"Sea of milk" Cook mention fresh

Oyster sauce and not oil, but fresh oysters as raw materials, after removing concentrate juice cooked, seasoned to thickening of special flavor seasoning. Oyster nutrient-rich, rich in trace elements and amino acids, has long been known as a "sea of milk". But it's a good thing, many people only know "Oyster lettuce", do not know it has a special range of usage.

Oyster is a "100." Oyster is a "100 on" spices, vegetables, soy products, meat, poultry, fish, and sea cucumber abalone, etc, it can spice. In addition, it also mixing all kinds of pasta, vegetables hot pot, dip, and other applications. Oyster taste is rich, salty, sweet, fresh and back is very good with material, suitable for all kinds of vegetables are dipped in food, refreshments, snacks, etc., such as deep-fried chicken wings. In addition, salad, pie, and can also be used to it.

"Lazy" salting material. Cooking with flavor of raw materials, the common practice is to join the cooking wine, soy sauce, such as large metal pickling. But as with oyster sauce, which can solve the problem. Because the oyster-shelled, penetration, fishy, not only can order tasty more foot. Do steamed fish head, directly to the oyster anointed pickled fish head for a while, joined with red pepper pot steaming on the material.

Oyster adapted to various cooking techniques. Do fried, explosive, fried, stewed, steamed, grilled, etc, oyster sauce dishes are capable of. Of course, the best dishes in red, such as: Oyster cabbage, pepper, onions scallions, roasted tofu Zhen, stewed beef brisket, and so on. In order to make more tasty dishes, you can join the starch to thicken in oyster sauce, dishes out President bright, juicy and delicious.

Stew time too long. Oyster red brown shiny, joined in the stew is not only to fresh also. But the best raw materials meet the 1989 mature we'll put oyster sauce, a high temperature to avoid long will undermine the flavor, taste soft shelled rotten is easier.

Available don't add sour and sweet. Oyster can be used in conjunction with other condiments, but don't stop and sweet, sour and spicy blend of seasonings, prominent, so as not to obscure the unique flavor and oyster sauce.

(1m1m responsible editor: Guo Jia Mei)