oyster sauce
Oyster sauce is not oil, but the soup left over from cooking when oyster sauce is processed. This soup is oyster sauce after filtration and concentration. It is a nutritious and delicious condiment.
Oyster is oyster sauce, also called oyster sauce. It is a kind of shellfish, shaped like a mussel. Oysters are called oysters in Guangdong and oysters in Fujian. Zhejiang is called oyster yellow, and the north is called oyster. Oyster meat is delicious and nutritious. It can be eaten fresh, processed and dried in the sun, and can also be made into canned food, oyster sauce and oyster powder. Produced in the northern coast of China and Guangdong, including artificial breeding and natural growth. The output in the north is small, while that in Guangdong is large. The production season usually lasts from1February to March of the following year.
Nutrients (based on 100g edible part) Northern oyster: water 80g protein 1 1.3g fat 2.3g carbohydrate 4.3g calcium 1 18mg phosphorus 178mg iron 3.5mg vitamin A/kloc.
Fujian oyster: water 80g protein 4.8g fat 2.8g carbohydrate 10.7g calcium 165mg phosphorus1mg iron 1.0mg vitamin A 1500 IU riboflavin 0.19.
How to eat and preserve it in stewed meat, stewed chicken, roast chicken, duck, fish and other foods, adding oyster sauce to taste, it is even more delicious. Because their protein contains essential amino acids such as valine, leucine and lysine, their nutritional value is also high.
The use of oyster sauce is particular.
Guangdong calls oysters oysters and oyster sauce oyster sauce, which is a traditional flavor seasoning in Guangdong. Oyster sauce is one of the largest products in sauces. It is made of oysters and oysters called "submarine milk" through cooking, concentrating juice and adding auxiliary materials. Oyster sauce is delicious, fragrant and strong, 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.
The application of 1. in cold dishes and snacks is mainly in the form of mixing and dipping. For example, "noodles with oyster sauce" and "fried with oyster sauce", and Chaozhou's "sliced chicken" and "radish cake" are all cooked with oyster sauce and dipped in it.
2. Application in animal meat raw materials, such as "beef in oyster sauce", sliced beef with a knife, tenderized, starched, oiled, mixed with oyster sauce, and fried to make dishes smooth, delicious and fresh; Cook the meat uses oyster sauce to make soup, which is fresher and more mellow.
3. Applications in poultry eggs, such as "hand-torn chicken in oyster sauce" and "braised egg in oyster sauce".
4. Application in aquatic raw materials such as "crab in oyster sauce" and "abalone slices in oyster sauce".
5. The application in vegetable raw materials can make up for some shortcomings of vegetable raw materials. It can be used in Chinese cabbage, cauliflower, edible fungi and bean products, especially showing delicious flavor.
Such as Lettuce in Oyster Sauce, Vegetable Moss in Oyster Sauce and One Hundred Pages in Oyster Sauce. It should be noted that seasoning with oyster sauce should not be shared with spicy seasoning, vinegar and sugar. Because these seasonings will cover up the delicate flavor of oyster sauce and destroy the special flavor of oyster sauce. How to use oyster sauce is very particular. If oyster sauce is cooked in the pot for a long time, it will lose its umami flavor and make the oyster fragrance escape. Generally speaking, it is advisable to add oyster sauce to the dishes before or immediately after cooking. If you don't heat the seasoning, the taste effect will be worse.
Chinese cabbage in Guangdong oyster sauce
/data/2006/0404/article _ 5295.shtml [Cantonese cuisine] Fresh mushrooms in oyster sauce