Why is oyster sauce so effective in refreshing? Add it to the vegetable rig to go out fresh, with seafood fresh?
The first thing we need to find out is not how to use this seasoning, but what is oyster sauce? Is it oyster sauce? Yes, the original oyster sauce was oyster sauce. That was a beautiful mistake. It is said that a long time ago, 1888, there was a Cantonese named Li Jinshang who lost his father when he was very young, and his mother and son lived together. When I grew up, I went out to work with my mother and went to Nanshui Village in the Pearl River Estuary to build a shed to sell tea and cook oyster juice.
Once I was so busy that I forgot a pot of cooked oysters, and when I remembered that I had boiled a layer of thick juice at the bottom of the pot, it didn't smell burnt, but the seafood smelled good. As it happens, local fishermen usually don't have any seasonings when cooking. Seafood is cooked in white water, and they eat it with some salt. Vegetarian dishes are cooked with oyster juice and salt. Li Jinshang tried to give them a dip in vegetables to adjust dishes, but it was very popular. Thus, oyster sauce was officially born. This is the story of Lee Kum Kee.
But now oyster sauce is not oyster sauce. If it's still oyster sauce, Lee Kum Kee's oyster sauce is so big, I'm afraid there are not enough oysters in the world for his family to cook. Don't say that a few dollars can buy a bottle, and dozens or hundreds of bottles are not enough. Look at the sign of oyster sauce and you will know that today's oyster sauce is mainly sugar, salt, monosodium glutamate, thickener and caramel color. Of course, there is also oyster juice, which is symbolic. No one cares about how much, and there is no way to care. Therefore, today's oyster sauce is actually oyster sauce with monosodium glutamate as the main ingredient.
Secondly, let's see what dishes are suitable for fresh oyster sauce. Now that we know the quality of oyster sauce, that is to say, what is oyster sauce, not the oil cooked by oysters, but the monosodium glutamate soy sauce with oyster flavor. Then, how to use it for cooking and seasoning, you will know how to operate. To sum up, there are three main usages:
The first one is most suitable for cold dishes.
For example, the simplest "lettuce in oyster sauce" can be made in a decent way by people who have never cooked: the lettuce is washed, the knife is not needed, it is scalded in boiling water, the color is changed, and it is poured with oyster sauce. If not, simply pour it into a small saucepan with oyster sauce and dip the lettuce directly, as long as it is not hot.
Other cold dishes and so on, you can use oyster sauce.
Second, oyster sauce is also used for cooking.
Or you can use oyster sauce for all cooking, but of course you don't have to. People who cook, especially those who cook at home, and few professional chefs, have a * * * nature: they are afraid that the dishes they make are not delicious, their families are not satisfied, and their efforts are not good.
The standard of delicious food is freshness, fragrance and beauty. Rarely comes first. Therefore, even if the dishes that are already fresh, such as scrambled eggs, are still worried that they are not fresh enough, we should put oyster sauce. Of course, it can be put, and it won't be a problem to pour more, but it will be salty when it is fresh, because there is salt in oyster sauce.
Of course, cooking can also be marinated with oyster sauce, and even fish and meat before operation can be marinated with oyster sauce.
Third, oyster sauce can also be used in stew.