Homemade XO Sauce(zi zhi jiang )

Homemade XO Sauce

Introduction:

"XO sauce is a very common homemade high-grade seasoning in Cantonese cuisine, which is characterized by bright red color, strong salty taste, mellow fragrance and mild spicy. XO sauce is widely used for cooking soft materials and Kwai Sau. Whether it's seafood, meat or soft vegetables, you can always get unexpected taste with XO sauce. Even simple mung bean sprouts with oil and salt, cooked in a spoonful of XO sauce, will greatly improve its quality. To make XO sauce, we need to use some valuable materials, but there is no certain standard. It is said that the XO sauce made by different restaurants is different, and the formula is the trade secret of each restaurant. It's not necessary to pursue the ultimate accuracy and perfection, and it doesn't have to use many expensive materials. Simple Haimi and yaozhu (scallops), together with some pickles, onions, garlic and pepper, can also make a wonderful taste with a hundred 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, regardless of the dish, and throw it in a spoonful. It can be called the necessary "artifact" for cooking

Production steps:

Step 1: wash scallops, add 1 teaspoon cooking wine and a few pieces of green onion and ginger, then add appropriate amount of water (no scallops), steam in steamer for 30 minutes, cool and set aside;

Step 2: take out the scallops and tear them into shreds by hand;

Step 3: soak the rice in warm water and wash it. Drain the water and set it aside. If the rice is big, break it up. If it is small, use the whole one;

Step 4: cut mustard into shreds, soak in cold water for 15 minutes, change water for 1 or 2 times in the middle, take out part of the salty taste, and squeeze out the water for standby;

Step 5: shred onion, slice garlic, circle millet pepper, set aside;

Step 6: add oil into the pan and heat it to 50% or 60% heat. Add in dried dried scallops and stir fry over medium heat for about 2 minutes. Remove dried scallops and leave oil in the pan;

Step 7: add shredded mustard and fry it dry over medium heat. Remove shredded mustard and leave oil in the pan;

Step 8: put in the sea rice, stir fry the flavor;

Step 9: add shredded onion, turn low heat, stir fry until the onion is golden and crisp, about 20 to 30 minutes, the fire must be low, otherwise the onion will be fried paste;

Step 10: stir the onion around the bottom of the pot, add garlic slices into the middle oil, and stir fry until fragrant;

Step 11: add in the fried dried scallop and shredded mustard, stir fry evenly;

1 and 12 tablespoons oyster sauce;

Step 13: add 1 tablespoon sugar and continue to stir fry;

Step 14: stir fry until all kinds of raw materials become dry and "Wang" is in the oil;

Step 15: finally add millet pepper, stir fry evenly, turn off the fire;

Step 16: put it in the fresh-keeping box, cool it to room temperature, seal it and refrigerate it. If there is "0" degree, it is best to keep it fresh.

Materials required:

Scallop (yaozhu): 100g

Haimi: 50g

Shredded mustard: 100g

Purple onion: 1 / 4

White onion: 1 / 4

Garlic: 6 petals

Millet pepper: 3

Oyster sauce: 1 tablespoon

Raw soy sauce: 1 tablespoon

Sugar: 1 tablespoon

Onion and ginger: right amount

Cooking wine: 1 teaspoon

Water: moderate

Edible oil: About 100ml

Precautions: 1. Scallops and sea rice are only basic ingredients. If you want to enrich them, you can add ham, fish, etc., or even salmon, abalone, etc. according to your own needs, you should combine with your own existing materials. If you have them, you can use them. If you don't have them, you don't need to buy them. 2. Don't fry scallops too dry. They are too dry to bite. Mustard and onion taste better when they are fried too dry. Later, they soften when they bubble in the oil. Mustard can also be dispensed with, but I think it's the characteristic of this formula to put some mustard, and the fried mustard is delicious. 3. More oil should be used, and the final product should be filled with materials. Of course, it doesn't have to be completely eliminated. 4. If you find less oil in the process of frying, you can add more oil; you can also use oil twice, that is, you can start a pot in the middle, and you can start the pot at any step. I'm lazy. I'll fry to the end. It is estimated that the middle of a pot, two oil stir fry may be better operation.

Production difficulty: ordinary

Technology: stir fry

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Zi Zhi Jiang