Homemade Xo Sauce

Name: Homemade Xo Sauce
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Scallops (scallops); 50g dried shrimps; 100g Mustard shreds; 1/4 Purple onion; 1/4 White onion; 6 cloves garlic; 3 pcs Millet pepper; 1 tablespoon Oyster sauce; 1 tablespoon Soy sauce; 1 tablespoon Sugar; Some Green onion ginger; 1 tsp Cooking Wine; Some Shimizu; About 100ml Cooking oil

by Celery

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

XO sauce is a kind of homemade high-end seasoning very common in Cantonese cuisine. Its characteristics are 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 quick frying. Whether it's seafood, meat, or soft-textured vegetables, you can always receive unexpected flavors when paired with XO sauce. Even simple oily salted mung bean sprouts, cooked with a spoonful of XO sauce, will greatly enhance its quality. Some precious materials are used to make XO sauce, but there is no certain standard. It is said that various restaurants make XO sauce differently, and the recipe is the business secret of each restaurant. Do it yourself at home, there is no need to pursue the ultimate precision and perfection, nor do you have to use many precious materials, simple sea rice and scallops (scallops), with some mustard, onions, garlic and peppers, take a hundred times more patience and effort , Stir fry slowly, the same can make a wonderful taste.
The fried XO sauce can be kept in the refrigerator for a long time. Take it out when you use it. You can throw in a spoonful of it when you use it. The deliciousness is at your fingertips. It is a must-have "artifact" for cooking——"

Homemade Xo Sauce

1. Wash the scallops, add 1 teaspoon of cooking wine and a few slices of green onion and ginger, then add an appropriate amount of water (without the scallops), steam in a steamer for 30 minutes, let cool and set aside;

2. Take out the scallops and tear them into silk for later use;

3. Soak the sea rice in warm water, rinse, remove and drain the water for later use; if the sea rice is large, you can break it up, if it is small sea rice, use the whole;

4. Cut the mustard tuber into shreds, soak in cold water for 15 minutes, change the water one or two times in the middle, take out part of the salty taste, remove the water and squeeze it out for use;

5. Shred the onion, slice the garlic, cut the millet pepper into circles, set aside;

6. Put the oil in the pan, when it is 50% or 60% hot, add the scallops, stir-fry for about 2 minutes on medium heat, and put the scallops in the pot. Leave the oil in the pot;

7. Add shredded mustard, deep fry on medium heat, remove shredded mustard, leaving oil in the pot;

8. Add sea rice and stir fry for a fragrance;

9. Add the shredded onion, turn to low heat, and slowly stir-fry until the onion is golden and crispy, about 20 to 30 minutes. The fire must be low, or the onion will become mushy;

10. Spread the onion around the bottom of the pot, add garlic slices in the middle oil, and fry it for a fragrance

11. Add the fried scallops and shredded mustard, stir-fry evenly;

12. Add 1 tablespoon of oyster sauce and 1 tablespoon of light soy sauce;

13. Add 1 tablespoon of sugar and continue to stir fry;

14. Stir-fry until all kinds of raw materials are dry and "wow" in the oil;

15. Finally add millet pepper, stir-fry evenly, turn off the heat;

16. Put it in a fresh-keeping box, cool it to room temperature, seal it in the refrigerator, and keep it fresh if it has "0" degrees.

Tips:
1. Scallops and sea rice are just basic ingredients. If you want to be richer, you can also add ham, fish, etc., and even salmon, abalone, etc. Depending on your needs, you must also combine your own existing materials-if you have it, use it ; No, there is no need for special procurement.

2. Don't fry the scallops too dry, because they will not bite if they are too dry; the mustard and onions will not taste until they are fried dry, and the bubbles will become soft in the oil later; the mustard can also be left on, but I think it will be put Some mustard pickles are a feature of this recipe, and the fried mustard pickles are delicious.

3. More oil should be used. In the final product, the material should be left in the oil.

4. If you find that there is less oil during the stir-frying process, you can add more oil; you can also use the oil twice, that is, start the pot once in the middle, and you can start the pot at any step. I'm lazy, I'm all done in one pot. It is estimated that it is better to start the pot once in the middle and stir-fry with oil twice.

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