Oyster Sauce: Traditional Chinese Recipe & Ratios (Part 2)

Premium 20,245 credits (=$202.45) · Priced by article length · permanent access after unlock · 1 $ = 100 credits

Oyster saucePreparation method 1. Open oysters: Pick up mature oysters from the sea and transport them back immediately. Use one end of a T-shaped iron oyster hook to cut a hole in the oyster, then use the other end of the oyster hook to crack the oyster shell, take out the oyster meat and put it into a wooden barrel. The mucus produced by the oysters in the bucket can be put into the pot together when cooking the oysters to increase the production of oyster sauce.2. Add salt: When the quality of oyster sauce is poor, or the oyster farm is far away from the processing place, 2% salt can be added to maintain the quality.3. Boil oysters: Add about 60 liters of fresh water for every 50 kilograms of oyster meat. After the water boils, add the oysters and stir with a spatula to prevent them from sticking to the bottom of the pot and burning, and to promote the dissolution of the oyster meat gel. After 20 to 30 minutes, use a bamboo basket to pick up the oysters, shake them slightly to make the sediment on the oysters sink, and then pour them into a basket to drain. Remove the oyster shells and debris from the pot, take out part of the oyster soup, and then add fresh water to cook in the second pot.4. After taking out the hot oysters, drain, cool, add salt, dry and other processes to prepare dried oysters.5. Wash the pot: Wash the pot with clean water to remove rust and dirt, and remove a layer of peanut oil to prevent it from sticking to the bottom of the pot and burning when concentrating the oyster soup.6. …

Sign in to unlock

Login / Register

One-time payment per article, billed in credits (1 $ = 100 credits). You will review the invoice and the non-refundable digital-asset policy before anything is charged. The PDF is generated on demand and embeds a licensing watermark.