first, the origin of XO sauce

XO sauce is a seasoning invented by Mr. Huang Binghua (Wujiang, Jiangsu), which is made of several more expensive materials. XO sauce first appeared in some high-end restaurants in Hong Kong in the 1981s and became popular in the 1991s.

Mr. Huang Binghua was the executive chef of Peninsula Hotel in Hong Kong. He specially modified the taste of Malazhan produced by Jialinlou, his restaurant, adding fragrant shrimp and super-grade scallop, supplemented by finely ground garlic and original pepper. "XO sauce" means the top sauce. It imitates the names of top French wines, such as Hennessy XO or Remy Martin XO, which are all world-famous top brandy products, and "XO sauce" is the top condiment in the sauce. It uses excellent raw materials, so it tastes very delicious.

second, XO sauce food materials

XO sauce materials have no certain standards, but they mainly include yaozhu, dried shrimps, Jinhua ham and peppers, which are fresh and spicy. In Sydney, Australia, due to local restrictions on food imports, local Chinese have to use local materials to prepare XO sauce. They use salmon instead of scallops and dried shrimps. But unexpectedly found that this unique flavor is also very attractive. So many Hong Kong people love to please bring back salmon XO sauce when Australian friends return to Hong Kong. In fact, when XO sauce became popular in Chinese cuisine all over the world, the XO sauce made by different restaurants was also different, and the formula became the trade secret of each restaurant. In the early days, with the promotion of famous chefs from all walks of life in Guangdong, XO sauce began to spread all over the country.

3. XO sauce raw materials

Yao Zhu 1211g, dried sea rice 351g, dried fish 181g, Jinhua ham 151g, fine Chili powder 451g, garlic paste 81g, 3 pickled peppers, original pepper sauce 121g, Lee Kum Kee bean paste, garlic hot sauce, Guilin sauce 111g each, pepper 35g and pepper 35g.

iv. production process of XO sauce

firstly, prepare the raw materials, steam the scallop and shred it, steam the Jinhua ham and shred it, bake the earth fish and salted fish (either in the oven or in a pot after drying) and then cut them into pieces, and then cut the bell pepper into pieces, dried onion, garlic, ginger rice and dried Chili pepper into shreds. The steps are shown below.

1: the scallops are steamed, cooled, drained and shredded.

2: shredded dried chili, or

3: chopped dried onion meat, chopped ginger and garlic

4: chopped finger pepper

5: shredded ground fish, fried scallop, fried ham, fried garlic, chopped onion and ginger, fried salted fish and ground fish, and fried the above materials until golden brown.

6: prepared chili oil

7: Add all the fried raw materials and stir-fry with less oil at first

8: Add chili oil and rapeseed oil after stir-mixing

9: Cook all the raw materials on low fire for 3 minutes, and add salt, monosodium glutamate, chicken powder, soy sauce and other seasonings.

11: After all the ingredients are added, simmer slowly for 3 minutes, and don't fry too dry (it is not suitable for big fire to avoid burning)

11: You can put it out at this time, and you should pay attention to the fact that it is best to put it in a larger plate, otherwise it is easy to burn the materials at high oil temperature.