Fish, Kaiyang and other materials are used to prepare the ideal xo sauce. This sauce can be used to cook meat, seafood, vegetables and tofu. Used in fried rice, mixed noodles have excellent flavor; It is also a good choice to accompany it with pre-meal and wine snacks.
XO sauce
Materials:
One cup of scallop and two cups of dried shrimps, after washing, soak them in hot water, one cup of red onion and one cup of garlic respectively, and the red pepper is preferably the sweet pepper (according to personal preference), then wash and chop them.
Two cups of oil, half a cup of oyster sauce, (shrimp sauce can also be used), black pepper and salt. .....
Practice: Peel the soft scallops and shrimp. Heat the oil, add the red onion and garlic, stir-fry for about seven minutes until golden brown, and serve. Add scallops and shrimps with oil in the original pot and stir-fry for 10 minutes, then add fried red onion and garlic, add red pepper and stir-fry for 2 minutes, add oyster sauce, black pepper and salt to taste, and get the finished XO sauce. After being cooled, it is packed into several small bottles and stored in a freezer for several months. XO sauce can be used for bibimbap, or fried green beans, eggplant, cabbage, cabbage, etc. It is very delicious and convenient.
Remarks: You can also filter the soaked scallops, boil them and add XO sauce to add flavor. XO sauce is a seasoning invented by Mr. Wang Tingzhi of Hong Kong, which is made of several more expensive materials. XO sauce first appeared in some high-end restaurants in Hong Kong in1980s, and became popular in1990s.
When Wang Tingzhi was the product consultant of Peninsula Hotel, he specially revised the taste of Malazhan produced by Jialinlou, his restaurant, adding fragrant shrimp and super-grade yaozhu, supplemented by finely ground garlic and original pepper.
There is no certain standard for XO sauce, but it mainly includes yaozhu, shrimp, Jinhua ham and pepper, etc. It tastes fresh and spicy. In Sydney, Australia, due to local restrictions on food imports, local Tang people have to use local materials to make XO sauce, and salmon is used instead of scallops and dried shrimps. But unexpectedly, this unique flavor is also very attractive. Many people love to please bring back salmon XO sauce when friends from Australia return to Hong Kong. In fact, when XO sauce became popular in Chinese cuisine all over the world, the XO sauce made by different restaurants was also different, and the formula became the trade secret of each restaurant.
In Japan, under the promotion of Zhou Fude, a famous chef in the local Chinese cuisine field, XO sauce has also become popular in Japan.
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.