What is your usual oyster sauce?

What is your usual oyster sauce? Eat oil every day. Do you know what the raw materials are? Put some oyster sauce when frying cabbage. It is really delicious. Many people think that oyster sauce is extracted from raw materials. Actually, we were all wrong. Let's see what oyster sauce is made of today.

Oyster sauce is made from oysters by boiling, concentrating and adding auxiliary materials. Oyster sauce is delicious, rich in oyster flavor, moderate in thickness and high in nutritional value. It is also the main raw material for making traditional Cantonese dishes such as fresh mushroom beef, green vegetables in oyster sauce and noodles in oyster sauce. There are three kinds of oyster sauce production: one is liquid salty seasoning made by drying fresh oyster sauce or mashing and concentrating fresh oyster sauce; The other is mashing, mincing and cooking fresh oyster meat; The other is to reprocess oyster sauce. The oyster sauce produced by the three methods is high-grade seasoning, and the reprocessed oyster sauce is the best. High-quality oyster sauce should be semi-fluid with moderate consistency. Long-term storage without stratification and starch precipitation. The quality of oyster sauce is thin and mushy, free of slag and impurities, reddish brown to brownish brown, bright and shiny, with unique fragrance and ester fragrance, delicious and mellow, slightly sweet, without scorching, bitter, astringent, rotten fermentation and other smells, and it is better to have an oily feeling at the entrance. According to different seasonings, oyster sauce can be divided into light oyster sauce and salty oyster sauce.

Oil consumption is delicious, oysters are full of flavor, moderate viscosity and high nutrition. It is also an important seasoning for making traditional Cantonese dishes such as oil-consuming fresh mushrooms, beef and mutton, oil-consuming vegetables and oil-consuming soup powder. Many people think that oyster sauce is a kind of oil, but in fact, the consumption of oil is not vegetable oil like soy sauce. It is a soup made of seasoned oyster sauce (dried oyster), which is carefully extracted and consumes a lot of oil.

The oil consumption is delicious and mellow, and it is called "deep sea milk", but many people don't use it when cooking. The most correct way is to mix oil consumption with tea soup before pouring juice, so as to reflect the most essential taste of oil consumption. And don't let go of the oil consumption at a time, generally not more than 5mL. The consumption of oil actually improves the taste, so when cooking, don't use it for soy sauce.

There is a saying called "salty, crisp and tasteless", which means that cooking depends on the taste of salt to express the aroma of dishes. At first, salt was the most basic seasoning for cooking, and adding a little sugar, vinegar and soy sauce was a very fresh and tender taste. With the scientific research on eating, there are more and more foods, more and more seasonings are extracted from foods, and the fried dishes taste different. Knowing the essence of seasonings can make more delicious dishes.