Hongjia xo scallop sauce

Hong Kong has the title of Gourmet Capital. The development of the catering industry is very prosperous and very competitive. The chefs of each restaurant want to develop different dishes. A chef of a five-star restaurant developed a brand-new scallop sauce 35 years ago. It was named XO sauce, which is like XO in wine, because of the high-quality materials and complicated ingredients and processing. As long as there is a bottle of XO sauce, many delicious dishes can be changed. In addition to being loved by Hong Kong people, it is also favored by Taiwanese. They will be bought back as a souvenir when they travel to Hong Kong. In 1998, XO sauce was actually the first place for Taiwanese people to visit Hong Kong. XO sauce has become an indispensable helper in Taiwanese kitchens. Master Chen became fascinated after eating XO sauce, and began to study the production of XO sauce. The XO sauce produced by each restaurant has its own exclusive recipe and is not easily passed on. Occasionally, when I met a Hong Kong teacher who was very interested in Taiwan's table-making culture, he and Chen Shichuan learned from each other about cooking. They did not hide the recipe and production method of XO sauce to Master Chen. After getting the recipe, start with the raw materials and stick to the top ingredients to make XO sauce. In the process of continuous trial production, the recipe, process, taste and taste were adjusted. After more than one year, the unique Hongjia scallop sauce was made. In addition to the carefully selected ingredients, Hongjia XO sauce does not add flavor and preservatives, so it must be refrigerated. The selected materials are briefly introduced as follows: 1. Scallop It is also called "Yuanbei" or "Yaozhu"; it is derived from the large cylindrical shell of closed shell muscle. Most of the scallops are imported from Japan, Vietnam and China. Among them, Hokkaido has the best quality, solid taste and high sweetness. Made in China and Vietnam, because the processing skills are not yet mature, they are usually wet and sticky to the touch, the appearance is easy to spread, and the taste and aroma are naturally much worse. We carefully select scallops produced in Hokkaido, Japan, instead of using mainland Qingdao scallops or small pearl scallops. Each scallop in Japan is golden-yellow in color, round and intact. After dipping, steaming, and manual stripping, the freshness and sweetness of the scallops are fully locked during production. Jinhua Ham Only the Jinhua ham that has been matured for more than one year is used. The appearance is uniform golden yellow, and the meat is dark red or rose red after cutting. Third, golden hook shrimp Also known as Kaiyang or Shrimp, carefully selected golden hook shrimp made from unstained sword shrimp. Four, garlic, shallots, chili pepper Use Taiwan's local production, not imported from mainland or other countries. Five, oil Uses oil from well-known local manufacturers in Taiwan ※ Tips for selecting scallops ※ 1. Look: Look with your eyes first, the texture of scallops must be firm and complete, with slight natural cracks. The color should be slightly close to the faint golden amber color, which is turned into black (dark brown), which means that it has been stored for too long, the quality is not good, and it is not fresh. 1. Touch: Then touch it with your hands. The surface should be dry and free from stickiness. 2. Smell: Smell it with your nose at the end. Good scallops have aromas and must not have a fishy smell. Ingredients: scallop, Jinhua ham, pepper, garlic, salad oil, winter shrimp, shallot, sugar Weight: 240g ± 5 g (contents) Shelf life: 24 months Delivery method: room temperature delivery (limited to this island) Origin / manufacturing methods Origin Taiwan handmade