When stir-frying vegetables, it is more suitable to put oyster sauce at the stage of reducing the juice and turning off the fire, because oyster sauce is a kind of seasoning that not only can provide fresh flavor for the vegetables, but also contains rich nutrients in itself.

But the flavor and nutrients in the oyster sauce have a **** the same characteristics, is not resistant to high temperature or long heating. So, whether you're making oyster sauce for lettuce or any other dish that requires oyster sauce, you have to add the oyster sauce before the dish is ready to be served.

Oyster sauce has a delicious flavor, rich oyster aroma, and moderate consistency, and is the main ingredient in traditional Cantonese dishes such as beef with mushrooms in oyster sauce, bok choy with oyster sauce, and vermicelli noodles with oyster sauce.

Expanded Information:

Oyster Sauce is extremely convenient to use, and the range of seasoning is very wide, all the salty food can be used with oyster sauce seasoning. Such as noodles, vegetables, boiled meat, stewed fish, soup and so on.

There are many varieties of famous dishes flavored with oyster sauce, such as "oyster sauce beef", "oyster sauce duck palm", "oyster sauce chicken wings", "oyster sauce mushrooms", "oyster sauce pigeon", "oyster sauce bean curd", "oyster sauce pick broad tripe", "oyster sauce net abalone slices" and so on.

Tan family dishes such as "oyster sauce abalone breast", Guangxi famous dishes "oyster sauce pomelo duck", etc., each with its own characteristics. Oyster sauce is suitable for frying, braising, burning and other cooking techniques. People's dietary habits of our people around the mutual infiltration and the improvement of living standards, not only Guangzhou people like to eat oyster sauce, people in other places also gradually like to eat.