Oyster sauce can bring out the delicate flavor of food and can be used in cooking methods such as pickling, frying, mixing, roasting and baking. At the beginning of its development, oyster sauce was regarded as a traditional salty condiment by Guangdong chefs and was mainly loved by Guangdong consumers.
Since oyster sauce is concentrated and refined from a large number of fresh oyster essence, adding a little oyster sauce to cooking dishes can enhance the umami flavor and taste and make the taste richer. Nowadays, oyster sauce is no longer limited to Cantonese cuisine. No matter whether it is Shandong cuisine represented by northern cuisine, or hot Sichuan cuisine, or Jiangsu and Zhejiang cuisine good at making fresh fish and braising in soy sauce, oyster sauce is indispensable.
Oyster sauce has the function of "making the taste come out, making it tasteless", which is widely used and suitable for all kinds of ingredients. No matter what cooking method you are facing, oyster sauce can be used at home or in restaurants, which is helpful to induce umami flavor, enhance flavor, add color, brighten and hang juice. With the increasing popularity of oyster sauce, foreign dishes other than Chinese food have begun to add oyster sauce as seasoning.
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Historical origin—
Oyster is a kind of marine mollusk with delicious meat and rich nutrition, which is distributed in the southern coastal areas of China. 1888, a small family workshop was quietly established in Nanshui Town, Zhuhai, Guangdong Province, mainly selling a new seasoning-oyster sauce. Li Jinshang, the owner of the workshop, was born in 1868. His ancestral home is Li Yong Village, Qibao Town, Xinhui City, Guangdong Province. He lost his father in his early years and lived with his mother Cai.
Because he dared to offend local tyrants and was persecuted by them, he left his hometown and moved to Nanshui, Zhuhai. Nanshui is a small island in the Pearl River Estuary, which is rich in oysters. In order to make a living, Li Jinshang opened a small teahouse, where oysters were cooked and sold.
One day, Li Jinshang made a fire to cook oysters as before, but he forgot to take care of them because he was busy with other things. After a long time, there was a strong smell, and he rushed back and thought, it's broken, I'm afraid it's burnt! When he lifted the lid, he saw a thick brown thick juice sinking to the bottom of the pot, which was delicious and appetizing.
So he took a little at random and put it in his mouth to taste, which was delicious. Inadvertently, a new condiment-oyster sauce was invented! This is really "unintentional" and "can be obtained without any effort". Li Jinshang seized this lucky opportunity and had a brainwave to make this new seasoning for sale. 1888, Li Jinji oyster sauce restaurant was formally established.
Baidu encyclopedia-oyster sauce