Cantonese called oysters as crickets. Emu oil is a seasoning made from wolfberry, which is one of the largest varieties of sauces. Oyster sauce is delicious, rich in musk, moderately sticky, and has high nutritional value. It is the main ingredient of traditional Cantonese cuisine such as oyster sauce, fresh mushroom beef, oyster sauce vegetable, and oyster sauce noodles.
One end of the “Dâ€-shaped iron hook is used to cut a hole in the ripened scallop, and the other end of the hook is used to open the oyster shell, and the squid is put into the bucket. When cooking oysters, the mucus produced in the oysters in the vats is added to the pot to increase the production of oyster sauce.
Cook with 50 liters of quail meat and 60 liters of fresh water. After the water boils, it is put into oysters and stirred to avoid scorching and to promote the dissolution of the colloidal meat. After 30 minutes, the oysters will pick up the vibrations, sinking the body's sediment and pouring it into the urn to drain it. The oyster shell and the sundries in the pot are salvaged, a portion of the broth is taken out, and then the fresh water is added to the second pot to make the broth. After the broth is taken out, it is dried, drained, cooled, salted, and dried.
Wash the pot with clean water, remove rust and dirt, and apply a layer of peanut oil to prevent sticking to the bottom of the pot when concentrating the soup. Add some fresh water to the unsalted soup and remove impurities such as sediment and clams from the bottom, filter by filtration, and concentrate. The filtered soup was poured into a pot and kept boiling for about 10 hours. When the boiling pattern reached a certain concentration, the fire ceased. After the ceasefire, it stays in the pot for 2 to 3 hours and is the semi-finished product "Original Sauce".
Heat the iron pan, wipe 1 layer of peanut oil, then add sugar to heat and melt, and make the sugar liquid become foamy and golden yellow and add water and raw oil. The amount of water added to the raw oyster sauce is based on the principle that the content of diluted free amino acids meets the standard. It is then heated to above 90°C to change its color to reddish-brown. Using a certain ratio of starch and edible carboxymethyl cellulose as a thickener, the liquid does not delaminate and has a good appearance. Adding a small amount of monosodium glutamate and creatine as an enhancer can improve the original flavor and increase the flavor. Adding 0.1% sodium benzoate to the finished product can prevent mildew and allow longer storage. Put the eucalyptus oil into the glass bottle, cover and seal, and it is the finished product.
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