If one day, there is really a food studio of my own, I think the first thing to promote is XO seafood sauce, which is so delicious that I just want to enjoy it alone. This sauce is rich in flavor, and it is even more mellow and delicious when scooped with a small spoon. Used for steaming aged village flour, kneading dough and serving. The best scallops and dried shrimps are made by mixing garlic, onion and pepper through complicated steps. This is the best sauce in the house. As long as there is such a small bottle, it is enough to deal with those very picky eaters in the family. I really like this pure sauce, so much so that I just want to enjoy it alone. This recipe is shared by teacher Lin Ziran, and this sauce is included in XO sauce Chencun powder in Modern Chaozhou Cuisine-Natural Menu of Chivalrous Forest.

There are only ingredients and methods in the book. I worked out the specific ingredients ratio myself, saving ham. Everyone has their own favorite XO sauce, and there is no certain standard for the ingredients of XO sauce. The main XO sauces are mostly scallops and shrimps, which are salty and slightly spicy.

Ingredients: scallop 100g, dried shrimp (net weight after shell removal) 65g, garlic 65g, onion 65g, 5 dried peppers, fish sauce 30g, and corn oil 300ml.

working methods

Selected scallops and dried shrimps;

Preparing garlic, onion and dried pepper, and processing into minced garlic, onion and dried pepper;

Shelling dried shrimp, removing shrimp head and feet, taking out shrimp intestines, and washing;

Put the washed scallops on the shrimp meat;

Add clear water that can't pass shrimp meat and scallops, and soak for half an hour;

Boil water, add ingredients, steam for about half an hour on medium heat, and steam scallops and shrimps until soft;

Cooling, shredding scallops and dried shrimps;

Pour scallops, dried shrimps and steamed soup into a pot and stir-fry with low fire until the soup is dry;

Add fish sauce to taste, stir well and turn off the heat for later use;

Take another pot, medium and small hot oil, and put your hand on the pot for about 20 cm to feel the heat;

Add garlic, onion and pepper, and continue to stir-fry the flavor of the ingredients with medium and small fire;

About 4-5 minutes, stir-fry the ingredients until golden brown, and turn off the fire;

Filter the oil into scallops and shrimps, and don't put other ingredients into the sauce;

Stir the oil with scallop and shrimp;

When it is cold, it can be sealed in a bottle and stored in the refrigerator.

Xiao Wu Shi Ji

In the ingredients, if you can't find red onions, you can use onions instead; Seasoning with fish sauce is more delicious. If you don't like the fresh flavor of fish sauce, you can use soy sauce or oyster sauce instead.

Scallops and shrimps should be washed repeatedly, especially the intestines of shrimps must be removed. If it is not cleaned, it will affect the taste of the sauce and taste like seafood.

The time for steaming scallops and shrimps should be adjusted according to the size of the ingredients. Steamed scallops and dried shrimps are soft and edible. If the steamed ingredients are soft or the steaming time is not enough, it will affect the taste.

Be especially careful when frying garlic, onions and dried peppers. Heat is very important. After that, the ingredients will be fried and the oil will be burnt. Without enough time, the fragrance of the ingredients will not come out. Stir-fried garlic, scallion and dried Chili can all be used for cooking without waste, but if added to the sauce, the taste of the ingredients robs the umami taste of the main ingredients, but it is not beautiful.