XO 醬

XO醬  I XO SAUCE

大部份市面的XO醬，都是用sunflower oil.. ，很難找到用橄欖油，所以都不敢買這些菜油浸的XO醬，心一直想自家製，但又怕麻煩..又要洗.. 直到現在有Thermomix，只要調好時間、溫度和速度，就自動攪拌及煮，不用擔心滾油危險和炸焦食材，於是就啲起心肝，買了所有材料，homemade真材實料的XO醬。



  THERMOMIX TM 5 ■ XO 醬

乾瑤柱       100g

金華火腿     50g

細蝦米       40g

鹹魚          25g

紅蔥頭       60g

蒜頭          30g

乾指天椒     60g

橄欖油        400ml

調味料

辣椒粉        60g

豉油          1湯匙

木魚碎       60g

五香粉       半湯匙

紅糖          1湯匙

花雕酒       20ml

1.    蝦米、乾瑤柱浸過夜至軟，瀝乾備用(或把蝦米、乾瑤柱放入網鍋，蒸煮[TM5: 15分鐘、100度、速度1]

2.    瀝乾乾瑤柱，放入主鍋，切成絲，取出備用[TM: 10秒、反刀速度4]

3.    蒜頭、紅蔥頭和乾辣椒，放入主鍋，攪碎，取出備用[TM: 5秒、速度5]

4.    金華火腿、少許蝦米，少許瑤柱絲放入主鍋，切碎，取出備用[TM: 5秒、速度6]

5.    鹹魚放入主鍋，切碎[TM: Turbo 1秒]，加2湯匙油及把備用的瑤柱絲、金華火腿、蝦米，放入主鍋炒香[TM: 8分鐘、120度、反刀速度1]

6.    再加入蒜頭、紅蔥頭、乾指天椒碎、所有調味料放入主鍋炒香[TM: 5分鐘、120度、反刀速度1]

7.    最後加入橄欖油，爆香直至讓各材料出味[TM: 25分鐘、90度、反刀速度2]

8. 辣椒醬放涼後，放入已消毒的玻璃樽存封，油是天然的防腐劑，要確保油浸過材料，儲放在雪櫃


📌蝦米用原隻小蝦，成醬後見到原極的蝦較吸引及口感較佳


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English version

Most of the XO sauces on the market use sunflower oil.. It is difficult to find olive oil, so I dare not buy these XO sauces immersed in vegetable oil. I always want to make them myself, but I am afraid of trouble.. I have to wash them. . Until now there is Thermomix, as long as the time, temperature and speed are adjusted, it will be automatically stirred and cooked, without worrying about the risk of oil rolling and fried food ingredients, so I will start my heart and bought all the ingredients, homemade real XO sauce .

  THERMOMIX TM 5 ■ XO 醬

• Dry scallops 100g
• Jinhua Ham 50g
• Fine Shrimp 40g
• Salted fish 25g
• Shallots 60g
• garlic 30g
• Dry Chili Pepper 60g
• Olive oil 400ml

  

seasoning 

• Chili powder 60g
• 1 tablespoon of soy sauce
• Wooden Fish Minced 60g
• Five tablespoon powder
• 1 tablespoon of brown sugar
• Huadiao Liquor 20ml

  

1.   Soak the dried shrimps and dried scallops overnight until soft and drain them (or put the dried shrimps and dried scallops in a net pot and cook [TM5: 15 minutes, 100 degrees, speed 1]

2.   Drain the dried scallops, put in mixing bowl, cut into shreds, remove and set aside [TM: 10 seconds, reverse knife speed 4]

3.   Garlic, red onion and dried chili, put in mixing bowl, crush, and set aside [TM: 5 seconds, speed 5]

4.   Jinhua ham, a little shrimp, a little shredded scallops are put into the main pot, minced, and taken out for use [TM: 5 seconds, speed 6]

5.   Put the salted fish into the mixing pot and chop [TM: Turbo 1 second], add 2 tablespoons of oil and put the spare scallops, Jinhua ham, dried shrimp into the mixing pot and saute [TM: 8 minutes, 120 degrees , Reverse speed 1]

6.   Add garlic, shallots, dried chopped chili peppers, all seasonings into the main pot and stir-fry [TM: 5 minutes, 120 degrees, reverse knife speed 1]

7.   Finally, add olive oil and saute until the ingredients taste [TM: 25 minutes, 90 degrees, reverse knife speed 2]

8.   After chilling the chilli paste, put it in a sterilized glass bottle to seal it. The oil is a natural preservative. Make sure that the oil is soaked in the material and store it in the refrigerator

📌Shrimp uses the original shrimp, after the sauce is formed, the original shrimp is more attractive and tastes better