Chapter 349： Homemade XO sauce (2/2)
At this time, come to a cook casually, and it is not difficult to see from the materials he prepared what Lin Chou is going to do.
That's right, what Lin Chou has to do is ”XO” sauce, the nobleman in Chinese sauce.
The name XO sauce is derived from the famous wine Cognac.
Brandy is a distilled wine whose production grade is related to the ageing time stored in wooden barrels. The longer the aging time in wooden barrels, the higher the quality. XO refers to ”ExtraOld” and at least it should be stored in wooden barrels. Barrel for ten years.
Due to the low production of XO grade cognac, the price is extremely expensive.
The homemade XO sauce, which originated from Cantonese cuisine, uses the meaning of XO to express its value and flavor due to its sophisticated selection of materials.
XO sauce does not even have an established standard, and there are local customs and charms in various places.
The recipe is never easily available, but the main ingredients must be scallops, ham, dried ground fish, shrimp and chili.
The biggest secret is that there are no secrets, knowing the production method and craftsmanship, but not anyone can make a good flavor.
The most important thing in the production of XO sauce is always the material. The quality of the ingredients is the key to the taste of XO sauce.
”Huh~”
Lin Chou opened the steamer, and all the ingredients had been steamed.
After taking it out, tear the shredded musk meat, scallops, ham, and dried earth fish into thin shreds while they are hot, ensuring that the lengths are similar. There is no advanced skill, only patience is required.
After tearing it, heat the pan with wide oil, fry the scallop shreds first, ensure the oil temperature, there is a tumbling oily flower in the pan, fry it until golden and crispy, remove it, then smash the shrimp, and then fry it again in the oil pan, and finally fry the land fish dry.
In another pot of oil, put the ham, shredded pork meat, and green onion rings in the pot in order, and fry them until fragrant.
Stir the whole dried devil pepper with clear oil into red oil, turn off the heat, turn the fresh devil pepper a few times while the oil temperature is still low, and set it aside.
Take a new pot, put a large bowl of clear oil on the heat, sauté the minced garlic, add a whole head of unpeeled garlic, thyme, **** bud, a few citronella filaments and cumin and stir fry to taste. Shredded pork, shredded ham, shredded scallops, dried ground fish, shrimp and green onion rings are put in the pot at the same time.
Change to low heat and stir fry. At the same time, add the freshly fried red oil and clear oil slowly and continuously until all the ingredients are submerged. Cover the pan and simmer for three minutes.
At this time, Lin Chou picked a few chicken sprouts and crushed the bones of a few hazel grouse into bone meal, mixed with salt, a little soy sauce, rice wine, and three-color snake wine to make a thick juice, opened the pot and added it.
Flip the various ingredients in the pot gently to avoid slight deviations in the taste.
After boiling it for half an hour, you're done.
The freshly baked XO sauce is amber-like in color, and at the same time it is bright red, perfectly presenting the look and feel of aged cognac.
Sikong smelled it and took a glance, a little unhappy.
”Fuck, the incense is very fragrant. After waiting for a long time, you got a pot of oil out. You want my son to drink the oil? I'm tired of thinking about it.”
Lin Chou was very disdainful, this thing was not for eating.
Just this big pot of XO sauce was enough for Lin Chou to use for a whole year, and there was still so much meat from the musk deer.
Lin Chou wondered if he was going to the beach another day to get out the shrimp paste and crab sauce.
Although there are few opportunities to use, it is absolutely necessary. This is a matter of principle.
”Hungry, hungry, hungry...”
Sikong wailed feebly,
”Are you doing this to your God, ah... God is about to die, don't you care about it, kid?”