Cooking and stewing. Boiling and stewing are usually used as the last seasoning before cooking, because oyster sauce itself will have a salty degree, so the demand for salt or soy sauce should be moderately reduced before cooking, so that some vegetables can be cooked without salt, but only with soy sauce and oyster sauce. If you like garlic, you can put it in garlic paste, and a vegetable with minced garlic in oyster sauce will shake the pot. Oyster sauce is widely used in our daily work. Oyster sauce is usually added to salty and delicious dishes. Let me describe the problem and give you a dish with oyster sauce as the key seasoning.

I hope my answer can help you, so I hope everyone will like it. Well, I don't need to say much about the traditional recipes. Oyster sauce and oil-wheat vegetables: raw materials are needed, and a cabbage and a little garlic need condiments: 25g oyster sauce, 40g cooking oil, 5g soy sauce 10g, 5g sugar, salt 1g, 2g chicken essence, proper amount of thickening powder and soup.

A tablespoon is easy to get angry, add a proper amount of cold water to boil, add a little salt, then put the oil wheat vegetables in the pot, then take them out and drain them and put them in a clean and tidy plate for later use. Chop minced garlic for later use, pour out the water in the wok, add garlic paste and stir-fry with oil, then use a small amount of soy sauce, add a proper amount of soup to boil, and add salt, chicken essence, sugar, oyster sauce and oyster sauce. Oyster sauce should be made from Li Du and cooked in English, with natural oyster flavor, strong oyster flavor and proper viscosity.

With high nutritional value, it can be used to make all kinds of vegetables and meat, and can be used to stir all kinds of pasta and cold salad. Is the best in the sauce. Besides protein, human fat, glycogen and salt, the most nutritious ingredient in oyster sauce is carbohydrate. Oyster sauce contains more than 20 kinds of amino acids, among which phosphoric acid is more, which forms the main taste of oyster sauce with nucleotide and aspartic acid, making oyster sauce mellow.