Oyster sauce is known as "sea milk".milk from the sea.It is made from fresh oysters, cooked and reduced to extract juice, then refined with additives.Apart from containing 5% to 8% crude protein,protein, it also contains sugars, organic acids, iodine, calcium, and various vitamins.

Moreover, it contains over 17 types of amino acids, including the eight essential amino acids for humans.Oyster sauce has many uses, suitable for cooking a variety of ingredients,such as meats, vegetables, bean products, fungi, etc., and can also be used to mix with various noodles,or to stir-fry seafood, or use as condiments.Due to its umami flavor, oyster sauce can be used in many dishes where a salty and fresh taste is desired.Oyster sauce can be used for various cooking methods, both directly as a seasoning or heated by steaming, braising, stir-frying, simmering, or even cold-dressing,or adding to pastries.However, there are some small tips when using oyster sauce.Oyster sauce can be used alone for seasoning or paired with other condiments.Avoid mixing it with spicy seasonings,

such aschili peppers, vinegar, and sugar.These will mask the fresh flavor of oyster sauce and harm its special aroma.

Oyster sauce should not be cooked for a long time, otherwise it will lose its freshness and the fragrance of oysters.It is best to add it just before or immediately after cooking when the dish is almost done, as direct seasoning without heating can make the flavor less appealing.When stewing dishes, use medium or slow fire.

When making a sauce with oyster sauce,such asusing clear broth to dilute it first.The best time to add the oyster sauce is when the dish is about 80% cooked; this will allow it to color well and become fragrant, and should not be added during quick stir-frying operations.

Oyster sauce is also a good seasoning for marinating ingredients, allowing its unique freshness to permeate inside the raw materials,enhancing the texture and taste of the dish.When used to marinate meat organs in cooking, it can remove their fishy smell, making them fragrant and fresh.