English name: xo sauce is a seasoning invented in Hong Kong, which is made of several expensive materials. Xo sauce first appeared in some high-end restaurants in Hong Kong in1980s, and became popular in1990s.
There is no certain standard for xo sauce, mainly yaozhu, shrimp, Jinhua ham, pepper and so on. It tastes fresh and spicy.
Source: delicious instant sauce
Category: recipes
brief introduction
Xo sauce is made of the finest scallops, dried shrimps, ham and other materials, and the eating methods are ever-changing. Xo sauce is not only before meals
Or snacks with wine, and also suitable for all kinds of delicacies, Chinese snacks, noodles and porridge, and can be used for cooking meat and vegetables.
Vegetables, seafood, tofu, fried rice, etc. It can be called xo in sauce.
manufacturing method
material
Scallop 150g, flounder 3 slices, ham 75g, dried shrimp 20g, garlic 10 petal, and pepper 3 slices.
condiment
2 tablespoons wine, 4 tablespoons oyster sauce, 1 tablespoon sugar, 1/2 teaspoons pepper, 1 cup scallop juice.
The way of doing things
1. Wash scallops, soak them until soft, steam them for half an hour, take them out and shred them for later use.
2. Deep-fry the flounder with a bowl of oil and low fire, remove it and chop it up; Other materials are chopped separately.
3. Stir-fry minced garlic in a bowl of oil, then stir-fry scallops and other materials evenly. When the fragrance dissipates, add all seasonings, stir well and cook for half an hour on low heat.
4. When the soup is slightly dry, the water has been sucked dry, and oil overflows in the pot, it can be taken out and canned.
Production skill
1 Scallop is the main ingredient of this sauce, but it is not necessary to use scallops with too large particles or too small particles. Scallops with golden color, smooth appearance and moderate size are most suitable.
Steamed scallops can be shredded and fried directly, and chopped can increase weight and easily blend with ingredients.
3 canned scallop sauce must let the oil pass through the sauce to avoid the sauce being too dry; Use clean chopsticks or spoons every time, and don't touch raw water. Can save 1 month.
4 If you can buy salted fish from Ma You, it is best; The ham should be cooked once, and the extra salty taste should be removed before cutting, otherwise it will not only be salty, but also smell fishy.