People who have eaten oyster sauce will definitely love it because it tastes fresher than MSG and healthier than chicken essence. When cooking, add a little of it, and the aroma and taste will be outstanding. Even now, many people habitually add oyster sauce to whatever dish they are cooking.

I'll put some in there.

In fact, not all dishes are suitable for seasoning with oyster sauce. If you often eat oyster sauce at home, please remember to remember "3, 5, don't" when seasoning with oyster sauce. It is unhealthy to use oyster sauce indiscriminately. For the sake of your family, you must understand it before using it.

Oyster sauce is not an oil, it is a condiment.

Under the limits of national standards, oyster sauce is made by concentrating the juice after cooking oysters, or directly enzymatically hydrolyzing the oyster meat, and then adding salt, sugar, starch raw materials, and additives for simultaneous processing.

Because oyster sauce is delicious, rich in aroma, moderately thick, and has high nutritional value, oyster sauce is added to traditional Cantonese dishes, such as beef with mushrooms in oyster sauce, vegetables with oyster sauce, and noodles with oyster sauce.

1. Look at the content of oyster sauce: Generally speaking, the higher the content of oyster juice, the higher the quality and the more expensive the price. However, the content is generally not displayed on the bottle of oyster sauce. At this time, look at the ranking of ingredients in the ingredient list. Generally speaking, the oysters will be

The oyster with the juice first has the highest sauce content.

Some people say that this statement is unscientific, so you can look at the protein content in the ingredient list. The higher the protein, the better the oyster sauce.

(Generally, the more ingredients in the ingredients list, the higher the position, so if you want to buy good oyster sauce, check whether the oyster juice is at the first place.) 2. Look at the production date: oyster sauce is different from ordinary condiments.

Always choose the one closest to the production date, because the closer the production date is, the higher the freshness and the better the quality.

3. Choose a big brand and check if the bottle has the words GB on it. This is an oyster sauce that meets the national production standards. If it doesn’t, don’t buy it.

4. You can shake the bottle when purchasing. Real oyster sauce will hang on the bottle. If the oyster sauce is not high in ingredients and is diluted with too much water, the ingredients will not stick to the bottle.

5. Look at the color. Really good oyster sauce is light red. You may not look carefully when you buy it. You can turn the bottle over and shake it to see if it is red.

1. Oyster sauce and vegetarian dishes are a perfect match.

For example, porous and soft ingredients such as king oyster mushrooms are very suitable for seasoning with oyster sauce, as well as lettuce, tofu skin, dried tofu, etc.

2. The cold dish with oyster sauce tastes very delicious.

However, it is not advisable to put oyster sauce directly in cold dishes. You can put boiling water in a bowl, add oyster sauce and stir; or boil the water in a pot, add oyster sauce and stir evenly before pouring it on the cold dishes.

3. Adding oyster sauce when marinating meat can add freshness and fragrance, make it taste more tender and smooth, and the texture of the meat will not become old easily.

Oyster sauce, like soybean oil, safflower oil, and wheat germ oil, is very easy to oxidize after high-temperature cooking. There were rumors that oyster sauce will generate carcinogens after high-temperature glutamate. According to research results, this is wrong. High-temperature heating can cause

The nutrients in oyster sauce are lost, and the flavor is also lost.

Therefore, try not to add oyster sauce when cooking. You can add oyster sauce before cooking. The temperature is just enough to melt the oyster sauce and ensure the umami flavor of the oyster sauce to the greatest extent.

Therefore, oyster sauce is generally not used in sweet and sour dishes, because the sweetness of white sugar, brown sugar, and the sourness of vinegar will cover up the fresh taste of oysters, such as sweet and sour pork tenderloin and sweet and sour fish. The taste without oysters is better than with oysters.

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The same goes for braised dishes. Sugar is used to color the dishes, and more seasonings and spices are used. If oyster sauce is used, the dish will become unpalatable.

For example, Sichuan cuisine, spicy chicken, spicy fish, and other spicy foods are inherently heavy in taste, oily, and spicy. Sometimes they are also seasoned with peppercorns, Sichuan peppercorns, etc. The numbing and spicy flavors themselves have a strong taste.

Adding oyster sauce for seasoning will have little effect.

Remember the ingredients in oyster sauce?

In addition to the oysters themselves, they also contain a large amount of salt and sugar. After adding oyster sauce, it is equivalent to adding salt and sugar, so accordingly, attention should be paid to reducing the amount of soy sauce and salt added.

In addition to health, there is another point. If you add too much oyster sauce, the taste will become fishy and bitter. The best condiments when cooking should also follow the principle of moderation. Do not add more than 5 ml of oyster sauce at a time, about a spoonful.

It is best to add the oyster sauce when the vegetables are about to come out of the pot. The temperature is just enough to melt the oyster sauce, and the nutrients in the oyster sauce will not be lost by continuous heating.

After you buy oyster sauce and open the lid, remember to use it up as soon as possible.