Stewed Tofu with XO Scallop Sauce
1 tablespoon of XO scallop sauce
A box of Egg tofu
2 Spring Onions
2 pieces shiitake mushrooms
A moderate amount of Carrots
A moderate amount of Black fungus
A moderate amount of Ground meat
4 Baby Corn
Step 1. Cut the vegetables into small pieces and set them aside for later use. Then, pour a little soy sauce and pickle on the ground meat.
Step 2. Put the tofu into the pan and fry until both sides turned golden.
Step 3. Remove the tofu from the pan, put the ground meat and fry it for a while. Then, remove it from the pan. Next, add the onion and carrot into the pan, then stir fry them until they become fragrant.
Step 4. Then, add in shiitake mushrooms, baby corn and black fungus. Stir fry them in the pan until they become fragrant as well.
Step 5.Next, add the fried ground meat followed by the fried tofu.
Step 6. After that, add a large glass of water and let simmer for a while before adding a spoonful of XO scallop sauce.The dish is now ready to be served.
Step 7. When the excess water slightly dries, place the dish on a plate (or a little corn flour can be added). Sprinkle some spring onions on top and the dish is now ready to be served.
2.Fried Tofu with XO Scallop Sauce
Step 1. Cut dried tofus, carrots, and onions into small pieces.
Step 2. Heat up a pan with some oil and fry the dried tofu until slightly it is charred. Next, add the cut carrots and onions in.
Step 3. Finally, add the scallop sauce proportional to the amount of tofu. Stir-fry evenly for a while and add the spring onions on top and the dish is now ready to be served.
3.Fried Udon Noodles with XO Scallop Sauce
2 packs of Udon noodles
200g of Cabbage
100g of Fish Ball
30g of XO Scallop Sauce
15g of Soy sauce
150ml of Water
1 tablespoon of salt
Step 1. Wash the cabbage and cut it into small pieces. Next, cut the fish balls into smaller sizes. Set them both aside for later use.
Step 2. Pour the cabbage into the pot of water and salt. Cover the pot and let it simmer until the vegetables become soft.
Step 3. Add the fish balls into the pot with XO scallop sauce and soy sauce. Stir fry until they are mixed evenly.
Step 4. Place the udon noodles into the pot. Cover it up again and let it simmer for about 2~3 minutes until the noodles soften. Next, stir the softened udon noodles with a pair of chopsticks and then let it simmer for another 3 minutes.
Step 5. Open the lid and heat up the pot again. Now, the udon are ready to be served.
4.XO Fried Shrimp with Scallop Sauce
200g of Fresh shrimp
Half of a Fresh bamboo shoot
Half of a green pepper
2 tablespoon of XO scallop sauce
1 teaspoon of salt
Step 1. Wash the shrimps and peel the shell off, but keep the last tail on to make it more appealing.
Step 2. Add 1 teaspoon cornstarch and 1 teaspoon wine to the shrimp. Mix evenly and set it aside for now.
Step 3. Boil the fresh bamboo shoots in boiling water for 10 minutes. Once it is done, remove the bamboo and let cool before cutting it into diamond shapes. Wash the green peppers and also cut them into diamond shapes.
Step 4. Put 2 tablespoons of salad oil in the pan and heat it until boil. Then, add the scallions and cook it until it becomes fragrant. Next, add the shrimp in with some XO sauce and the bamboo shoots. Stir fry them for about 1 minute.
Step 5. Add 1 tablespoon of green pepper, salt, and water, and stir-fry for 1 minute in high heat. The dish is now ready to be served.
5.Tender Fried Chicken with XO scallop sauce
200g of Chicken breast
150g of Sweet peas
1 green onion
2 slices of ginger
2 sticks of millet chilies
Marinated chicken seasoning:
Half a tablespoon of soy sauce
Half a tablespoon of rice wine
1 teaspoon of cornstarch
1 tablespoon of XO scallop sauce
Half a tablespoon of Shaoxing Wine
Half a teaspoon of soy sauce
¼ teaspoon of salt
¼ teaspoon of sugar
Step 1. Cut the chicken breast into roughly 1.5cm pieces.
Step 2. Mix the seasoning listed above with the chicken and let it marinate for 20 minutes.
Step 3. Wash the sweet peas to remove the unwanted skin. Dip them in boiling water for 1 minute, then remove them from the pot. Next, rinse the peas with cold water and leave them to dry.
Step 4. Cut the spring onion and Chaotian pepper into small pieces.
Step 5. Pour 1 tablespoon of cooking oil into the pan and heat it up until it boils. Next, dump shallots, ginger and chili into the pan and stir fry them for a while.
Step 6. Next, drop the marinated chicken in and stir-fry on medium-high flame for about 3 to 8 minutes.
Step 7. Put the sweet peas and mix well.
Step 8. Finally, add all the seasonings in and stir-fry for 1 minute in high heat. Remove them from the pan and the dish is now ready to be served.