Because the texture of oyster sauce is relatively viscous, many people will encounter the situation that the oyster sauce cannot be poured out when using oyster sauce. The solution is as follows:
1. Heating with warm water
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Oyster sauce easily becomes viscous when it is cold, so before using the oyster sauce, you can heat the oyster sauce bottle with warm water, so that the oyster sauce will become thinner and easier to pour out.
2. Shake it?
First prepare a bottle of oyster sauce, and place the oyster sauce on a horizontal table, then hold the middle of the oyster sauce bottle and shake it left and right to let the oyster sauce Throw it to the mouth of the bottle. Remember to leave some space at the mouth of the bottle so as not to fill it with oyster sauce. ?
When finally pouring the oyster sauce, tilt the bottle at a 45-degree angle to the horizontal surface. This way, pouring oyster sauce will be faster and more convenient, and the bottle will not be dirty. ?
3. Add a straw
If you think the above method is too troublesome, you can find a used liquid extractor with the mouth of the dishwashing liquid bottle that is the same size as the mouth of the fuel-consuming bottle. If the length of the straw is too long, you can shorten it to the length of the fuel-consuming bottle. ?
Wash the bottle mouth suction device with warm water, press the top several times with your hands to fully rinse the straw. After all is washed, scald it with boiling water to eliminate bacteria, and then Allow to dry or pat dry with a paper napkin. Then, you can unscrew the cap of the fuel-consuming bottle and screw the cleaned bottle mouth drainer onto the mouth of the fuel-consuming bottle. In this way, when using oil for cooking, just press the top of the bottle cap to draw out the oil.
Extended information
The historical origin of oyster sauce
Oyster is a kind of marine mollusk with delicious meat and rich nutrition. It is found along the southern coast of my country. . In 1888, in Nanshui Township, Zhuhai, Guangdong Province, a small family workshop was quietly established, mainly selling a new seasoning - oyster sauce. The owner of the workshop, Li Jinshang, was born in 1868. His ancestral home is Yongli Village, Qibao Town, Xinhui, Guangdong. He lost his father when he was young, and he and his mother, Cai, depended on each other and made a living by farming.
Because of his bravery, he offended the local bullies and was persecuted by them, so he left his hometown and settled in Nanshui, Zhuhai. Nanshui is a small island at the mouth of the Pearl River that is rich in oysters. To supplement his livelihood, Li Jinshang opened A small tea house where oysters are cooked and sold.
One day, Li Jinshang lit a fire to cook oysters as usual. He was busy with other things and forgot to take care of the oysters when he went out. After a long time, a strong aroma came. Confused! When he opened the lid of the pot, what appeared in front of him was a thick layer of thick brown juice that sank to the bottom of the pot. It was fragrant and appetizing. So he randomly took a little bit and tasted it in his mouth, and found it extremely delicious.
Inadvertently, a new condiment - oyster sauce was invented and born! It's really "unintentional planting of willows and willows will create shade", "it takes no effort to get it". Li Jinshang seized this lucky opportunity and had an idea to specially cook this new condiment for sale, and officially established Li Kum Kee Oyster Sauce in 1888.
Baidu Encyclopedia—Fuel Consumption