Oyster Sauce

In 1888, Lee Kum Kee was founded by a Guangdong native and has been passed down to this day. Many people think that oyster sauce is a type of oil, but in fact, oyster sauce, like soy sauce, is not a type of oil but rather a seasoning made from a broth of dried oysters (oyster extract) that has been filtered and concentrated.

1. Oyster sauce contains rich trace elements and various amino acids, which can be used to supplement a variety of amino acids and trace elements. It is particularly rich in zinc and is the preferred dietary seasoning for those who lack zinc.

Eating Guide: Oyster sauce is suitable for both cold and hot dishes. It is a versatile seasoning that is suitable for cooking a variety of ingredients such as meats, vegetables, soy products, mushrooms, and can also be used as a dip, for seafood hotpot, and as a condiment. Since oyster sauce is a savory flavoring, its use is widespread, and it can be used in any dish that has a salty and savory flavor. Oyster sauce is also suitable for a variety of cooking methods, including direct use as a dipping sauce or heating for braising, grilling, stir-frying, sautéing, and stewing. It can also be used in cold dishes and as a filling for dim sum meat dishes. However, there are also some tips for using oyster sauce.

Mixing with other seasonings has certain considerations. Oyster sauce can not only be used alone as a seasoning but also can be combined with other seasonings. When using oyster sauce for seasoning, it is important to avoid mixing it with spicy seasonings, vinegar, and sugar, as these seasonings can mask the oyster sauce’s umami flavor and damage its unique taste.

Boiling for too long can cause loss of umami flavor. If oyster sauce is boiled for too long, it will lose its umami flavor, and the oyster aroma will escape. It is generally recommended to add oyster sauce to dishes just before they are ready to be served or immediately after they are cooked while they are still hot. If oyster sauce is used for cold dishes, the taste will be less pronounced. When braising dishes, it is best to use medium to low heat.

Mixing with broth before thickening. When using oyster sauce as a thickener for sauces, it is important to dilute it with broth before adding it to the dish. Oyster sauce thickening should be added when the dish is about 80% cooked, as it is easier to produce a bright color and rich oyster flavor. Also, it should not be used during the initial frying process.

Good seasoning for marinating ingredients. Oyster sauce is also a good seasoning for marinating ingredients, as it can penetrate the interior of the ingredients, enhancing the texture and taste of the dish. When cooking meat organs, marinating them in oyster sauce can help to remove the gamey taste and make the dish more flavorful.

Avoid high-temperature cooking. Generally, as a seasoning, oyster sauce has a unique umami flavor, but it should be avoided during high-temperature cooking, as it may lose its unique flavor and scatter its nutrients.