Oyster sauce is an invention of Chinese cuisine, a very popular product in China and already throughout the world.
The original recipe for oyster sauce says that it should be prepared from oyster meat, but given the high cost of raw materials, they began to prepare the sauce from oyster extract obtained from compressed oysters everywhere.
The preparation for the sauce, a canned extract, is sold in stores today, so any housewife can prepare an exotic sauce at home, knowing the recipe.
How to make oyster sauce
Making the sauce with the extract on hand is quite simple. In addition to the preparation, you will need corn or potato starch, caramelized sugar, and monosodium glutamate - a well-known and frightening flavor enhancer, which, however, is widespread in China. If desired, this component can be omitted or, if possible, glutamate of natural origin can be used, which is much more expensive than an artificial flavor enhancer and therefore not so popular.
In order to prepare oyster sauce, all the above ingredients are mixed in a frying pan, a little water is added and it all is kept on fire - evaporated. The goal is to achieve a thick consistency, like jam. As soon as the sauce thickens, remove it from the stove and cool.
After cooking, you should get a thick sauce of dark brown, almost black color with a pronounced oyster (not fishy!) taste.
The sauce can be stored in the refrigerator, but not for long.
What are the benefits of oyster extract sauce?
Thanks to the raw materials used to prepare the sauce, it contains proteins, amino acids, carbohydrates, sugars, calcium, potassium, zinc, phosphorus, sodium, iron, copper.
The Chinese love oyster sauce because, with constant consumption, it helps to increase efficiency and improve general condition.
Immediately after eating the sauce, you feel a surge of energy - this is due to the effect of glucose.
The calorie content of 100 grams of sauce is 120 calories, which should be remembered by those who adhere to a low-calorie diet.
Using oyster sauce
Contrary to expectations, they prefer to serve oyster sauce not with fish dishes or seafood, but with meat. It is believed that the sauce best emphasizes the taste of pork and beef. As a last resort, of course, you can season fish or chicken with oyster sauce and serve shrimp with it.
In the homeland of the sauce, it is even eaten simply with rice, which, thanks to the dressing, turns out juicy and aromatic. In general, in China, oyster sauce, like soy sauce, is often used instead of salt.
The use of oyster sauce in cooking always involves its heat treatment. And this is due to the fact that its taste is better manifested this way, although many vitamins, of course, are lost. In order to reduce the loss of valuable nutrients, the sauce is added at the end, when the dish is almost ready.
Here is a recipe for pork with oyster sauce. To prepare you will need 300 grams of meat, 1 nectarine peach, 2 canned pineapple slices, 1 tomato, a quarter of a bell pepper, preferably red, 1 onion, 1 carrot. This is the basis of the dish. And for the sauce you need to take 4-5 tablespoons of oyster sauce, 2-3 teaspoons of honey, 1 clove of garlic, 0.5 teaspoon of chopped and dried ginger.
The dressing for pork is prepared in advance - all the ingredients for the sauce are simply mixed.
Pre-cut into strips, salted and peppered pork is fried until cooked in olive oil, transferred to a plate. After this, carrots and onions are fried in the same frying pan, pepper, tomato are added to them, and after a while chopped pineapple and nectarine are added. Vegetables and fruits are mixed, fried meat and sauce are added to them. Everything cooks for another half a minute.
Vegetables - carrots and onions, just like meat, are cut into strips, peach - into large slices, pineapple rings - also large, into 4 parts.
Boiled rice is ideal as a side dish for meat.
Who can benefit from oyster sauce?
In addition, if you are allergic to seafood, it is not advisable to use the sauce for cooking.
25.06.2018
If you're familiar with Asian cooking, then you've probably tried oyster sauce, a key and extremely popular ingredient in Chinese, Vietnamese and Khmer recipes. Read more on Pripravkino.ru for everything about oyster sauce: what it is, its composition, where to buy it, how to use it correctly and what it’s eaten with.
Oyster sauce is a dark, thick liquid that is a mixture of caramelized oyster juice (a byproduct of cooking oysters in water for an extended period of time), salt, sugar, cornstarch, and sometimes soy sauce.
This popular Asian cooking ingredient works as a flavor enhancer and is often used along with soy sauce and other seasonings to make stir-fried noodles, rice and simple vegetable dishes.
It is indispensable in Thai, Vietnamese, Chinese and Cambodian cuisine.
What does oyster sauce look like - photo
How is it made and what does it contain?
Traditional oyster sauce is made by slowly simmering oysters in water until their juices caramelize into a thick, brown and very flavorful syrup. That is, the broth is boiled until it becomes viscous in consistency and brown in color.
Modern production allows you to create a similar scent faster and for less money. Oyster sauces today are typically made with a sugar and salt base and thickened with cornstarch. Oyster extracts or essences are then added to add flavor.
Other ingredients, such as soy sauce, can also be added to improve flavor and color.
Oyster sauce usually contains oysters, water, salt, sugar, and sometimes cornstarch, wheat flour and caramel coloring.
There is also a vegetarian version of oyster sauce, made from mushrooms. Its ingredients typically include water, soy sauce, mushroom extract, sugar, salt, modified starch, glucose syrup, monosodium glutamate and preservatives.
Most oyster sauces contain monosodium glutamate. It can be either added artificially or obtained naturally during the production process of the product.
Chemical composition and nutritional value
Oyster sauce is low in calories: 1 tablespoon contains only 9 calories. It has no cholesterol, and the amount of fat and saturated fat is negligible, so it won't derail your weight loss efforts.
- The dietary fiber content is also low, only 0.1 g.
- One tablespoon of oyster sauce contains 0.24 grams of protein, less than 1% of the recommended amount for adults and children.
- There are no appreciable amounts of vitamins or minerals in one tablespoon of oyster sauce.
Thus, there is no need to rely on the nutritional value and beneficial properties of oyster sauce.
The only mineral found in oyster sauce in appreciable quantities is sodium (i.e. salt). Its content in a tablespoon is almost 500 mg. If you cook with oyster sauce, try to compensate by reducing the added salt.
What does it smell and taste like?
The quality of the finished product greatly influences how oyster sauce tastes. Cheap ones may contain artificial oyster flavoring and MSG, while high-end products use only natural extracts.
A good oyster sauce is delicate in flavor and has a nice balance between sweet and salty.
In terms of salinity, it is more similar to ocean water than table salt. The oysters add umami flavor to the sauce.
Even though oyster sauce is made from seafood, its smell is not at all reminiscent of fish.
How to make oyster sauce at home - recipe
This recipe will show you how to make oyster sauce at home, it's super delicious and has no preservatives.
Ingredients:
- 250 grams of canned oysters;
- 1 teaspoon table salt;
- soy sauce to taste.
Cooking method:
- Drain the liquid from the oysters into a separate container.
- Grind them in a food processor or chop them finely.
- Place oysters in a small saucepan.
- Add the oyster liquid and bring to a boil.
- Reduce heat, cover with a lid and simmer for 8-12 minutes.
- Remove the pan from the stove, add salt and cool completely.
- Strain the mixture through a fine sieve into a saucepan. Discard any remaining pieces.
- Add 2 tablespoons soy sauce for every half cup of liquid, or a little more if desired.
- Bring to a boil over high heat.
- Reduce heat and simmer for 10 minutes.
- Let cool to room temperature and pour the sauce into a sterilized jar.
- Cover tightly and refrigerate. Use as needed.
Homemade oyster sauce can be kept refrigerated for 1 month.
How to choose and where to buy
With the growing popularity of Asian cooking, oyster sauce can be found in many major grocery stores. Look for it in the sauces and seasonings aisle.
Be careful when choosing not to confuse the real product with one that is an “oyster” flavored seasoning consisting of ingredients such as chicken broth, soy sauce, sugar, flavorings and flavor enhancers.
Look for a brand that only contains oyster extract and seasoning.
For example, you can buy good oyster sauce online in the IHerb online store.
How and how much to store
Once opened, keep the oyster sauce in the refrigerator in an airtight container. If stored properly, it should remain in good condition for three to six months. However, do not forget about the expiration date indicated on the label - it may differ from one manufacturer to another.
If the color of the oyster sauce becomes dull and the product loses its aroma, it means it has gone bad.
Use in cooking
Oyster sauce goes well with a variety of ingredients, especially vegetables, tofu, mushrooms, seafood, rice, noodles, legumes, meat and poultry.
How to use it correctly
Please note that oyster sauce is never served pure for dipping, but rather combined with other seasonings.
- It is better to add it at the end of cooking in small quantities. Serving size for an average dish is approximately 1 tablespoon.
- Oyster sauce is quite salty. Reduce or omit salt when cooking with this seasoning.
- Do not cook at high temperature, otherwise the sauce will lose its flavor and become bitter.
What do they eat with?
Oyster sauce is used on a variety of foods, including noodles, vegetables and French fries, or as a base for other sauces and marinades.
Oyster sauce is sometimes poured over rolls or sushi for added flavor and visual appeal.
Fried rice is prepared with it. Throw vegetables and meat into the wok, fry, add some boiled rice, cook, stirring for another 2-3 minutes. Crack an egg or two into it and quickly mix everything together. Then add some oyster sauce.
Fried chicken pieces and oyster sauce go well together. This recipe calls for boneless chicken thighs, but you can also use skinless chicken breasts. Cut the chicken into pieces, then sprinkle with flour and cornstarch and fry in hot oil. Then pour the sauce over the fried pieces. Garnish with rice or pasta.
Beef in oyster sauce with broccoli – video
How to replace oyster sauce in recipes
Most people use soy sauce with a few drops of Worcestershire as a substitute for oyster sauce.
In a pinch, fish sauce can be used as a substitute because it has a similar texture. It tastes saltier and has a specific aroma.
Contraindications (harm)
Since oyster sauce contains shellfish as a main ingredient, it should be avoided by those with seafood allergies.
Oyster sauce is not at all like any kind of fish food, as it is prepared exclusively from delicious shellfish of the tropical seas. The specific and appetizing aroma, sour-sweet-salty taste, thick syrupy consistency and shade of dark chocolate have attracted the attention of culinary specialists around the world.
Historical ode
Oyster sauce is an invention of enterprising representatives of China, who are accustomed to inventing the next Chinese masterpiece from the smallest set of products.
People who actively eat rice and fish have for centuries willingly gobbled up all sorts of sea creatures, diversifying their meager protein diet. Not only mussels, octopus, shrimp and squid were used, but also rarer oysters. Soups and noodles were especially popular in coastal restaurants.
Legend has it that at the end of the 19th century, the cook of one of the establishments in the south of the country cooked chowder with oysters. Several times, adding spices and seasonings, getting busy with numerous orders and forgetting about the soup, I came to my senses when it acquired an unsightly “burnt” appearance. Looking around in fear, he stuck his nose into the pan and was surprised at the aroma the thick liquid emitted. Delighted, he wrote down the recipe for the new dish.
Guests of the establishment enjoyed this wonderful addition to familiar dishes. Word of the sauce spread from the port city far beyond its borders. The smart Chinese registered the brand and, with the help of influential acquaintances, opened production.
Oyster sauce became famous in Europe primarily in France and England. But here the delicacy was prepared in combination with oysters.
Nowadays, oyster sauce is produced not only in the Asian region, but also in the United States. The range of such sauces increases every year, numbering more than a hundred types.
In the CIS countries, oyster sauce appeared thanks to close trade contacts with the countries of the Asia-Pacific region. And it’s clear why - after all, their cuisine is very different from Slavic, arousing healthy interest among curious ordinary people.
Secrets of making oyster sauce
What is this exotic product made from? Everything here is quite complicated. The basis for preparation is fresh bivalve mollusks that live in the warm southern seas. The most famous for their quality are oysters caught at the mouths of large rivers, in areas of ebb and flow, where the waters contain the least amount of salt and high temperature. The most purchased edible breed for Europeans is the Norwegian wild one, followed by the Japanese one grown under artificial conditions. But the dominance in oyster production has long been established by the United States of America.
Luckily, we don't have to boil expensive shellfish to cook at home. It is enough to use ready-made oyster essence. We would like to warn you that you need to choose it with special care. An essence containing less than 30 percent of the extract is considered to be of low quality. It contains food chemical “Eshki”, for example: the notorious flavor enhancer beloved by the Chinese - monosodium glutamate, as well as potassium sorbate and sodium benzoate. But it will take just a few minutes to prepare.
To get closer to the original taste, you can add rice vodka (sake) or white wine, sugar (honey) to homemade oyster sauce, and ground pepper or pickled garlic (onion) for spiciness. It is better to salt it with sea salt, purchased.
What to eat with and what to replace oyster sauce with
It is considered correct to eat oysters fresh and raw. Oyster sauce has become an alternative to an expensive delicacy. Its use in various meat, fish, vegetable dishes, as well as as a dressing in salads, pasta, etc. enriched them. And as a marinade for meat and fish, it has no price!
In native penates it goes well with the sauce:
- traditional noodles;
- seafood first courses;
- salads;
- mushroom delights;
- baked and boiled fish;
- grilled pork, beef and poultry.
If you adapt it to our cuisine, it works well with buckwheat, rice and stewed eggplant.
Some gourmets replace the sauce with a mixture of soybean oil, vegetable broth, starch and spices. But once you try classic oyster sauce at least once, you will never forget its unique taste.
What is the value of the dish?
Of course, the question of benefits is not the last. Why do we need such an exotic? It turns out that this product has many useful properties. It contains:
- selenium, phosphorus, calcium, iodine, potassium, zinc, magnesium, copper, iron, fluorine;
- vitamins B, A, C, PP, nicotinic acid;
- omega-3 fatty acids;
- ceramides.
With their help, the body stabilizes the functioning of the nervous and cardiovascular systems, the gastrointestinal tract, improves immunity and resistance to cancer, and increases potency.
Excessive consumption of seafood only threatens those suffering from gout, because they contain a lot of protein compounds that turn into uric acid, and this is bad for the joints.
Oyster sauce is suitable for a diet, because it has virtually no calorie content (does not contain fat), but it contains a lot of protein and carbohydrates (due to the sugar content).
Now let's try to cook something close to the original at home with our own hands!
Golden Dragon Oyster Sauce
For 0.5 kilos of fresh oysters we will need:
- dry white wine 1 glass;
- soy sauce 300 ml;
- starch 1.5 tbsp;
- onion 1 large head;
- natural honey 1 tbsp;
- vinegar 20 ml;
- ground black pepper to taste;
- about half a liter of water for cooking.
Cooking method:
- We wash the oysters we brought from the store. Take a napkin and place the sink in it. Using a special thin knife (medical scalpel) at the place where the valves close, we will make an incision in depth and draw it from the flat side in the middle, cutting the muscle that locks the valves. To make sure that the mollusk is alive, let's touch the dark line of the cilia. Body twitching will convince you of freshness.
- Peel and wash the onion, finely chop it, pour in vinegar for 5-7 minutes, i.e. Let's marinate. Salt the marinade.
- Place the oyster meat and pickled onions into the bowl of a multicooker-pressure cooker and add water so that it completely covers the prepared products. Set it to cook on the stewing program for 2 hours. Let's strain the resulting liquid.
- The broth should acquire a dark color and a sour smell. We will no longer need the meat, and we will set the essence aside to cool.
- Pour wine, soy sauce into a saucepan, add honey. Stirring, heat to 45-50°C (until the honey dissolves).
- Mix the wine-soy liquid with 2/3 parts of oyster extract over low heat. In the remaining third that has cooled to room temperature, stir the starch (without forming lumps). Stirring constantly, cook until thick jelly. Let's pepper it at the end. Let's mix everything.
- Place the finished sauce into jars with tight lids. Store in the refrigerator for no more than 5 days.
The recipe can be simplified by using store-bought oyster sauce.
Oyster sauce "Yellow Sea"
Let's prepare:
- 200 ml - oyster essence;
- 1 teaspoon - apple cider vinegar (can be 9% table);
- 4 level tablespoons of granulated sugar;
- 1 glass of water;
- 50 grams (heaped tablespoon) potato starch;
- salt at your discretion.
- First, cook the caramel: pour sugar into a stainless steel bowl, pour half a glass of water and vinegar. Cook over medium heat, stirring, until thickened and golden brown. If you overdo it, you risk getting bitter.
- Pour in the extractive essence, add some salt and heat over low heat.
- Dissolve the starch in the remaining cool water. Cook just enough to get the consistency of rich sour cream.
- Transfer the finished sauce to a clean container and use it chilled.
This unusual oyster sauce, originally from China, has found its way into many kitchens of European and Russian housewives. How to use it and what dishes can be prepared is the first question many housewives ask.
Even though the sauce is made from oyster extract, i.e. seafood, it perfectly reveals and complements the taste of meat. Best of all, it emphasizes the taste of pork and beef.
In China, oyster sauce is also added to vegetables, shrimp, or eaten simply with boiled unleavened rice, which, thanks to this dressing, plays with new colors.
So here are the uses for oyster sauce.
1. Sauce for vegetables
Add oyster sauce, sugar, sesame oil to cooked vegetables (chinese cabbage, broccoli, etc.) to add an original taste.
2. Marinade for tofu (tybu)
Spread a sauce of oyster sauce, sugar, minced garlic and sesame oil over the steamed tofu.
3. Glossy sauce for roast
Just add it in the last few minutes of the stir-fry for a subtle flavor boost.
Fried shiitake mushrooms, zucchini, yellow and/or red bell peppers, etc. season with sauce from 1 tsp. sugar, 2 tbsp. l. oyster sauce, water. Fry until the vegetables are evenly coated in a glossy sauce.
4. Brown sauce like in a restaurant
Heat vegetable oil, add chopped garlic and fry it for 1 minute. Mix Panda oyster sauce with chicken broth, sugar, add to fried garlic and bring to a boil. Add starch, diluted in cold water (1:2), stirring into the sauce. Add ground black pepper to taste and chopped green onions. The sauce is ready. Serve with crab and lobster.
5.Flavorful addition to fried rice.
Fry a couple of eggs while stirring. In another pan, fry the ground beef with peas and diced carrots. Add 1 tsp sugar, 4 tbsp. oyster sauce, boiled rice and fried eggs. Stir and cook for a few more minutes.
6. Sauce for beef and broccoli.
Add 2 tbsp to sautéed beef and broccoli. dry sherry, 1 tsp. sugar, 2 tbsp. Panda oyster sauce and black pepper to taste. Overcook, slowly add starch diluted in water (1 tablespoon), stir continuously until the sauce thickens.
7. Chinese BBQ Sauce
Marinade: 2 tbsp. Panda oyster sauce, 1 tsp. sesame oil, 2 tsp. brown sugar, orange or pineapple juice, black pepper, 2 tsp. ketchup, 1/2 tsp. Dijon mustard.
Coat the meat steaks with marinade and refrigerate for 30 minutes. Fry the steaks for 5 minutes on each side, coating with the remaining marinade. Used for frying, marinating and preparing mixtures for dishes, and also served as a seasoning for ready-made dishes.
Recipe: Pork with oyster sauce
Ingredients:
Pork - 200-300 grams
Nectarine - 1 piece
Tomato - 1 piece
Canned pineapple - 2 rings
Onion - 1 piece
Red bell pepper - ¼ pc.
Oyster sauce- 4-5 tbsp. l.
Honey - 2-3 tsp.
1 clove of garlic
Dried ginger - ½ tsp.
Dried barberry - to taste
Olive oil for frying
Preparation:
Cut the pineapple rings into four parts, cut the nectarine into large slices. Cut the meat into strips, pepper and salt. Peel and chop the garlic. Cut the tomato and peeled red pepper into small pieces. Finely chop the onion.
Heat olive oil in a deep frying pan. Fry the pork cut into strips. Transfer the finished meat to a plate, and put the onion in the frying pan, stirring occasionally, fry it over medium heat, add bell pepper and tomato pieces. Fry the mixture until cooked.
Mix for the sauce: mix chopped garlic with oyster sauce and honey, add barberries and ginger. Mix everything thoroughly.
Add nectarine and pineapple to the almost ready vegetables; just before they are ready, place the meat on top of the vegetables and pour in a mixture based on oyster sauce. Fry the pork with vegetables and sauce for just a little bit (0.5 - 1 min) and remove from heat.
