Can be replaced. Oyster sauce and light soy sauce are both used for seasoning. In the north, light soy sauce is generally used for seasoning, while in the south, oil is generally used for seasoning.

Oyster sauce is delicious, rich in oyster aroma, moderately viscous and has high nutritional value. It is also the main ingredient in the preparation of traditional Cantonese dishes such as oyster sauce, fresh mushroom beef, oyster sauce vegetables, and oyster sauce noodles.

Light soy sauce is mainly used for seasoning and has a light color, so it is used more often when making general stir-fries or cold dishes. It is made from high-quality soybeans and flour and is extracted after fermentation and maturity. The color is light and mellow, the sauce is rich, and the taste is delicious.

Extended information

Main functions of oyster sauce:

1. Oyster sauce is rich in trace elements and various amino acids, and can be used to supplement various amino acids and trace elements. , which is mainly rich in zinc and is the preferred dietary seasoning for people with zinc deficiency;

2. There are amino acids in oyster sauce, and the contents of various amino acids are coordinated and balanced. Among them, the glutamic acid content is the total amount Half of it, together with nucleic acid, constitutes the main flavor of oyster sauce. The higher the content of both, the more delicious the oyster sauce tastes;

3. Oyster sauce is rich in taurine, which can enhance human immunity and many other things. Health function.

Baidu Encyclopedia-Light Soy Sauce

Baidu Encyclopedia-Oyster Sauce