How to use oyster sauce hot and cold, and does oyster sauce need to be refrigerated

Oyster sauce, a seasoning made from oysters and salted water. It is a nutritious and delicious seasoning condiment.

How to use: 1. Heat:

If the oyster sauce is cooked in a pot for a long time, it will lose its umami flavor and allow the oyster flavor to escape. Generally, it is advisable to add oyster sauce to taste before or after the dish is about to come out of the pot and immediately after it is hot, if it is not heated to taste. Especially when simmering dishes, it is advisable to use medium and low heat.

When using oyster sauce for sauce, it should be noted that it should not be directly starched, but should be mixed with the stock and diluted to make the sauce. Oyster sauce sauce is best when the dish is ripe, it is easier to develop color and the oyster flavor is fragrant, and it should not be used when the pot is cooked.

Generally, it is used as a seasoning material, with special freshness, but avoid cooking at high temperature, otherwise it will lose its unique umami and lose nutrients.

2.Cool: Oyster sauce is also a good seasoning for marinated ingredients, which can allow the unique umami flavor of oyster sauce to penetrate into the raw materials and increase the taste and texture of dishes.

When cooking meat offal, marinating it in oyster sauce can remove the fishy smell of the offal, making the sauce fragrant and fresh. Marinating meat in appropriate oyster sauce can remove the fishy smell of meat, supplement the lack of original meat flavor, and add the rich aroma of the dish to make the taste more umami and delicious.

Oyster sauce can be flavoured on its own or in combination with other condiments. Seasoning with oyster sauce should not be shared with spicy seasonings, vinegar and sugar. These seasonings will mask the umami flavor of oyster sauce and detract from the special flavor of oyster sauce.

The main function of oyster sauce is to enhance freshness, and it is not recommended to heat it for too long, that is, when the dish is about to come out of the pot or from **, add it and stir-fry it, which is very fragrant.

Note: It is rare to see the additive-free original oyster sauce in the early years on the market, which is basically added with flavor and monosodium glutamate, which can replace MSG, but will cover up the original flavor of some dishes.

Hope it helps.

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Oyster sauce needs to be refrigerated. Shicha.

Because the main raw materials of oyster sauce are water and oysters.

and Dianqing nuclear powder, these three substances are very easy to oxidize and decompose at room temperature, and after oxidative decomposition, the oyster sauce will be thinned and the flavor will also change. Oyster sauce is a common condiment in daily life, it is delicious, rich in oyster aroma, viscous and humid, and has high nutritional value.

Oyster sauce is a seasoning made from boiling oysters (oysters). Oyster sauce is a traditional umami seasoning commonly used in Guangdong, and it is also one of the largest products of the sauce category, which is made from oysters and oysters, which are known as the milk of the seabed, and is refined by boiling and concentrating the juice of the tomato. Oyster sauce is delicious, rich in oyster aroma, moderately viscous and high in nutritional value, and is also the main ingredient in traditional Cantonese dishes such as beef with fresh mushrooms in oyster sauce, green vegetables with oyster sauce and noodles with oyster sauce.

Oyster sauce is used for cold dressing.

In Guangdong, oysters are called oysters, and oyster sauce is a seasoning made from boiling oysters (oysters). Oyster sauce is a traditional umami seasoning often used in Guangdong, and it is also one of the largest products in the sauce category"Bottom milk"The so-called oyster oyster is made as raw material, which is concentrated by boiling and extracting juice and adding auxiliary materials.

Oyster sauce is delicious, rich in oyster aroma, moderately viscous and high in nutritional value, and is also the main ingredient in the preparation of Oyster Sauce Fresh Mushroom Beef, Oyster Sauce Green Vegetables, Oyster Sauce Noodles and other Cantonese dishes.

Below, oyster sauce mixed with raw Fuzhao cabbage:

Oil consumption: It is a kind of condiment processed from oysters, whether it is cold, steamed, braised, fried, or fried, it can be hungry and calm, some people may listen to oil consumption, thinking that it is oil, but in fact, it is not, but when processing oysters, cook the soup left over from oysters.

This soup is filtered and concentrated to form oyster sauce. It is a nutritious and delicious seasoning. How to eat fuel consumption?

The oil-gumming way to eat is to add oyster sauce to taste when stewing meat, stewed chicken, braised chicken, duck, fish and other foods, which is more delicious and delicious. Because its rotten protein contains a variety of amino acids that are essential for the human body, the nutritional value is also high.