Special nutritional value and specific methods of beef in oyster sauce

Besides protein, fat, sugar and salt, oyster sauce is characterized by high content of free amino acids, ribonucleic acid, organic acid esters and mineral elements. The free amino acids in high-quality oyster sauce are above 5%, which is the most important flavor substance. High amino acid content, not only high nutritional value, but also delicious taste. There are as many as 22 amino acids in oyster sauce.

Contents of coordination and balance. Among them, the content of glutamic acid accounts for half of the total, and together with nucleic acid * * * constitutes the main flavor of oyster sauce. The higher the content of both, the fresher and more fragrant the flavor of oyster sauce, and the stronger the ester flavor. Due to the high content of glycine, proline, alanine, histidine, aspartic acid and other sweet amino acids, the natural sweetness of oyster sauce is mainly similar to glucose, but there is a fundamental difference in quality, and there is a little sour taste, which makes it develop intellectually and physically. The content of taurine in oyster sauce is higher than any other condiment, and its content is similar to glutamic acid. Iodic acid is known as a new star of multifunctional food additives, which has many health functions such as preventing cancer and enhancing human immunity. Widely used in clinical treatment and pharmacology, it can prevent and treat many diseases. The content of zinc, copper, sulfur and selenium in oyster sauce is high, and long-term consumption can supplement the deficiency in human body. In addition, organic acids and sugars in oyster sauce are not only nutritional wealth, but also important flavor components.

The use of oyster sauce is particular.

Guangdong calls oysters oysters and oyster sauce oyster sauce, which is a traditional flavor seasoning in Guangdong. Oyster sauce is one of the largest products in sauces. It is made of oysters and raw oysters called "sea milk", which are cooked, concentrated and refined with 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 brown, bright and shiny, with unique fragrance of incense and ester, delicious and mellow, slightly sweet, without coke, bitterness, astringency and rot, 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. Famous products include Mitsui Oyster Sauce, Shajing Oyster Sauce and Lee Kum Kee Oyster Sauce.

According to the analysis, oyster sauce not only contains 5% ~ 8% crude protein, but also contains many nutrients such as sugar, organic acids, iodine, calcium and vitamins, especially 17 kinds of amino acids, among which 8 kinds are essential for human body. Oyster sauce actually belongs to shellfish extract seasoning, which is characterized by the special fragrance and delicious taste of the original extract-oyster. The umami ingredients of oyster sauce are sodium succinate and sodium glutamate. Oyster sauce also contains sweet taurine, glycine, alanine and proline, which are the main flavor components of oyster sauce. They give oyster sauce a strong sweetness, freshness and sweetness.

Oyster sauce is very convenient to use and has a wide range of seasoning. All salty foods can be seasoned with oyster sauce. Such as noodles, vegetables, cook the meat, stewed fish, soup and so on. There are many kinds of famous dishes seasoned with oyster sauce, such as beef in oyster sauce, duck's paw in oyster sauce, oyster sauce chicken wings, mushroom in oyster sauce, pigeon in oyster sauce, tofu in oyster sauce, braised tripe in oyster sauce, sliced abalone in oyster sauce and duck's paw in oyster sauce. Another example is Tan Jiacai's "abalone breast in oyster sauce" and Guangxi's famous dish "duck with pomelo skin in oyster sauce", each with its own characteristics. Oyster sauce is suitable for cooking techniques such as frying, stewing and burning. In recent years, with the mutual penetration of people's eating habits and the improvement of living standards in China, not only people in Guangzhou like to eat oyster sauce, but also people in other places gradually like to eat it. With a large number of restaurants in China appearing overseas, oyster sauce has been favored by foreign customers and sold well. The application of oyster sauce in cooking is very particular.

Mainly in the following aspects:

The application of 1. in cold dishes and snacks is mainly in the form of mixing and dipping. For example, "noodles with oyster sauce" and "fried with oyster sauce", and Chaozhou's "sliced chicken" and "radish cake" are all cooked with oyster sauce and dipped in it.

2. Application in animal meat raw materials, such as "beef in oyster sauce", sliced beef with a knife, tenderized, starched, oiled, mixed with oyster sauce, and fried to make dishes smooth, delicious and fresh; Cook the meat uses oyster sauce to make soup, which is fresher and more mellow.

3. Applications in poultry eggs, such as "hand-torn chicken in oyster sauce" and "braised egg in oyster sauce".

4. Applications in aquatic raw materials such as "oyster sauce? Blue crab ","abalone slices with oyster sauce net "and so on.

5. The application in vegetable raw materials can make up for some shortcomings of vegetable raw materials. It can be used in Chinese cabbage, cauliflower, edible fungi and bean products, especially showing delicious flavor.

Such as Lettuce in Oyster Sauce, Vegetable Moss in Oyster Sauce and One Hundred Pages in Oyster Sauce. It should be noted that seasoning with oyster sauce should not be mixed with spicy taste.

Ingredients, vinegar, sugar. Because these seasonings will cover up the delicate flavor of oyster sauce and destroy the special flavor of oyster sauce. How to use oyster sauce is very important.

Pay attention. If oyster sauce is cooked in the pot for a long time, it will lose its umami flavor and make the oyster fragrance escape. Usually before or after the dishes are cooked.

It is advisable to add oyster sauce to taste immediately while it is hot. If you don't heat the seasoning, the taste effect will be worse.

Beef in oyster sauce

Raw materials:

Beef leg, baking soda, yellow wine, eggs, sugar, starch, water, soy sauce, sizing, oyster sauce, monosodium glutamate, soy sauce, pepper, wet starch, soup, onion, ginger, yellow wine.

System:

(1) Cut the washed beef leg into willow slices, mix with baking soda powder, yellow wine, eggs, sugar, starch, water and a little soy sauce, and then mix well with a little peanut oil. Mixing oyster sauce, monosodium glutamate, soy sauce, pepper, wet starch and soup to obtain sauce;

(2) Sprinkle the sliced beef with starch, put it in a half-cooked oil pan, slide it until it is cooked, and pour out and drain the oil. Stir-fry onion and ginger, pour in beef slices, cook yellow wine, thicken with the sauce, stir-fry for a few times over high heat, and serve quickly.