Xiamen "sand tea noodles" is a kind of food, what kind of practice?

Shacha-mian is widely popular in Southeast Asia famous soup noodle snacks, Xiamen, Xiamen and one of the Xiamen shacha-mian as a model, Southern Fujian food master Mr. Yang Jibo shacha-mian recipe of the only taught apprentice chef technician Wang Daquan inherited the tradition of the development of the great. Xiamen sand tea noodles is originated from Indonesia, a kind of food and beverage condiment satay sauce, so far has a history of more than 300 years, was introduced to Xiamen by the Indonesian Chinese. In Southeast Asia, the original name is "Satay Noodles", Xiamen called it "Shacha Noodles" because the word "Satay" sounds the same as the Xiamen Minnan language "tea".

The main ingredients of "Satay Noodles"

Main ingredient: 5 prawns, 2 mushrooms, 5 chicken gizzards, 2 green garlic plants, 1 handful of water lily, 1 handful of bean sprouts,

Ingredients: 3 tablespoons of satay sauce, 2 tablespoons of peanut sauce, salt, sugar, 3 slices of ginger.

How to Make Sacha Noodles

1. Prepare the above ingredients and seasonings;

2. Stir fry the sacha paste in a wok, add the green garlic and ginger and stir-fry;

3. Add the gizzards and mushrooms in turn and stir-fry them together;

4. Heat the water (it is better if you have a big bone broth) to boil, and then add peanut sauce to mix well;

5. Cook the noodles while waiting for the soup, pay attention (the noodles should not be overcooked, because they have to be put into the soup)

6. Put the shrimp, bean sprouts, through the lotus in turn into the soup, and then put in the noodles to cook for a while to be dished out;

7. Plate and serve.

Shacha Noodle Cooking Notes

1, the main ingredients ingredients according to personal preference to adjust their own;

2, with high soup, such as big bone soup, cooking noodles is more tasty and more nutritious;

3, the noodles do not cook too cooked too rotten.