The name "oyster sauce" is actually the biggest delay for itself. First of all, "oyster sauce" is not oil at all. It is not greasy and only responsible for seasoning. The main ingredients of oyster sauce are: oysters, sugar, monosodium glutamate and salt, so it will taste a little sweet and salty. Oyster sauce is rich in trace elements and various amino acids, which can be used to supplement various amino acids and trace elements, mainly zinc, and is the first choice for people with zinc deficiency.

There are as many as 22 kinds of amino acids in oyster sauce, and the contents of all kinds of amino acids are balanced. Among them, the content of glutamic acid is half of the total, which constitutes the main body of oyster sauce with nucleic acid * * *. The higher the content of both, the more delicious the oyster sauce tastes.

But it doesn't mean that oyster sauce is a panacea, and you can use any dish. Oyster sauce can improve the taste, but it is also a bit picky about food. For example, green leafy vegetables generally match oil consumption, such as cabbage with oyster sauce, lettuce with oyster sauce, okra, and so on. However, dishes with heavy meat flavor, such as stewed pork ribs, stewed sauerkraut in the northeast, and most cold dishes, are not suitable for releasing oyster sauce. To make sauce, oyster sauce should be heated and boiled as part of the sauce to ensure that the taste will not become strange.

Pleurotus eryngii in oyster sauce: 1, prepare the ingredients of Pleurotus eryngii, ingredients: two green and red millet peppers, one shallot, two tablespoons of ginger, garlic and oyster sauce, and one tablespoon of soy sauce; 2. Shred Pleurotus eryngii, put appropriate amount of oil in the pot, add ginger, and saute garlic and pepper in the pot; 3. Add shredded Pleurotus eryngii and stir-fry until soft, then add seasoning, oyster sauce, light soy sauce, stir-fry with proper amount of salt, and sprinkle chopped green onion before taking out.

Storage skills of oyster sauce: In high temperature and high humidity environment (for example, in the kitchen), once it is contaminated by bacteria in the air, it will easily deteriorate. It leads to changes in product characteristics such as mildew, effluent and odor. Therefore, the correct storage of oyster sauce is very important: avoid direct sunlight. Avoid high temperature and high humidity environment. After opening the lid, cover the oyster sauce and store it in the refrigerator. The official suggestion is that everyone usually uses up a bottle of oyster sauce within one month, which can ensure the quality and freshness.

In terms of nutritional value, oyster sauce can be regarded as the best condiment. Therefore, in the cooking process, oyster sauce can be used in moderation to replace some other condiments. But oyster sauce is just a condiment, so enough is enough.