Cooking and stewing. The time to use for cooking and stewing is usually to add it as the last condiment just before taking it out of the pot. Because oyster sauce itself has saltiness, the amount of salt or light soy sauce should be appropriately reduced beforehand. As for the cooking of some vegetables, you don't need to add salt, but just add a little soy sauce and oyster sauce before taking it out of the pot. If you like the smell of garlic, you can put it in together with the minced garlic, and a dish of oyster sauce and minced garlic vegetables will come out of the pot. In our daily work, oyster sauce has a wide range of uses. Salty and fragrant dishes usually add oyster sauce as seasoning. Below I will combine the description of the problem to give you a dish with oyster sauce as the main seasoning.

< p> I hope my answer can help you, so I hope you all like it. Okay, without further ado, let me introduce the recipe. The traditional dish of oyster sauce and barley: You need raw materials, one lettuce, a small amount of garlic. Condiments needed: 25 grams of oyster sauce, cooking oil. 40 grams, 10 grams of light soy sauce, 5 grams of white sugar, 1 gram of salt, 2 grams of chicken essence, appropriate amount of gravy, appropriate amount of soup. Specific methods: First remove the skin of the green vegetables, break the lettuce into large pieces with your hands, and put it into a Soak it in a basin with salt water for 5 minutes, then take it out and clean it.

Add an appropriate amount of cold water in a large spoon to boil, add a small amount of salt, then blanch the lettuce in the pot, remove and drain Put the dry water into a clean and tidy plate and reserve it. Crush the garlic and mince it. Reserve the minced garlic. Pour out the water in the wok. Add the oil and minced garlic to sauté until fragrant. Then add a small amount of light soy sauce to the pan. Then Add an appropriate amount of soup to boil, add salt, chicken essence, white sugar, oyster sauce, seasonings, finally thicken with water starch, add sesame oil, and pour it on the surface of the lettuce. Oyster sauce must be boiled with oysters as raw materials. It has a natural oyster taste, strong oyster aroma and appropriate viscosity.

It has relatively high nutritional value and can be used to cook various vegetables and meats. Food, and can stir a variety of pasta and cold dishes, it is the leader in sauces. In addition to protein, fat, glycogen and salt, oyster sauce is the most nutritious carbohydrate. There are more than 20 kinds of amino acids in oyster sauce, among which phosphoric acid is the most abundant. Together with nucleotides and aspartic acid, it forms the main flavor of oyster sauce, making the flavor of oyster sauce rich and mellow.