Hong Kong is the culinary capital of the title, well-developed catering industry flourished also very competitive, various chefs meal Originating object of everyone hopes to develop with different dishes. 35 years ago a five-star hotel chef developed a new taste scallops sauce, senior stress due to the use of materials, ingredients and processing complex, and named XO sauce, like wine XO. As long as there is a bottle of XO sauce, you can change a lot of delicacies, except by the Hong Kong people's favorite, but also get the favor of the people of Taiwan, Hong Kong trip will buy back as mix of hands. In 1998 XO sauce is actually a mix of hands the first Taiwanese tour of Hong Kong. XO sauce has become so indispensable Taiwanese cuisine kitchen good helper.
Master Chen in XO sauce after eating too fascinated, began to study the production of XO sauce. A variety of restaurants made XO sauce, with its own exclusive formula is not easy rumor. In occasional cases met a Hong Kong master craftsman to do the table will be very interested in culture and Taiwan's Chen Shih-Chuan cooking learn from each other, not everything he knows will XO sauce recipe and production methods to teach Master Chen. After the start of raw materials started to get the recipe, stick the top choice of ingredients to make XO sauce. And adjusting the formula, process, taste and taste constantly try to make the process, after more than a year just to make a unique Hongjia scallops sauce.
Hong Jia XO sauce in addition to carefully selected materials outside and never add MSG and preservatives, it is necessary refrigeration. The choice of materials briefly as follows:
Also known as "scallops" or "scallops"; shellfish taken from the large cylindrical adductor muscle, scallops with Japan, Vietnam, China imports more. Hokkaido where the best quality, solid taste, sweetness. Chinese and Vietnamese-made, due process has not been skillful technique, usually feels relatively wet and sticky, easy to disperse appearance, taste and aroma of natural lot worse. We carefully selected the scallops produced in Hokkaido, Japan, mainland China Qingdao scallops instead of using beads or small pieces of scallops, every grain of Hokkaido scallops were highly exhibit golden amber-like, circular shape and complete not loose, are for the top grade, After leaching, steaming, hand stripping wire and other procedures, sufficient to lock the sweet scallops is not lost when production.
More than a year to use only authentic cooked ham, presented the appearance of a uniform golden yellow, cut meat was dark red or rose red.
Third, Jingou shrimp
Also known as the open ocean or shrimp, carefully selected use of non-staining Jingou sword made of shrimp shrimp.
Fourth, garlic, red onion, chili peppers
Taiwan's choice of locally produced, non-use of imported mainland or other countries.
Taiwan's choice of local well-known manufacturers of oil
※ ※ choose scallops tips
1. Look: look with your eyes, scallops texture bear real complete, a slight natural cracks. The color is slightly closer to a touch of golden amber color is gifted several shell turn black (dark brown), then stored for too long, the quality is not good, not fresh.
1. touch: Feel then hand, the surface should be dry and not have sticky feeling.
2. News: Last nose to smell good scallops with aroma, not a stench.
Ingredients: scallops, ham, garlic, oil, salt
Weight: 250g ± 5g (content)
Shelf life: 18 months
Delivery: Delivery room temperature (limit of the island)
Origin / manufacturing methods
Made in Taiwan handmade