HOMEMADE XO SAUCE
By VicentaLakin
THE XO SAUCE IS A TOP-CLASS SAUCE INVENTED BY MR. WONG BINGHUA. HIGH-QUALITY DRY BERYLLIES, SHRIMP RICE AND GOLD HAM ARE CHOSEN AS STAPLES. BETTER TASTES AND IMPROVED NUTRITION ARE PARTICULARLY APPROPRIATE FOR THE COOKING OF VARIOUS HIGH-END FOOD ITEMS, WHICH CAN BE ADDED TO THE SAUCE WHEN SEAFOOD, MEAT AND VEGETABLES ARE COOKED。
Recipe Recommendations
- scallops 150g
- dried dried shrimp 20g
- chicken breast 75g
- onion one
- garlic 10 petals
- dried chili appropriate amount
- Jiang 2 tablets
- green onions 2 length
- cooking wine 2 tablespoons
- oyster sauce 5 scoops
- soy sauce 3 scoops
- edible oil 500ml
- salty and fresh
- flavoring
- an hour
- ordinary
Steps for HOMEMADE XO SAUCE
1
The dry-shell bath was purified 20 minutes in advance with two spoons of wine, two ginger chips and two little onions
2
Add a proper amount of water
3
It's 30 minutes to cool off
4
Shrimp bubbles 20 minutes with water
5
Chicken graft clean, onions cut, garlic slices, onions cut, dry pepper cut, stand by
6
After the cooling, the dry beak tore with his hand
7
Save the soup
8
In the pot, the cooking oil burns to 60% heat
9
The oil temperature can be tested by inserting a chopstick into the oil, the oil surface will have ripples, and the bubbles around the chopstick will become dense, depending on the absence of sound. Hot
10
Into a good dry Beth
11
It'll blow to light yellow
12
And then you put it in a dry shrimp and you're gonna blow it up in two minutes and you're gonna get a spare
13
Put it in the chest and blow it to the yellow
14
Put the onions in and make a spare
15
And finally put it in the garlic and blow up the scent
16
Turn the fire and blow up dry Beth and chicken chest
17
Dry shrimp
18
Put it in the boiler with the dry pepper
19
Add pelican oil
20
Smoke
21
I'll cook it for half an hour when I'm ready
22
The water is absorbed, and the oil spills out of the pot will shut the fire. Out
23
IT'S A BEAUTIFUL COLOR, AND IT'S A NICE, STYLISH X-O SAUCE24
There's video on the recipeHOMEMADE XO SAUCE Make Tips
THERE IS NO NEED TO USE TOO LARGE A DRY BEE SELECTION, AND THE YELLOW, LUMINOUS AND MEDIUM-SIZE DRY BEE IS THE MOST SUITABLE. WHEN THE DRY BEAK IS EVAPORATED, IT CAN BE TORN INTO SILK AND CAN BE FIRED OR BLOWN DIRECTLY AND EASILY INTEGRATED WITH THE INGREDIENTS. IT WOULD BE PREFERABLE TO SAVE XO SAUCE IN A CLEAN BOTTLE, WITH OIL WITHOUT SAUCE, WITH CLEAN CHOPSTICKS OR SPOONS TO AVOID TOUCHING RAW WATER FOR ABOUT A MONTH。