材料 Ingredients
乾瑤柱 conpoy 150克 150g
蝦米 dried shrimps 150克 150g
指天椒 hot pepper (var. conoides Bailey) 150克 150g
乾蔥 shallots 112-150克 112-150g
蒜頭 garlic 原粒3件 (x3)
金華火腿 Jinhua ha 150克 150g
調味 Seasoning
(隨個人喜好, depending on personal preference)
雞粉 Chicken powder 2-3茶匙 teaspoon
黃糖/砂糖 Brown sugar/ sugar 適量(大約3茶匙)
廣東米酒 Guangdong rice wine 2湯匙tablespoon
油 oil 1.5枝 (1.5 bottles)
[油需浸過材料表面]
[more / less as long as it covers the surface of ingredients]
全程: 30分鐘至45分鐘
The whole process: around 30-45 mins
1.蒜頭、乾蔥 Garlic, shallots 約4-5分鐘 4-5 mins
2.蝦米、金華火腿 dried shrimps , ham 約10-15分鐘 10-15 mins
3.油 Oil 約十多分鐘 15 mins
4.乾瑤柱、指天椒 Conpoy , hot pepper 約10分鐘 10 mins
XO醬約起源於1980年代，是一種香港調味料，可在炒飯，炒烏冬或者吃火鍋等時候使用。炒菜時也可使用，味道一流。因為材料多為乾貨(瑤柱、蝦米等)，所以價錢比較昂貴。如果自行製作，既足料，而且價錢又更便宜。 有興趣的話，不妨參考一下這部影片:)
(家裡有人從來不吃XO醬，試過後每次打邊爐都要加上一匙 XD)
XO sauce originated in the 1980s and it is a popular HK seasoning. You can use the XO sauce to make fried rice, fried udon, or even when eating hot pot. XO sauce tastes really good! As the major ingredient in XO sauce is dried food (conpoy, dried shrimps, etc), getting one in the shop could be expensive. If we make it by ourselves, it guarantees the quality of XO sauce and the price would be more affordable. If you are interested, you can take a look at this video :)
(One of my family members never ate XO sauce before, she immediately fell in love with the XO sauce lol)
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20 дек 2020
