Problem description:
How to eat Xo sauce
Analysis:
1 29th 17:3 1 You can fry vegetables such as green beans, or add some to fried rice.
Braised scallops and shrimps with XO sauce and egg-wrapped rice
Materials: special vegetable rice; Egg skin; Scallop; Shrimp; Celery; Mushrooms; Oyster sauce; XO sauce; Too white powder water; Green bean kernel
Practice:
1. Heat an oil pan. When scallops and shrimps are fried to medium-cooked, add celery, mushrooms, oyster sauce and XO sauce and cook until the sauce boils.
2. Slowly pour the white powder water into the pot made in the way of 1, and the sauce is XO sauce.
3. Pack the special vegetable rice in a container, then pour it upside down on the plate to make it into an oval shape, put the egg skin on it, then pour the sauce from the second method and decorate the green beans.
Roasted eel with XO sauce
Ingredients: 300g eel, egg yolk 1 piece, 5g flour, 200g asparagus, appropriate amount of green pepper, appropriate amount of red pepper, 30g minced garlic, 5g white powder and water 10㏄.
Seasoning: salt 1/2 tsp, sugar 1/2 tsp, rice wine 1 tsp, XO sauce 2 tsp, sugar 1/2 tsp, fresh chicken powder 1 tsp.
Method:
1. The eel is boned and cut into 8 cm pieces, and each piece is cut into 3 pieces along the grain. Mix well with the seasoning and marinate for about 10 minute.
2. Cut off the rough fiber of asparagus and cut it into sections. Green and red peppers are seeded and cut into thick shreds, and then all the materials are cooked with boiling water.
3. Deep-fry the eel segments with the oil temperature of 120℃ until golden brown, and take out and drain the oil for later use.
4. Take the oil pan, stir-fry minced garlic, add shredded green pepper, shredded red pepper and asparagus, stir-fry, add eel and seasoning, thicken with white powder water, and serve on a plate.
Sauté ed tendon pot with XO sauce
Soaking method of tendon:
Boil the tendons with water for about 2 hours, or stew them in a wok (vacuum cooker) until the tendons swell and become soft and suitable, then take them out and soak them in cold water for use. Tip: Soaked tendons can be soaked in a large amount at a time, and the unused tendons can be drained, wrapped in insurance bags and quickly frozen in the refrigerator, and then thawed directly when used next time.
Ingredients: soaked tendon, carrot slice, mushroom slice, green pepper slice, garlic seed, onion, ginger slice and XO sauce.
Fried pork fillet with XO sauce and garlic moss
Ingredients: pork tenderloin, garlic moss 1 2, slices of ginger and carrot, 2 tablespoons of XO sauce.
Production method:
1. Marinate pork willow with appropriate amount of soy sauce, sugar, cornstarch and oil for a while;
2. Burn garlic moss and carrot slices with oil and salt water, pick them up and drain them;
3. Saute ginger slices and fry them on both sides of pork fillet;
4. When pork fillet is fried to 90% maturity, add garlic moss, carrot slices and two spoonfuls of XO sauce together, stir well and serve.
Sauté ed braised pork with fragrant sauce
Raw materials: pork belly 200g, ginger, garlic and onion each10g.
Seasoning: 2 bottles of brine (available in seasoning shops), XO sauce10g, 5g of sesame oil.
Production process:
1 Boil the brine in a pan, wash the pork belly, cut it into large strips, put it in the brine until it is cooked, take out the slices, mince ginger and garlic, and cut the onion.
2. Add oil to the wok, add ginger and garlic, stir-fry the wok and stir-fry the braised pork until golden.
3. When the braised pork is fried to golden brown, add XO sauce and chopped green onion and stir-fry for several times, then pour in sesame oil.
XO roasted Stichopus japonicus
It is made of top-quality Kanto ginseng with homemade XO sauce and minced meat. The taste is flexible, fresh and slightly spicy, bright and oily, and it is edible but not greasy. When making, stir-fry Stichopus japonicus, minced meat and XO sauce, add cooking wine, oyster sauce, chicken soup, etc., simmer for 5 minutes, thicken and serve with flower rolls.
Stir-fried radish cake with XO sauce
Ingredients: half a radish cake, XO sauce.
Practice:
1, cut radish cake into granules or strips, and fry.
2. Add XO sauce, stir fry lightly, and serve well.
Tips:
1, choose rice cakes with excellent quality and moderate hardness.
2, in addition to adding XO sauce, add shredded bamboo shoots and shredded mushrooms to make the sale look better.
Fish and XO sauce
Ingredients: XO sauce 1 tablespoon of Lee Kum Kee, sole 1 piece, bamboo shoot 1 piece, half a carrot, pea clip 1 piece, coriander 1 piece and onion1piece.
Seasoning: salt 1/2 tbsp, soy sauce 1 tsp, pepper 1/6 tbsp, peanut butter 1 tbsp, water 1/3 tbsp, white powder 1 tsp,
Practice: 1. Wash the flower branches, diagonally draw the patterns, blanch them in boiling water, slice the bamboo shoots and carrots, and cut the onions into sections for later use;
2. Put 2 tablespoons of oil into the pot, saute the onion and put it into the bamboo shoots, and mix the carrot slices and peas evenly;
3. Finally, add halibut, seasoning, coriander and XO sauce to serve.
XO sauce with sweet branches
[Raw material/seasoning]
Huazhitian 1 40 grams of carrot, 75 grams of yellow pepper, 75 grams of red pepper, 75 grams of okra and 75 grams of onion 1/2 cloves of garlic salt 1/2 tablespoons of XO sauce 1 tablespoons of mushroom oyster sauce 1 again 1/3.
[Production process]
(1) Wash all the materials, cut the cuttlefish into sweet strips, cut the carrots, yellow peppers and red peppers into strips, cut okra into oblique slices, cut the onion into sections and smash the garlic for later use.
(2) First, boil a pot of water, add 1/2 tsp of salt to the water, blanch carrots, yellow peppers, red peppers and okra, and drain the water.
(3) Stir-fry shallots and garlic in another oil pan, add XO sauce and stir-fry until fragrant, then add all other materials and seasonings and stir-fry until even.
spring up
Materials: (for twelve people)
Norwegian salmon 700g
A: Half a grapefruit, fried and crispy, 200 grams.
B: A little coriander, 200g chopped peanuts, 2 onions, 200g jellyfish silk, and 0/00g fried sesame.
C: 200g of shredded radish, 200g of green pepper and 200g of carrot, 50g of papaya, ginger, cucumber and ginger100g of pepper100g.
Seasoning: 2 tablespoons of raw oil, XO sauce, sesame sauce and Japanese mustard, and 2 slices of lemon.
Methods: Place the material A in the center of the dish, then roll the jellyfish silk slightly with water, then rinse it with cold water, put the material B around the material A, cut the material C into filaments and put it around the outermost periphery of the dish; Wash the salmon with filtered water, slice it and put it on the crispy and grapefruit meat, then pour all kinds of seasonings on the salmon, and finally the whole family will fish it up with chopsticks-to get the blessing, luck and wealth of the new year.
Fried shrimp balls with jade belt with fresh lily in XO sauce
Ingredients: 75g of shrimp meat [removed intestines and dried], 75g of scallop [cut in half], 50g of fresh lily [torn into pieces], 40g of honey beans [cut in half], 20g of carrot [sliced], and 2 teaspoons of garlic1.
Seasoning: Old Zhuang special oyster sauce 1 tablespoon XO sauce 1 tablespoon.
method of work
1. Boil the shrimp and scallops in boiling water and drain.
2. Stir-fry garlic with 1 tbsp oil, add shrimp, scallops, fresh lilies, honey beans and carrots and stir well.
3. Stir in seasoning and stir well until heated through.
Mixed brocade XO sushi
material
2 cups of sushi rice [washed, soaked and drained], 5 pieces of sushi laver [about 20cm x 20cm], 3 strips of tuna, 3 strips of roasted eel, 2 strips of Japanese pickled radish and 2 strips of cucumber [all about 20cm long].
XO sauce 10 full tablespoon
Seasoning: 4 tablespoons seasoned white vinegar, 4 tablespoons sugar and 4 tablespoons salt 1/2 teaspoons or sushi vinegar.
method of work
1. Add water to sushi rice and cook it into sushi rice; Boil the seasoning until it is completely heated, and mix it into the hot sushi rice.
2. Divide sushi rice into 5 portions, put sushi laver on a bamboo mat, and spread 1 portion sushi rice on laver.
Leave a space of 1 cm at the head and tail, put two kinds of fillings and 2 tablespoons of Lee Kum Kee XO sauce.
[in a long line] in the center of the rice.
3. With the help of bamboo mats, roll it forward into sushi and gently compact it; Repeat the above steps.
Make five sushi rolls, cut them into equal parts and serve.
Note: various delicious assorted XO sushi can be made from salmon fillet, fried egg, crab fillet and squid.
Fried shrimp balls with XO sauce
material
250g shrimp meat, 2 teaspoons of garlic 1/,celery1,carrot 1/4, and 2 onions.
Old Zhuang special oyster sauce 1 tablespoon
Sesame oil (mixed) 1/2 teaspoons
XO sauce 1- 1/2 tablespoons
method of work
1. Wash and gut shrimp, open back and wipe dry, soak in hot oil and drain. Celery and carrots
Cut the onion into 5cm strips.
2. Stir-fry minced garlic, celery, carrots and onions in 1 tbsp oil, and add shrimp, oyster sauce and Lee Kum Kee XO sauce.
Stir-fry until heated through and sprinkle with sesame oil.
XO dry-roasted Iraqi noodles
material
300g of spaghetti, 0/20g of mushroom/kloc-[sliced], 50g of chives [sliced] and 4 tablespoons of XO sauce.
seasoning
Old Zhuang special oyster sauce 1 1/2 tablespoons
chicken soup; inspirational nonsense
Umami chicken powder 1/2 teaspoons [2.5g], hot water125ml [1/2 cups].
method of work
1. Soak the noodles in hot water for 3 minutes and drain.
2. Stir-fry fragrant mushrooms with 1 tbsp oil, and add spaghetti, leek, chicken soup, seasoning and Lee Kum Kee XO sauce.
Cook on low heat for about 2 minutes until the juice is thick.
Stir-fried beans with XO sauce and pork floss
material
Pork150g [chopped], beans/beans 250g [cut into pieces]
3 tablespoons XO sauce
cure
Old Zhuang special oyster sauce 1 tbsp, starch 1/2 tsp.
Garlic 1 tablespoon
Sesame oil (mixed) 1 teaspoon garlic 1 tablespoon
Stuffed juice
3 tablespoons starch
Old Zhuang special oyster sauce 1 tablespoon
2 tablespoons of water
method of work
1. Marinate chopped pork with marinade 15 minutes.
2. Boil the beans in boiling water until soft and drain.
3. Stir-fry the pork in 2 tbsp oil, add the beans, sauce and Lee Kum Kee XO sauce, and stir well until heated through.
Cherry tomato stuffed with XO sauce
material
90g [chopped] chicken and 20 cherry tomatoes.
2 tablespoons XO sauce
Stuffed juice
Old Zhuang special oyster sauce 1 teaspoon, starch 1 teaspoon, water 1 teaspoon.
method of work
1. Stir-fry the chicken with 1 tbsp oil, add Lee Kum Kee XO sauce and sauce, stir well until heated through, and let it cool.
2. Cut off the top of the cherry tomato, take out the meat in the center and brew the chicken into the cherry tomato.
XO seafood fresh dew bamboo shoots
material
250g asparagus [cut into oblique sections]
seasoning
Garlic 1 tablespoon
3 tablespoons XO seafood sauce, with proper amount of salt.
method of work
1. Exposed bamboo shoots are boiled in boiling water and drained.
2. Heat 2 tbsp oil, add the exposed bamboo shoots and seasonings, and stir-fry until heated through.
Note: Other seasonal dishes such as Chinese kale, Chinese cabbage, cauliflower and broccoli can be used instead of exposed bamboo shoots.
This answer was revised by the respondent on 1 29th 18: 10.