Chinese Food
Homemade XO Sauce
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The XO sauce, which combines the salty flavor of yaozhu, Haimi, Jinhua ham, Li Jinji's old oyster sauce and braised sauce, will make the taste more delicious and pure, and the nutrition will be upgraded again. PS-A Mei's dosage is just enough to fill 10 bottles of 180ml glass bottles. Each bottle is 200g. My friends make it according to their own needs. -
Cooking ingredients
Cooking Steps
Step1:Prepare all the ingredients. Wash the scallops and add ginger to the hair. Wash off the shrimp line and impurities. Peel the red onion and garli
Step2:Jinhua ham is boiled with onion and ginger water. Remove part of the saltiness (do not pour the remaining water. It can be used as high soup
Step3:Shred the cooked ham. Chop the fat part
Step4:Chop the sea rice, press the scallop with the back of the knife and tear it into small shreds. Chop the red onion, garlic and ginger
Step5:Put some oil in the pot. Stir fry the onion, garlic and ginger into the pot. Stir over low heat until slightly yellow. Set aside
Step6:Put some oil into the pot. Stir fry the fat meat of ham first. Then pour in the scallop, Haimi and the lean meat of ham. Stir fry over medium heat (the amount of oil does not exceed all the ingredients
Step7:Stir fry to taste, then put in ice sugar. Dry the water until it dries. Add oyster sauce and braised sauce when the oil bubbles in the pot
Step8:Continue mixing. When the water is almost dry, put in the red onion, ginger and garlic, stir evenly. Taste the sal
Step9:Finally, stir fry until the oil bubbles are dense in the pot, and the ingredients become dry, fragrant and chewy
Step10:The finished XO should be bottled while it is hot. The oil should be 1cm less than the ingredients. For better sealing effect, put XO sauce into steamer and steam for 15 minutes.
Step11:Take out the steamed XO sauce and turn it upside down to cool i
Step12:Refrigerated storag
Step13:Clear and chewy XO sauc
Step14:Salty fragrance of sea dried good
Step15:Mix noodles with scallion oil and sun egg. Add another spoonful of XO sauce. Improve the taste and quality in minutes
Cooking tips:1. A Mei likes the clear and chewy taste. If she likes the soft taste, she can steam the yaozhu and Haimi together with the soaked water. If she likes the thick sauce texture, she can mash all the ingredients with a cooking machine and stir fry them. 2. The amount of oil needs to be determined by the amount of ingredients. At least 1 cm of the ingredients can be better preserved. 3. If you like spicy food, you can add a little pepper or dig up a spoon of hot sauce and stir fry it. It is recommended not to put too much hot sauce and braised sauce, so as not to cover the fresh taste of the dried goods themselves. 4. The best way to make XO is to use red onion. You can buy it on a universal treasure. It's really not available or can be replaced by onion. The fragrance is inferior. 5. Oyster sauce is strongly recommended to use the old oyster sauce of Li Jinji. Although the price is much more expensive than the ordinary oyster sauce, but the taste is too good - braised sauce is also more delicious than the ordinary soy sauce - cooking skills are good.
