry starch, half a spoonful of salt, half a spoonful of five spice powder and a little pepper to squid, mix well and marinate for a few minutes

Step 4: prepare the sand tea sauce (I use Chaoshan special flavor sand tea sauce)

Step 5: heat the oil in the pan, add garlic and ginger slices and saute until fragrant

Step 6: add squid and stir fry over high heat. Add chicken essence, salt and fish sauce

Seventh step: stir fry until squid, roll up thoroughly and put in a tablespoon of Chaoshan tea sauce.

Step 8: stir fry for a while, add sesame oil and mix well

Materials required:

Fresh squid: 500g

Green pepper: 1

Red pepper: 2

Shacha sauce: 1 tbsp

Garlic slices: 3 slices

Ginger slices: 4

Chicken essence: 1 teaspoon

Five spice powder: half spoon

Salt: 1 teaspoon

Pepper: right amount

Dry starch: 1 teaspoon

Fish sauce: moderate

Sesame oil: right amount

Note: I use the special king of Shacha in Chaoshan today, which can be bought everywhere in supermarkets in Chaoshan area. Friends from other places can buy it in supermarkets. If you can't buy it, you can also use Lee Kam Kee's Sha Cha sauce. Squid is easy to be cooked, so you can wait until you finally add it and stir fry it until it is rolled up and cooked thoroughly. If you stir it too long, you will get smaller green peppers and red peppers. I prefer soft ones. If you like crispy ones, you can stir fry them a little

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Chao Shan Jing Dian Feng Wei Jiang Shuang Jiao Sha Cha You Yu Juan