Xo sauce is seafood sauce. XO sauce is made of high-quality raw materials such as selected brand ham meat, optimized scallop, authentic shrimp and so on, and is boiled through multiple processes. The taste is more delicious and pure, and the nutrition is upgraded again, which is especially suitable for cooking all kinds of high-grade ingredients.
XO sauce first appeared in some high-end restaurants in Hong Kong in1980s, and became popular in1990s. "XO sauce" means the world's top sauce, imitating the name of the top French wine, and "XO sauce" is the top condiment in the sauce. It uses all the best raw materials, so it tastes extremely delicious.
Knowledge expansion
What's the taste of xo sauce?
There is no certain standard for XO sauce, mainly yaozhu, shrimp, Jinhua ham, pepper and so on. It tastes fresh and spicy. Xo sauce is made of precious meat and seafood, which not only has the fresh flavor of seafood, but also has the tender and smooth taste of precious meat.
Xo sauce was invented by Hong Kong people, so the taste of xo sauce will also reveal the taste of Hong Kong sauce. Xo sauce can be used as seasoning to make dishes taste better and purer, especially suitable for cooking all kinds of high-grade ingredients.
XO sauce method
material
Scallop 150g, flounder 3 slices, ham 75g, dried shrimp 20g, garlic 10 petal, and pepper 3 slices.
condiment
2 tbsp wine, 4 tbsp oyster sauce, sugar 1 tbsp, pepper 1 2 tsp, scallop juice1cup.
The way of doing things
1. Wash scallops, soak them until soft, steam them for half an hour, take them out and shred them for later use.
2. Deep-fry the flounder with a bowl of oil and low fire, remove it and chop it up; Other materials are chopped separately.
3. Stir-fry minced garlic in a bowl of oil, then stir-fry scallops and other materials evenly. When the fragrance dissipates, 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 sucked dry, and oil overflows in the pot, it can be taken out and canned.
Production skill
1 Scallop is the main ingredient of this sauce, but it is not necessary to use scallops with too large particles or too small particles. Scallops with golden color, smooth appearance and moderate size are most suitable.
Steamed scallops can be shredded and fried directly, and chopped can increase weight and easily blend 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. Can save 1 month.
4 it is best to buy salted fish made of mayonnaise; The ham should be cooked once, and the extra salty taste should be removed before cutting, otherwise it will not only be salty, but also smell fishy.