Homemade XO Sauce
XO sauce is a very common homemade high-grade seasoning in Guangdong cuisine. It is characterized by bright red color, strong salty taste, mellow and slightly spicy. XO sauce has a wide range of uses, especially suitable for cooking soft materials and Kwai stir frying. Whether it's seafood, meat or soft vegetables, you can always get unexpected taste with XO sauce. Even simple oil salt mung bean sprouts, cooked with a spoonful of XO sauce, will greatly improve its quality. Making XO sauce requires some valuable materials, but there is no certain standard. It is said that each restaurant makes XO sauce differently, and the recipe is the business secret of each restaurant. You don't need to pursue extreme accuracy and perfection when you make it at home. You don't need to use many expensive materials. Simple Haimi and scallops (scallops), together with some mustard, onion, garlic and pepper, can also make a wonderful taste with hundreds of times of patience and effort.The fried XO sauce can be refrigerated in the refrigerator for a long time. When you use it, you can take it out, no matter what dish, and throw a spoonful into it. It is delicious and easy to get. It can be called a necessary "artifact" for cooking——1. Scallops and dried rice are only basic ingredients. If you want to enrich them, you can add ham, fish, and even salmon, abalone, etc. depending on your own needs, you should combine your existing materials - if you have them, you can use them; No, there's no need for special procurement.2. Don't fry scallops too dry. They are too dry to bite; Pickled mustard and onion will not taste until they are fried dry. Later, they will become soft when they bubble in the oil; You can not put mustard, but I think putting some mustard is the characteristic of this recipe, and the fried mustard is very delicious.3. More oil should be used. The final product should have the material "Wang" in the oil. Of course, it doesn't have to be completely lost.4. If there is less oil during stir frying, you can add more oil; You can also use oil twice, that is, you can start the pot once in the middle. You can start the pot at any step. I'm lazy. I've been frying until the end. It is estimated that it may be better to stir fry once in the middle and twice in oil.
Step 1 . Wash scallops, add 1 teaspoon cooking wine and a few slices of scallion and ginger, add a proper amount of water (before scallops), steam in a steamer for 30 minutes, cool and set aside;
Step 2 . Take out the scallops and tear them into shreds by hand;
Step 3 . Soak and wash the sea rice with warm water, remove and drain the water for standby; If the heimi is large, it can be broken; if it is small, it can be used as a whole;
Step 4 . Cut the mustard into shreds, soak it in cold water for 15 minutes, change the water for 1 or 2 times in the middle, take out part of the salty taste, remove and squeeze out the water for standby;
Step 5 . Shred onion, slice garlic, cut millet pepper into circles, set aside;
Step 6 . Put oil in the pan, and when it is heated to 5 or 60%, put dried scallops into the pan, stir fry in medium heat for about 2 minutes, put out dried scallops, and leave oil in the pan;
Step 7 . Lower the shredded mustard, fry it over medium heat, remove the shredded mustard, and leave oil in the pot;
Step 8 . Add the sea rice and stir it to make it fragrant;
Step 9 . Put in the shredded onion, turn the heat to low, and slowly fry until the onion is golden and crisp, about 20 to 30 minutes. The heat must be low, or the onion will be fried;
Step 10 . Put the onion around the bottom of the pot, put garlic slices in the middle of the oil, and fry it to make it fragrant;
Step 11 . Add the fried dried scallops and shredded mustard, stir fry evenly;
Step 12 . Add 1 tablespoon oyster sauce and 1 tablespoon light soy sauce;
Step 13 . Add 1 tablespoon of white sugar and continue to stir fry;
Step 14 . Stir until all kinds of raw materials are dried and "Wang" is in the oil;
Step 15 . Finally, add millet pepper, stir fry evenly, turn off the heat;
Step 16 . Put it into a fresh-keeping box, cool it to room temperature, seal it and refrigerate it in the refrigerator. If there is "0" degree, it is best to keep fresh.
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