"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.
"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.
"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.
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;
XO sauce
By TraceMetz
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for XO sauce
1
Put green onion, ginger and rice wine into the scallops, pour in a little water, and then steam for 15 minutes.
2
Steam the scallops and let them dry for a while, then pinch the water and tear them into thin threads with your hands. Don't pour out the scallop water and use it for frying sauce. Tear the chicken into thin threads for later use.
3
Whisk the dried sea rice, dried sea whitebait and dried anchovies into fine pieces with a cooking machine for later use.
4
Pour appropriate amount of cooking oil into the pan and add green onion and ginger, fry the green onion and ginger over low heat, fry the green onion and ginger until golden brown, and pick out the green onion and ginger.
5
Pour dried Bess and shredded chicken minced into the pan and stir-fry over low heat.
6
Stir fry the scallops and chicken until they are dry, add the chopped sea rice and dried fish and stir-fry.
7
Stir all ingredients until dry, cook and add Shaoxing wine and stir well.
8
Then add steamed scallop water, abalone sauce and oyster sauce and stir well.
9
Pour in paprika powder and pepper and stir well.
10
Then add white sugar and stir well.
11
Finally, use salt and monosodium glutamate to make the final seasoning, adjust the flavor, and continue to stir fry a few times to consume the excess water before leaving the pan.
12
Place the stir-fried XO sauce in a ceramic or glass container with a lid, let cool, and place it in the refrigerator to store it in cold storage. Serve as you please.XO sauce Make Tips
Characteristics of XO sauce: golden color, rich aroma, oily and dry, and very delicious. You can use this sauce to stir-fry noodles, seafood, vegetables, etc. Warm tips: 1. To make this sauce, you need to choose dried fish and sea rice with low salt or non-salty taste. It is best to use dried fish or dried ground fish to make high-end XO sauce, but the price is relatively expensive. I choose dried anchovies and sea whitebait mainly because the price is cheap. The disadvantage is that the fishy smell is slightly stronger. Therefore, I must use scallion oil and good rice wine to fry the fish dry to make the aroma evaporate and remove the fishy smell. For example, in order to further save money, you can also make it with shredded shellfish. You won't use much at a time, and the price will be cheaper. 2. To make this sauce, it is always best to stir-fry slowly over low heat. Never stir-fry it. The taste should be salty, fresh, slightly sweet and slightly spicy. 3. The oil should be more appropriate, and it is better to fry the sauce until it is moist, shiny and dry. It should be sealed well during storage to prevent excessive dryness. As long as it is fried thoroughly during production, it will not easily deteriorate after three to two months of storage at low temperature. This home version of "XO sauce" with Big Chao Shao is ready. You can use it to mix it with some sauces and stir-fried noodles with hoisin sauce. It tastes very good, or you can use it to fried rice, stir-fried noodles, stir-fried shrimp balls, stir-fried scallops, etc., all taste great! For friends 'reference!