Oyster sauce is not oily, but the soup left over from cooking oyster sauce when it is processed. This soup is oyster sauce after filtration and concentration. It is a kind of seasoning with rich nutrition and delicious taste.
How to eat and how to keep it: when stewing meat, stewed chicken, red-cooked chicken, duck, fish and other foods, oyster sauce is added to add flavor, which is more delicious. Because their protein contains amino acids such as valine, leucine and lysine, which are essential for human body, their nutritional value is also high.
How to use oyster sauce for cooking?
Oyster sauce, like soy sauce, is not oil, but a seasoning suitable for both cold and hot consumption.
Oyster sauce has a wide range of uses, suitable for cooking a variety of ingredients, such as meat, vegetables, bean products, fungi, etc., and can also be mixed with various pasta, rinsed seafood, and eaten with meals. Because oyster sauce is an umami seasoning, it is widely used, and all dishes with salty umami flavor can be seasoned with oyster sauce. Oyster sauce is also suitable for a variety of cooking methods, which can be directly used as a seasoning dipping point, can also be used for heating, stewing, roasting, frying, stir-frying, etc., and can also be used for filling cold dishes and snacks. However, there are some tips for the use of oyster sauce.
Mixed with condiments, oyster sauce can not only be seasoned alone, but also be used in conjunction with other condiments. Seasoning with oyster sauce should not be shared with spicy seasoning, vinegar and sugar. Because these seasonings will cover up the umami flavor of oyster sauce and damage the special flavor of oyster sauce.
Cooking for a long time will lose its umami flavor, and cooking oyster sauce in a pot for a long time will lose its umami flavor and make the oyster flavor escape. Generally, it is advisable to add oyster sauce to taste the dishes immediately before or after they are cooked. If they are not heated for seasoning, the taste will be inferior. Especially when stewing dishes, moderate and slow fire should be used.
Mix well with the broth before thickening. When using oyster sauce as the thickening juice, it should be noted that it should not be directly thickened, but should be diluted with the broth to make the thickening juice. Oyster sauce is the best when the dish is eight ripe, which is easy to develop color and has a strong oyster flavor, and it is forbidden to be used in wok operation.
Oyster sauce is also a good seasoning for pickling ingredients, which can make the unique umami flavor of oyster sauce penetrate into the raw materials and increase the taste and texture of dishes. When cooking meat offal, after pickling with oyster sauce, the fishy smell of viscera can be removed, making the sauce fragrant and fresh. Pickling meat with appropriate oyster sauce can remove its fishy smell, supplement the lack of original flavor of meat, add the strong aroma of dishes and make the taste more delicious.
Matters needing attention in eating oyster sauce
1, don't use it with spicy seasoning, vinegar and sugar: when using oil-consuming seasoning, you must remember that it can't be used with spicy seasoning, vinegar, sugar and other seasonings, because these seasonings will cover up the umami taste of the waist and make the umami taste of oil-consuming unable to come out.
2, put oil consumption when out of the pot: because if oyster sauce is cooked in the pot for a long time, it will lose its umami flavor and make the oyster flavor escape. Generally, it is advisable to add oyster sauce to taste the dishes immediately before or after they are cooked. If they are not heated for seasoning, the taste effect will be inferior.
(1) Food preparation
Usually, when making mustard in oyster sauce at home, you need to prepare 300 grams of mustard, 50 grams of oyster sauce and a colored pepper, and then prepare a proper amount of ginger, cooking oil and edible salt, and finally prepare a small amount of starch and soy sauce.
(2) Practice steps
1. Wash the prepared mustard with clear water, remove the water, add clear water to the pot, drop an appropriate amount of cooking oil, then heat it to boil, blanch the washed mustard in the pot, and then take it out to remove the water for later use.
2. Cut the prepared ginger into fine powder, and cut the onion into powder. Wash the colored pepper and cut it into dices for later use. In addition, put the prepared soy sauce in a bowl with oyster sauce and white sugar, add starch and clear water and mix well to get the juice.
3. Put the cooking oil in the pot, heat it, stir-fry the shredded ginger in the pot, then pour the juice into the pot, boil it, take it out directly and pour it on the boiled mustard, then sprinkle the prepared diced colored pepper on it and decorate it as you like.