Does XO sauce taste the same as Satay?
XO sauce roast and Satay are not the same taste.
1, XO sauce is a seasoning invented by Mr. Wang Tingzhi in Hong Kong, which is made of several expensive materials. XO sauce first appeared in some high-end restaurants in Hong Kong in1980s, and became popular in1990s. Lee Kum Kee, king of oyster sauce, also became the pioneer of XO sauce.
2. Satay is a traditional Malay cuisine-the pickled beef, mutton and chicken are strung together, and the most important thing is to dip in a thick layer of satay sauce after roasting in medium heat. Satay sauce is made of peanut butter, coconut juice and young shrimp. Extremely mellow, it will definitely make people feel nostalgic after eating. Enjoy a bunch of satay, with traditional Malay rice, cucumber and onion wrapped in coconut leaves or banlan leaves, and the taste of satay is more distinct.
Method for making authentic XO sauce
XO sauce is a kind of high-grade homemade sauce in Cantonese cuisine, which has the characteristics of bright red color, rich umami flavor, mellow and slightly spicy. XO sauce is especially suitable for cooking fresh and tender raw materials, so that it has a strong seafood flavor, such as fried beef tenderloin with XO sauce, fried goose intestine with XO sauce, meat crab with XO sauce, tomato pot with XO sauce and so on.
prepare
Raw materials: cooked ham lean meat1000g, clean salted fish meat 300g, crispy flower kernel 500g, water-soaked bamboo shoots 500g, shrimp skin 400g, garlic 300g, chopped green onion 500g, pepper 500g, citronella100g, and dried Chili festival 400g. Cleaning citronella and cutting into fine particles; The water column is twisted into filaments; Cut the shrimp into fine particles; After the dried Chili festival is fragrant in the dry pot, it is broken with a blender. 2. Wash the pan with low fire, add salad oil to heat it, add garlic and dried onion to stir fry, add Chili sauce, pepper and dried Chili to stir fry and color, then add citronella, dried shrimp, ham and salted fish to stir fry in turn, and finally add seafood sauce, sugar, monosodium glutamate, chicken powder, white pepper, red oil and sesame oil.
Production skill
Because XO sauce uses a lot of materials and costs a lot, you must pay attention to the details when making it, otherwise it will cause unnecessary waste. All raw materials should be the same size, especially dried peppers and crispy flower kernels should not be powdered; Be sure to put all kinds of raw materials in order and stir-fry them slowly for a long time (about 30 minutes) with low fire to achieve the effect of rich taste but not bad taste.
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XO sauce must be covered with red oil when it is stored, so it is not easy to go bad, and the cooked food will be more oily and delicious.
Use tips
After XO sauce is fried, it is a simple matter to stir-fry it, but attention should be paid when using it, because XO sauce itself contains a lot of oil, and the amount of oil should be controlled when cooking, and don't stir-fry it for too long to prevent frying.
Which brand of xo sauce is good?
1. Chrysanthemum: Penghu brand is well-known, otherwise no trade will go to the mainland to register their trademarks, so they can only change their trademarks.
2. Heart-dried Baby: Keelung's personal studio brand, and has been on food programs in Taiwan Province Province.
You have to tell the truth, and it tastes good-it's just Lee Kum Kee ... It's really expensive, but it tastes really good.
Everyone has a different definition of XO sauce, but it is generally recognized in Taiwan Province Province that XO sauce is served with scallops. Of course, there are variations. For example, because Pingtung is the origin of cherry shrimp, XO sauce is also a local specialty. Generally speaking, the products produced in Penghu, Pingtung, Yilan and Keelung will be more popular, because there are fishing ports in the above counties and cities, and the raw materials go directly from the fishing ports to the processing plants, so the pictures are fresh.