No.

Oyster sauce is not oil, but the concentrated juice of boiled oyster soup, which has some nutritional value. Oyster sauce in addition to containing 5% to 8% of the protein, but also contains sugar, organic acids, iodine, calcium and vitamins and other nutrients. It is especially worth mentioning that its high zinc content, especially suitable for zinc-deficient people to eat.

When stir-frying vegetables, we should pay attention to the dishes will be out of the pan before the oyster sauce has the best effect, too long, excessive heating, its flavor will be affected.

Expanded Information:

Historical Origins

Oysters, oysters, is a kind of marine mollusks, meat is delicious, nutritious, all over the coast of the south of China. In 1888, in Zhuhai, Guangdong Province, a small family workshop was quietly established in the South Water Township, mainly selling a new seasoning - oyster sauce. The owner of the workshop, Li Jinshang, was born in 1868 and is originally from Chungli Village, Qibao Town, Xinhui, Guangdong, where he lived with his mother, Cai, and worked as a farmer.

Because of the courage to offend the local bullies, persecuted by them, so they left their homes and moved to Zhuhai Nanshui settled, Nanshui is a small island in the mouth of the Pearl River, abound in oysters, Li Jinshang in order to make ends meet, he opened a small tea house, where he boiled oysters for sale.

One day, Li Jinshang with the same fire as usual cooking oysters, busy with other things out of the house and forget to take care of, a long time later, came the strong smell, he rushed back, thought: bad, I'm afraid of cooking paste! Uncovered the pot to see, in front of his eyes is actually a thick layer of sinking in the bottom of the pot, the color of the brown thick juice, fragrant and pungent, attractive appetite. So he casually took a little bit and put it in his mouth to taste, and immediately felt delicious. Unintentionally, a new condiment - oyster sauce was thus invented and born!

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