Oyster sauce is a condiment made from oysters. It was invented by Li Jinshang of Guangdong Province in 1888. Delicious taste, rich oyster flavor, high viscosity and high nutritional value. Now not only Guangdong people like oyster sauce, but also the whole country likes it.
2. Which dishes should be served with oyster sauce? What dishes can't go with oyster sauce?
1, stir-fry, adding oyster sauce can add flavor to dishes, neutralize various condiments, and make dishes taste by going up one flight of stairs. However, when adding oyster sauce, it should be noted that oyster sauce should be added when cooking. No matter what vegetables are fried, oyster sauce should not be fried for a long time, which will lose flavor and reduce nutrition. It is the best time to join when cooking.
2, spicy dishes, not suitable for oyster sauce, oyster sauce itself is a savory seasoning, such as hemp, spicy dishes with oyster sauce, but will be covered, wasting oyster sauce.
3, braised and sweet and sour dishes, it is not suitable to use oyster sauce, this is because, in principle, oyster sauce is not used with sweet and sour, because it will cover up the taste of oyster sauce, if you add oyster sauce, it will be an unnecessary feeling, leading to the loss of nutrients, and at the same time the taste will be bad, strange taste.
4. Pickled vegetables are not suitable for oyster sauce. This is because adding oyster sauce will not only shorten the preservation time of pickled vegetables, but also make dishes feel spicy and sweet. It tastes strange anyway. Adding oyster sauce will ruin the whole can of vegetables. Tell your family quickly. Between you and me, pickles taste delicious with a little shrimp oil. You can try.
5, cold salad, you can put oyster sauce, if you feel that the umami is not enough, you can boil oyster sauce and fresh soup, let it cool, and then pour it on the cold salad.
Third, what are the benefits of putting oyster sauce?
As we all know, oyster sauce is an expert in preservation and is known as "undersea milk". Oyster sauce not only contains 5% ~ 8% crude protein, but also contains many nutrients such as sugar, organic acids, iodine, calcium, vitamins, etc. Especially, there are 17 kinds of amino acids, among which 8 kinds of amino acids are essential for human body, which are the first choice for people with zinc deficiency, so oyster sauce is really true.
Fourthly, oyster sauce can be divided into light taste and salty taste.
Usually the oyster sauce we use is salty oyster sauce. When cooking, the amount of salt should be reduced by half, because the salty oyster sauce itself is very salty, and its salinity is higher than that of soy sauce. If you add salt normally, I'm afraid this dish won't go on.
Oyster sauce is usually seasoned before the food comes out of the pot, which can effectively release the umami flavor. Let's make a "mushroom in oyster sauce" and try it.
First, the washed mushrooms are pedicled, and then sliced; Wash carrots, remove the head and tail, and then cut into diamond slices; Cut pepper into sections; Ginger minced; Slice the garlic.
Second, add 1 tablespoon salt to boiling water to increase the bottom taste. Blanch carrots and mushrooms for one minute. The purpose of blanching is to shorten the cooking time and kill bacteria. The fungus should also be blanched 1 minute.
Third, put the oil in, the oil temperature is 50% hot, pour in garlic slices and Jiang Mo, stir-fry mushrooms and carrots, stir-fry peppers and auricularia evenly, then stir-fry evenly, and adjust the bottom flavor: add 1 tablespoon salt, 1 tablespoon sugar, a few drops of light soy sauce and oyster sauce, stir-fry evenly, and then pour in water starch to thicken.