How to Make Oyster Sauce, from Scratch (自制蚝油)
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- Опубликовано: 2 окт 2024
- So we wanted to show you how to make oyster sauce from scratch. Making traditional Chinese oyster sauce is something that there doesn't seem to be a lot of information on, so we were hoping we could fill the void a bit.
Traditional oyster sauce is the by-product of making dried oysters, so we decided it would be worthwhile to show you how to sun dry oysters as well. And because dried oysters might not be a very well known ingredient, we'll also show you how to make a simple homestyle dish using them: oyster braised pork ribs.
As always, the /r/cooking post is over here. Sorry about forgetting it in the outro!
/ recipe_how_to_make_oys...
/ recipe_how_to_make_oys...
And check out our Patreon if you'd like to support the project!
www.patreon.com/ChineseCookingDemystified
Outro Music: "Add And" by Broke For Free
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ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
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How to make oyster sauce: Add oyster sauce. lol ok.
Tbh.
Sure, as I said in the video this is solely to use as a thickener. It's VERY optional and basically my own personal thing. I figure it's easier to buy oyster sauce at the supermarket than it is to buy cellulose gum, so... yeah. Completely feel free to skip it! Traditionally there wouldn't be any thickeners.
@@ChineseCookingDemystified - Let us enjoy this absurdity in peace. We KNOW it's optional, but it was funny. 😃
lol fair. Reminds me what I was trying to figure out how to make Char Siu sauce and a lot of Chinese sources use bottled Char Siu as a base. "Step 1 to Char Siu sauce: start with Char Siu sauce"
@@ChineseCookingDemystified - I once found a salsa recipe like that!
this begs the question: which one came first, the oyster sauce or the oyster sauce?
Problly msg
Indeed. the bootstrap paradox.
The oysters...
There solved
😂
I think the oyster sauce
I only checked out this video to see the "adding oyster sauce to oyster sauce"-controversy lol
Same to me 😹
I saw it and went straight to the comments cuz huhhh?
I saw it and went straight to the comments cuz huhhh?
You lost me at "add oyster sauce"
Tee Tee Exactly! Lmfao
Yesh
As soon as I saw your comment I am done watching this video
@@JackHudler His reason was stupid. A tiny bit of corn starch or flour would have done what he needed.
Yup, same here.
Hi, i love the simplicity of how you present each dish in your videos!! I live in Seattle Washington and have access many oyster harvesting beaches...hood canal,birch bay and many others! We are allowed 18 shucked oysters per person per day, usually 4 to 6 people go out at a time , after watching this I'm now going to try this, hopefully we can refrain from eating them first!! Thank-you and keep the videos coming!!!
I can't believe it. I grew up in Oyster Bay (Long Island, New York USA, not the New Zealand town of the same name), but somehow it never ocurred to me to dry them, or make my own oyster sauce. It's doubly ironic because oyster sauce figures large in one of my all time favorite chinese dishes ... bitter melon with beef in black bean garlic oyster sauce.
I will definitely try this, the next time I buy oysters.
Ah nice! Sun-dried oysters (really, most dried seafood) are incredible. Super under-rated, it feels like they'd have tons of application when making Western food too.
I'm actually super curious how east coast oysters would fare in making oyster sauce. The briny-ness might actually be really good here, though it is possible that it might turn out slightly salty.
@@ChineseCookingDemystified Yes I agree, Oysters here tend to be a little larger, thinner, and have a somewhat briny note, whereas most asian oysters ive tried to date (ex: japanese kumamoto) tend to be smaller, plumper and a little sweeter. Not sure if that is due to species or local conditions, but there you have it.
Funny how culinary traditions can be so radically different for similar ingredients. Drying oysters is a totally alien concept here ... instead, they are invariably either served raw on the half shell with lemon (yum), cocktail sauce (yuck), or migonette (yum), or they are dregded in flour and flash fried, and that is 90% of the market here. You might occasionally see oyster bisque on a menu, or a tin of smoked oysters on a shelf, but never dried.
Eager to try drying.
If I have a bunch of fresh oysters, I would eat them fresh. The method of drying food were there because the people had surplus of food and need to store them.
@@@alwaysnever6004: Oh, no argument friend, I agree - fresh is always best. My comment was just that halfshell or fried are virtually the only way they are eaten in my region - drying them was/is unknown here, and would cause people's heads to spin.
Just to elaborate a little further on my prior post, clams and oysters were plentiful in my neighborhood when I was growing up - I would often tread barefoot at low tide in chest deep water for the former (towing a clam basket on a lanyard suspended in an inflated innertube- my own setup BTW, from back in the days when tubes had only recently been phased out from car tires), until I had enough to make a pot chowder, and patrol the beaches after powerful storms to gather oysters.
I also sometimes help shuck oysters at local events, and often wind up with a lot of surplus oysters to take home.
I've been farming oysters for 25 years and never really knew what to do with the large and misshapen oysters I get. Obviously shucking and cooking works for some, but drying and making a sauce is something I have to try...
Hey guys, a few notes:
1. To reiterate, adding the oyster sauce at the end is *extremely optional* and *my personal approach*. You obviously don't have to do it, traditionally there wouldn't be any thickeners. I apologize that I didn't make this clearer in the video - I simply found the thickeners they use in those packaged oyster sauces to be much more stable than cornstarch or flour. Figured it'd be way easier to buy a bottle of LKK than to find cellulose gum. And again, feel free to completely skip it. It's optional.
2. The yield here is not very much, obviously. You're looking at ~1/4 cup to ~1/2 cup depending on how paranoid you were when simmering. The rule of thumb with traditional oysters sauce is 1g of sauce from every 100g of oysters, so I was actually relatively happy with the yield as is. 1.5kg of oysters is basically like the bare minimum, 2kg or more might be more ideal.
3. So how best to use this? My suggestion is this: use it *in conjunction with* your standard oyster sauce. With traditional oyster sauce, you get a very intense ocean-y flavor. It's awesome. But something you can do is mix in a bit (say 1/2 tsp per tbsp) of this oyster sauce together with your bottle of LKK or whatever. Gives you a taste that's more similar to the nicer oyster sauces we get here in Guangdong.
4. To clarify, that big bag of dried oysters was actually from ~2+ test batches. This was... an expensive video to do lol.
5. In place of the rice win in the braise, you could also use liaojiu/shaoxing or even sake.
6. In the video, adding caramel/starch/celluse gum to the half reduced oyster sauce is what *good* producers do. Mediocre oyster sauce is made from extracts. If you taste your oyster sauce and have barely any ocean-y flavor, that's a sign that your oyster sauce is firmly in the category
7. Lastly, huge thank you to the Chen family over at "Xin Haomen Haoye" in Shajing, Shenzhen. First learned about oyster sauce watching a CCTV video of them making it... then a week or so back I went over to Shajing and chatted with them quite a bit in order to nail down this recipe. This is very much an adaption of they've taught me in order to fit in the home kitchen. So please, if you're ever in Shenzhen, make your way over to their place - they've got a restaurant connected to their business called "蚝门饭店". I wanted to include a bit of their place in the video but unfortunately it was nighttime :/
That's all I can think of for now. I know this recipe isn't exactly one to 'toss in the rotation' but I hope the braised pork ribs can be. Also, let me know if you're interested in more Chinese sauce videos - while they're almost universally used bottled, there's so much FUD I've seen in English on Chinese sauces it makes us wanna clear the air a bit (... if I have to hear one more person refer to Hoisin sauce as 'Chinese Barbecue Sauce' I think I'm gunna snap lol).
MORE! MORE! MORE! I LOVE authentic ingredient cooking. In every cuisine. Especially Asian based cuisine.
Is it possible to make "black vinegar" Steph/Chris? Perhaps one of the alcoholic ingredients? Thanks.
Jenn 💖 in Canada 🍁
So for the time being at least, I think we'll draw the line at fermented products. We do a lot of testing for each recipe, and fermented stuff would unfortunately be a bit time consuming to test, logistically. If we ever are able to get on doing the channel full time, then we could look at those sorts of projects :)
@@ChineseCookingDemystified
Thank you. I hadn't really thought about the technical side of producing them tbh. I'm practically a luddite technologically. 💖
Jenn 💖 in Canada 🍁
hoisin would be awesome. thx for posting this!
Any idea how long is the homemade oyster sauce gonna keep in the fridge?
Magically found this video by RUclips recommendations…As I am born and grew up in Shajin, Shenzhen, I have to shout out for you guys presenting the traditional and the right way how oyster sauce is made and how we dry the oysters(in the video is 熟曬 where there's also生曬 which have much more impacted flavor). Thats some dedicated good job. Your video reminds my childhood playing pokemon cards in the rooftop where my grandma would normally dry the oysters. Thumbs up!
Bro you got to do Hoisin next! I love your work!
So little information available on it! Think we''ll have to reverse engineer a bottle kinda like how we did Char Siu sauce. Unfortunately Steph's Dad didn't know either :/
@@ChineseCookingDemystified The annoying thing is that hoisin sauce is rarely fresh made, every restaurant buys it off from a purveyor. Perhaps asking a retired chef?
@DH I've encountered many chefs, between active and retired. The retired ones are more forthcoming about their recipes. Whenever I ask an active one, they shrug me off or say it's a trade secret. That's why I prefer to talk to retired ones. By then, "trade secrets" are no longer a concern. It's true, many sauces are store bought and not made by the restaurants, but there still those that believe in making sauces on their own. I had training between east and west culinary methods and we were encouraged to uncover how things are made to see if we can make a superior product. I have made my own sauces and always felt Hoisin can evolve. I had hoped someone would know how to make it as a starter, but so far it remains elusive.
Hoisin sauce is a soybean based fermantated sauce. Is not something you can make nor cook freshly.
It takes time just like soy sauce or red wine. It needs the aging process
I got this
Msg and the color brown. Add soy sauce. Sugar. Garlic / onion powder/ msg/ water and half bottle optional hoishin sauce
Thank you for this! Oysters are very expensive where I now live, but I grew up eating them all the time (very abundant where I grew up- we would buy them straight from a boat and just make big pots full of oyster and garlicy sauce, and serve it with rice), and miss the flavor of them. Unfortunately I can't eat the metric butt-ton of sugar that's in the mass produced oyster sauce. Even if it's a little spendy for me to make, it will be nice to have, and I can freeze tiny cubes for long term storage. I love having just some mixed mushrooms with oyster sauce. Tossing in a dried oyster or two from the recipe would be amazing too!
Man. Real oyster !! I thought that there is no oyster or anything related to oyster in the so-called oyster sauce. Good to know. Thanks.
now alot of cheap oyster sauce contains little to no oyster
Oysters are super expensive in my country, I would never think about copying your recipe but it was very interesting to see how it's made.
same here. kind of ironically my area is a huge oyster producing area but they were over harvested to sell to Asian countries (mainly Japan) and now regulations are imposed so their harvesting is mainly restricted to commercial farms where, again, they're mainly sold to Asia which drives up domestic costs. They used to be insanely cheap here even up until relatively recently to the point that when my parents where my age fried oysters were considered poor people food and were even given away for free in some bars in place of peanuts.
Oysters only are expensive if you want to eat fresh/alive oysters. If they are processed into a shell stable form you can get them quite cheap. Here in Germany if you eat fresh oysters at a restaurant you pay about 3-5€ per oyster.
Same in Sweden, in restaurants they will be more expensive but fresh caught can be bought cheap in local fish market
Cool. That explains why oyster sauce is a mild product compared to fish sauce or soy sauce. It's just a reduction of cooking liquids rather than a garum or a ferment. You could make a garum with oysters though.
3:22 correct me if im wrong...you just add oyster sauce into oyster sauce......
What a fucking donkey
@@dr.angerous OR--OR--OR IT COULD'VE BEEN INCLUDED AS A THICKENER
FIX YOUR FAUCET!!!
I assume the invention of oyster sauce was an accident. Maybe a chef didn't pay attention to the pot and low and behold, got the bases of oyster sauce.
Wait what? One of the things that you add to the made from scratch oyster sauce is a not made from scratch oyster sauce? Ridiculous
I came to the conclusion that this is definitely not worth it
i never thought making oyster sauce was this simple
The downside is only getting fresh oysters and going thru the colossal effort of making the sauce
Thank you for teaching us!
Cooking for 3 hours on a simmer stirring every 5 minutes just to get a little over a cup of sauce doesn't sound simple.
@@lilchristuten7568 It absolutely is simple. It's just not easy.
Dude bugs fly. Here they would be covered in flys and nats
boil them in bat urine, its good for you
I remember when oyster sauce taste like shellfish. But now most oyster sauce taste is non existent and so artificial
I Always thought it was made of oyster mushrooms 🙈
I think vegan/ vegetarian versions of it might be made from them
@@kiranv2085 thats just gross vegan ruin everything
Sadly, even Lee Kum Kee only has 1 oyster sauce where the primary ingredient is actually oyster.
At least there's one!
and it's reasonably easy to get here in the states to boot
I wanted to see how oyster sauce is made but that dish looks so yuuuuum. Subscribed!
1:08 WTF hahahaha That tap just made my day.
Need a new gasket for that faucet
It’s cheaper to buy the oyster sauce for $6 than buy 1.5 kilos of oysters $40. 😭😭
Yep, exactly. Making traditional oyster sauce makes sense if your primary goal is making sun-dried oysters - if so, you can make a bit of old school oyster sauce as a byproduct.
Chinese Cooking Demystified ooohhhh I understand sensei 👌👌 Will try to sundry some soon!! Excellent vids thanks!
"noon time". haven't heard that expression in a while.
I wonder what the creater thought.. lets dry some oister and put it in a pan then boil that water until brown stuff
The story goes that it was actually Lee Kum Sheung (founder of Lee Kum Kee), who was a vendor in Macao in the late 19th century selling dried oysters. He forgot about his simmering poaching liquid, kept it cooking... tasted it at the end, found it was delicious.
While these sorts of stories are almost always apocryphal, it definitely does explain the essence of oyster sauce :)
You added the bottled oyster sauce..... wtf....... how is this homemade??????
These videos are superb - thank you for making such an effort ! and in perfect English !!
Seriously! That is a perfect example of how homemade is ALWAYS better! The effort is immense~the actual result is sometimes little. But you know the process will produce the exact texture and taste of authenticity. Made the way its been made forever. (well except for that little bit of bottled sauce, lol). I so love your channel for just this. The effort made to, not make easy and quick, but to add that bit authenticity ignored by so many other cooking channels. Bravo! 💖
How long do you think this ingredient has been used?
As usual, with deep respect~
Jenn 💖 in Canada 🍁
Interestingly oyster sauce only dates back to 1888! Chinese cuisine is fascinating in just how *modern* a lot of ingredients/dishes are. While there's certain dishes that you could draw a straight line back 2000+ years, those are generally the exception.
I think often Chinese cuisine is viewed through the lens of 'ancient traditions dating back centuries' (both in China and abroad) but much of that fascinatingly doesn't hold up to the historical record. I think it's really underrated how dynamic the cuisine here is... while there's certainly techniques and ingredients that go back millennia, this is a country that loves food... and is filled with inventive cooks that are constantly changing and adapting.
It's true that in China there's less of a culture of "famous chef on TV slapping together wacky things and getting lauded as 'innovative'". But how many of those 'innovations' in the West actually make the jump to the cultural mainstream?
I'm rambling now, sorry :) Thanks for the kind words as always Jenn!
@@ChineseCookingDemystified
You couldn't be more correct about opinions abroad. We do indeed tend to think of Asian cuisine, not just Chinese, as "ancient". "Well the civilization is thousands of years old, so of course they still eat dishes made 2,000 years ago." Sounds silly just typing it ☺
Some even try to argue that Chinese-American cuisine is older but adapted for our tastes. Lemon chicken, General Tsao's Chicken etc.
I believe that we are of that opinion because
A) our exposure to authentic Chinese cuisine has been minimal, compared to many. Plus
B) the "Chinese" food we thought was real was not even close to the actual dishes and
C) the "exotic" ingredients weren't always readily available. (the first Asian grocery store in Kingston didn't open until the mid 90s)
As in older cuisines, I assume that every village, town, district and province has its own style and recipes depending on the locally available ingredients.
This is both eye opening and a genuine learning experience for me. My ideas and North American attitude are being shattered, thankfully, by your and a few other cooking channels that celebrate their "true" cuisine, not the Made For The Americas recipes we view as authentic.
I'm also rambling, but the subject just doesn't support brevity now does it? Thanks so much.
Jenn 💖 in Canada 🍁
How to Make Oyster Sauce, from Scratch , adds bottles oyster sauce 3:19 😒
Excellent video 👌
Apologies in advance in case somebody already asked this, but how long will the oyster sauce keep, roughly? And could you do a video on buying and caring for a wok? Thanks for the ever-excellent videos.
Should be good for about 2 weeks in the fridge, then it'd prolly be best to keep in the freezer. You can check out our wok buying, seasoning, and maintenance vid here: ruclips.net/video/alZ8alIlhAU/видео.html
I was so into this, until you added your enemy at the end. Vote for my nuts
ikr
Oooh keep doing these über-thick brown sauces! I wanna know how to make hoisin and char siu sauce too...
We've got a Char Siu sauce recipe! It was actually the first video that led us down this whole obsessive rabbit hole lol. It's a little old (so the video itself was made back when I knew basically zilch about making videos) and looking back I'd change a little bit about the recipe for the meat but... yeah, still very proud of that sauce. ruclips.net/video/g2-FFux9EbU/видео.html
ruclips.net/video/os5SmDS_0_c/видео.html
Wow good to know oyster sauce is really made from oysters. Always thought it was a condensed soy sauce with secrete ingredients for flavors.
The industrial ones ARE a mix of oyster blanching water and seasoning, that's true.
The factory stuff is actually like that. Just as factory soy sauce isn't actually made by fermenting soy beans (because that takes six months and all of us Chinese would have starved to death by then).
You can get premium oyster sauce, which has up to 40% oyster extract, but most oyster sauces contain much less.
I use oyster sauce to make oyster sauce.
-Thanos
What do you mean "go in with" regarding the ingredients?! Maybe stupid question?........maybe stupid asking American how to make Chinese cooking?
"go in with ____" = "put _____ in" :)
@@ChineseCookingDemystified Thank you. Sometimes American English is very confusing to me. "Go in with" but not meaning going anywhere but instead meaning put something in! Thanks for explaining for me 🙂
Always wondered about oyster sauce... now i know! The braised ribs look amazing.
You guys really rock! Could you make a video of the chinese Mosi Paste (darker miso paste used in almost every BBQ from Char Siu to Duck in HK)
Ah mianchi, right? Luckily there's tons of resources available online for it - the artisinal stuff here in Guangdong's almost exactly the same as Japanese akamiso!
Do you think you think you could make oyster sauce by reconstituting a ton of dried oysters then reducing the reconstitution liquid?
wait...you added commercial oyster sauce to you homemade oyster sauce?
i get really afraid of drying food without being covered outside. Could I use cheese cloth or saran wrap to cover it?
Use a light cheese cloth~
How would I marking go gloopy without store bought sauce though?
What’s the meaning of the Chinese expression you said at 4:14?
'Longyau', i.e. 'huaguo' in Mandarin. The Mandarin term literally means 'make the pot slippery'. It's done in order to provide a non-stick surface to the wok.
Chinese Cooking Demystified Thank you!!! Love your work!
3 oysters=approx. $7.50.....makes 50-100ml oyster sauce
1 bottle oyster sauce 750ml-approx.$4.00
Hmmmmm
Nice video, TNX
eewww. my friend always talks how he loves oyster sauce, that I should try it.i didn't know it's actually made from oysters, like duck sauce is not made from ducks..i will skip this oyster sauce.
So it's impossible to make Oyster Sauce without Oyster Sauce 😂😂😂😂😂
Ye fucking donkey seriously
Quick question, how long will this keep? Thanks for the wonderful videos!
Few weeks in the fridge, after that you'd want to freeze it.
This guy has been sinicized
How to make oyster sauce:
1. simmer oysters then drain the water
2. Cook the oyster water up to low flame for 1 hour until it is reduced
3. Add sugar
4. ADD SOY SAUCE
5. ADD OYSTER SAUCE!!!!!!!!!! LOL
how did you get Richard Dryfuss to narrate this?
😋
Ok sir
Omg, all that hustle for a tiny 1/4 of a cup??? And at the end add store bought oyster sauce to homemade oyster sauce.... Whaaaaat? I don't work for oyster sauce company, but I have no time to make my own based on this video. I'll stick to concentrated oyster sauce that lasts me 2 months for $6. But thank you for the video, I really thought I can make my own, however no thank you
Comment section of this video: trolls meet chinese cousine
I love oistres
I did find that interesting, although I'm unlikely to go through all that just to get home made. I would say that hanging the drying oysters up may prevent cats and most bugs getting to them, but flies probably have no problem. Also, the recipes do seem to like sugar, which is not something likely to appeal to someone with high blood sugar issues. Thanks though.
I literally laughed so hard when I saw you added the manufactured stuff. Respectfully, why go through all that trouble? That dish looks and must smell amazing. 😍
I'm sure it's just for the xanthan gum, it will keep it better in suspension. You could definitely just add soy sauce and some gum, and also the store bought oyster sauce isn't going to be nearly as powerful regardless.
@@pawssum Thanks for the response. Great video
Thank you for clarifying that you can’t make this normally I am a dumb ass
If I make oyster sauce myself and take like on the video about 20-25 oysters for 3-4$ each in my country it will cost about 60 -80$ for that cup of sauce.
Laughs in French where oyster flesh is around 240 dollars a kilogram. I'll stick with the store bought crap and other umami boosters like sardines, vietnamese fish sauce or nori.
Was nice to see the original process though.
I came to learn how to make oyster sauce, and I ended up laughing at this the whole time.
if you need oyster sauce to make oyster sauce, how do they make the first oyster sauce? Well, using wild oyster sauce of course. Too bad, they are extinct from over hunting...
Lee Lee Lee Kum Kee but not the cheap stuff. In this case the more expensive is superior. Thanks for sharing your recipe but if the oysters are plump and fresh...down the hatch they go.
I read far far too many tiresome replies trying to see if you mentioned anything about the lovely yellow clay pot, and how a person might get one.
Your sauce is fantastic
I want some dried oysters
I'm not going to make them...
Thanks:
That’s one expensive oyster sauce on the electric and water bill for half a cup of diluted storebought oyster sauce…
This is ridiculous. Way better recipes out there that will have you blend the oysters so you can incorporate into the poaching liquid and to make a genuine savory product.
Where is the recipe? Where is the step by step? Is it fermentation process? It seems the boiling of the oysters and straining them and then u put a little bit of oyster sauce? It doesn't make sense. I guess I will just buy the bottle. Making of the sauce is a process that takes time to make.
Why is it weird I’m allergic to shellfish but can eat oyster sauce in a dish.
Lol it's so convoluted to add store-bought oyster sauce to "homemade oyster sauce from scratch". WTF.
Amazing how many people assume that if they can't understand why you're doing something you must be wrong
Hahaha…. Buy your Oyster sauce. To make Oyster Sauce.
Hmmm maybe I can start creating a “recipe” too hahaha
You're making oyster sauce and you have soy sauce and oyster sauce as ingredients...? lame
Ummm, is it me or does the narrator sound like Richard Dreyfuss when he narrated and acted in the movie, "Stand By Me?"
Uncle Bee I’ve been trying to put my finger on it for some time. And that’s the one. Thank you. Lol
I was dying to see his face lol
@@marks9444 I was waiting for "Verno," to start crying about his burger being dropped in the fire. "Two for flinching." Lol With the "Lolly Pop" song in the background.
Chris, has anyone commented that your voice is so similar to Richard Dreyfuss’s voice? Spot on, dude!
You're like the 50th person that said that. LOL.
Why in the world would you make oyster sauce if you already have oyster sauce??😳😳
Idk why but i always thought we fully dry the oyster then turn it into powder and then add water to make oyster sauce 🤣😭
Why have I subscribed to over one hundred Chinese cooking channels in the past half year in total on so many different video websites?!?
Oysters are so gross. On yeah that's what I want in my sauce. A bunch of 'sea boogers'! Nope.
4:11 Serious question, how does one get wok to look like that? I wiped canola onto my aluminum wok and set burn on high for 10-15 min but it never really coats the middle part well, all other places outside the middle has the nice black smoothness.
Takes a year or so. We actually started using this wok on the channel, you can see the very first video we used it in here: ruclips.net/video/OH5pP5Yd85A/видео.html
I'm not sure why you'd be looking at everything *but* the middle, though. Hmm...
I dont understand, oysters are extremely expensive. How is it a thing to turn them into a sauce?
Wow! Your pots are filthy.lol. i love your channel and your recepues. But your pot! Wow
Excellent video as always
That oyster sauce is an OLD recipe.. It was the go to sauce before ketchup.
It is really good to know how the real oyster sauce is made, i would like to know how the hoisin (one of my favorites) is made.
Sadly, it is too expensive and slow to make oyster sauce from scratch and more when i use it once a week at the most. Industrial and gross products have their positive things and I can have "oyster sauce" in the fridge for months.
Jesus, I've just started down a rabbit hole on Hoisin... there's like nothing. Can't find the history or anything. Maybe my Chinese search terms are sucking, but Steph hasn't fared much better. Truly baffling, not even Steph's Dad has any info on it.
The lee kum kee one I use is really tasty but once you read the ingredients you realise the real one must be really hard to make. I can say there is sugar, sugar and more sugar there. And apparently, a bit of black bean sauce and some spices, but not much more that I can guess.
Making oyster sauce with oyster sauce. Genial!
Love your tap. Does it have its own RUclips channel I can subscribe to?
That is not how you make oyster sauce. You are mis-leading people.
I just came here to say... WHERE'S THE LAMP SAUCE!!!
Interesting. I love going to our local China Town to buy sauces, including oyster sauce. Also other ingredients to make a delicious stir-fry. Cheers from Canada :-)
How does oyester sauce tastes?I am asking because I did not eat oyster sauce anytime
@@goodtime1714 It tastes a bit sweet and salty.
1:05 IS THE TAP OK AHAHA
1:43,
3:23 ADDING A BOTTLED OYSTER SAUCE TO HOMEMADE SUACE ??
5:35,
Great channel I am a new subscriber Chef what are you drying with the coat hangers on the balcony? Cuttlefish?
Ah those aren't ours actually! That little area in our apartment complex's used by a lot of people for sundrying. That's Daikon Radish
For how long this oyster saucer is safe to use?
Why doesn't the label say to refrigerator after opened 🤔 😒 the oyster sauce
Watch from Cambodia southeast Asia 🇰🇭 thanks for sharing
1.5kg of oyster?! Holy crap that is an expensive dish!
Edit: Must be worth it though.
Haha there's a reason they don't really make it that way anymore - as I talked about a bit in the Reddit post, Oyster sauce makes a lot of sense as a byproduct of dried oysters (Chinese dried seafood is awesome but can get pricey)... it'd make zero sense to have dried oysters as a byproduct of oyster sauce. It'd be sorta like eating a Beluga Sturgeon for its meat and saying 'oh by the way, you also can have caviar' (crappy analogy probably).
In any event, we *are* lucky that we live in Guangdong, a place with a long history of aquaculture. IIRC the total cost of those for us was ~150 CNY (~$20 USD). Not cheap (for China) but definitely not crazy either. Added up a bit over testing, but hey, Patreon helps :)