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, and cut into wheels, 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.