Brand: Haitian

Series: classic flavor series

Ingredients list: oyster sauce (oyster, water, edible salt), water, brewed soy sauce (water, soybean, wheat flour, edible salt), white sugar, edible salt, yeast extract, food additives (sodium glutamate, hydroxypropyl distarch phosphate, xanthan gum, disodium 5 '- flavor nucleotide, caramel pigment, citric acid, potassium sorbate, sodium benzoate and tri-benzoic acid).

Product standard number: GB/T 2 1999

Shelf life: 24 months

Storage conditions: storage at room temperature, please refrigerate after opening.

Origin: Foshan City, Guangdong Province

2 Haitian oyster sauce product advantages Edit this paragraph

Everyone knows that chefs use the most spices, are the most particular and have the most experience. Many condiments are served on people's tables and entered thousands of households under the guidance of skillful chefs. Oyster sauce is such a seasoning.

Haitian has long been committed to introducing oyster sauce into the catering field, from the classic gold standard oyster sauce and oyster sauce emperor to the later salty oyster sauce and excellent oyster sauce. After more than ten years' efforts, oyster sauce, known as "undersea milk", has been gradually recognized by people. The national production and sales volume has been far ahead for many years, and consumption has spread all over the country.

1. Freshly baked. Just add a little before cooking, and stir-fry a few times to add points to the taste.

2. Cheap oyster sauce. Haitian is committed to the popularization of oyster sauce and provides higher quality products at half the price of similar products. Oysters are fresh, fragrant and tender.

3. Eat well. Whether it's stir-frying, stuffing mixing, thickening, noodles fishing, barbecue or chafing dish ... everything is suitable and has a wide range of uses.

Haitian oyster sauce has become an indispensable delicious skill in cooking, which comes from strict and precise control of every process from raw materials, cooking to finished product packaging, thus establishing a set of leading quality control standards in the industry:

(1) Quality assurance of Haitian specialty oysters: select a first-class fresh oyster with big head and juicy meat.

(2) Full-automatic accurate boiling: the best time is standard boiling 12 hours.

(3) Special on-line monitoring: every batch of oyster sauce has undergone strict quality control.

(4) The international leading level of zero-contact canning: to ensure the hygiene and safety of products.

3 Haitian oyster sauce purchase skills Edit this paragraph

Guangdong calls oysters oysters and oyster sauce oyster sauce, which is a traditional flavor seasoning in Guangdong. Oyster sauce is one of the most popular seasoning products in southern China. It is made of oysters called "sea milk" by boiling, concentrating and refining auxiliary materials. Oyster sauce is delicious, fragrant, thick and bright, and has high nutritional value. It is also the main raw material for making traditional Cantonese cuisine, such as beef with fresh mushrooms in oyster sauce, vegetables in oyster sauce and noodles in oyster sauce. Like buying soy sauce, buying oyster sauce can also start with bottle stickers.

1.

⑴ QS mark: the most basic certification mark is the food market access mark;

⑵ ISO9000 family standard: ISO9000 family standard is a scientific summary of quality management in many economically developed countries, which is universal and instructive and a powerful guarantee for product quality;

(3) HACCP food safety certification: it is an internationally recognized and accepted food safety assurance system, and its key point is to prevent hazards from entering food from design;

Considering the product quality, consumers can buy oyster sauce certified by the above three systems.

2. Appearance and fragrance

(1) Color: Look at the luster of oyster sauce first, because this is the first feeling of observing the product. High-quality oyster sauce should have bright luster, not black, reddish brown to brown, thin paste, no slag impurities;

⑵ Freshness: To taste its freshness, a major function of oyster sauce is freshness, so umami is the most important. The starch content of inferior oyster sauce is too high, but the oyster content is very small, and there is no unique aroma of fresh oysters;

⑶ posture: judging from its posture, the high-quality oyster sauce has a delicate posture, moderate viscosity and smooth entrance;

⑷ Aroma: Unique oyster fragrance and ester fragrance, delicious and mellow, slightly sweet, without scorching, bitter, astringent and other peculiar smells, and it is better to have oily feeling at the entrance.

3. Purchase channel

It is recommended to buy from major supermarkets or shopping malls. Products purchased from these regular sales places have shopping invoices, so that consumers' own rights and interests can be guaranteed.

4 Haitian oyster sauce classic dishes recommended to edit this paragraph

Recommended 1: beef with sweet beans in oyster sauce.

Ingredients: 200g beef tenderloin and 250g sweet bean pod.

Seasoning: 2 teaspoons of light soy sauce (10ml), dried starch 1 teaspoon (5g), cooking wine 1 teaspoon (5ml, 1/2 teaspoons of salt (3g), and 3 tablespoons of oil (45ml).

Key ingredients: 2 tablespoons Haitian gold standard oyster sauce (15ml).

Exercise:

1. Remove the old tendons from the sweet pods, wash them, blanch them in boiling water, break them, take them out and drain them.

2. Slice beef tenderloin, stir well with soy sauce, dry starch and cooking wine, and marinate for 10 minute.

3. Add oil to the wok, heat the oil to 70%, add beef slices and stir-fry until 80% cooked, then add sweet pods, add Haitian Jinbiao oyster sauce and salt, and stir-fry until cooked.

Recommendation 2: Chinese cabbage in oyster sauce

Ingredients: 250g Chinese cabbage.

Seasoning: 1 tablespoon soy sauce, 1 tablespoon salt, a little garlic.

Key ingredients: 2 tablespoons (30ml) of Haitian Jinbiao oyster sauce.

Exercise:

1. Boil water in a pot, add 1/2 tablespoons of oil and salt, then add the washed Chinese cabbage and blanch it for 2 minutes;

2. Pick up the scalded cabbage and put it on the tray, and properly press out the water in the cabbage;

3. Heat oil, saute garlic, add Haitian Jinbiao oyster sauce, and add appropriate amount of soy sauce according to personal taste. Cook over medium heat until it is thick, turn off the heat and pour the sauce evenly on the surface of Chinese cabbage.