Chinese style oyster noodle sauce. Video
Oyster sauce was invented in China over a century ago. Thanks to its pungent sweet and sour taste, it quickly won appreciation not only among the locals, but throughout the world. This product is ideal for preparing a variety of meats and many Chinese dishes, including noodles.
Ingredients: -1 kg of fresh oysters; -water; -1 tbsp. a spoonful of corn or potato starch; -caramalized sugar to taste; -1 tbsp. a spoonful of soy sauce.
Remove the meat of fresh oysters from the shell, rinse, put in a saucepan and fill with water so that it completely covers the product. Bring to a boil, reduce heat, and simmer until the liquid is dark and has a deep, sour aroma, far from fishy. Then remove the oyster meat and discard.
Add soy sauce and caramelized sugar to the oyster broth. Dissolve starch in 1/3 cup of cold water and pour it into the broth. Stir everything thoroughly and simmer over low heat until thickened. Cool the finished sauce, pour into a bottle and refrigerate.
Small amounts of sodium gluconate are also often added to oyster sauce to enhance the flavor of the product. If desired, this component can be omitted or replaced with natural gluconate.
When you don’t have fresh oysters on hand or don’t have enough time to cook them for a long time, you can make a sauce from oyster extract, which is sold today in large supermarkets. To prepare the sauce according to this recipe, you will need: – 500 ml of oyster extract; – 1 tbsp. a spoonful of potato starch; – caramelized sugar and salt to taste.
Pour the oyster extract into a saucepan, bring to a boil, add sugar and salt to your taste. Dissolve the starch in ½ cup cold water and slowly pour it into a saucepan. Stir everything and bring to a boil again. Simmer the sauce over low heat until it has a rich dark brown color and a thick, jam-like consistency.
Ingredients: – 700 ml of water; – 100 ml of Kikoman sauce; – 100 ml of rice vinegar; – 100 ml sake; – 250 g of radish gruel; – 300 g of onion gruel; – 1 tbsp. a spoonful of cornstarch.
In this recipe, sake can be replaced with dry white wine
Combine all ingredients in a saucepan, put on fire, bring to a boil, then reduce flame and simmer for about 1,5 hours. 10 minutes before finishing add cornstarch diluted in cold water to the sauce. Stir everything thoroughly. Cool the finished sauce, bottle and store in the refrigerator.
Chinese noodles with pork and oyster sauce
Ingredients: – 300 g of pork; – 200 ml oyster sauce; – 1 sweet pepper; – salt to taste; – 300 g of rice noodles.
Slice the pork thinly, cover it with oyster sauce and leave for 1 hour. In a frying pan, fry the bell peppers, cut into strips, for a couple of minutes, remove and set aside on a plate. Put pork in a frying pan and simmer until tender. Salt to taste and add bell pepper to it. Steam the noodles for 5 minutes with boiling water, then drain the water, add the noodles to the meat and mix everything well. Simmer the dish for a couple of minutes and remove from heat.