English name: xo sauce is a kind of seasoning invented in Hong Kong, which is made from 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, but it mainly includes yaozhu, shrimp, Jinhua ham and pepper, etc. It tastes fresh and spicy.

Source: delicious instant sauce

Category: recipes

brief introduction

Xo sauce is made of the finest scallops (scallops), dried shrimps, ham and other materials, and its eating methods are ever-changing. Xo sauce is not only before meals

Or snacks accompanied by wine, but also suitable for accompanying various delicacies, Chinese snacks, noodles and porridge, and can be used for cooking meat and vegetables.

Vegetables, seafood, tofu, fried rice, etc. can be called xo in sauce.

Production method

material

Scallop150g, flounder 3 slices, ham 75g, dried shrimps 20g, garlic10g, and pepper 3 slices.

seasoning

2 tablespoons wine, 4 tablespoons oyster sauce, sugar 1 tablespoon, pepper 1/2 teaspoons, scallop juice 1 cup.

way of doing things

1. Wash scallops, soak them until soft, steam them with water for half an hour, take them out, and shred them for later use.

2. Deep-fry the flounder with a bowl of oil over low fire, remove it and chop it up; Other materials are chopped separately.

3. Stir-fry minced garlic in a bowl of oil, then add scallops and other materials and stir well. When the fragrance is dispersed, 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 absorbed and the oil overflows in the pot, it can be taken out and canned.

Making tips

1 scallops are the main material of this sauce, but they don't need to be made of scallops with too large particles or too small, and scallops with golden color, smooth appearance and moderate size are the most suitable.

Steamed scallops can be shredded and fried directly, and chopped can increase the weight and be easily blended 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. It can be stored for 1 month.

4 if you can buy salted fish from Mayou, it is best; The ham should be boiled once, and the extra salty taste should be removed before it is chopped, otherwise it will not only be salty, but also smell fishy.