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East culture becomes more popular day by day recently. And not the last place in this hobby for the mysterious countries is taken by culinary masterpieces. And to many oriental dishes give the well-known oyster sauce. And why it such popular, you will be able to read in this article.
Oyster sauce: production in house conditions
This sauce was invented in China where remains to the most popular. According to the classical recipe of preparation of oyster sauce it is made of oysters who cook in water until the available substance does not start karamelizirovatsya. However with development of technologies, increase in demand and increase in prices for raw materials in the course of its production began to apply oyster extract. And similar preparation for sauce can be got in specialized shop.
Besides oyster extract it will also be required to get karamelizirovanny sugar, starch (it is possible corn) and the amplifier of taste known for all – a sodium glutamate. By the way, the last listed ingredient is quite widespread in China in the food industry. Certainly, the artificial additive can be not used or replaced it with the natural colleague who is much more expensive. After that it is necessary to mix all ingredients of your sauce on a frying pan (wok), to add a little water, and to evaporate before receiving a consistence of dense dough. Then capacity is removed from a plate and allowed to cool down. As a result dark brown oyster sauce with with pleasure - salty earthy taste has to turn out.
Oyster sauce: application
Because of availability of oyster extract in this sauce they differs in the maintenance of a large number of useful substances, such as proteins, carbohydrates, some amino acids, phosphorus, calcium, sodium, zinc, copper, iron. Chinese who regularly use it, note that they increase working capacity and the general condition of an organism improves. Existence in composition of oyster sauce of a large amount of glucose provides fast inflow of forces, and high caloric content has to be considered by fans of dietary food.
As it is not strange, but I use oyster sauce when giving meat dishes. Most beef or pork will become the best choice. Also it can be given with boiled rice, to use instead of salt, as soy sauce. In most cases sauce is added to dishes to a preparation time is opens taste but to reduce loss of useful substances it can be done right at the end.
Pork in oyster sauce
It is possible to prepare classical pork with oyster sauce. You will need 300 g of meat, tomato, a nectarine, a paprika half, a bulb, carrots, some slices of tinned pineapple (it is better rings). And gas station of a dish will require 5 tablespoons of oyster sauce, 3 h. l. honey, a garlic glove, a half of a teaspoon of ginger – it prepares hashing of ingredients in advance and about an hour is drawn.
Meat is cut straws, salted, peppered, and then fried on vegetable oil (preferably – olive the first extraction) to readiness. Then pork is cleaned on a plate, and on the same frying pan fry onions and carrots to which add tomato over time, pepper (everything is cut with straws), and the nectarine then crushed and pineapple. In a couple of minutes add meat and the drawn sauce then extinguish 30 seconds. As a garnish boiled rice can serve.
Now you know how to prepare the best addition to meat and other dishes. Be not afraid to experiment, adding oyster sauce to various products, and you will see how guests will be pleasantly surprised, having tried your culinary flight of fancy.
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