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What is XO sauce?
XO sauce is a long-familiar chinese blue seafood sauce originated from Hong Kong in the 1980s.
Why is it named XO sauce?
The name XO sauce comes from all right XO ( excess honest-to-god ) cognac which is a democratic westerly alcoholic beverage in Hong Kong. The term XO is often used in Hong Kong to indicate high quality and luxury. taiwanese XO sauce has been marketed in that direction and has a similar color and luxury box as cognac french liquor. And, a popular brand Lee Kum Kee XO sauce is one of them .
What is Chinese XO sauce made from?
It doesn ’ triiodothyronine contain any alcohol even though it is named after celebrated french liquor. normally, it is made from dry seafood such as dried prawn, dried scallops, chinese Jinhua ham, chili peppers, shallot, garlic and petroleum .
Homemade XO sauce recipe:
XO sauce international relations and security network ’ t hard to make. It is safer to make your homemade XO sauce because you know what are the ingredients and no preservatives .
This homemade Chinese XO sauce recipe, I do not use chinese Jinhua ham because it is intemperate to find in my area. Therefore, I entirely use the basic ingredients such as dried shrimp, dried scallops, garlic, shallot, chili peppers ( dried and clean ) and vegetable vegetable oil .
Cooking tips for how to make XO sauce:
- Dried shrimp, scallops and chili peppers need to be soaked before. Dried scallops take a little long to be softened, so soak for a couple hours before cooking.
- Roughly chop garlic, shallots, chili peppers, dried shrimps and dried scallops. I like to use a chopper because it’s faster and easier.
- Don’t need to chop them very fine little chunks is ok.
- Turn on medium small fire to heat up the oil.
- Oil needs to be hot enough before adding chopped shallots.
- You can test the oil with wooden chopsticks to see if there are some bubbles around the chopsticks. If you see the bubbles, it means the oil is hot enough.
- Try to use a taller pot, in case when you put the ingredients will overflow or turn the fire to small before adding the ingredients.
- Keep stirring them once a while.
- Wait until it’s cool off, then put them into small glass jars.
FAQs:
What can you use XO sauce for?
XO sauce is a condiment and big to add to noodles, stir fried with rice, stir fried vegetables or as a dip sauce for dumplings, turnip cake, chinese pancake and etc .
Does XO sauce need to be refrigerated?
It doesn ’ t have to refrigerate. But need to be stored in a cool place and without direct sunlight. The best still refrigerated them and will last long .
How long can XO sauce last?
It can last for a few months up to a class in the refrigerator .
What kind of peppers do you use?
I used dried chili peppers and newly chili peppers. If you want to use Thai chili just add a match pieces rather of ¼ cup because they are very hot .
Instructions on how to make XO sauce:
Preparations:
1. Wash and soak ½ cup of dry scallop for a match hours until it ‘s easy .
2. then, drain the water and blend the scallop in the cleaver. Do n’t need to be identical finely. little chunk is very well .
3. Wash and intoxicate ½ cup of dried minor shrimps for 15-30 minutes .
4. After that, drain the water and blend the dry runt in the cleaver. ( The lapp as dried scallops do n’t need to be very fine. )
5. Peel and wash 10 pieces of shallots ( Small/medium sized ) .
6. Put the lave shallots into the cleaver and blend a little spot .
7. Peel and wash 3 unharmed medium sized garlic .
8. then, put the garlic into the helicopter and blend them until they are little pieces .
9. future, wash and soak ½ cup of dry chili pepper for 10-15 minutes .
10. Put the dry chili peppers into the chop. Blend until modest pieces. then, add ¼ cup of bracing chili peppers and chop minor pieces .
Cooking:
11. Pour 3.5 cups of vegetable petroleum in a pot. Use wooden chopsticks to test the oil if it is hot enough. There will be some bubbles around the chopsticks when the oil is hot adequate .
12. Turn the fire to medium little, add the chopped shallot into hot vegetable oil. ( Put the shallot slowly in case it will overflow. ) Keep stirring once a while and simmering for 3 minutes .
13. After that, add the chop garlic. then, keep stirring once a while and simmering for 3 minutes .
14. late, add the chop dried and fresh chili peppers .
15. next, add the chop dry scallops and shrimps. Keep stir and simmering for 10 minutes .
16. last, add 1.5 tablespoons of salt and 1 tablespoon of sugar, mix well and simmering for another 5-10 minutes .
Enjoy this best homemade XO sauce recipe ! besides, check out these Thai dulcet chili sauce, blacken pepper sauce and homemade chili sauce recipes .
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XO sauce
dumplings, turnip cake, A rich and flavorful XO sauce is a great condiment for noodles Chinese pancake and vegetables. reasonably much you can add to anything you want. Enjoy this homemade easy and tasty XO sauce recipe !
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Prep Time:
15
minutes
Cook Time:
30
minutes
Servings:
40
Calories:
28
kcal
writer :
Video
Ingredients
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▢
1.5 tablespoons salt
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▢
1 tablespoon sugar
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▢
3.5 cups vegetable anoint
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▢
3 whole Garlic Medium sized
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▢
10 pieces shallot Small/medium sized
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▢
½ cup Dried runt
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▢
½ cup Dried scallops
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▢
½ cup Dried chili pepper
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▢
Read more: Nom Wah Philadelphia
¼ cup fresh chili pepper
Instructions
-
Wash and soak ½ cup of dried scallop for a couple hours until it’s soft.
-
Then, drain the water and blend the scallop in a chopper. Don’t need to be very fine. Little chunk is ok.
-
Wash and soak ½ cup of dried small shrimps for 15-30 minutes.
-
After that, drain the water and blend the dried shrimp in the chopper. (The same as dried scallops don’t need to be very fine.)
-
Peel and wash 10 pieces of shallots (Small/medium sized).
-
Put the washed shallots into the chopper and blend a little bit.
-
Peel and wash 3 whole medium sized garlic.
-
Then, put the garlic into the chopper and blend them until they are small pieces.
-
Next, wash and soak ½ cup of dried chili pepper for 10-15 minutes.
-
Put the dried chili peppers into the chopper. Blend until small pieces. Then, add ¼ cup of fresh chili peppers and chop small pieces.
-
Pour 3.5 cups of vegetable oil in a pot. Use wooden chopsticks to test the oil if it is hot enough. There will be some bubbles around the chopsticks when the oil is hot enough.
-
Turn the fire to medium small, add the chopped shallot into hot oil. (Put the shallot slowly in case it will overflow.) Keep stirring once a while and simmering for 3 minutes.
-
After that, add the chopped garlic. Then, keep stirring once a while and simmering for 3 minutes.
-
Later, add the chopped dried and fresh chili peppers.
-
Next, add the chopped dried scallops and shrimps. Keep stirring and simmering for 10 minutes.
-
Lastly, add 1.5 tablespoons of salt and 1 tablespoon of sugar, mix well and simmering for another 5-10 minutes.
Notes
Cooking tips for how to make homemade XO sauce:
- Dried shrimp, scallops and chili peppers need to be soaked before. Dried scallops take a little long to be softened, so soak for a couple hours before cooking.
- Roughly chop garlic, shallots, chili peppers, dried shrimps and dried scallops. I like to use a chopper because it’s faster and easier.
- Don’t need to chop them very fine little chunks is ok.
- Turn on medium small fire to heat up the oil.
- Oil needs to be hot enough before adding chopped shallots.
- You can test the oil with wooden chopsticks to see if there are some bubbles around the chopsticks. If you see the bubbles, it means the oil is hot enough.
- Try to use a taller pot, in case when you put the ingredients will overflow or turn the fire to small before adding the ingredients.
- Keep stirring them once a while.
- Wait until it’s cool off, then put them into small glass jars.
Nutrition
Calories:
28
kcal
|
Carbohydrates:
1
g
|
Protein:
2
g
|
Fat:
2
g
|
Saturated Fat:
2
g
|
Cholesterol:
34
mg
|
Sodium:
320
mg
|
Potassium:
2
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
8
IU
|
Vitamin C:
1
mg
|
Calcium:
12
mg
|
Iron:
1
mg
Read more: Nom Wah Tea Parlor
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