Steamed Loofah in XO Sauce

Ingredients: 400g loofah, 2 tablespoons of XO sauce.

Thickening ingredients: 1 teaspoon of soy sauce, 1 teaspoon of cornstarch, 4 tablespoons of water (steamed loofah water).

How to make the sauce: 1) Peel the loofah, wash and cut it into thick strips, arrange them in a plate, add the XO sauce on the surface of the loofah, steam for about 7 minutes, and then pour out the water for thickening the sauce.

2Bring the gravy to a boil, add 1 teaspoon of oil and pour over the loofah.

Effects: Loofah is rich in vitamins, and its core is also high in fat, which has a therapeutic effect on constipation.

Steamed Udon with XO Sauce

Main Ingredients: 2 packs of instant udon, 4 taels of shredded pork (about 160 grams), 1/2 cup of shredded onion, celery and carrot***, 1 egg, 4 tablespoons of XO sauce, 1 tablespoon of light soy sauce.

How to make: 1: Stir-fry shredded pork with oil, add other vegetables and stir-fry well. 2: Loosen the instant udon with chopsticks, beat the egg well, add the egg into the shredded pork and stir-fry well, then add the XO sauce and soy sauce and stir-fry well again.

Remarks: 1. If you use regular udon, boil it in water first and drain it before stir-frying. 2. XO sauce contains oil, so don't add too much oil when stir-frying the udon.

XO Sauce Flowering Branch Sweet

[Ingredients/Seasoning]p

Flowering Branch Sweet p1 packet p

Carrot p40g p

Yellow Bell Pepper p75g p

Red Bell Pepper p75g p

Okra p75g p

Scallion p1/2 p

Garlic p2 cloves p

Salt p1/2 p

Salted with salt.

Salt p1/2 tspp

XO Sauce p1 tspp

Shrimp Mushroom Oyster Sauce p1 and 1/3 tbspp

Taiwanese Powdered Water pA little p

p

[Preparation Procedure]p

(1) Wash all the ingredients, cut flower branch sweet into strips, carrots, yellow and red peppers are cut into strips, and cut okra into diagonal slices. Cut the scallions and garlic into pieces and set aside. p

(2) Boil a pot of water with 1/2 tsp of salt, scald the carrots, yellow peppers, red peppers, and okra, and then drain. p

(3) Stir fry the scallions and garlic in a frying pan, and then stir-fry the XO sauce, and then stir-fry all the rest of the ingredients and the seasoning. p

This is a good idea.

Stir-fried Chicken with XO Sauce (Lee Kum Kee)

Ingredients:

250g of chicken wings (cut into chunks), 90g of celery (cut into strips), 90g of carrots (cut into strips)

3 tablespoons of XO Sauce

Marinade

1-1/2 tablespoons of Old World Special Oyster Sauce, 1/2 tsp of cornstarch

1 tsp of Sesame Seed Oil (mixed). 1 teaspoon

How to make it 1. Mix chicken wings with marinade. 2. Lightly cook celery and carrot in boiling water, drain. 3. Stir-fry chicken wings in 2 tablespoons of oil, add celery, carrot and Lee Kum Kee's XO Sauce and stir-fry until heated through.

Sautéed Scallop with XO Sauce

Ingredients: 1 box of Qi Shan Sham Seafood Scallop, 50g of honey beans, 2 slices of green bamboo shoots, 2 slices of red bell pepper, 2 straw mushrooms (in pairs), 2 slices of ginger.

Seasoning: 1 tsp Qi Shan Chicken Powder, 1 tsp Qi Shan Oyster Sauce, ? bowl of stock, ? tsp sugar.

How to do: 1, defrost the scallop and oil, the rest of the ingredients in water;

2, hot pan with a little oil to fry ginger, add all the ingredients stir-fried, then under the broth, seasoning, and can be served on a plate.

XO sauce fried luogou cake (Figure)

Materials: half a radish cake, XO sauce appropriate amount

Practice:

1, cut the radish cake into granules or long strips, frying hot.

2. Add XO sauce and stir-fry gently.

Tips:

1. Choose rice cakes with good quality standard and moderate hardness and softness for frying.

2. In addition to XO sauce, add shredded bamboo shoots and mushrooms for a better look.

Name of dish XO sauce

Category of main ingredients Chicken

Ingredients Cucumber, boneless chicken thighs, black fungus, dried beans, garlic, red onion

Seasonings XO soy sauce, sugar, soy sauce, pepper, chicken broth powder, salt, cornstarch, U.S. sunflower oil in appropriate amount

Method of preparation 1. Chicken cut in large cubes, marinate in chicken broth powder

2. Slice cucumber, dried beans and black fungus

3. Stir fry garlic and red onion, then add chicken and XO sauce, then set aside

4. Add cucumber, dried beans and black fungus, and then stir fry chicken and seasonings.

Steamed rice cakes with XO sauce

Servings : 4

Method : Frying

Ingredients :

Pork neck 350g [12oz/9.5 tael] [sliced thinly], 2 bell peppers [chopped]

Marinade :

Old Village Premium Oyster Sauce 1 tablespoon, pepper, sesame oil 1 teaspoon, cornstarch 1 teaspoon

The gravy :

The sauce was made from a blend of soybean oil, sesame oil, cornstarch and soy sauce. p>

Thickening Sauce :

1 teaspoon Garlic Chili Sauce, 1 teaspoon Cornstarch, 1/2 teaspoon Sugar Old Village

2 tablespoons Premium Oyster Sauce, 125 ml water [1/2 cup]

Method :

1. Mix pork neck with marinade ingredients.

2. Skewer all the ingredients one after the other on barbecue pins.

3. Fry the skewers in 3 tablespoons of oil until golden brown and cooked through, add the gravy and cook until the sauce thickens.

Cod and Silver Silk Salad in XO Sauce (Picture)

/R/DIY/xiyu/2006-03-07/90249024.html

Main Ingredients: Silver Cod

Supplementation: Vermicelli, Minced Ginger, Green Onion, Crushed Red Chili Peppers, Mango

Seasoning: Lee Kum Kee Thai Sweet and Spicy Sauce, Salt, Chicken Essence, White Wine, XO sauce, fish sauce, sesame oil, lemon juice, cornstarch, white pepper

Operation:

1, silver cod, mango, respectively, silver cod with salt, cornstarch, white pepper, white wine, lemon juice, slightly marinated;

2, blanch the fans, and then into the pot, tossed with all the rest of the seasoning and the mango to make a fan salad on a plate;

3, and then finally put on the silver cod The sweet chili sauce of Lee Kum Kee's Thai style is surrounded by the fans, and a little XO sauce can be poured on top.

/Article/ShowArticle.asp?ArticleID=3434XO Sauce Roasted Garlic Moss Pan-fried Pork Tenderloin

/gb/life/2003-09/29/content_553107.htmXO Sauce Asparagus Through Shrimp Balls

XO Sauce Seafood Penne

The so-called East-meets-West pasta is a combination of Chinese sauce with pasta, which gives pasta a whole new flavor; or a combination of Italian sauce with Chinese noodles, such as spaghetti, oil noodles, Shandong noodles, etc., with a taste that is not inferior to authentic pasta.

This creative approach requires the most attention to the heat of cooking. Because Chinese noodles are easy to burn, it's important to keep the cooking time short. In addition, not all Chinese sauces go well with pasta, such as sweet and sour sauce, which is not suitable for pasta because it makes people tired of it and can't be used as a staple food, and is best suited for salty, spicy and heavy flavors.

Ingredients: 150g of penne; 600g of white shrimp; 200g of soy sauce, 2 cloves of garlic, 15g of ginger, and a little cilantro.

Seasoning: 3 tbsp XO sauce, 1 tbsp oyster sauce, 1 tsp rock sugar, 2 tbsp rice wine, 1 cup chicken stock, a little olive oil.

How to do:

1. First of all, the nib surface according to the package instructions time to blanch, but need to be taken out 2 minutes earlier, mixed with a little olive oil and set aside.

2. Shrimp washed, remove the heads and shells, but retain the shells of the shrimp tail, through the pump cut into rounds, garlic and ginger minced.

3. In a pan, add 2 tbsp olive oil and sauté the garlic and ginger, add the shrimp, stir-fry the shrimp, then pour in all the seasonings, bring to a boil, then add the previously blanched penne noodles and stir-fry over high heat until the soup runs dry, then mix in the cilantro.

XO sauce fried fish rolls

Raw materials:

Asparagus 8 fish 300g mushroom 2 green onions 1

Seasoning:

XO sauce 1 tbsp wine 1 tbsp cornstarch 1 tbsp sugar 1 teaspoon salt ? teaspoon

Production method:

1, the fish cleaned and cut into long slices; green onions cut into small pieces; mushrooms, after the root of the cut stripes; asparagus first blanched. Cut strips; asparagus blanch, then rinse and cool, cut sections and set aside.

2, with the fish rolled up scallions and mushrooms, dipped in a little cornstarch, over the oil until cooked, fish out and set aside.

3. Stir-fry asparagus in 2 tbsp oil, add XO sauce, wine, salt and sugar, and stir-fry until the fish rolls taste good.

Beef tenderloin with Yunnan cucumber in XO sauce

Ingredients: Yunnan cucumber, beef tenderloin, XO sauce.

How to do:

1, cut the beef tenderloin into strips, marinate it with salt and tenderizing powder for 2 hours, then overcook it with low-temperature oil, and stir-fry it with XO sauce and seasonings.

2. Remove the flesh of Yunnan zucchini, cut strips, and blanch with stock.

3. Put a frying pan, add XO sauce, beef tenderloin, Yunnan cucumber and seasonings, thicken the sauce.

Features: Beef tender, Yunnan cucumber crisp, suitable for wine.

Egg Dumplings in XO Sauce

Ingredients

3 eggs

4?

1 teaspoon of Extra Spicy XO Sauce

5?

2 slices of ginger

Marinade

half teaspoon of soy sauce

half teaspoon of powdered yellow sugar

half teaspoon of sesame oil<

Pepper 1/4 tsp

Powdered Soy Sauce ? tsp

Raw Oil 1 tsp

Seasoning <1>

Clear Chicken Bouillon 1 cup

Young Salt ? tsp

Powdered Sugar ? tsp

Ginger Juice ? tbsp

Shaoxing Wine ? tsp

Raw Oil ? tbsp

Seasoning<2>

1 cup chicken broth

half tablespoon oyster sauce

half teaspoon yellow sugar powder

half teaspoon sesame oil

2 teaspoons cornstarch

Methods

1.) Marinate the pork in marinade and stir-fry the pork with the XO sauce until half-cooked.

2.) Whisk the egg well, put a tablespoon of egg mixture into a wok, fry the egg skin, put in the appropriate amount of filling, and make dumpling shape.

3.) Repeat until all the filling is complete.

4.) Cut the broccoli into small pieces, cook roller seasoning <1>, add broccoli simmer for a while, remove.

5.) Burn a red wok and drop oil, burst incense ginger, add seasoning <2> cook roller, add broccoli and egg dumplings.

6.) After cooking roller can be on the plate, for food.

XO Sauce Diced Beef Tenderloin

Ingredients:

Beef Tenderloin 160g

Celery 160g

Red Bell Pepper 1pc

1 tablespoon of XO Sauce

Garlic 1 teaspoon

Seasoning:

Soy Sauce 1/2 tbsp

Sugar 1/2 teaspoon

Pepper Powder 1/8 tsp. 1/8 teaspoon pepper powder

1 teaspoon cornstarch

1 tablespoon water

1 teaspoon oil

Sauce:

3 tablespoons water

1/3 tablespoon dark soy sauce

1/2 tablespoon oyster sauce

1/3 teaspoon sugar

1/2 teaspoon cornstarch

Maize oil, 1/3 teaspoon pepper powder 1/3 teaspoon pepper

How to make it:

Wash and dry beef tenderloin, cut into cubes, season to taste

Dice celery and bell pepper

Heat 2 tablespoons of oil, sauté celery, season with 1/3 teaspoon salt, stir fry with 3 tablespoons of water, remove from the pan, and strain

Beef tenderloin, soak in the oil, and reserve for another day

Heat 1 tablespoon of oil, stir fry garlic and garlic, and stir fry for 2 hours. Oil, burst the garlic, XO sauce and red pepper, the beef tenderloin and celery back to the wok, pour into the offerings to boil, mix

XO sauce crispy eel

Raw materials / seasonings: eel 300 grams, egg yolks 1, 5 grams of flour, 200 grams of asparagus, green pepper, red pepper, 30 grams of minced garlic, 5 grams of cornstarch, water, Weeks, 1/2 tsp of salt, sugar, 1/2 tsp, Rice wine 1 tsp, XO sauce 2 tbsp, sugar 1/2 tsp, fresh chicken powder 1 tsp.

Preparation:

(1)Cut the eel into 8cm pieces, then cut each piece into 3 slices, mix with ingredients (2) and seasoning (1), and marinate for about 10 minutes to taste.

(2) Trim rough fibers from asparagus and cut into pieces. Remove the seeds from the green and red bell peppers and cut into thick julienne strips, then scald all the ingredients in boiling water.

(4)Fry the eel segments in 120℃ oil until golden brown, drain the oil and set aside.

(5)Start a frying pan, stir fry garlic, then add green pepper, red pepper, asparagus and stir fry, add eel section, seasoning (2) stir fry, and then thicken with cornstarch water (ingredient (5)), can be served on the table.