SECRET XO SAUCE
By VicentaLakin
THE XO SAUCE HAS A LITTLE CONNECTION TO THE WINE, BUT IT'S JUST A REPLICA OF THE FRENCH TOP WINE, FOR EXAMPLE, THE XO OF THE XO OF THE XO OR THE XO OF THE HUMAN HEAD, WHICH ARE THE WORLD'S MOST FAMOUS BRANDY PRODUCTS, WHILE THE "XO SAUCE" IS THE TOP SAUCE IN THE SAUCE, CHARACTERIZED BY RED COLOUR, THICK SMELL AND SPICY FLAVOUR. DO NOT UNDERESTIMATE IT, WHICH IS USED IN A WIDE VARIETY OF WAYS, WHETHER TO COOK SEAFOOD, MEAT OR SOFT VEGETABLES, WITH A SMALL SPOON, AND WITH AN IMMEDIATE HIGH QUALITY AND UNEXPECTED TASTE. ALTHOUGH THE XO SAUCE IS THE BEST IN THE SAUCE, THERE IS NO STANDARD FOR THE MATERIALS PRODUCED. THE RECIPES ARE SAID TO BE COMMERCIAL SECRETS IN RESTAURANTS WHERE XO SAUCE IS MADE. MY XO FORMULA CAME FROM A FAMOUS CHEF AT A FIVE-STAR HOTEL, AND I CHANGED IT A LITTLE, AND I MADE IT SAFE AND SAFE. IT'S NOT A BRAGGING, IT'S A SPICY SPICY TASTE, AND IT'S A COUPLE OF BLOCKS AWAY。
Recipe Recommendations
- scallops 100g
- Hymie 60g
- Dried lilac fish 50g
- tender bamboo shoot tip 60g
- onion one
- garlic 5-merous
- oyster sauce 1 tablespoon
- soy sauce 1 tablespoon
- Korean hot sauce 1 tablespoon
- white sugar 1 tablespoon
- millet pepper of 3
- green onions 20g
- cooking wine 1 teaspoon
- white rice vinegar 1 teaspoon
- Jiang 5g
- slightly spicy
- fried
- half an hour
- senior
Steps for SECRET XO SAUCE
1
1. Dry-shell washing is 20 minutes in advance with fresh water, with wine, white-rice vinegar and ginger, and with proper water。
2
2 - 30 minutes of steam in the steaming pan, cooled, and 20 minutes of water bubble for sea rice。
3
3 . A 20-minute leachate from the dry clover, onions cut thin, onions cut, garlic slices, and cuttin ' s fresh and sharp water reserves。
4
4 The cold dry beaks are torn to shreds with their hands and the boiler is burned to 60% heat。
5
Five to dry Beth, about two minutes of fire, dry Beth, hot oil in the pot, hot and hot。
6
6. The hot oil in the pot goes down into the sea rice, the fragrances rise and then the fragrances go up。
7
7. The hot oil in the pan pours into the smell of garlic, turns onions into fire, and slowly makes it to the onions。
8
8 and put in good dry Beth and Haimi。
9
Nine. Scrambled licorice dry and sharp。
10
10. Add Korean spicy sauce and platinum oil, and smoke。
11
11-11. The pouring of sugar continues to be fried until the various raw materials are dried up, the “wow” is in oil, and finally the millicorns and onions are added, evenly。