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.

Lee Kum Kee has an XO sauce:

50 grams of dried shrimps are soaked in warm water and chopped slightly, 50 grams of scallops are soaked in warm water and torn into thick strips, 50 grams of ham is diced, 50 grams of onion is diced, a few cloves of minced garlic, a tablespoon of hot sauce, half a bowl of oyster sauce and a proper amount of sugar.