The raw materials are: 500g roe, quail egg 10, 300g Chinese kale stem, 80g bamboo shoots, pumpkin rings 1, several Chinese flowering cabbage, XO sauce, Laoganma Meiji soup chicken powder, fresh fragrant juice, water starch, scallion oil, ginger pieces and garlic pieces.
Methods ① Carve pumpkin into melon rings, marinate with a little seasoning, and steam in a cage for later use. Quail eggs are steamed for use.
(2) Float fry, Chinese kale stems and bamboo shoots into water.
(3) Saute sliced ginger and garlic in a pot, add roe, Chinese kale stalks and bamboo shoots, add Laoganma, XO sauce, fresh fragrant sauce, fresh chicken soup powder and scallion oil, stir well and thicken.
4 put it in a melon ring and surround it with cabbage and quail eggs.
Features beautiful appearance, salty and slightly spicy, rich flavor and rich nutrition.
Fried rice with assorted seafood in xo sauce
material
2 bowls of plain rice, 3 lettuce leaves, 1/4 onions, 2 eggs, 1 root onions.
condiment
4 tablespoons XO sauce, 65438+ 0/2 tsp salt, a little pepper.
The way of doing things
1. Wash lettuce leaves and onion separately and dice them; The meal is over.
2. Stir-fry the broken egg liquid with 2 tablespoons of oil, and take it out after solidification; Stir-fry onion in 2 tbsp oil, add rice and stir-fry, add seasoning and stir-fry.
3. Finally, add lettuce leaves and chopped green onion, put the eggs back into the pot and mix well, then serve.
Production skill
1 If you stir-fry cold rice, you must break it up before putting it in the pot. If you stir-fry hot rice, it should be cooled down to avoid oil absorption. In fact, the particles of cold rice are very refreshing, but you can't cut the whole piece in the pot, otherwise the rice particles will stick together.
When adding salt to fried rice, it is best to hold the salt in your hand and add it while frying.
Tofu with XO sauce
Ingredients: 3 pieces of old tofu cucumber 65438 +0 pieces.
Seasoning: 1 teaspoon garlic 1 teaspoon ginger 1 teaspoon XO sauce/bean paste.
Practice: 1) Wash cucumber, shred it, take it out with 1 teaspoon salt, and spread it on a plate.
2) Soak the tofu in 1 teaspoon of salt water for 1 minute (the amount of water shall be subject to that without tofu), then take the drained water and cut it into cubes.
3) Put the tofu in a wok, drain the oil until golden brown, and take it out.
4) Stir-fry seasoning d, add tofu and stir evenly, and finally bury a raw batter.
Xo sauce steak
[Raw material/seasoning]
2 steaks (1/2kg)
Seasoning A: 1 and 1/2 tablespoons black pepper sauce.
1/2 tablespoons soy sauce
Salad oil 1/3 tbsp.
Tender powder is rare.
Seasoning B: XO sauce 1 tablespoon.
[production process]
(1) Wash and drain the steak for later use.
(2) Add seasoning to the steak and cook for 10 minute.
(3) After the barbecue grill is cleaned, put it on a charcoal fire, brush it with less salad oil, then put in the steak and roast it until the meat is slightly browned, immediately turn it over, then roast it until the meat is cooked (adjust the cooked degree of the meat according to your own taste), and then brush it with xo sauce to eat.
Braised scallops and shrimps with XO sauce and egg-wrapped rice
Materials: special vegetable rice; Egg skin; Scallop; Shrimp; Celery; Mushrooms; Oyster sauce; XO sauce; Too white powder water; Mung bean kernel
Exercise:
1. Heat the oil pan. When scallops and shrimps are fried to 70%, add celery, mushrooms, oyster sauce and XO sauce and cook until the sauce boils.
2. Slowly pour the white powder water into the pot with the method of 1, and the sauce is XO sauce.
3. Put the special vegetable rice in a container, then pour it on a plate to make an oval shape, put the egg skin on it, and then pour out the sauce of the second method to decorate the green beans.
Remarks: Please refer to the step chart of creative egg-wrapped rice for the method of egg skin in materials.
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China cookbooks: XO sauce kebab
Name of recipe: kebab with XO sauce
Menu category: vegetarianism
Recipe making: Ingredients: 24 pieces of vegetarian meat, green pepper and yellow pepper 1/2, mushroom 12, 50g of carrot, 3-4 pieces of vegetarian shrimp, egg 1, seasoning: A: starch and soy sauce paste 1 spoon, pepper 65438.
Processing method: 1. Soak the vegetarian meat slices in warm water until soft, take them out, rinse them, and drain them. Beat the eggs into a bowl, add the material A and stir well. Add the chopped vegetarian meat and marinate for 20 minutes until it tastes good. 2, the mushrooms are pedicled, the carrots are peeled, washed, cut into thick pieces, blanched in boiling water, removed and drained; The green pepper and the yellow pepper are respectively pedicled and seeded, washed and cut into small pieces; Cut the shrimp in half, blanch it in boiling water and take it out for later use. 3. Take long toothpicks or short bamboo sticks, string all the materials in sequence, fry them in a hot oil pan until they are light golden yellow, take them out, drain the oil and string them; Put material B in a pot and boil it into a sauce, and brush it on the mutton string when eating. Chat with healthy people: Green pepper and yellow pepper, which are often used to make kebabs, are rich in vitamin C, which can strengthen cells, prevent colds and beautify the skin. Among them, vitamin P can strengthen microvessels, and chlorophyll can lower cholesterol. Delicious tip: the kebabs are cooked well. When brushing the sauce, it is best to turn off the fire to prevent burning, and it must be evenly wrapped. There is no need to add any seasoning to the table, and the taste is very mellow.
XO sauce cold noodles
Can be used by 4 people.
Practice: Other
Materials:
Cold noodles 120g [4 ounces /3 ounces], carrots 50g [2 ounces/1.5 ounces] [shredded], honeydew melons 90g [3 ounces /2.5 ounces] [shredded], honeydew melons 90g [3 ounces /2.5 ounces] [shredded].
condiment
Lee Kum Kee Old House Super Oyster Sauce 2 teaspoons
2 tablespoons Lee Kum Kee XO sauce
working methods
1. Boil carrots in boiling water and drain.
2. Rinse cold noodles with frozen boiled water and drain.
3. Dish the cold noodles, put carrots, honeydew melons, cantaloupes and barbecued pork on the discharge surface, and put them in the refrigerator for freezing.
4. drizzle with sauce, garnish with coriander and sesame seeds, mix well and eat cold.
/picture/ShowArticle.asp？ ArticleID=223XO pearl balls with sauce
Steamed towel gourd with XO sauce
Ingredients: 400g loofah, 2 tbsp XO sauce.
Fermented sauce: soy sauce 1 teaspoon, raw flour 1 teaspoon, 4 tbsp water (steamed towel gourd water).
Practice: 1 Peel the loofah, wash it, cut it into thick strips, put it on the plate, add XO sauce to the melon surface, steam it for about 7 minutes, then pour off the melon water and leave it as a thicken.
Bring the sauce to a boil, add 1 teaspoon oil, and pour it on the towel gourd noodles. Serve.
Efficacy: Luffa is rich in vitamins and its core fat is also high, which has therapeutic effect on constipation.
Fried oolong noodles with XO sauce
Ingredients: 2 packets of instant oolong noodles, 4 pieces of shredded pork (about 160g), 1 2 cups of onion, celery, shredded carrot, 1 egg, 4 tablespoons of XO sauce,1tablespoon of soy sauce.
Methods: 1. Stir-fry shredded pork in oil, add other shredded vegetables and stir well. 2. Loosen the instant oolong noodles with chopsticks and beat the eggs evenly. Add the eggs to the shredded pork and stir-fry until cooked. Add XO sauce and soy sauce and stir well.
Note: 1. If ordinary oolong noodles are used, they should be cooked with water and drained before frying. 2.XO sauce is oily, so don't add too much oil when frying oolong noodles.
XO sauce with sweet branches
[raw material/seasoning] p
Huazhitian p 1 Bao p
Carrot p40 g p
Yellow pepper p75g/grain
Red pepper p75g
Gumbo p75g/grain
Onion p 1/2 branches p
Garlic p2 flap p
Salt p 1/2 teaspoons
XO sauce p 1 teaspoon
Mushroom oyster sauce p 1 and 1/3 tablespoons p
Too white powder water p a little p
p
[production process ]p
(1) Wash all the materials, cut cuttlefish into sweet strips, cut carrots, yellow peppers and red peppers into strips, cut okra into oblique slices, cut onions into sections, and break garlic for later use. p
(2) First boil a pot of water, add 1/2 teaspoons of salt to the water, blanch carrots, yellow peppers, red peppers and okra, and drain the water for later use. p
(3) Stir-fry shallots and garlic in another oil pan, add XO sauce and stir-fry, then add all other materials and seasonings and stir-fry.
Fried chicken with XO sauce (Lee Kum Kee)
Materials:
250g chicken wings, 90g celery and 90g carrot.
3 tablespoons XO sauce
therapy
Old villa super oyster sauce 1- 1/2 tablespoons, starch 1/2 teaspoons.
Sesame oil (mixed) 1 teaspoon
Exercise 1. Mix the chicken wings with the marinade. 2. Put celery and carrots into boiling water, boil them slightly and drain them. 3. Stir-fry chicken wings in 2 tbsp oil, add celery, carrot and Lee Kum Kee XO sauce, stir well until heated through.
Fried scallops with XO sauce
Ingredients: 1 box Qishan deep seafood Yaozhu, honey beans 50g, 2 green bamboo shoots, 2 red peppers, 2 straw mushrooms (sliced) and 2 ginger.
Seasoning: Qishan chicken powder 1 tsp, Qishan oyster sauce 1 tsp, half a bowl of broth, half a tsp of sugar.
Practice: 1, Thaw Yaozhu with oil, and soak the rest materials with water;
2. Stir-fry ginger with a little oil in a hot pot, add all the ingredients and stir-fry, then add the stock and season to serve.
Fried radish cake with XO sauce (figure)
Ingredients: half a radish cake, XO sauce.
Exercise:
1. Cut the radish cake into granules or strips and fry it.
2. Add XO sauce, stir fry gently, and serve.
Tips:
1. Choose rice cakes with good quality and moderate hardness.
2, in addition to adding XO sauce, add shredded bamboo shoots and shredded mushrooms, which looks better.
Dish name XO sauce cuisine
Classification of main materials: chicken
Ingredients: cucumber, boneless chicken leg, black fungus, dried bean curd, garlic and red onion.
Seasoning XO sauce, sugar, soy sauce, pepper, chicken powder, salt, white powder, American sunflower oil.
Cooking method 1. Dice chicken and marinate with chicken essence powder.
2. Slice cucumber, dried bean curd and auricularia auricula
3. Take a pan, saute garlic and red onion, add chicken and XO sauce and saute until fragrant.
4. Add cucumber, dried bean curd and black fungus, stir fry with chicken and seasoning.
Fried rice cake with XO sauce
Quantity available: 4
Practice: frying
Materials:
350g of pork neck [12oz/9.5oz] [sliced], 2 pieces of sweet pepper [diced].
Marinade:
Lao Zhuang Super Oyster Oil 1 tablespoon, Pepper 1 teaspoon, Sesame Oil 1 teaspoon, Corn Powder 1 teaspoon.
Filled juice:
1 tsp garlic Chili sauce, 1 tsp corn flour, 1/2 tsp sugar.
2 tbsps of super oyster sauce, water125ml [1/2 cups].
Exercise:
1. Mix the pork neck with the marinade.
2. String all the materials alternately on the barbecue needle.
3. Fry the mutton skewers with 3 tbsp oil until golden and cooked, add the sauce and cook until the sauce is thick.
Silver cod salad with XO sauce (figure)
/R/DIY/xiyu/2006-03-07/90249024 . html
Ingredients: silver cod
Accessories: vermicelli, Jiang Mo, onion, red pepper powder and mango.
Seasoning: Lee Kum Kee Thai sweet and spicy sauce, salt, chicken essence, white wine, XO sauce, fish sauce, sesame oil, lemon juice, corn flour and white pepper.
Operation:
1, the silver cod and mango are changed respectively, and the silver cod is slightly salted with salt, raw flour, white pepper, white wine and lemon juice;
2. Blanch the vermicelli, put it in a pot, mix all other seasonings with mango, make vermicelli salad, and plate it;
3. Finally, put the silver cod slices, surround the vermicelli with Lee Kum Kee Thai sweet and spicy sauce for a week, and then pour a little XO sauce.
/Article/ShowArticle.asp？ ArticleID=3434XO sauce roasted garlic moss fried pork slices
/GB/Life/2003-09/29/Content _ 553 107。 Asparagus in HTMXO sauce wears shrimp balls.
XO sauce seafood nib noodles
The so-called combination of Chinese and western is the combination of China sauce and spaghetti, which gives spaghetti a brand-new taste; Or use Italian sauce with Chinese noodles, such as Ruyi noodles, oily noodles and Shandong noodles. And the taste is not lost to authentic pasta.
The most important thing about this creative approach is to pay attention to the cooking temperature. Because Chinese noodles are perishable, remember to shorten the cooking time. In addition, not all Chinese sauces can be used with pasta, such as sweet and sour sauce, because this kind of pasta is easy to get bored and can't be used as a staple food. The most suitable is salty and spicy.
Ingredients: Italian nib surface150g; ; 600g spiny shrimp; Soak 200g, 2 cloves of garlic, 15g of ginger and a little coriander.
Seasoning: 3 tablespoons of XO sauce, oyster sauce 1 tablespoon, rock sugar 1 tablespoon, 2 tablespoons of rice wine, chicken soup 1 cup, and a little olive oil.
Exercise:
1. Mark the nib according to the packing instructions first, but take it out 2 minutes in advance and mix it with a little olive oil for later use.
2. Wash the shrimp, remove the shrimp head and shell, but keep the shell of the shrimp tail, drain it thoroughly and cut it into wheels, and chop garlic and ginger.
3. Pour 2 tablespoons olive oil into the pot to saute garlic and Jiang Mo, add shrimp, stir-fry, then pour all seasonings, boil, then add the previously scalded pen tip, stir-fry over high heat until the soup is dry, and add coriander.
Fried fish rolls with XO sauce
Raw materials:
8 asparagus fish, 300g mushrooms and 2 onions 1.
Seasoning:
XO sauce 1 tbsp yellow rice wine 1 tbsp starch 1 tbsp sugar 1 tbsp salt.
Production method:
1, wash the fish and cut into long strips; Cut the onion into small pieces; Mushrooms, cut into strips after removing roots; Blanch asparagus first, then pour it, and cut it into sections for later use.
2. Roll up onions and mushrooms with fish, dip in a little starch, oil until cooked, and remove for later use.
3. Stir-fry asparagus with 2 tbsp oil, roll the fish back into the pot, add XO sauce, yellow wine, salt and sugar, and stir-fry until it tastes good.
Sauté ed beef tenderloin with wax gourd in XO sauce
Ingredients: Yunnan melon, beef tenderloin, XO sauce.
Exercise:
1. Slice beef tenderloin, marinate it with salt and tender meat powder for 2 hours, then overcook it with low-temperature oil, add XO sauce and seasoning and stir fry.
2. Yunnan small melons are peeled, cut into strips and eaten in soup.
3, put the oil pan, add XO sauce, beef tenderloin, Yunnan melon and seasoning, thicken.
Features: Beef is tender and crisp, suitable for drinking.
XO sauce, eggs, jiaozi
material
Three eggs.
Free pork 4?
Super spicy XO sauce 1 teaspoon
Broccoli 5?
Two slices of ginger
therapy
Half a teaspoon of soy sauce
Half a teaspoon of brown sugar powder
Half a teaspoon of sesame oil
Pepper 1/4 teaspoon
Half a teaspoon of raw flour
Raw oil 1 teaspoon
Seasoning < 1 >
Clear soup chicken soup 1 cup
Half a teaspoon of young salt
Half a teaspoon of brown sugar powder
Half a tablespoon of ginger juice
Half a spoonful of Shao wine
Half a tablespoon of raw oil
Seasoning < 2 >
Clear soup chicken soup 1 cup
Half a tablespoon oyster sauce
Half a teaspoon of brown sugar powder
Half a teaspoon of sesame oil
2 teaspoons of raw flour
working methods
1.) Mix pork with marinade for a while, stir-fry with XO sauce until half-cooked, take out and cool to make stuffing.
2.) Beat the eggs evenly, put one tablespoon of egg liquid in the wok at a time, fry them into egg skins, and add a proper amount of stuffing to make them into jiaozi shapes.
3.) Repeat the previous step until all the fillings are filled.
4.) Cut the broccoli into small trees and cook the seasoning < 1 >; Add broccoli, simmer for a while and take it out.
5.) Heat wok, add oil, saute ginger slices and add seasoning.
6.) After cooking, you can serve the dishes on the table.
Beef fillet with XO sauce
Materials:
Beef tenderloin160g
Celery160g
1 red pepper
XO sauce 1 tablespoon
Garlic 1 teaspoon
Seasoning:
1/2 tablespoons soy sauce
Sugar 1/2 teaspoons
Pepper 1/8 teaspoons
Raw flour 1 teaspoon
Water 1 tablespoon
Oil 1 teaspoon
Give juice:
3 tablespoons water
Soy sauce 1/3 tablespoons
1/2 tbsp oyster sauce
Sugar 1/3 teaspoons
Raw flour 1/2 teaspoons
A little sesame oil and pepper 1/3 teaspoons.
Exercise:
Wash beef tenderloin, wipe dry, dice, add seasoning and mix well.
Dice celery and red pepper.
Heat 2 tablespoons of oil, stir-fry celery, season with 1/3 teaspoons of salt, add 3 tablespoons of water, stir-fry, take up, and filter off the water.
Soak beef tenderloin in oil and remove it for later use.
Heat 1 tbsp oil, stir-fry garlic, XO sauce and red pepper, return beef fillet and celery to the pot, pour in the juice and bring to a boil, then mix well.
Crispy eel with XO sauce
Ingredients/seasoning: 300g eel, egg yolk 1, 5g flour, 200g asparagus, appropriate amount of green pepper, appropriate amount of red pepper, 30g minced garlic, 5g white powder, 10㏄ water 1 2 tsp salt, sugar1.
Production process:
(1) The eel was boned and cut into 8 cm pieces, and each piece was cut into 3 pieces along the grain. Mix with material (2) and seasoning (1) and marinate for about 10 minutes.
(2) Cut off the crude fiber of asparagus and cut it into sections. Seed the green pepper, cut it into thick shreds, and then cook all the materials with boiling water.
(4) Deep-fry the eel segments to golden yellow with the oil temperature of 120℃, and take out and drain the oil for later use.
(5) Stir-fry minced garlic in an oil pan, add shredded green pepper, shredded red pepper and shredded asparagus, add eel and seasoning (2), thicken with white powder water (material (5)), and serve.