What is the xo sauce?
xo sauce is based on seafood and is also salty, sweet and spicy. This multiflated sauce, which is called the "caviar orient", also contains other ingredients such as shallots, garlic and chili peppers. Chefs use the sauce as a spice, pleasure and a way to strengthen the tastes of the bowl. The sauce is created in the 80s in Hong Kong and is very popular in Cantonian cantonian cuisine, especially in southern China, and is usually found as a strong paste. Many of them consider the XO sauce to be an emperor sauces and originally served exclusively in gourmet restaurants.
The sauce has become popular all over the world and people can find finished versions in Asian supermarkets. Named after a certain brand of cognac called XO, which is an abbreviation for extra old, the sauce was sold in a pack like a liqueur. In earlier times, Cognac was considered a luxurious item and was a symbol of prestige to present it as a gift. The term XO teamed up with exclusivity, luxury, prestige and high quality. The sauce got a nameThe éno to mark its exclusive status, and most of the ingredients used to maintain it is slightly expensive.
extremely versatile, cooks use this sauce to flavor rice or noodles, top bean curd, add it to chips or use it simply as immersion. Many exotic products require xo sauces such as squash and pork with xo sauce, xo sauce with peas sugar or oyster in xo sauce. The ingredients are mostly dried shrimp, garlic and dried shells. Different spices, Chinese ham, onions and dried fish are some other ingredients used to produce this food. It is possible to do it at home, although it is quite difficult to work and requires a lot of time.
The process includes soaking dried shrimp and shells overnight in water until they are thoroughly rehydrated. The chef flows both shrimp and shells and chopped up. Then cuts the shallots and garlic inThe Chyňský robot and postpone fresh and dry chili peppers. Furthermore, the chef can be chopped together with the ham and puts it away. Finally, she throws the shells into hot oil and borders them until they are crunchy.
The cook mixes the mixture continuously and adds additional oil if necessary. The next step is salt, pepper and sugar along with a little oyster sauce. Cookbook Fies Sauce for about an hour in total, until all ingredients combine to emit a complex, layered taste.
The sauce is carried out when it gets a beautiful mahogany brown color and achieves the consistency of a scaly dry paste. Once cooling, it can be transferred to sterile containers and stored in the refrigerator. Chefs prefer the preparation of the sauce in a large use of expensive ingredients.