HOMEMADE XO SEAFOOD SAUCE
By VicentaLakin
THE 4TH EDITION OF THE HOMEMADE XO SEAFOOD SAUCE WAS SLIGHTLY ADJUSTED FROM THE PREVIOUS EDITION, AND THE MIX OF FLOUR IS FINE. THE INGREDIENTS CAN BE ADAPTED TO THEIR PREFERENCES. IF YOU CAN EAT HOT, YOU CAN PUT MORE CHILI AND SOME DRY PEPPER。
Recipe Recommendations
- pork belly 100 grams
- scallops 70 grams
- Hymie 50 grams
- dried mushrooms 30 grams
- small onions one
- Jiang 50 grams
- garlic 50 grams
- millet pepper of 10
- dried radish 100 grams
- douchi 25 grams
- corn oil 300-350ml
- salt 10 grams
- soybean paste 2 tablespoons
- soy sauce 2 tablespoons
- cooking wine 4 tablespoons
Steps for HOMEMADE XO SEAFOOD SAUCE
1
Seam and stingers are washed first and two spoons of wine are impregnated for three hours。
2
Dry mushrooms are also washed and immersed. They are hard to wash at first, so they can go for half an hour before washing, and then change for more bubbles。
3
The beans are washed and immersed in half an hour。
4
All materials ready. Five flowers to pieces. The poles were drained into pieces and the seame was drained. Onions, mushrooms, ginger, garlic and radish are cut to pieces. Just a few slices of the bean bean bean bean bean beaks. Soaked water filters the residue. Don't pour it。
5
When the boiler is hot, it pours into half a bowl of oil (4.5 inches of food), and first drops five flowers, luminaries and sea rice, and starts to explode, the fire is not too big, between the medium and the small, and the fire is easy to burn. The amount of oil must be without materials。
6
If you blow it up, you can pick it up. If you like a little more fragrance, you can blow it up a little bit, but I think that's it。
7
If there's less oil, add some oil and fry onions, mushrooms. Blow up the scent of the onions and blow up the ginger and garlic。
8
Continue with the soybeans and peppers, and blow up. It smells like beans。
9
Two or three more minutes with radish。
10
The meat, stubbles and seameat that were raised in front of them were returned to the pot, evenly rolled and blown up for two or three minutes。
11
Water pouring into the impregnated material。
12
Add salt。
13
Add raw and soy sauce, mix, taste, adapt to your taste. And then you put on the pan, and the little fire stew. It's a few minutes from now。
14
Finally, there's no water left。
15
When it's cooled, it's sealed with clean milk boxes and cans, it's kept in the fridge, and when it's ready to eat, it digs with clean spoons。HOMEMADE XO SEAFOOD SAUCE Make Tips
The quality of the pillars, the rice and the mushrooms does not need to be too good. It is possible to add ham, abalone, etc. to the condition. The proportion of the main material may be adjusted according to their preferences. 2. When materials are made, they must be fully blown up and the fragrance of the food is blown up. The fire isn't too big to blow up. 3 - Tastes adapted to my taste, this is a spicy taste. You can eat spicy. You can add some dry pepper and more pepper。