Chinese Food
XO Sauce
(109522 views)
XO sauce is a high-quality raw material, such as selected brand ham meat, preferred big grain Yao Zhu and authentic sea shrimp. It is made by several processes. The taste is more delicious and pure. The nutrition is upgraded again, which is especially suitable for cooking all kinds of high-grade food materials. XO sauce is a kind of seasoning invented by Mr. Huang Binghua (from Wujiang, Jiangsu Province). It is made of several more precious materials. XO sauce first appeared in some high-end restaurants in Hong Kong in the 1980s and began to be popularized in the 1990s. XO sauce means top sauce. It imitates the name of top French wine. And XO sauce is the top condiment in sauce. It uses the best raw materials, so the taste is very delicious.
Cooking ingredients
Cooking Steps
Step1:Rinse scallops and sea rice respectively and soak them in water and a spoon of cooking wine for more than one hour.
Step2:Dice the onion. Chop the garlic into minced garlic for later use.
Step3:Drain the scallops and the rice.
Step4:Steam the scallops and ham for 15 minutes.
Step5:Cut the rice into pieces for later use.
Step6:When the steamed scallops are a little cold and not hot, remove them into filaments. The soup steamed with scallops and ham is reserved.
Step7:Peel the steamed ham. Remove the fat and slice it. Then cut it into pieces. Cut it to the size of sea rice.
Step8:Put 500ml of oil in the pot. Heat it to 5% heat. Turn to medium low heat. Pour in the dried Beth.
Step9:Keep medium and low heat. 5% hot oil temperature. Fry for about 5 minutes until dried bass turns light golden yellow.
Step10:Go to the sea and fry rice for 35 minutes.
Step11:Add the ham. Until all three ingredients are dehydrated and golden.
Step12:Take it out and put it in another pot.
Step13:Heat the oil pan over medium low heat. Pour in chopped onions. Fry for about 5 minutes until the onions turn yellow.
Step14:Turn on the other stove. Pour 4 tablespoons of cooking wine, 2 tablespoons of soy sauce, 5 tablespoons of oyster sauce and 1 tablespoon of sugar into the dried scallops, Haimi and ham. Mix well and cook over low heat.
Step15:When the onion is golden brown, add the garlic powder. Continue to fry for about 7 or 8 minutes. Turn off the heat when the onion and the garlic powder are brown.
Step16:The scallops, Haimi and ham cooked on the side are poured back into the oil pan.
Step17:Add black pepper immediately. Mix well.
Step18:When the sauce is a little cold, transfer it to the sterilized bottle. Stop one centimeter away from the bottle mouth. Wipe the bottle mouth clean and then seal it.
Step19:The canned XO sauce should be stored at room temperature for 3 or 5 days before use. It needs to be refrigerated after opening.
Step20:Put the XO sauce for a few days. It will taste better when the ingredients blend with each other.
Step21:Refrigerate after opening the bottle. Use a clean appliance every time you take it. It can be kept for at least 12 months.
Step22:Remember to mark the date of makin
Cooking tips:1. When preparing ingredients, try to cut all ingredients into the same size, so that they can be cooked in the same way when fried. 2. If you don't have a good command of the time sequence of cooking oil and food materials, you can fry each food material separately. In the whole process, use medium and small fire to prevent frying. 3. Onion can be replaced by shallot, which has stronger fragrance. 4. Hot peppers can be put on the hot ones. Adjust according to personal taste. 5. If the oil content of the finished product is not enough, you can burn a little more oil. After heating, pour it in to ensure that all the food materials are immersed in oil. This can extend the storage time. There are skills in making delicious dishes.
