How to make XO sauce?

XO sauce is a seasoning invented by Mr. Wang Tingzhi of Hong Kong, which is made of several expensive materials. XO sauce first appeared in some high-end restaurants in Hong Kong in1980s, and became popular in1990s. Lee Kum Kee, king of oyster sauce, also became the pioneer of XO sauce.

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.

raw-food material

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 Chinese had to prepare XO sauce with local materials. They use salmon instead of scallops and shrimps. Unexpectedly, this unique taste is also very attractive. So many Hong Kong people like to invite their Australian friends to bring salmon XO sauce when they 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 tablespoons wine, 4 tablespoons oyster sauce, 1 tablespoon sugar, 1/2 teaspoons pepper, 1 cup scallop juice.

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.