The ingredients of oyster sauce are not as simple as monosodium glutamate (MSG). Because it has not been purified, oyster sauce has a strong fragrance, which mainly comes from the oyster itself, and it is this fragrance that makes oyster sauce occupy a unique position in the kitchen.
Vegetarian dishes are fresh with oyster sauce. Putting oyster sauce in cooking can make up for the lack of light taste of vegetables, thus improving the freshness of dishes. Such as lettuce in oyster sauce, cabbage in oyster sauce, broccoli in oyster sauce, etc.
Add oyster sauce to meat dishes. When stewing meat, stewed chicken, roast chicken, duck, fish and other foods, oyster sauce is added to enhance the flavor, which is attractive in color and delicious, such as beef in oyster sauce and oyster sauce chicken wings. , are popular dishes.
Extended data:
Oyster oil is a substance extracted from raw oysters. This is a natural seasoning, similar to the monosodium glutamate we talked about earlier. The earliest monosodium glutamate was extracted from kelp, which is rich in glutamic acid, a delicious amino acid.
Oyster sauce is similar. When you eat oysters, you will feel that the umami taste of oysters is very rich, which comes from the fresh amino acids rich in oysters. Of course, glutamic acid is also one of them.
However, oyster sauce is different from monosodium glutamate. Oyster sauce is not purified. Its extraction method is more like butter on the plateau. Put a lot of oysters into the pot and cook continuously. After cooking for a long time, those amino acids in oysters will be hydrolyzed into water.
Then filter out the oyster meat and continue to cook until the liquid in the whole pot thickens. At this time, the thick liquid in the pot is oyster sauce with rich flavor.
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