What is the' XO sauce' used by chefs to cook? What's the ingredient? What's the ratio?

XO sauce is a practical and convenient dish. In order to prepare this sauce, some people put their hands on the fire for two or three hours and stir fry slowly. Ingredients, mainly scallops, ham, shrimp, red onions, peppers and so on. , are also pickled with sesame oil.

Fish, Kaiyang and other materials are used to prepare ideal xo sauce. This sauce can be used for cook the meat, seafood, vegetables and tofu. Used for fried rice and noodles with excellent flavor; It is also a good choice to go with pre-dinner and alcoholic snacks.

XO sauce

Materials:

One cup of scallop and two cups of shrimp skin are washed and soaked in hot water, one cup of red onion and one cup of garlic, and the red pepper is preferably sweet pepper (according to personal preference), then washed and chopped.

Two cups of oil, half a cup of oyster sauce, (shrimp sauce is ok), black pepper, salt. .....

Practice: Peel soft scallops and shrimps. Heat the oil, add the red onion and garlic, stir-fry for about seven minutes until golden brown, and serve. Add scallops and shrimps with oil to the original pot and stir-fry for 10 minute, then add fried red onion and garlic, add red pepper and stir-fry for 2 minutes, add oyster sauce, black pepper and salt to taste, and get the finished XO sauce. After cooling, put it in a few small bottles and keep it in the refrigerator for several months. XO sauce can be used for bibimbap, or fried green beans, eggplant, cabbage, cabbage and so on. It's delicious and convenient.

Remarks: You can also filter the soaked scallops and add XO sauce to taste after boiling. XO sauce is a seasoning invented by Mr. Wang Tingzhi in Hong Kong, and it is made of several expensive materials. XO sauce first appeared in some high-end restaurants in Hong Kong in1980s, and became popular in1990s.

When Wang Tingzhi was the product consultant of Peninsula Hotel, he specially modified the taste of mala Tang produced by his restaurant Jialinlou, adding fragrant shrimp and super-grade yaozhu, supplemented by finely ground garlic and original pepper.

There is no certain standard for XO sauce, mainly yaozhu, shrimp, Jinhua ham, pepper and so on. It tastes fresh and spicy. In Sydney, Australia, due to local restrictions on food imports, local Tang people had to make XO sauce from local materials and use salmon instead of scallops and shrimp. But unexpectedly, this unique taste is also very attractive. Many people love to bring back salmon XO sauce when their friends in Australia return to Hong Kong. In fact, when XO sauce is popular in Chinese cuisine all over the world, the XO sauce made by different restaurants is also different, and the formula has become a trade secret of each restaurant.

In Japan, XO sauce is also popular in Japan under the promotion of Zhou Fude, a famous chef in the local Chinese cooking field.

manufacturing method

material

Scallop 150g, flounder 3 slices, ham 75g, dried shrimp 20g, garlic 10 petal, and pepper 3 slices.

condiment

2 tbsp wine, 4 tbsp oyster sauce, sugar 1 tbsp, pepper 1 2 tsp, scallop juice1cup.

The way of doing things

1. Wash scallops, soak them until soft, steam them for half an hour, take them out and shred them for later use.

2. Deep-fry the flounder with a bowl of oil and low fire, remove it and chop it up; Other materials are chopped separately.

3. Stir-fry minced garlic in a bowl of oil, then stir-fry scallops and other materials evenly. When the fragrance dissipates, add all seasonings, stir well and cook for half an hour on low heat.

4. When the soup is slightly dry, the water has been sucked dry, and oil overflows in the pot, it can be taken out and canned.

Production skill

1 Scallop is the main ingredient of this sauce, but it is not necessary to use scallops with too large particles or too small particles. Scallops with golden color, smooth appearance and moderate size are most suitable.

Steamed scallops can be shredded and fried directly, and chopped can increase weight and easily blend with ingredients.

3 canned scallop sauce must let the oil pass through the sauce to avoid the sauce being too dry; Use clean chopsticks or spoons every time, and don't touch raw water. Can save 1 month.

4 If you can buy salted fish from Ma You, it is best; The ham should be cooked once, and the extra salty taste should be removed before cutting, otherwise it will not only be salty, but also smell fishy.