自製 XO 醬 美味魔法 萬用醬料 Homemade XO Sauce Recipe

 

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✅ 你的追蹤給我最大的鼓勵，訂閱肥丁 YouTube 頻道 https://goo.gl/rBq3rJ

XO 醬好像美味魔法，只要一小勺， 立即讓家常菜變得不平凡，拌食、烹調佳餚美味無窮！運用低溫熬煮的方法，提引食材的鮮味，不用擔心滾油危險和炸焦名貴食材。挑選較少加工的天然食材製作，送禮有心思又大方得體，吃得更安心﹗

新年即將來臨， 既實用又顯誠意，材料名貴的 XO 醬可是你的心目中的賀年禮物？

材料  ( 每瓶 250 ml，可製作 2 瓶 )

• 干貝 (瑤柱)  Dried  Scallop  120g
• 金華火腿 Chinese Dried Ham  50 g
• 細蝦米 Dried Shrimp  40g
• 紅蔥頭 Shallots  60g
• 獨子蒜頭 Solo Garlic  30 g
• 紅色甜椒乾磨末 Dried Red Chilli   10 g  （吃辣的可用乾指天椒代替)
• 米糠油或苦茶油 Rice Bran Oil or Camellia Oil    300 ml

調味料

• 泰國辣椒粉 Dried Thai Chilli Flakes 1 大匙
• 釀造醬油 Light Soy Sauce    1 大匙
• 鰹魚乾片磨末  Katsuobushi (Dried Bonito Flakes)  1 大匙
• 原蔗冰糖 Raw Rock Sugar     1  大匙
• 原蔗糖 Demerara Raw Cane Sugar  1 大匙
• 高梁酒 Sorghum Wine 1 大匙

消毒玻璃瓶

• 玻璃放入沸水中煮約 10 分鐘消毒，送入焗爐 100°C 烘乾或用電風筒吹乾

製法

1. 干貝泡冷水，放在冰箱過夜至軟，用調理機打成幼絲，不要打成泥，保留口感

2. 一半蝦米用研磨機打磨成末，另一半保持原狀，醬料裡面有原顆蝦米，成品比較漂亮

3. 鰹魚乾片用研磨機打碎成末

4. 紅色甜椒乾打碎成末

5. 紅蔥頭、蒜頭皮皮，切丁，放入調理機打磨成泥

6. 金華火腿切薄片，再切丁，不用切太細，大小不均勻吃起來有嚼勁。肥丁喜歡手切的口感，所以沒用調理機打碎

7. 鍋子裡放 1 湯匙油，中火加熱，加入金華火腿炒香，加入原顆蝦米翻炒一下，調至小火，加入干貝絲後很容易焦底，加高梁酒，翻炒 6 ~ 8 分鐘

8. 加入紅蔥頭蒜頭末，翻炒 4 ~ 5 分鐘，若發現材料有些黏鍋底，可加入 1 ～ 2 大匙油

9. 加入蝦米末、紅椒末、木魚末、拌勻後，加入釀造醬油、冰糖、原蔗糖及辣椒粉

10. 把所有材料翻拌均勻後，加入油，油的份量只要泡過所有材料就可以了，期間不時攪拌一下以免黏底，小火熬煮約 40 分鐘。油溫最好控製在 90°C，否則油溫太高，油會變質釋出油溢味，影響 XO 醬的味道，肥丁用電陶爐和鑄鐵鍋，電陶爐熄火後餘溫會持續一段時間，鑄鐵鍋鎖熱能力又好，油溫到達 90°C 後，熄火片刻，溫度開始下降至約 80°C，再次以小火加溫

11. 最後 10 分鐘試味，如喜歡味道再濃郁一點，可依口味再加入醬油和糖

12. 趁熱裝入消毒過的玻璃瓶內，先放固體，後放油，用湯匙壓緊醬料，油蓋過過其他材料，進行油封，不讓食材接觸空氣，就不容易變壞。加蓋後倒轉一會，使空氣排出瓶外，可達到暫時的真空效果，未開封可存放室溫 2 ~ 3 週。開封後要放入冰箱，賞味期約半年，取用的餐具要確保乾淨無水份

小叮嚀

• 熱水會使干貝的香味流失，最好用冷水泡開
• 金華火腿、蝦米、木魚本身有鹹味，貨次不同味道有差異，調味料不宜一次過下太多，慢慢試味，不夠濃郁再加
• 米糠油味道比較淡，價格也不貴，不會蓋過干貝的味道，冷壓的芥花籽油或葡萄籽油都是不錯的選擇

XO 醬炒蝦球

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✅ 你的追蹤給我最大的鼓勵，訂閱肥丁 YouTube 頻道 https://goo.gl/rBq3rJ

XO Sauce: A Delicious Magic That Transforms Home Cooking with Just a Spoonful! Enhance Dishes and Enjoy Infinite Flavor While Stewing Ingredients Safely Without the Worry of Hot Oil and Burning Valuable Ingredients. Choose Less Processed Natural Ingredients for Thoughtful and Generous Gift Giving, Eating with More Peace of Mind!

The New Year is approaching, and the practical yet sincere XO sauce made from precious materials could be the perfect festive gift in your mind?

Ingredients  (each bottle 250 ml, can make 2 bottles)

• Dried  Scallop  120g
• Chinese Dried Ham  50 g
• Dried Shrimp  40g
• Shallots  60g
• Solo Garlic  30 g
• Dried Red Chilli   10 g  （吃辣的可用乾指天椒代替)
• Rice Bran Oil or Camellia Oil    300 ml

Seasonings

• Dried Thai Chilli Flakes 1 tbsp
• Light Soy Sauce    1 tbsp
• Katsuobushi (Dried Bonito Flakes)  1 tbsp
• Raw Rock Sugar     1  tbsp
• Demerara Raw Cane Sugar  1 tbsp
• Sorghum Wine 1 tbsp

Sterilize glass bottles

• Boil the glass in boiling water for about 10 minutes for disinfection, then dry it in the oven at 100°C or use a hair dryer to dry.

Instructions

Soak the scallops in cold water and leave them in the refrigerator overnight until soft, then blend them in a food processor until finely shredded, being careful not to turn them into a paste to retain the texture.

Half of the dried shrimp is ground into a powder using a grinder, while the other half remains whole; the sauce contains whole dried shrimp, making the final product more visually appealing.

Dried bonito flakes crushed into powder using a grinder

Dried red bell pepper crushed into powder

Chopped shallots and garlic skins are placed into a blender and ground into a paste.

Thinly slice Jinhua ham and then cut it into small cubes; there’s no need to cut them too finely, as uneven sizes give it a nice chew. The fatty cubes are preferred to be hand-cut for texture, so a food processor was not used.

In a pan, add 1 tablespoon of oil and heat over medium heat, then add Jinhua ham to sauté until fragrant. Next, add whole dried shrimp and stir-fry briefly, reduce the heat to low, and add scallops, as they can easily burn at the bottom. Add some Kaoliang wine and stir-fry for 6 to 8 minutes.

Add minced shallots and garlic, stir-fry for 4 to 5 minutes. If you find that the ingredients are sticking to the bottom of the pan, you can add 1 to 2 tablespoons of oil.

Add minced shrimp, minced red pepper, and minced fish, mix well, then add brewed soy sauce, rock sugar, raw cane sugar, and chili powder.

After mixing all the ingredients evenly, add oil, just enough to soak all the ingredients. Stir occasionally to prevent sticking to the bottom, and simmer on low heat for about 40 minutes. It’s best to control the oil temperature at 90°C; otherwise, if the temperature is too high, the oil will degrade and release off-flavors, affecting the taste of the XO sauce. Fei Ding uses an electric ceramic stove and a cast iron pot. The residual heat from the electric stove lasts for a while after it’s turned off, and the cast iron pot retains heat well. Once the oil temperature reaches 90°C, turn off the heat for a moment and let the temperature drop to about 80°C before warming it again over low heat.

Taste for the last 10 minutes, and if you like the flavor, you can add more soy sauce and sugar to adjust it to your taste.

Pack the hot mixture into disinfected glass jars, first placing the solids and then adding the oil, using a spoon to press the sauce tightly.

Tips

• Hot water can cause the flavor of scallops to dissipate, so it’s best to soak them in cold water.
• Jinhua ham, dried shrimp, and bonito flakes all have inherent saltiness, and the flavors can vary depending on the quality. It’s important not to add too many seasonings at once; taste slowly, and if it’s not flavorful enough, add more.
• Rice bran oil has a relatively mild flavor and is also inexpensive, so it won’t overpower the taste of the scallops. Cold-pressed canola oil or grape seed oil are also good choices.

XO 醬炒蝦球