Oyster sauce is a condiment that many people like, and even some friends like to put some dishes, but are you really putting it right?The correct use of oyster sauce can not only avoid common errors in cooking, but also can achieve the best taste. When using oyster sauce, remember the principle of "2 and 3 not to put".
01
"3 Nothing"
Do not put it in hot oil
Oyster sauce is rich in amino acids and other easily damaged by high temperature damage.Nutritional ingredients.
When cooking, if the oyster sauce is poured directly into the thermal oil, it will not only cause the nutrients in the oyster sauce to be damaged, but also may quickly evaporate the water in the oyster sauce due to high temperature.As a result, oyster sauce becomes burnt and affects the taste of the dish.
The correct way is to make the fire the fire before the dish is aboutThe flavor of oyster sauce.
Not put in a acidic environment
The taste mainly comes from the natural amino acid, and the acidic environment can affect the stability of amino acids, thereby reducing the umami flavor of oyster sauce.
Some dishes with sour flavor, such as tomato scrambled eggs, are not suitable for adding oyster sauce.
If you must use oyster sauce in such dishes, it is recommended to add oyster sauce when the overall dish is close after the acid component is added, so as to minimize the acid -base reaction to oyster sauce to oyster sauce.Influence.
Do not put in dishes that need to be cooked for a long time
> Oyster sauce is suitable for fast cooking dishes.Use oyster sauce or stewed fish in dishes that need to be stewed for a long time, usually not a good choice.
Long -term cooking will cause the taste of the oyster sauce to penetrate too much, make the dish taste too heavy, and even cover up the original flavor of the main ingredients.
If you want to add the umami flavor of oyster sauce to such dishes, it is recommended to add a small amount of oyster sauce when the dishes are about to be cooked, which can increase the aroma of the dish without destroying the original.Some flavor levels.
02
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Add when the dishes are cooked
The first "put" principle of oyster sauceIt is only when the dishes are about to be cooked.This time is usually in the last stage of the dishes, that is, all ingredients are basically cooked, only when seasoning and juice.Add oyster sauce at this time to ensure that oyster sauce will not be heated for a long time at high temperatures, and avoid excessive damage to its fragrance and nutrients.
For example, when fried vegetables or fried meat, you can add an appropriate amount of oyster sauce before the pan, and stir fry a few times to quickly wrap the fragrance of the oyster sauce on the ingredients to form a one to form a one to form aThe layered lubricant makes the color of the dishes more attractive and tastes more delicious.
Put it in a slow fire to heat
In order to keep the flavor of oyster sauce to the greatest extent, another "put" principle is to use oyster sauce under the condition of slow fire.
After adjusting the firepower to low heat, adding oyster sauce can slowly integrate the dishes at a mild heat to make the taste of the food richer and uniform.
Follow these two "put" principles, which can effectively use the unique fragrance of oyster sauce to improve the quality of the dishes.
