Reborn Primitive Age

Chapter 418 Oyster Sauce and Douban Sauce

Gong Liang looked at the only two peanuts left in the steel basin, and couldn't help but patted his stupid head.

How can I be so stupid, why I want to fry peanuts all the time, why have I never thought about making peanut butter and peanut oil?Also, why am I so obsessed with soy sauce and making bean paste? Don't I have dried oysters?Why have you never thought of making oyster sauce with dried oysters?

This oyster sauce couldn't be easier to make.

At the moment, he is not busy making bean paste, and is preparing to make oyster sauce.

Oyster sauce, in fact, is the soup left after cooking oysters, which has been clarified, filtered, boiled and concentrated. It is very simple to make.

Gongliang has already eaten up all the oysters dug by the sea, leaving only a large pile of dried oysters.If there are no oysters, dried oysters should be fine.

So, he took out a bag full of dried oysters from the space.Because it has been left for a while, the dried oysters have been stained with a layer of hoarfrost, which is the proof of the quality of the superior sun-dried oysters, and there is absolutely no steamed ones.

Then, he put away the oil pan for frying peanuts, took out a large pan, cleaned it, put water on it and boiled it.

Gongliang’s method of making oyster sauce is also seen from the Internet. After all, he is a person who likes to eat. Occasionally researching ingredients, it is inevitable that he will come into contact with these things.

He first took out some dried oysters, cleaned them, and then threw them into the pot to cook.Because he had no experience in making oyster sauce, he did not dare to cook too much, for fear of ruining the dried oysters that had been dug out and sun-dried.Generally speaking, to make oyster sauce, boil oysters in a pot, then scoop them up, filter and clarify the remaining water, and cook until thickened.

But Gongliang didn't know what to do with the dried oysters, so he could only let them cook until they were almost rotten before taking them out.

The clear water in the pot has been boiled to a light yellow color, and the essence in the dried oysters has been fully integrated into the water.The dried oysters that were scooped up were actually some dregs, so Gongliang threw them away.

Mi Gu and Yuan Gun Gun didn't know what Gong Liang was doing, so they gathered around and stared curiously.

After eating the peanuts, the people in the tribal resident looked at it for a while, and dispersed after feeling bored.

Gong Liang clarified the water after boiling the dried oysters, filtered it with gauze, then cleaned the pot, and poured the clarified and filtered dried oyster water into the pot to cook.As the cooking time becomes longer, the dried oyster water in the pot slowly condenses, and the color gradually turns dark yellow.

Seeing that the oyster sauce was made, Gong Liang tasted it, and it was very delicious.

However, the current oyster sauce does not conform to his aesthetics.

So, he took out another steel pot, intending to add some color to the oyster sauce.

Generally, it is necessary to color the oyster sauce, mainly with caramel.

Caramel is a caramel color made from sugars with high sugar content such as granulated sugar and rock sugar.It's just that Gongliang doesn't have any granulated sugar or rock sugar, but some fructose and honey.Fructose has a fruity taste, and he doesn't know how the caramel color will taste, so he just uses honey.

Honey is easy to change color, so Gongliang is very careful when making caramel.

Soon, the honey was boiled into caramel in the pot, and Gong Liang quickly washed down the cooked oyster sauce to prevent the caramel from turning black and bitter.

After the oyster sauce was washed down, he slowly stirred it in the pot with a spoon to let the oyster sauce and caramel color blend together.

In a short while, oyster sauce and caramel have been fused together, and it becomes you in me and you in me.He tried it again, the taste of the oyster sauce has not changed, it is still delicious, but there is an extra sweetness of honey.

So, the real oyster sauce is not good.

Gongliang took out yam flour and beat it into a slurry and poured it into the reddish-brown oyster sauce. After a while, the oyster sauce in the pot became sticky.

He quickly added some oil, which not only made the oyster sauce brighter, but also kept the oyster sauce longer.

Some manufacturers in previous lives added a lot of monosodium glutamate in order to make the oyster sauce taste more delicious.

But at this time, the oyster sauce made by Gongliang tastes very delicious even without MSG.When the oyster sauce was ready, several dishes appeared in Gongliang's mind instantly, including eel slices in oyster sauce, beef in oyster sauce, chicken wings in oyster sauce, grilled abalone in oyster sauce, and so on.It's a pity that it was something from the previous life, and it doesn't exist in this world at all.

However, there are slippery fish, arrow chestnuts, desolate beef, and pheasants. If you change the pattern, you can still make a bunch of delicacies.

Thinking about it makes people drool.

Gong Liang swallowed, expelled the imaginary things from his mind, packed the oyster sauce, and finally got a stone jar, save some, it can be used for a long time.

It is relatively simple to make oyster sauce, but it takes a while to make bean paste, because bean paste requires a long fermentation process.

Gongliang didn't know if he could make bean paste well, so he didn't dare to put down half of the civet beans, and just took out about one or two catties.

First, he cooks the raccoon beans in a pot, rubs off the skin, then mixes them with flour, puts them in a bamboo sieve, and puts them in a cool and ventilated place to let them ferment.Fermentation is actually the process of waiting for it to grow hair naturally.While waiting, turn it over frequently to let it ferment evenly, so that the brewed bean paste tastes good.

After the fermentation is complete, put the raccoon beans into the altar, add water and salt, and put them in the sun to let them continue to grow and ferment, and then wait for the sauce to be formed.

During the waiting period, occasionally stir it and turn it up and down to avoid uneven fermentation, but don't turn it too often, too often is not necessarily a good thing.

A series of time goes on, and it has been more than half a month, but the waiting for Doubanjiang seems to be far away.

Gongliang could only inspect and exchange things in places where the middle-level tribes and Dongtu people lived together, while waiting for Doubanjiang to be born.

As the festival approaches, more and more people come to the temple.

On this day, Gongliang came back from inspection and took a look at Doubanjiang as usual.Just leaving.Suddenly, a smell came from the altar, vaguely the smell of bean paste that I had eaten in the previous life.Gong Liang quickly grabbed the jar and shook it vigorously.In an instant, a strong sauce fragrance wafted out from inside.

Gongliang was overjoyed that the bean paste was finally made.

He didn't expect that Doubanjiang could succeed in one fell swoop, it was really unexpected, and he originally had the worst plan of growing worms.

That night, he made several dishes with bean paste and oyster sauce. One was steamed fish with bean paste and stir-fried vegetables with bean paste;

In fact, whether it is bean paste or oyster sauce, it doesn't taste very good when used alone, so when Gongliang cooks, he also seasons it with crab meat powder, which tastes extremely delicious.

Migu, Yuangungun, and Xiaoji had never eaten anything with this taste, and they almost swallowed their tongues for a while.

Gongliang likes the arrow chestnut smooth fish made of oyster sauce the most. In fact, there are not only arrow chestnut and smooth fish in this dish, but he also adds a little bit of stewed pork belly, which is delicious and delicious.

(End of this chapter)