The ingredients of Abalone XO sauceView [3734] Time :2016-05-25
Abalone XO sauce soul - South Africa abalone
Abalone, belonging to a single shell soft animal, its only half of the shell, shel>l thickness, flat and wide. It is China traditional valuable ingredients, ®ranked the four largest seafood first. At the Great Hal÷l of the people held many banquets and large banquet, abalone of™ten list famous, has become one of the classic Chinese state banquet dishes.∏
Abalone level according to the number of "head" ;, each Sima Jin (commonly known as port scale ($605 g) have "two head" "3," 5 "" 10 "" 20 head ranging, the fewer number of "head&quo★t; the more expensive price, the so-called "money to buy two B↓ao".
At present, there are more than 100 kinds of abalone all over the wor¥ld. Among them, the South African abalone produced in South Africa, it♦s quality is ranked fourth in the world. Whether from the form, fleshy or taste and ar←oma are ranked among the world's top three Japanese abalone is clos♦e to, the body is relatively large, Bao pillow was beaded, beautiful meat delicious and chewy.' South African abalone meat rich in fresh abalone and lingsu I lingsu II, there is ±a strong inhibition of cancer cells. Since South Africa bouins large size, high qualit y, favored in the international market.
Import scallops
XO sauce is noble, but also because of the use of the material in the yuan Bess as the main material. Scallop is by scallop adductor muscle dried by, the pαrotein content of up to 61.8% and mineral content as far away as shark&δ#39;s fin, bird's nest, with no doubt the high nutritional value and taste very fresh. Because of the level ofβ Yuanbei points are many, the price will vary with thδe particle size of bainite.
Jinhua ham
Jinhua ham is also called the fire Tong, one of Zhejiang Jinhua Han tr₹aditional staple. It is pig hind legs after salt, shaping, d®ouble leg, washing and drying, dry and other procedures, for s>everal months, is the essence of Chinese cured meat products. It with beautiful shape, f≈resh meat, unique aroma, pleasant flavor, color, smell, taste, shape, "four wo≠nders" known to the world, and in the Qing Dynasty by the Zhejian>g provincial cabinet bachelor Xie Yong introduction of Beijing, and was classified as a trib§ute 
Thailand Li shrimp
Shrimp another Blair said to Shenyang, because Chinese people regard as Yang San goods so called Mi™zar, but the main taste of shrimp emphatically in aroma and flavo©r, so in XO sauce also occupies a pivotal position. The∞ Thai shrimp Li is to belong to a superior shrimp, due to their delicate flesh shells teeth, taste← fresh sweet Qingrun, high protein content, so its value more βvery high.
