1. In the cold dishes and snacks in the application of staple food mainly in the form of mixing and dipping ingredients. Such as "oyster sauce with noodles", "oyster sauce with three silk", Chaozhou's "white cut chicken", "turnip cake" with oyster sauce as a flavor plate for dipping.

2. In the application of livestock raw materials such as "oyster sauce beef", beef top knife slices, to tender treatment, sizing oil, adjusted with oyster sauce, stir-fry and become a dish smooth and tasty, mellow and sweet; boiled meat to make soup, a little added oyster sauce, soup is fresher, taste is more mellow.

3. In the poultry and eggs in the application of raw materials such as "oyster sauce torn chicken", "oyster sauce stewed eggs" and so on.

4. Application in aquatic raw materials such as "oyster sauce? Green crab", "oyster sauce net abalone slices" and so on.

5. In the application of vegetable raw materials can make up for some of the shortcomings of the vegetable raw materials themselves. Used in vegetable heart, vegetable moss, edible fungi and soybean products, especially can show fresh flavor. The application of vegetable raw materials can make up for some of the shortcomings of the vegetable raw materials themselves. Such as "oyster sauce lettuce", "oyster sauce vegetable moss", "oyster sauce 100 knot" and so on.

It is important to note that oyster sauce should not be flavored with spicy seasonings, vinegar and sugar. material, vinegar and sugar **** use. Because these seasonings will cover the fresh taste of oyster sauce and damage the special flavor of oyster sauce.

The use of oyster sauce is very delicate, oyster sauce if cooked in the pot for a long time will lose the fresh flavor, and make the oyster flavor escape. Generally in the dish is about to be out of the pot before or after the pot, add oyster sauce seasoning while hot immediately appropriate, if not heated seasoning, then the flavor effect will be inferior.

Expanding knowledge:

Oyster sauce in addition to protein, fat, sugar and salt and other ingredients, the most nutritional value is characterized by the free amino acids, ribonucleic acid, organic esters and minerals, such as higher food.

Quality oyster sauce free amino acids in more than 5%, which is the most important flavor substances. High amino acid content is not only high nutritional value, but also delicious flavor. Oyster sauce in the amino acid species up to 22 kinds of amino acids, a variety of amino acids ? s content is harmonized and balanced. Glutamic acid content is half of the total, it and nucleic acid *** with the composition of oyster sauce is the taste of the main body, the higher the content of the two, oyster sauce taste more fresh and fragrant, ester flavor is more intense.

Because of the high content of glycine, proline, alanine, histidine and aspartic acid and other sweet amino acids constitute the main natural sweetness of oyster sauce, so its sweetness and glucose is largely similar to the quality of the fundamental difference, and there is also a little bit of acidity, so that the development of its intellectual and physical.

The high content of taurine in oyster sauce is not comparable to any other seasoning, and its content is similar to glutamic acid, taurine called multifunctional food additives, a new star, with anti-cancer, anti-cancer, enhance the human body's immunity and a variety of health care functions, in the clinical treatment and pharmacological application of a wide range of prevention and treatment of a variety of diseases.

Oyster sauce in the zinc, copper, sulfur, selenium content is high, long-term use can be supplemented in the human body. In addition the organic acids and sugars in oyster sauce is both a wealth of nutrients, but also an important flavor components