How to Make Oyster Sauce From Real Oysters
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Most of the oyster sauces on the market are oyster-flavored seasoning because they contain almost no oyster. I spent a lot of time researching the commercial oyster sauce-making process, then tested and modified this recipe for home cooking. I increased the oyster ratio so the umami taste becomes significantly better; plus, you can custom the sauce to your needs, such as no food additives, low sodium, less sugar, or gluten-free.
INGREDIENTS
To make the oyster liquid
1 lb (454g) of shucked oyster (the weight includes the liquid, the actual oyster is only 10 oz)
6 cups (1.4 L) of water
1 tbsp (17g) of salt
1 shallot, sliced thinly
1 scallion cut into stalks
2 cloves of garlic
1/2 inch of ginger, sliced thinly
To make the Caramel Solution
10 tbsp (125g) of sugar
2 cups of water
To Season and Thicken the Oyster Sauce
2 tbsp + 2 tsp (45g) of salt
1.5 tbsp (25 g) of dark soy sauce (Amazon Link -
1 tbsp of MSG, optional
Cornstarch water (3 tbsp of water mixed with 1.5 tbsp of cornstarch)
INSTRUCTIONS
Make a salt solution by dissolving 1 tbsp of salt into 6 cups of water.
Add one cup of salt solution (reserve the rest for later use), the shucked oysters, and the liquid from the shucked oysters into a sauce pot. Then bring it to a boil and simmer for 5 minutes.
Pour the cooked oyster&water through a sieve and collect the liquid into a big pot.
Put the cooked oysters, shallot, ginger, scallion, garlic, and 1 cup of salt solution into a powerful blender. Blend into a puree.
Pour the oyster puree into the saucepot and simmer for 5 minutes. Then let it go through a fine cheesecloth with a big pot to collect the liquid.
Rinse the blender and the sauce pot with 1 cup of the salt solution, then pour it through the cheesecloth; this helps to cool down the oyster puree so you can squeeze it with your hand.
In batches, continue to rinse the oyster puree with the rest of the salt solution. Stir well and squeeze the cheesecloth until no more liquid comes down. Discard the solid part of the oyster.
Simmer the big pot of oyster liquid over medium-low heat for 1-1.5 hours or until 1/3 cup of liquid is left. You don't need to babysit the pot the whole time, but keep an eye on it to prevent burning.
While waiting, heat the sugar in a saucepot over medium-low heat. Stir for 6-8 minutes or until all the sugar is melted and the color turns golden brown. Pour in 2 cups of water and bring to a simmer to dissolve the caramel. Turn off the heat and remove it to the side.
Check back the oyster liquid. Once you have 1/3 cup of liquid left, turn the heat to the lowest and stir for 5-8 minutes or until the liquid turns into a brown sticky paste. This is what we call oyster concentrate, which is too flavorful to cook with.
Add the caramel solution to the oyster concentrate in batches and stir thoroughly to dissolve.
Season oyster caramel solution with salt, dark soy sauce, and MSG; then bring it to a simmer. Add the cornstarch water in batches and stir until the sauce thickens.
Store the oyster sauce in clean, sealable jars for two months in the fridge and 12 months in the freezer. Use this sauce for any recipe that asks for oyster sauce.
The Perfect Seafood Dish for any Party...in Under 10 Minutes | Gordon Ramsay
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Oysters Piccata- An Easy Pan Fried Oyster Recipe
Oysters Piccata
An Easy Pan Fried Oyster Recipe
We started with 18 medium Pacific Northwest Oysters.
Dredged in seasoned flour and dipped in egg and back into our flour.
Our seasoned flour ingredients-
3 cups- all purpose flour
1 tsp- garlic powder
1 tsp- onion powder
1 tsp- kosher salt
1 tsp- smoked paprika
1 tsp- dried thyme
1 tsp- creole seasoning or blackened spice seasoning
cracked pepper as needed
After we double dredged our oyster, we placed in 3/4 cup olive oil and 1/2 stick of butter over medium heat.
Sauce until nicely browned on both side and remove and set aside.
Slice one lemon and place in the hot oil to caramelize, remove and set aside.
Heat 1/2 stick of butter in a small sauce pan over medium heat.
Allow the butter to begin to brown and place the lemon pieces in the butter. Add 2 oz of capers and cook until heated throughout.
Spoon the caper butter over the oysters.
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Scalloped Oysters Recipe - Scalloped Oyster Dressing - Holiday Side Dish
Learn how to make a Scalloped Oysters Recipe! Visit for the ingredients and over 500 other video recipes. I hope you enjoy this Scalloped Oysters Recipe. A great holiday entertaining idea!
8 Classic Holiday Dishes That Should Never Make a Comeback: Oyster casserole | Eat this
Oyster casserole.
Lots of ingredients can go into casseroles, and this particular oyster-forward iteration has cultivated a fair share of fans over the years. But while casseroles generally prove to be incredibly versatile, not all casserole recipes can stand the test of time. Oyster casseroles combine flavors that just don't seem relevant anymore, often featuring a mix of crushed Saltine crackers, canned or jarred oysters, half and half, butter, Worcestershire sauce, and more.
The Cincinnati-based ABC-affliated news station WCPO 9 News ranked oyster casserole as the No. 1 worst holiday side dish back in 2015, even crediting this casserole with inspiring their roundup of the grossest holiday dishes that still somehow find a way back on Thanksgiving menus each year. While some claim that shellfish was likely included at the first Thanksgiving, know that this doesn't mean you should feel obliged to keep this oyster casserole tradition alive.
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I make these for my family when I'm short on time! 4 easy and delicious instant noodle recipes
I make these for my family when I'm short on time! 4 easy and delicious instant noodle recipes
This is a compilation of my four favorite instant noodle recipes! I make these for my family when I'm short on time! Just a few minutes to prepare, these recipes amazed everyone by how easy and delicious breakfast or dinner can be! I hope everyone makes and loves these recipes????
Recipe 1# (00:00-03:23)
Boiled water
1 pack of instant noodles
Cook the noodles for 3 minutes on medium heat
1 tbsp Unsalted butter
Three cloves of chopped garlic
1 chopped Thai chili
Add the instant noodles
Stir to get the flavor inside the noodles
Add 2tsp olive oil on the other half
2 eggs
Salt and black pepper
Pour the egg mixture in the half with the oil
100g Salad shrimp
Salt and black pepper
1 tbsp Soy sauce
15g Green onion
Recipe #2 (03:24-06:41)
Olive oil or others
2 eggs
Salt and black pepper
Mix well
Pour the egg mixture in the pan
Put the eggs in a bowl
Olive oil or others
Butter
10g Chopped garlic
2 tomatoes
Slice the tomatoes into pieces
Fry the tomatoes
2 packs of instant noodles
Salt and black pepper
1 green onion
Recipe #3 (06:43-09:16)
Add two packs of instant noodles to boiled water
Cook for 3-5 minutes on medium heat
90g Uncooked bacon
Fry for 3-5 minutes on medium heat
50g Mushrooms
Stir a bit
80g Red bell pepper
80g Yellow bell pepper
Salt and black pepper
Stir
Strain the noodles
1tbsp Soy sauce
1tbsp Oyster sauce
1tbsp White sugar
1/4 cup water
Add the mixture to the noodles
Green onion (optional)
Recipe #4 (09:17-11:20)
2 packs of instant noodles
Boiled water
Soy sauce
Oyster sauce
Salt and black pepper
Mix well
Add the noodles to the egg mixture
Add the noodles to the pan
Flip over
1 tomato
Slice the tomato to slices
Place a few tomatoes on the noodle pancake
3 slices of cheese
Fry for 3 minutes on medium heat
Green onion
Sprinkle the green onion on top of the noodle pancake
Done the last recipe!
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