Ingredients: bean paste,soy sauce,butterfly face,rape,pea,winter bamboo shoots,shrimp,Hymie,scallops,white sugar,edible oil,oyster sauce,qingshui
"XO sauce" means top sauce. It imitates the name of France's top wines. For example, Hennessy XO or Remy Martin XO are the world's famous top brandy products."XO sauce" is the top condiment in the sauce. It uses high-quality raw materials, so the taste is also extremely delicious. <br />"XO sauce" was invented by Hong Kong food expert Mr. Wang Tingzhi in the late 1970s. It was first used as a high-end condiment in major high-end restaurants in Hong Kong in the 1980s, and was only gradually popularized in the early 1990s. Most of the products put on the market are produced by Lee Kum Kee, a well-known professional condiment manufacturer in Hong Kong. <br />"XO sauce" is delicious. Its main raw material is dried seafood. The most important raw material is "scallops". Other ingredients that are matched with it have various combinations, so the cost and price are also different. In order to reduce costs, most restaurants at home and abroad make them by themselves. Hong Kong chefs first introduced this production method to China. The raw materials commonly used to make XO sauce are scallops, garlic, Jinhua ham, sea rice and light dried sea fish. <br />Generally, I don't put garlic in it because if the heat is too high, it will feel slightly bitter. There is no need to be too extravagant in making XO sauce at home. You can choose cheaper raw materials as substitutes and try to achieve the best effect when frying, which is cheap and affordable. "XO sauce" only plays a certain role in improving freshness in cooking. Only a little bit of good XO sauce can be added when frying. Today, I will make this family version of "XO Sauce" for friends who love cooking as a reference. The specific practices are as follows;
