Wannan girke-girke don XO sauce ya fito ne daga Asian Pickles: China: Recipes for Sweet Sweet, Sour, Salty, Cured, da Fermented Pickles da Condiments da marubucin abinci da kuma mai karfin gaske Karen Sulemanu. A cikin girke-girke gabatarwar ta rubuta cewa:
"XO sauce-wani nau'in haɗari mai girma da aka yi a China a cikin shekarun 1980 - an tsara shi ne don dafaffen gida na Momofuku da David Chang. Babu wata tambaya, wannan abincin shi ne mai yaduwa a kan sinadirai mai kyau, kuma dandano mai ban sha'awa zai iya canza yanayin gaske. tunda na fara tafiya, na yanke shawarar cewa tun da ban amince da ingancin da ba a sani ba da kuma asalin kantin sayar da kayan da aka sayar da kayan lambu da sauransu, zan yi amfani da abincin teku. -wallafi, da kuma sakamakon su duka suna da kyau (lura cewa za'a iya bushe kifi da adana a cikin kwandon iska a cikin firiji har zuwa mako daya a gaba). Ku ci wannan a cikin kuɗi mai yawa akan kowane kayan dafa, naman alade mai naman alade, yayyafa shi cikin nau'o'i kamar ƙwararren Sinanci, ko kuma dumi don yin hidima a kan wani tsami mai sanyi. "
Abin da Kayi Bukatar
- 6 oganci matsakaici matsakaici jinsin (game da 7 marar tushe kafin tattake)
- 6 oganci sabo da rana jirgin ruwa (game da 3)
- 4 teaspoons gishiri gishiri
- 4 manyan cloves tafarnuwa, peeled
- 1/2 inch peeled sabon ginger
- 2 cikakke serrano chiles, ya kara
- 4 oganci mai kyau quality prosciutto
- 1 tablespoon duhu launin ruwan kasa sugar
- 1 kofin kayan lambu ko man fetur
- 1 teaspoon soya miya
- 1 teaspoon baki sesame man (Asia Sesame Oil)
Yadda za a yi shi
- Kwanci kullun, jefa jikunansu.
- Yin amfani da tawul na takarda, cire gogewa da samfuri har sai ya bushe kuma ya daɗa. Yanke katako a cikin rabin tsauri, cire ƙwayar duhu a cikin baya yayin da kake tafiya. Yanki suma a cikin ƙasa don haka kowane yana cikin zagaye na 4.
- Canja wurin abincin kifi zuwa ƙananan kwano da kuma yin amfani da yatsunsu, hade shi sosai sosai da gishiri.
- Saka da sliced da naman kifi a cikin ɗaki guda ɗaya a babban ɗakin, mai tsabta mai tsabta mai tsabta kuma sa wani a saman. Rufe saman tawul tare da jirgi da nauyin nauyin da suka haɗa daidai da fam 5. Bari magungunan abinci na cin abinci a cikin dakin da zafin jiki na tsawon sa'o'i 3.
- A halin yanzu, shirye-shiryen waya sun haɗu a kan takardar burodi da kuma rufe shi da man fetur na kayan lambu. Yayinda lokaci na bushewa na tsawon awa 3 ya zo kusa, motsa tayin tanda zuwa matsayi mafi ƙasƙanci kuma ya fara tayar da tanda zuwa 200 F. Sanya abincin teku mai gwangwani a kan raga a cikin takarda guda. Sanya abincin teku a cikin tanda kuma yalwata ƙofa ta ajal tare da rike da cokali na katako. Bari ruwan teku ya bushe don 1 1/2 zuwa 2 hours. Yankunan gefen ƙwallon zai zama launin ruwan kasa, kuma duk abincin kifi zai zama bushe da fata, amma ba mai karfi ba.
- Yanzu yana da lokaci don yin miya. A cikin abincin abinci wanda aka sanya shi da karfe mai laushi, yarda da tafarnuwa da ginger har sai sun dakatar da tsalle a cikin na'ura. Ƙara chiles, shrimp da scallops, prosciutto, da sukari da kuma aiwatar har sai da lafiya sosai, yana tafiyar da na'ura kimanin minti 1 zuwa 2 da kuma tsayawa don tsaga ƙasa da gefen kwano idan an buƙata.
- Cire dukan abin da ke cikin tukunyar sarrafa kayan abinci a cikin matsakaiciyar skillet, ƙara man kayan lambu, da motsawa don hada. Sanya kwanon rufi a kan zafi mai zafi, kuma da zarar cakuda fara farawa, ƙananan zafi kamar yadda ake buƙatar kiyaye shi, amma ba splattering. Tallafa shi akai-akai, yayinda ake yaduwa daga ƙasa, har sai miya ya zama duhu ƙwayar kofi a duk faɗin, kimanin minti 13 zuwa 17. Ɗauki kwanon rufi daga zafi kuma ya motsa don kwantar da dan kadan. Da zarar kumfa sun ragu, ƙara miya mai yisti da kuma sautin sauti da kuma motsawa don haɗuwa.
- Saurin yana shirye don amfani da shi nan da nan, ko da yake zai zama mafi alhẽri bayan ka bar dadin dandano su narke har rana daya. Sauƙafa miya a cikin akwati tare da murfi mai tsabta kuma bari ya zauna a cikin dakin da zafin jiki na rana daya kafin firiji. A miya zai ci gaba da akalla watanni 3 da firiji, da kuma wasu watanni a cikin injin daskarewa.
XO Sau da yawa da aka ba da izini daga Asian Pickles: China: Recipes for Chinese Sweet, Sour, Salty, Cured, da Fermented Pickles da Condiments, by Karen Solomon, copyright (c) 2013. An wallafa ta Ten Speed Press, wani raga na Random House , Inc.