Chinese Food
Homemade XO sauce (scallop sauce)
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It's really a universal sauce. It's very delicious to mix noodles, eat rice and dip into steamed bread. It's also great to fry vegetables. The reason why I think of doing this is because I went to Taiwan to have a taste of scallop sauce and I thought it was delicious. But one bottle costs 120 yuan. I really don't want to. I just try to make it myself. I can also add spicy degree according to my taste.
Cooking ingredients
Cooking Steps
Step1:Integration of main materials
Step2:Rinse the three kinds of dried scallops and shrimps with warm water for several times. Soak them in cooking wine for 15 minutes. Marinate clove fish with water and wine for 5 minutes and strain.
Step3:Steam or boil the ham. It's better if it's salty.
Step4:Drain all seafood. Cut the ham into small pieces. Cut the scallops and shrimps into small pieces without any care. Put the lilac fish on the chopping board for a long time and chop them with a knife at will. Don't chop them too fine. What we want is to make meat, not like dregs.
Step5:That's how lilac fish chop on the vegetable board. It doesn't need to be too broken.
Step6:Increase the oil in the pot. First, stir fry the chopped ginger, garlic and chopped millet and pepper.
Step7:First add the fat meat of ham. Then add all the seafood to stir fry. Add some cooking wine. Let it dry slowly.
Step8:Add chili powder, five spice powder and oyster sauce when the water is half full. Continue to fry until the water evaporates. Because ham and shrimp are salty, I didn't put salt or soy sauce in them. You can taste them and add or subtract them by yourself.
Step9:Stir fry until the oil bubbles are dense. The seafood in the pot is crispy and dry.
Step10:Turn off the fire. Sprinkle sesame and sugar. The bottle can be bottled after the foam is gone.
Step11:Bottling. Take whatever you eat. Very convenient. Delicious - to remind you - if you don't have much oil, you can pour in the salad oil at home. Just soak the sauce.
Step12:It's full of fish and shrimp. It's full of materials.
Cooking tips:The lilac fish is salty. After three times of soaking in warm water, the salt will lose more than 50% in five minutes. But ham and shrimp are still salty, so there is no need to add salt or soy sauce. But it's recommended to taste the taste well when frying. If it's light, add some salt or soy sauce. But there must be less soy sauce. Avoid grabbing the taste. Finally, pay attention to dry the water as much as possible and soak the sauce with oil to avoid deterioration. It's dry and fragrant, and it's soaked in oil like me. It can be stored in the refrigerator for about 3 months after it's covered and sealed. It's OK to open the cover and eat for a month. But usually a bottle is gone in a week or two. Ha ha ~ there are skills in making delicious dishes.
