Description
🚚 The fastest delivery time : 2-day delivery.
🐝 Supplier / Origin :
🔖 Certification : NA
🌱 Producer introduction :
Golden Premium and Pink Premium Oyster Sauce
Many of the ancestors of Lau Fau Shan residents came from Shajing Town. Shajing Town is the birthplace of the famous oyster industry. It has the technology of oyster farming and cooking oyster sauce. In addition to Lau Fau Shan and Heng Chau, the places where oysters are raised in Yuen Long District, the water quality of the two places in the past It is good and located in a place where salty and fresh water meet. It is suitable to set up an oyster field to raise oysters. After autumn to the first month is the peak month of oyster sauce. The oyster meat is particularly plump and can be used to make high-quality oyster sauce, which has become the grade of oyster sauce in Jingai.
When making oyster sauce, the oyster water is first boiled in a huge boiler, and the oyster sauce is heated while stirring, and the oyster water is boiled to brown, and then the bubbles and impurities are separated, and the next room is divided into packages, and the machine passes through The equipment puts oyster sauce into the bottle, then seals the lid and sticks a poster, and a bottle of oyster sauce is produced.
Oyster Sauce Making
Compared with the production of oyster sauce decades ago, the current production process of local oyster sauce has been simplified, and oyster ponds have also been moved to the mainland. Therefore, oysters are raised in mainland oyster ponds, oysters are harvested, oysters are heated, and oyster juice is extracted to produce oyster water , these processes have been transferred to the Mainland, and oyster water is also imported directly from the Mainland. This kind of change is related to the deterioration of water quality in the Deep Bay area. Deep Bay is no longer suitable for cultivating high-quality oysters. This kind of impact is not limited to the oyster industry. At present, traditional fish farming in Yuen Long District, such as shrimp, fish ponds, oysters, etc. With the rapid development of urban areas, agriculture, rice, etc. have shrunk in large numbers or even disappeared.
🛍 Product Information :
Non-MSG oyster sauce
There are 3 grades of oyster sauce, which are distinguished by different bottle bodies and red, pink, and gold cap colors, including red cap, pink cap premium, and golden cap oyster sauce. The difference lies in the concentration and quality of oyster sauce. Golden premium oyster sauce, without adding sugar, corn flour, etc., has a high concentration of oyster water and a salty taste, but many people love this umami taste.
There is sugar, corn flour, etc. added when the pink lid is refined; Sugar, monosodium glutamate, corn flour, etc. are added when the ordinary red lid is refined.
Most of the oyster sauces available on the market contain added monosodium glutamate (MSG). "True" oyster sauce of good quality should be made by condensing oyster extracts, the white broth produced by boiling oysters in water. This opaque broth, similar to the color of clam juice found in supermarkets, is then reduced until a desired viscosity has been reached and the liquid has caramelized to a brown color. No other additives, not even salt, should be added to the sauce, since the oysters should provide all the savory flavor. However, this method is prohibitively expensive.
high-quality oyster sauce is naturally dark. It is commonly used in Chinese, Thai, Malay, Vietnamese, and Khmer cuisine.
Production
Oyster sauce production began in China no later than the mid-1870s. Oysters were boiled in three iron basins for half an hour then removed for drying on rattan either by sun or over a moderate fire. The water from the basins was reduced in a fourth basin to ""a blackish sauce"". Sea-water, salt and/or soy could be added.
Today, many shortcuts have been made to create a similar flavor more quickly and at reduced cost. Oyster sauces today are usually made with a base of sugar and salt and thickened with corn starch. Oyster extracts or essences are then used to give flavor to the base sauce. Other ingredients, such as soy sauce and monosodium glutamate, may also be added to deepen the flavor and add color. The quality of the oyster sauce will greatly affect the flavor.
Oyster sauce is made manually in the traditional method. Some oyster sauce manufacturers have improved the process to mass-produce oyster sauce with automation. The oyster extracts are mixed with sugar, corn starch, and the like, with the weighing and mixing processes powered by an automatic electronic system before uniform blending on the automatic production line. The mixed ingredients are cooked in a sealed automatic production system at high temperature by a computerized system. The cooked sauce is transferred to the filling system through sealed pipelines, and reaches the market shelves only after multiple rounds of inspection.
Culinary use
Further information: Thai cuisine, Hmong cuisine, Cambodian cuisine, Cantonese cuisine, Cuisine of Hong Kong, and American Chinese cuisine
Oyster sauce adds a savory flavor to many meat and vegetable dishes. The sauce is a staple for much Chinese family-style cooking. It is commonly used in noodle stir-fries, such as chow mein. It is also found in popular Chinese-American dishes such as beef with stir-fried vegetables. Oyster sauce can also be used as a topping for some dishes.
Since its early stage of development, oyster sauce has been widely popular with Cantonese chefs as a traditional umami rich condiment.
Applications are no longer restricted to Cantonese cuisine. Be it the well-balanced Shandong cuisine, the spicy hot Sichuanese cuisine, or the seafood and red stewing-dominated Jiangsu and Zhejiang cuisine, oyster sauce enhances flavor. It brings out the umami flavor.
Dishes that may use oyster sauce include Crab in oyster sauce, Kai-lan, Buddha's delight (羅漢齋), Hainanese chicken rice, Cashew chicken, Lo mein, Cha siu baau, Har gow, Kai yat sai, Wonton noodles, and Daikon cake.
