Oyster sauce has no dietary contraindications, but it is best not to mix it with spicy seasonings, this is because the flavor of spicy seasonings is relatively heavy, it will mask the flavor of the oil, and it will damage the freshness of the oil, so it is best that you do not mix these seasonings together.

Oyster sauce is not oil, it is a condiment made from the juice of oysters after steaming and boiling for concentration or direct enzymatic digestion with oyster meat, and then adding sugar, salt, starch and other raw materials. The ingredient list of oyster sauce has water, oyster juice, salt, soybeans, sugar, wheat flour, spices, and food additives. Unlike dark soy sauce, light soy sauce, and seafood soy sauce, these three are almost incompatible with salt when cooking due to their high salt content, and can even replace salt. However, oyster sauce has a lower salt content in comparison.

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History p>History

The oyster, or oyster, is a marine mollusk with delicious, nutritious meat found along the southern coast of China. 1888, in the South Water Township of Zhuhai, Guangdong Province, a small family workshop was quietly set up to sell oyster sauce, a new seasoning. The owner of the workshop, Li Jinshang, was born in 1868 and is originally from Chungli Village, Qibao Town, Xinhui, Guangdong Province. He lost his father at a young age and relied on his mother, Cai, to make a living from farming.

Because of his bravery, he offended the local bullies and was persecuted by them, so he left his hometown and came to Zhuhai to settle in Nanshui, which is a small island at the mouth of the Pearl River and is rich in oysters. Li Jinshang, in order to make up for the livelihood of the people, opened a small teahouse, where he boiled oysters and sold them.

One day, Li Jinshang with the same fire as usual cooking oysters, busy with other things out of the house and forget to take care of, a long time later, came the strong smell, he rushed back, thought: bad, I'm afraid of cooking paste! Uncovering the pot to see, in front of his eyes is actually a thick layer of sinking in the bottom of the pot, brown color thick juice, aroma, attracting people's appetite.

So he took a little bit of it and put it in his mouth, and it was delicious. Inadvertently, a new condiment - oyster sauce was invented and born! It's really a case of "no willpower, no effort" and "no effort at all". Lee Kam Sheung seized this lucky opportunity and had the bright idea to specialize in brewing this new condiment for sale, and officially established the Lee Kam Kee Oyster Sauce Farm in 1888.

People's Daily Online - Eat Oyster Sauce, Less Salt

Baidu Encyclopedia - Oil Consumption