HOMEMADE XO SAUCE
By VicentaLakin
XO SAUCE IS A VERY COMMON HOME-MADE, HIGH-QUALITY SAUCE IN HERBS, WHICH IS CHARACTERIZED BY RED COLOUR, SALTY AND SPICY ODOUR. XO SAUCE IS USED FOR A WIDE RANGE OF PURPOSES, ESPECIALLY FOR COOKING AND FAST-FRYING OF SOFT MATERIALS. WHETHER SEAFOOD, MEAT, OR SOFT VEGETABLES, THE COMBINATION OF XO SAUCE ALWAYS GETS UNEXPECTED TASTE. EVEN A SIMPLE SALINE GREEN BEAN SPROUTS, WITH A SPOONFUL OF XO SAUCE, WOULD GREATLY IMPROVE ITS QUALITY. THE PRODUCTION OF XO SAUCE REQUIRES VALUABLE MATERIALS, BUT THERE ARE NO STANDARDS. THE PRODUCTION OF XO SAUCE IS SAID TO VARY FROM RESTAURANT TO RESTAURANT, AND THE FORMULA IS THE COMMERCIAL SECRET OF THE RESTAURANT. THERE IS NO NEED TO PURSUE EXTREME PRECISION AND PERFECTION IN DOING THIS AT HOME, NOR TO USE A LOT OF EXPENSIVE MATERIALS, SIMPLE SEAMEAT AND SCALLOPS (DRY BELLIES), WITH A COUPLE OF GRUBS, ONIONS, GARLIC AND PEPPERS, WITH A HUNDRED TIMES MORE PATIENCE AND SKILL, SLOWLY DEFUNCT, WHICH CAN ALSO MAKE WONDERFUL TASTES. A WELL-MADE XO SAUCE CAN BE FROZEN IN THE FRIDGE FOR A LONG TIME, WHEN IT'S USED, FREE OF FOOD, AND THROWN IN A SPOON, WHICH IS DELICIOUS. IT'S CALLED A "GOD" FOR COOKING
Recipe Recommendations
- scallops 100g
- Hymie 50g
- shredded pickled mustard 100g
- purple Onion 1/4 of
- white onions 1/4 of
- garlic 6-merous
- millet pepper of 3
- oyster sauce 1 tablespoon
- soy sauce 1 tablespoon
- white sugar 1 tablespoon
- onion ginger appropriate amount
- cooking wine 1 teaspoon
- qingshui appropriate amount
- edible oil 约100ml
- slightly spicy
- fried
- three-quarters of an hour
- ordinary
Steps for HOMEMADE XO SAUCE
1
(a) Dry beak washing, with a small spoonful of wine and a few onions of ginger, with a proper amount of fresh water (without dry bees), a steaming pot of 30 minutes, and cooling
2
Take out the dry bee and tear it to shreds
3
(a) Sea rice is softly washed with warm water, and the asphalt is replaced by dry water; if the sea rice is larger, it can be broken and if it is small, the whole is used
4
Squeeze and immerse in cold water for 15 minutes, so that the water can be replaced 1 and 2 times, the salt may be removed and the dry water may be taken out
5
Onions cut silk, garlic slices, pepper chops, spares
6
(a) Oil in the pot, if it is burned to 50 or 60% heat, in the dry Beth, in the fire for about two minutes, in the dry Beth and in the boiler
7
(b) Squeeze the vegetables, dry the fire, extract them and leave oil in the pot
8
♪ Down into the sea and the fragrances will come out ♪
9
(b) Enter onions, turn on fire, and slowly make onions yellow and yellow for about 20 to 30 minutes, the fire must be small or the onions will be fried
10
Put onions around the bottom of the pan, and garlic chips in the middle oil, so that the scent can come out
11
(b) The dry bass and the swirling, evenly
12
A large spoon of oil and a large spoon of raw smoke
13
Add a big spoon of sugar and go on scoffing
14
It's been drying up until all kinds of raw materials are in oil
15
Finally, we'll add peppers, we'll have a flat fire
16
It's best to have a “0” degree of freshness in the freezer when it's in a box, cooled to room temperature。HOMEMADE XO SAUCE Make Tips
1. Dried scallops and dried shrimp are just the basic ingredients. For a richer flavor, you can add ham, fish, etc.; some even use salmon or abalone. It depends on your own needs, but it is best to use whatever ingredients you have at home—if you have them, use them; if not, there is no need to buy them specifically.
2. Do not stir-fry the dried scallops until they are too dry, or they will be hard to chew. The pickled mustard tuber and onions, however, should be stir-fried until fairly dry to release their flavor, as they will soften up later when soaking in the oil. You can skip the pickled mustard tuber, but I think adding some is a signature of this recipe, and stir-fried pickled mustard tuber tastes very good.
3. Use plenty of oil. The finished product should have the ingredients sitting in the oil, though of course they do not need to be completely submerged.
4. If you find the oil is getting low during the stir-frying process, you can add more. You can also use the oil in two batches by taking the pan off the heat once in the middle; you can do this at any step. I am lazy, so I stir-fry everything in one go. I imagine taking the pan off the midway and using oil in two batches might be easier to handle.