Oyster sauce- Tse dosit is a popular food additive. The idea of ​​this preparation came to us from Asia, where this product is often added to various herbs.

The history of the appearance of oyster sauce on the cob in the 19th century. This product first appeared in a Chinese cafe. At the store it was possible to eat various varieties of oysters, which were prepared by one of the cooks. On one working day, we discovered that as a result of thermal processing, the oyster came out with an appetizing-smelling liquid that could be cured like a sauce by adding spices to it. Cooked this way, the result is the most delicious and unique oyster sauce.

After a few fates, this cook fell asleep in a powerful company, and oyster sauce itself became a calling card. Today, this product is gaining great popularity not only in Asia, but also in Europe.

Oyster sauce is used for preparing seafood condiments, as well as for garnishes and appetizers. You can find out more about this in our statistics.

Yak vicoristati oyster sauce?

Oyster sauce is used in cooking to prepare savory and aromatic herbs, recipes for which you can find many on the Internet. The best product of this product enhances the taste of seafood, and itself:

• shrimp;
• ribe (especially salmon);
• squid;
• crab meat;
• media;
• pickled eight-legged fish

Use oyster sauce to season salads that contain overcooked ingredients. The same product is suitable for meat, especially chicken, yalovic and pork. Many gospodarki cook turkey or chicken dumplings, adding oyster sauce to the marinade, resulting in a miracle herb!

With the help of oyster sauce, you can prepare very tasty side dishes, for example, rice, loxin, potatoes with mushrooms, greased eggplant, buckwheat porridge and much more. This product is also suitable for vegetable side dishes.

The ingredient is often added to the first herbs; it is especially suitable for seafood soup. In addition, oyster sauce goes wonderfully with other aromatic seasonings and spices, adding to its subtle taste, and not overpowering it.

We highlight the fact that the product can be a stand-alone sauce, or it can be an additional ingredient for other sauces. Thus, it is often added to Caesar sauce, Bechamel sauce, etc. The taste of the herbs, seasoned with these sauces, will feed you and your homeland!

Sometimes it is prepared in such a way that for the preparation of herbs there is no need for one or another ingredient, which is immediately replaced by an identical one according to the authorities. Oyster sauce is not to blame. Our article lets you know how and with what you can replace it in your home’s minds.

What should I replace it with?

It is entirely possible to replace oyster sauce with herbs from Chinese and Thai national cuisine. To do this, you just need to buy basic soy sauce and add 0.5 tablespoons of zucchini and one or two drops of Worcestershire sauce. Mix everything well, as a result of which you remove the sauce until it reaches oyster sauce.

Another way to replace this ingredient: mix soy sauce and fish sauce in equal proportions, then pour the extracted sum into a glass container.

For vegetarians, there is another way to replace oyster sauce:

1. Take two spoons of soybean oil, some beans, add 500 ml of vegetable broth and mix well.
2. Add a tablespoon of sour cream and one bay leaf, as well as pepper and salt for relish. You can also add a little spice.
3. Pour the sumish into a saucepan and place it on the fire. Stirring, cook the sauce until it boils. After this, stir the mixture vigorously and simmer until it becomes thick.
4. At the end of cooking, add a little cornstarch mixed with water and stir until cooked.
5. Add a tablespoon of cinnamon, after which the vegetarian substitute for the sauce will be ready!

You can add other additives to your herb, but don’t overdo it, since oyster sauce really enhances the taste of your herb. Do not add too much so as not to spoil the finished herb.

Did you see oyster sauce?

Oyster sauce Vinik from China. The similarity of the recipe is already a myth: the fisherman cooked oyster soup and fell asleep with it - so the sauce appeared. Vlasne, this is the water, after all – just sea water, – and so you get the original clean water, oyster meat and spices. Then adjustments to daily activity begin. Today you will be satisfied with the oyster meat soup, and then simmer it until it turns into a sauce, so that you can then pour it over the first bowl of rice just outside over the hamman. So today it’s not the oysters themselves that go into the sauce, but the oyster extract.

How to conquer yogo?

Shvidshe for everything, the path of simple pre-serving of oyster meat, this is for a fresh meal of shellfish. The extract is preserved in jars and in this form is expanded with light. In Moscow, finding one like this is not a problem; just go to any culinary boutique. At first, oyster sauce began to be produced in the Chinese province of Zhang-Qin, then in the neighboring countries of Japan and Korea. There are nuances, but the taste is very similar, salty and sweet. Asians love it so much that they use vicor instead of salt - and this means that the area for congealing the sauce is extremely wide, like soy sauce. Ketchup makes a difference...

What, besides the extract and water, is necessary for preparing oyster sauce?

We use caramelized zukor, cornstarch, potato starch, monosodium glutamate.

Add some relish?

You are simply amazed. Asian sauces are closely related to these spices. However, glutamate comes in two types. The most widespread infection is a chemical product, and also natural glutamate, a natural extract from plants. Naturally, the natural version will be dozens of times more expensive, and for oyster sauce it will hardly be the same as the river. Here again, like oyster meat, nutritional prices come into play.

How do we prepare the sauce?

Boil oyster extract, starch, zukor in water, add a dash of citric acid and check. We need a consistency for kshtalt “jam”. As it happens, we put it out of the fire. The sauce has a spicy sweet-salty flavor, rich in amino acids and proteins. You need to store it in the refrigerator and cook it quickly.

Before the oyster sauce, you can’t help but ask for seafood herbs.

Axis and no! It is ideal to accompany them not with fish, but with meat itself, especially pork. At another place Yalovichina, further go the fishermen and the trigger. What do you understand about oyster sauce when I call it the Russian word “gravy”. Asians cook meat, rice and eat them as a result of the most delicious - there is a “lack of food”, or smut, because the rice is juicy and you can eat it richly. The sauce is first poured at the end of the preparation of the herbs, and then it is subject to heat treatment. So here we eat it with gray oyster sauce - like kebab with ketchup, for example - this doesn’t happen. Thermal processing will greatly enhance the taste of the sauce, although some of its power will inevitably be destroyed.

This, as I say, is lokshina soup with yalovichina. We take the yowl cheese and meat, cut it across the fibers into square pieces, the pieces are wider, at the bottom. Lightly marinated in sesame oil, Chinese rice wine, salt and pepper. “Marinated” is a strong word: in reality, we simply mix the meat with the seasoned ingredients with our hands. And then immediately throw it in the fryer for 20 seconds. At the end there is a quickness, in the middle there is tenderness. Then we take a loaf of rice, preferably a flat one, and coat it in a small amount of olive oil in a baked frying pan so that it does not get hot to the sides. The correct frying pan is a wok, the correct spatula is a wooden one. We oiled it, added a little chicken broth, soaked it in and did not remove it from the stove, so that it simmered as much as possible. Now the dressing is ready: throw chasnik, ginger into the frying pan, coat it with added chicken broth, add oyster sauce, thick soy sauce, Chinese wine and a drop of sesame oil. Here is corn starch for thickening, and then ashberry, after which we remove it from the stove and put it on a loaf. The plate is deep.

Why garnuyo?

Before serving, marinated in spices with cucumber and rice paprika, red capsicums are served, which must be scalded in advance and cooled immediately with additional ice, so that you will not be able to digest them on your own - scalded peppers will be hang around, and the relish of appearing as someone who is not the same.

Rozmovlyala Ganna Karmanova

Appearing over 100 years ago in China, oyster sauce strongly influenced Chinese cooking, becoming an indispensable and most popular seasoning for a poor life. This nini sauce is very popular in different countries of the world.

Choy Sun Oyster SAUCE contains no monosodium, which is why it is considered a pure and natural product. Vikorist is used for frying, marinating and preparing herbs. It is also served as a seasoning before preparing the herbs.

Oyster sauce is a broad-based condiment. The oyster sauce has a wonderful taste with a brightly expressed oyster aroma and a peaceful thickness. It contains a lot of amino acids that are necessary for the human body. Whether the grass is full of salty relish, you can prepare it with oyster sauce.

Mozhlive vikoristannya:

1. Sauce for vegetables

Add oyster sauce, zukor, sesame oil to the cooked vegetables (Chinese cabbage, broccoli, etc.) to add original taste.

2. Marinade for tofu (chibu)

Place sauce of oyster sauce, zucchini, seasoned chili pepper and sesame oil on top of the steamed tofu.

3. Glossy liver sauce. Just add the remaining amount of chicken while frying for a subtle taste.

Coat shiitake mushrooms, zucchini, ground and/or red bell pepper, etc. season with sauce from 1 tsp. cucru, 2 tbsp. l. oyster sauce, water. Coat until the vegetables are covered with an evenly glossy sauce.

4. Brown sauce at the restaurant.

Fry the oil, add the chasnik and grease it 1 xv. Stir n e oyster sauce Choy Sun (CHOY SUN OYSTER SAUCE) with chicken broth, zukr, add to a saucepan and bring to a boil. Starch, diluted in cold water (1:2), mix into the sauce. Add chopped black pepper for relish, sliced ​​green cibul. The sauce is ready. Serve with crabs and lobsters.

5. Aromatic storage in smeared rice.

Coat a couple of eggs, stirring. In another frying pan, coat the minced veal with peas and diced carrots. Add|add| 1 tsp cucru, 4 tbsp. sauces, cooked rice and brushed eggs. Stir and cook some more khvilin.

6. Together with yalovichina and broccoli.

Add 2 tbsp to the greased cowhide and broccoli. dry sherry, 1 tsp. cucru, 2 tbsp. oyster sauce Choy Sun (CHOY SUN OYSTER SAUCE) and black pepper for relish. Re-grease, thoroughly add starch, dilute with water (1 tbsp), stir constantly until the sauce thickens.

7. Chinese style barbecue sauce.

Marinade: 2 tbsp. oyster sauce Choy Sun (CHOY SUN OYSTER SAUCE), 1 tsp. sesame oil, 2 tsp. unpeeled zucru, orange and pineapple juice, black pepper, 2 tsp. ketchup, 1/2 tsp. Dijon mustard.

Coat meat steaks with marinade and refrigerate for 30 minutes. Coat the steaks 5 times per skin side, coating with marinade until it is covered.

Ingredients:
250 g egg loin
450 g chicken legs
2 tbsp peanut butter
100 g carrots, chopped
3 tbsp oyster sauce
2 eggs
3 tbsp cold water

Instructions: 1. Place the loshina in a large bowl, cover the surface with dill and leave for 10 minutes.

2. It’s time to remove the skin from the chicken legs. Use a sharp knife to cut the meat into small pieces.

3. Heat peanut butter in a wok, add chicken pieces and carrots, coat 5 pieces.

4. Add the lokshina to the wok, grease it for 2-3 minutes.

5. Beat oyster sauce, eggs and 3 tbsp water. Brush the sauce over the lokshina, brush for another 2-3 minutes until the eggs are ready.

Divide into plates and serve hot

Ingredients:
1 kg yalovichini
tomatoes
bell pepper
5cm fresh ginger
2 tbsp. oyster sauce
peppercorns
olive oil
half a lemon
soy sauce

Preparation:
The ginger added to the meat with fresh lemon juice gives it a special taste.

Finely chop the yalovic, peel the ginger, grate, squeeze in the juice and marinate in new meat for 5 minutes. Time to grind the peppercorns and place in the baked olive oil, remove the frying pan from heat, pour in the oyster sauce, stir, add the meat and brush over high heat. Immediately place the pepper, cut into strips and chew and grease until ready.

In 0.5 sec. until ready to add tomatoes, cut into large cubes (whole cherries) and stir in the heat, cover with a lid and let simmer for 1-2 minutes. Add half a lemon to the fillet and add 2 tsp. soy sauce. Pour cinnamon juice over the meat when serving and add salt to taste.

Stock:

1 tbsp rosemary oil
4 chasnik cloves, chopped
450 g pak choy cabbage, cut into 4 pieces
2 tbsp soy sauce
4 tbsp oyster sauce
4 tbsp water
1 tbsp oiled sesame seeds

Krumka and licorice, Chinese greens go great with oyster sauce.

Preparation:

1. Heat the oil and grease the clock for 1 minute until it turns pale golden. Add some oyster sauce and water. Reduce heat, cover with a lid and cook for 3-4 minutes, until the cabbage becomes soft and coated with sauce.

2. Try the sauce before serving; you may need to boil a little more so that the wine reduces slightly. Place the pack of choya on a dish, pour the sauce over the beast and sprinkle with sesame seeds.

Ingredients:

Pork small medallions 350g,

tomatoes 2 pcs,

½ cibulini,

2 eggs

salt ¼ tbsp,

jam rice 450g.

Marinade:

sesame oil 1 tbsp,

cornstarch 1 tbsp,

oyster sauce "Choy Sun" 1½ tbsp.

Sauce:

tsukor 2 tbsp,

Starch ½ tbsp,

ketchup 6 tablespoons,

water 5 tbsp. spoon.

Preparation: The medallions are easy to beat and marinate. Cut the cibul and tomatoes finely, beat the eggs. Brush the eggs in 2 tablespoons of olive oil, add rice, salt, grease and spread. Brush the medallions with 2 tablespoons of olive oil until ready and place. Coat the tsibul in 1 tablespoon of olive oil, add tomatoes and sauce, stirring, and bring to a boil. Pour the sauce over the pork and rice and serve hot.

Ingredients:

500 g veal fillet or rump steaks

1/4 tsp. salts

1/2 tsp. tsukru

2 tbsp. l. thick soy sauce

1 tsp. corn starch

1-2 tbsp. l. drive

2 tsp. sesame oil

2 medium sized carrots

3 cloves chasnik

2 cm ginger root

4 stems of green cibul

5-6 tbsp. l. peanut or corn oil for lubricating

1 tbsp. l. rice wine or dry sherry

1 tsp. corn starch

6 tbsp. l. broth

3 tbsp. l. oyster sauce

Cooking method: Cut the meat across the grain into thin slices. Mix all the marinade ingredients in a bowl, pour the mixture over the meat, mix again and let it soak out. Cut the carrots into strips, cut the carrots, ginger and the white part of the cibul into thin slices, cut the green part of the cibul into rings. 5 tbsp. l. Heat the mixture in a bowl or in a deep frying pan, heat the saucepan, add ginger and white salmon, add meat and, stirring, fry heavily for 2 minutes. Add rice wine and stir. Win the meat. 1 tbsp. l. Heat the mixture in a pan or in a frying pan, stirring, grease the carrots, cover and simmer 1 egg. Mix cornstarch with broth and oyster sauce and add carrots. Mix well with the meat, cook briefly, stir. Enjoy some greenery. Serve on a warm side.

Stock:

egg loxina - 250g
chicken legs - 450g
peanut oil - 2 tbsp.
carrots (cut) – 100g
oyster sauce – 3 tbsp.
egg – 2 pcs.
water (cold) – 3 tbsp.

Preparation : Place the lokshina in a large bowl, pour dill all over and set aside for 10 minutes. It's time to skin the chicken legs. Use a sharp knife to cut the meat into small pieces. Heat peanut butter in a wok, add chicken pieces and carrots, coat 5 pieces.

Add a lokshina, add a lokshina to the wok, grease for 2-3 minutes.

Beat oyster sauce, eggs and 3 tbsp water. Brush the sauce over the lokshina, brush for another 2-3 minutes until the eggs are ready.

Divide into plates and serve hot.

Stock:

Round rice - 200 g

Chicken breast - 2 pieces

Oliya - for the relish

Strength behind the relish

Chalked white pepper - for relish

Chasnik - 2 cloves

Grated ginger - 1 teaspoon

Zucchini - 1 piece

Fresh pecheritsa - 15 pieces

Rice licorice wine - 2 tablespoons

Water - 150 ml

Zukor - 1 teaspoon

Oyster sauce - 2 tablespoons

Boroshno kukurudzyane - 1/2 teaspoon

Egg - 1 piece

Oliya sesame - 2 teaspoons.

Preparation:

1. Boil rice in a saucepan with boiling water until soft. Make me angry.

2. Heat up the grill pan. Lightly grease|smear| oil|mastil| chicken breasts and grease for 4-5 minutes| from the skin side until done. Cool 5 minutes|minutes| and cut into slices diagonally.

3. Heat a wok over medium heat for 1-2 minutes until it becomes smoky and add 3 tablespoons of olive oil. Add the ginger and grease for 10 seconds, then add the zucchini and mushrooms. Grease 1 quill. Pour wine and water and bring to a boil. Add 0.5 teaspoons of salt, tsukor and oyster sauce.

4.Mix corn flour and a little cold water until smooth. Take 2 spoons of sauce eye and mix with paste. Return the mixture to the wok and add the egg. Cook for an hour and add|add| sesame oil.

5. Place the rice on 2 plates, add the chicken and pour over the sauce.

stock:

broccoli - 450 g

Oliya - 3-4 tbsp. l

salt - 1/2 tsp

tsukor – 1/2 tsp

chi broth water - 2-3 tbsp. l

oyster sauce - 2 tbsp

Preparation: Divide the broccoli into pieces. Remove the coarse skin from the bottom of the buds, and cut the buds into skewers. Heat the oil into the eye, place in new salt and broccoli and brush, stirring gradually, 2 x. At the wok, add zukor, broth or water and continue to chew, grease, stirring, 1 min. Pour in the oyster sauce, mix well and serve

Stock:

Baby squid 1.5 kg
Chasnik 2 great cloves
Soy sauce 2 tbsp.
Oyster sauce 2 tbsp.
Ginger 1 cm
Rice wine 50ml.
Sesame oil 1 tsp.
Sesame seeds 1 tbsp.
Honey 3 tbsp.
Strength behind the relish
Tsibulya ripchasta 2 sh
Cybula green sprat of feathers

Preparation: Thaw the squid carcasses and dry them with a paper towel. Using a knife, use a knife to cut a “diamond” pattern on the squid carcass. Read more about the hourbook. Cut the cibul into slices.
Heat about 2 tbsp of olive oil in a frying pan, add sesame oil, crushed chasnik, brush for a few seconds. Place the cybul in a frying pan and fry it over high heat, when the cybul is smeared until golden brown, add grated ginger, add soy sauce, oyster sauce and honey, stir and brush with steam. hwilin, pour in the rice wine and let it evaporate lightly. squid, add sesame seeds and mix well. Spread 1-2 times and remove from heat.
Served with steamed rice, the animal is fed green cibul.

Ingredients:

300 gr. cabbage

200 gr. pork vizka

3 large cloves chasnik

2 pcs. chili pepper

2 tbsp. l. roslin oil

3 tbsp. l. oyster sauce

Preparation:

Slice the chasnik and chili pepper.

Carefully wash the cabbage and cut into strips.

Cut the pork into small thin pieces.

Heat the oil in a frying pan. Place chasnik and chili pepper there. Add pork for a kilka khvilin.

When the pork is ready, add cabbage and oyster sauce. Stir and brush until the cabbage is done.

Stock:

Pork carbonate 500 gr
Zucchini 1 pc.
Cybula ripchasta 4 pcs.
Carrots 1 piece
Soy sauce 2 tbsp.
Oyster sauce 3 tbsp.
Honey 60 gr
Oil for greasing 2-3 tbsp.
Oliya sesame 2 tsp.
Sesame 1 tbsp.
Ginger paste 2 tsp. (or grated fresh ginger 3 cm.)
Strength behind the relish
Chasnik 4 cloves
Black pepper pomelo quarter tsp.
Chervona paprika 2 tbsp.
Eggs 2 pcs
Chasnik 1 clove
Fig 1.5 bottles
Vershkov oil|mastila| 1 tsp
White rice wine 1 tbsp.
Zukor 2 tsp.
Soy sauce 2 tsp.

Preparation:

Boil the rice in salted water.
Cut the pork carbonate into strips.
Cut the cibul into slices.
Shred the carrots into strips.
Using a vegetable peeler, cut one zucchini into slices.
Read more about the hourbook.
Heat oil in a frying pan, add chopped pork and fry over high heat, add salt. When the meat is half-greased, add a clove to the chasnik, tsibul, part of the ginger paste, soy sauce, black pepper, 1 tbsp. paprika and brush until the meat is ready.
Then add zucchini, carrots, 2 cloves of chasnik, sesame seeds, sesame oil, honey, oyster sauce and a spoonful of paprika that was left over. Lubricate 5 more khvilins.

In another frying pan, melt butter|butter|, beat eggs with 2 tsp. soy sauce, 1 tbsp. white wine, 2 tsp. Cucumber, pour into the frying pan and grease the omelette until ready. When the omelette is ready, place it on a plate, cut into small squares or slices.

Pour 1 tbsp into the pan. soy sauce, 1 tbsp. honey, 1 hourly clove, 1 tsp. sesame oil|mastila|, stir lightly, add|add| rice and sliced ​​omelette, stir everything briefly and remove from heat.
Place the rice and egg on the platter, and the meat for the beast. Serve immediately.

If you don’t like fish and realize that oyster sauce is not for you, you will be deeply sorry. This seasoning, popular in Asia, does not have a mushroom taste, does not taste like seafood, and does not smell like oysters or oyster extract. The sauce has a thick consistency similar to jam, dark brown, maybe even black in color. If you try this sauce for the first time, without knowing what it’s all about, you might think that its main ingredient is rich yavych broth.

Asians value oyster sauce not only for its unique taste, but also for the irresistible richness of the sauce, which is prepared from fresh oysters. It is also rich in phosphorus, potassium, zinc, copper, amino acids and other valuable elements. Bring plenty of coristas so that you can live them at death’s door. You don’t need a lot of it: a few drops of the product will transform the rice that is being cooked on the stove, or other herbs.

Fans of Asian cuisine may be able to find oyster sauce at the store, but they cannot guarantee that no unnecessary additives were used in its preparation. It will be much better if you dare to make oyster sauce at home.

What to eat oyster sauce for

Understanding that oyster sauce is based on seafood, you should add a lot of milk and milk mixture, never go to the fish herbs. Yogo, of course, can be served before the rib, otherwise it will not be harmoniously combined. A rich oyster sauce goes with the meat, especially smeared over high heat.

Oyster sauce can be served before the pork, including before it is greased on the grill, as well as before the shashlik with it. No less harmony comes from poultry meat. You can add oyster sauce to the rice and vegetables when they are cooked, add a little bit of oyster sauce until ready, so as to preserve the barkiness of the sauce as much as possible.

It would also be a good idea to add a few specks of sauce to the fish and seafood soup. You will get a good taste and become even more appetizing.

The best food to eat from the sea with oyster sauce is shrimp.

Particularities of preparation

It cannot be said that the preparation of oyster sauce exudes great mastery, especially when it is prepared with extract. However, knowledge of subtle technologies is not a problem, even if we talk about a sauce that is exotic for our locality.

• If you would like to prepare the sauce with fresh oysters, carefully wash them under running water and lightly scrub them with a brush to remove any mucilage from the shell.
• Oysters must be boiled for 10 lengths on the shell. This will help to identify unclear specimens: if the turtle has not opened within an hour, the oyster in it is probably already dead and can easily be removed.
• Before you pour the oyster sauce into the bowl, you need to strain it. Moreover, it is necessary to work as a gourmet sauce. As a result of the preliminary heat treatment, the aromas of spices will soon seep through, so it is not at all necessary to trim them.

If you have poured the prepared oyster sauce into sterilized jars or containers, then in the refrigerator you can save a lot of time: you won’t have to worry about it for a month.

Basic Oyster Sauce Recipe

Video recipe from nagodi:

• cleaned oysters with raw meat, boiled or marinated in such a stink - 0.22 kg;
• light soy sauce – 50 ml;
• dark soy sauce – 15 ml;
• water – 20 ml.

Cooking method:

• Take it and clean the oyster. Boil. Remove from broth when shells open and chop finely.
• Pour the oyster with soy sauce, having first mixed the two types and added a little water and soy sauce, before marinating and boiling.
• Place on low heat and cook until the sauce is reduced to a third.

Based on this recipe, you can prepare different versions of the sauce, adding sesame seeds, ginger and other ingredients for added flavor.

Classic oyster sauce recipe

• fresh oysters – 0.45 kg (can be replaced with canned ones for a quantity of 0.25 kg);
• tsibula – 40 g;
• chasnik – 1 clove;
• vershkova butter – 80 g;
• boro wheat – 35 g;
• grated ginger root – 20 g;
• thyme - 5 g;
• dried basil – 5 g;
• chicken broth – 120 ml;
• soy sauce – 60 ml;
• tops – 120 ml;
• marinade chi broth for oyster – 60 ml.

Cooking method:

• Clean and boil the oysters. Uncry it, remove everything else from the shell and crush it.
• Clean the meatball, remove the scraps from it and cut into small cubes with a knife.
• Finely chop the chasnik and mix it with the tsibule.
• Heat a little butter in a frying pan, place it in a saucepan and brush for 5-7 minutes.
• Add ginger and brush with another 2-3 hvilini.
• Add the oysters with spices and seasonings, continue cooking on low heat for 5 minutes.
• Mix the marinade with oyster, soy sauce, tops and chicken broth.
• Add the mixture to the frying pan with the oysters and stir.
• Steadily churning oysters with vegetables, pour in a thin stream of the strained liquid. Cook and continue whisking for 5 more khvilins.
• Strain the sauce or beat it with a blender, immediately adding the main ingredients.
• Turn the sauce over the saucepan. Simmer over low heat, stirring until the sauce reaches a thick consistency.

Soy sauce from natural oysters is not cheap, and you will have to cook a little bit of it, so its taste will complete your most enjoyable experience.

Easy oyster sauce recipe

• oyster extract – 25 ml;
• corn starch or potato starch – 20 g;
• caramelized tsukor – 5 g;
• water or broth – 0.5 l.

Cooking method:

• Chop the zukor from the broth, add oyster extract and cook 10 quilins.
• Add some of the radish and let cool. Dissolve starch.
• Add starch to the broth and cook the sauce until the wine becomes as thick as jam.

It is possible to prepare oyster sauce following the recipe, as there is no need for a little culinary expertise. In this case, it will be even more unexpected to play meat with him, and their relish may even impress you with a melodious tone.

For the eggplant, you can prepare a sauce that is imitation of oyster. For which you need dried shiitake mushrooms instead of oysters in a quantity of 50 g or 220 g of cleaned oysters. They will first need to be soaked in water and rinsed, and then mixed with the oyster, using as a basis any recipe that suits you. The resulting sauce, similar to oyster, can be similar to a typical Asian cuisine.

The countries of Pivdenno-Skhidna Asia already love oyster sauce. And this product has always contributed to the development of tourism in our country. The sauce has a thick consistency and, surprisingly, does not have a specific “fishy” smell or taste. Do not eat this sauce with spoons, but use it as a seasoning, adding a few drops to the dish you are preparing.

Fresh oyster sauce looks like thick dark brown juice. The sauce is added to enhance the taste; it can be mixed with cream or other seasonings, soy cream, and soy sauce.

Traditional oyster sauce is a complicated recipe. It is based on caramelized syrup, which is a by-product of cooked oysters. The shellfish boil for three hours by the water. When this happens, you can see juices that, when heated, caramelize and transform into a thick and very aromatic syrup.

Tsikavo! Essentially, the sauce is based on highly concentrated oyster broth. Additional ingredients include salt, zuccor, corn starch.

However, today's seasoning makers take a more simple route, creating the product from piecemeal components. This sauce usually contains oyster extract or essence, as well as seasoning and starch. It’s not uncommon to include soy sauce in the pan. Cheap versions of the sauce have extra flavorings.

Most often, when commercially producing oyster sauce, it contains sodium glucose. This additive is widely used in Asian cuisine, serving the function of enhancing taste.

What to eat oyster sauce for

Let's figure out what to eat oyster sauce with and how it should be served. You may be wondering if you need to serve this sauce before the fish herbs. Of course, it won’t be a great meal, but still, the sauce with meat herbs will be more harmoniously eaten.

• Especially with meat, lubricate it on the grill or on the stove. So bravely serve it before kebabs and barbecues.
• You can serve the sauce with poultry, both with chicken and with various types of game.
• Add a little sauce to the rice, lox or vegetables. Add seasoning before finishing cooking.
• You can add a few speckles to the sauce in the soup when cooking with fish broth, the taste of the herb will be brightened.
• It is good to eat seafood with sauce, especially shrimp in oyster sauce.

In a word, you can serve oyster sauce with any herbs or desserts.

Read also: How to make vershkovy sauce – 8 recipes

What should I replace it with?

If you didn’t have time to add the necessary seasoning, and it doesn’t take long to cook, you may lose the food you need to replace the oyster sauce. We present a number of options that are not exactly equal, but rather suitable replacements.

• Soy sauce. This may be the best available replacement option. However, soy sauce contains more salt and less oyster sauce. To extract a similar taste, you need to add half a teaspoon of cinnamon paste to a tablespoon of soy sauce.
• Rib sauce. This version of the sauce is more similar to oyster, but may even have a more “fishy” smell. To replace oyster sauce, it is recommended to mix fish and soy sauce in a bowl.

Here are some facts: there is a legend that the first person to prepare oyster sauce was the poor Chinese fisherman. Turning home, the fisherman decided to cook oyster soup. You are so tired that you fall asleep without finishing your meal. And after simmering for a few years, a thick brown mass gurgles to replace the soup on the stove. The poor people did not waste their products. And having tasted the brew, drank it, it was not less natural, but even more delicious.

Oyster sauce: basic recipe

Let's try to prepare oyster sauce using the basic recipe.

• 250 gr. fresh oysters;
• 650 ml soy sauce.

We definitely eat oysters, boil them with a lot of hulls. A sign of readiness is that the shells have cracked open.

Please! If the shells have not opened after boiling, discard any traces of them and seal the oysters.

We remove the shellfish from the shells and chop them into pieces. Pour soy sauce over the sliced ​​oysters and add about a glass of water in which the seafood was cooked. We put the sauce on fire and boil it down until it changes by 30%.

For cooking, you can use both fresh and canned oysters. In any case, there is no need to boil them, they just need to be cut into pieces. Instead of oyster broth, add soy sauce from a can.

Easy recipe to prepare

Here is a simple recipe for making homemade sauce that you can make in just a couple of minutes.

• 40 ml soy sauce;
• 25 ml of radish from a can of canned oysters;
• 1-2 teaspoons of tsukru.

To prepare the seasoning, you need canned oysters. If we only need the liquid (marinade) from the jar, the oysters themselves can be used to prepare other herbs.

Please! If you do not plan to ripen the oysters immediately after opening the jars, they need to be transferred to glass or a plastic container with a thick lid, filled with excess marinade and stored in the refrigerator for no more than a day.

Add the required amount of marinade to the sauce, mixing it with soy sauce. It is important to mix light and dark soy sauce. You need to mix the different varieties in equal proportions, or you can use dark soy sauce.

Add tsukor to the prepared sauce. Add one teaspoon to the beginning. We try it, if it seems like there is not enough cucumber, add another spoon. Our sauce is ready.

Read also: Dolmi sauce – 9 recipes

Larger foldable version

To taste, this version is similar to the traditional sauce. I want the production technology to be different.

• 450 gr. fresh oysters;
• 40 gr. tsibuli;
• 1 clove for a chasnik;
• 80 gr. top oil;
• 35 gr. wheat boroshn;
• 20 gr. grated ginger root;
• 5 gr. thyme;
• 5 gr. dry basil;
• 60 ml soy sauce;
• 180 ml oyster broth;
• 120 ml vershkov.

Recommend oysters, boil in a little salted water. After boiling, change the heat and simmer the oysters under the lid for about 3 years. Then we add the broth and cool the shells. We remove the shellfish from the shells and chop them into pieces.

We cut the cibul and the chasnik even more brutally. Lubricate the vegetables with 6-7 quillins of vershovka oil, then add grated ginger root and a greased sliver of quilin to the vegetables. Add finely chopped oysters, thyme and basil.

We can continue to coat everything at once for another five quills over low heat. Then pour the ingredients into the frying pan through a sieve and mix everything.

Gently mix the broth with the oysters and soy sauce and tops. Pour the mixture into the frying pan until the oysters are ready. We pour in a thin stream, with intense respect. We cook five more times, without ceasing to admire.

Remove the sauce from heat, cool slightly and beat in a hand blender. You can additionally grind it through a sieve. Pour the sauce into a saucepan and simmer over low heat until the sauce thickens.

Sauce with oyster extract

If you have oyster extract, then with this additional help you can quickly prepare something similar to oyster sauce.

• 200 ml extract;
• 100 ml of otstu, rice, or you can also take apple;
• 700 ml water;
• 100 ml sake. If there is no sake, you can take this amount of fresh white wine;
• 250 gr. radishes;
• 600 gr. tsybuli.

First of all, let's take care of the vegetables; they need to be washed and cleaned. Then detail it down to the porridge. You can speed it up in any manual way - with a grater, food processor, blender. Transfer the vegetable porridge to a saucepan with a heavy bottom.