When we cook, we often use oil consumption to flavor, which is more delicious. Do you know what oil consumption is made of? What are the fuel consuming raw materials? Let's take a look!
What is oyster sauce made of
There are not many Chinese sauces, but oyster sauce must be among the top three in terms of the most popular. The delicious oyster sauce, whether used for cooking, fried noodles or pickled meat, can't be wrong. Many people know that oyster sauce is used for cooking, but they don't know what oyster sauce is made of? Let's take a look.
Oyster sauce is a condiment made by concentrating the juice of steamed and boiled seafood (i.e. oysters) or directly hydrolyzing oyster meat with enzymes, adding sugar, salt, starch or modified starch, supplemented by other ingredients. Compared with soy sauce, oyster sauce is more delicious. Now many people like to add a little oyster sauce to increase the taste of dishes. In other words, oyster sauce is not oil. It is actually the concentrated juice of the remaining soup when cooking oysters.
Oyster sauce has delicious taste, rich oyster flavor, moderate viscosity and high nutritional value. It is also the main ingredient for preparing traditional Cantonese dishes such as fresh mushroom beef in oyster sauce, green vegetables in oyster sauce and noodles in oyster sauce. Moreover, the main nutrients in oyster sauce are amino acids, zinc and taurine. Oyster sauce contains 22 kinds of amino acids and 8 kinds of amino acids necessary for human body. These amino acids cannot be synthesized by human body itself and must be taken from food.
What is the raw material for processing oyster sauce
The main raw material is oyster.
Oyster sauce is made from oysters, cooked, concentrated and refined with auxiliary materials. Oyster sauce has delicious taste, rich oyster flavor, moderate viscosity and high nutritional value. It is also the main ingredient for preparing traditional Cantonese dishes such as fresh mushroom beef in oyster sauce, green vegetables in oyster sauce and noodles in oyster sauce. There are three kinds of oyster sauce: one is a liquid flavor seasoning made of dried fresh oyster juice or mashed fresh oyster juice and concentrated; The other is mashing fresh oyster meat, grinding and boiling juice; The other is reprocessed 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 and of moderate consistency. There is no stratification or starch precipitation after long storage. The quality of oyster sauce is thin paste, free of residue particles and impurities, reddish brown to tan, bright and shiny, with unique aroma and ester aroma, delicious, mellow and slightly sweet taste, no smell such as coke, bitter, astringent and rotten fermentation, and it is better to have oil like smoothness in the entrance. According to different seasonings, oyster sauce can be divided into light oyster sauce and salty oyster sauce.
Method for making oyster sauce
1. Oysters and clams (raw oysters and oysters) are washed and put directly into the pot without water. Cook over low heat.
2. Add bean paste, cook it again, add some white and smoke it in to make the color look better.
3. Boil thick, add some salt, saltier than ordinary oyster sauce, easy to preserve.
4. When the soup thickens and deepens, remove oysters and clams. You can keep it for cooking.
5. Keep the juice and cook it to try the taste.
6. If you like spicy, you can add a little chili powder and cook it for a while. Cook it and put it in a container.
7. The fuel consumption is real. When cooking, add a little. It tastes fresh and thick. It tastes much better than the fuel consumption sold on the market.