How to make oyster sauce

The main ingredients of oyster sauce are oysters and water. Oyster sauce is not the fat of the oyster, but the "essence" of the oyster after boiling and concentration. In the traditional oyster sauce production process, only two raw materials are needed: oysters and water. The oysters are shucked, rinsed, and then boiled in water. The filtered oyster water is then slowly boiled for a long time to concentrate and finally get the brown oyster sauce, which is also the most original oyster sauce.

Oysters in the boiling process of hydrolysis, oyster meat in the protein will change, degradation of the formation of fresh flavor of amino acids, peptides and other small molecules, which is the source of oyster sauce flavor. Usually, the traditional oyster sauce production process, 2,000 pounds of oysters to the end of the oyster sauce can only be boiled out of 150 to 180 pounds of oyster sauce, which can be valuable.

However, the traditional process is difficult to adapt to the huge demand. The factory production method is to boil oysters with water to concentrate into oyster juice, and then take a certain proportion of oyster juice and add other accessories to make oyster sauce.

Oyster sauce is a traditional fresh seasoning commonly used in Guangdong, but also one of the largest products in the sauce category, oyster sauce is delicious, oyster aroma, viscous and moderate, with a high nutritional value, and is also the main ingredient in the preparation of oyster sauce fresh mushrooms and beef, oyster sauce, vegetables, oyster sauce, vermicelli noodles and other traditional Cantonese dishes.