Traditionally, oyster sauce from Cantonese cuisine is made by broth, pulled from oysters, as long as cooked until a thick brown sauce remains. Usually some ingredients are added, mainly for shelf life, colour and texture. Nowadays, oyster sauce is partially made from oyster extract. To get a deeper colour and add more flavour, for example, soy sauce is used. Oyster sauce has slightly fishy sweet taste with a hint of sea salt.
Traditionally, oyster sauce from Cantonese cuisine is made by broth, pulled from oysters, as long as cooked until a thick brown sauce remains. Usually some ingredients are added, mainly for shelf life, colour and texture. Nowadays, oyster sauce is partially made from oyster extract. To get a deeper colour and add more flavour, for example, soy sauce is used. Oyster sauce has slightly fishy sweet taste with a hint of sea salt.
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Traditionally, oyster sauce from Cantonese cuisine is made by broth, pulled from oysters, as long as cooked until a thick brown sauce remains. Usually some ingredients are added, mainly for shelf life, colour and texture. Nowadays, oyster sauce is partially made from oyster extract. To get a deeper colour and add more flavour, for example, soy sauce is used. Oyster sauce has slightly fishy sweet taste with a hint of sea salt.
Traditionally, oyster sauce from Cantonese cuisine is made by broth, pulled from oysters, as long as cooked until a thick brown sauce remains. Usually some ingredients are added, mainly for shelf life, colour and texture. Nowadays, oyster sauce is partially made from oyster extract. To get a deeper colour and add more flavour, for example, soy sauce is used. Oyster sauce has slightly fishy sweet taste with a hint of sea salt.
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