Therefore, no matter what they do, many people will use oyster sauce and leave it as soy sauce. However, oyster sauce is not a "universal fresh oil" and is not suitable for all dishes. If you use it wrong, it will not only bring fresh effect, but also cause paste pot because it contains starch. When using oyster sauce, you'd better not put it in the wrong place. When using oyster sauce, remember the principle of "3 don't use it, 2 don't eat it" and cook.
The wok, also called "wok", is to fry ginger, onion, garlic or fragrant spices in hot base oil, and then add ingredients for cooking. The purpose of this operation is to stimulate the aroma of the head and seasoning to the greatest extent, which can not only improve the aroma and taste of the dishes, but also better remove the fishy smell. But oyster sauce can't be woked, because oyster sauce itself is a kind of seasoning with high consistency. Therefore, it is best not to fry oyster sauce.
Whether cooking or stewing soup, you can't mix oyster sauce in the early stage. If it is adjusted too early, the umami flavor of oyster sauce will easily volatilize and will not enhance the freshness. When cooking or stewing soup, it is best to add oyster sauce when the dish of 1980- 1990 is ripe, which is just delicious.
Most braised dishes are fried in sugar color. The caramel and glutamic acid in oyster sauce will produce a "strange taste" after mixing, which will affect the flavor of dishes. In addition, most marinated vegetables need to be stewed for a long time, and long-term high temperature will lead to the loss of nutrition and umami taste of oyster sauce, so oyster sauce is not used to cook marinated vegetables;
Remember not to add oyster sauce to spicy series dishes, which will not only increase the umami flavor, but also add a strange sour taste. Because the role of oyster sauce is fresher, if oyster sauce is added, the two flavors will cover up each other, which is not worth the loss and is purely redundant.
The soul of sweet and sour dishes is to mix sweet and sour juice, mix the sweet and sour taste to the extreme with a certain proportion of sweet and sour dosage, and then add oyster sauce, which is unnecessary, not only can not add umami flavor, but also easy to spoil, which is very wasteful.
Barbecue should be roasted at a high temperature, and oyster sauce is roasted at a high temperature. The delicious taste is long gone, and it is easy to produce more harmful substances.
Pickles are always served. They taste crisp, fresh and greasy. The key is storage resistance, which is very convenient to carry around. But many people don't understand that pickled vegetables are not suitable for adding oyster sauce. Because the most important thing about pickles is the "shelf life", oyster sauce is a non-fermented product and easy to deteriorate. Adding oyster sauce will accelerate the deterioration of pickled vegetables. Pickled side dishes are all seasonings, and oyster sauce is salty. Adding oyster sauce will aggravate the taste of kimchi and make the side dishes more salty.
Oyster sauce is a delicious seasoning, which also enhances the freshness of dishes. If you put it in a slow-cooked dish, the umami flavor will gradually lose with long-term high-temperature cooking, so oyster sauce is not suitable for long-term high-temperature cooking.