Gong Liang looked at the only two peanuts left in the steel basin and couldn't help but slap his stupid head.
Why am I so stupid? Why do I think so much about frying peanuts and never think about making peanut butter and peanut oil? Also, why do I keep thinking about soy sauce and making bean paste? Don’t I have dried oysters? How come I never think about it?
Never thought of making oyster sauce from dried oysters?
Making this oyster sauce couldn't be easier.
At the moment, he was not busy making bean paste and started preparing to make oyster sauce.
Oyster sauce is actually the soup left after boiling oysters. It is clarified, filtered and boiled to concentrate the essence. It is very simple to make.
The oysters Gongliang dug at the beach have already been eaten up, leaving only a lot of dried oysters. If there are no oysters, dried oysters should be fine.
So, he took out a bag filled with dried oysters from the space. After leaving it for a while, the dried oysters were already stained with a layer of white frost. This was proof of the quality of the best raw and dried oysters, and those that had been steamed were definitely not the same.
Then, he put away the oil pan for frying peanuts, took out a large pot, washed it, put water in it and boiled it.
Gongliang's method of making oyster sauce was also found online. After all, I am a person who likes to eat. If I occasionally research the ingredients, I will inevitably come into contact with these things.
He first took some dried oysters, washed them, and then threw them into a 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 he had worked so hard to dig out.
To make oyster sauce, you put the oysters in a pot and boil them, then pick them up, filter the remaining water to clarify, and then boil them until they are 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 water in the pot has been boiled to a light yellow color, and the essence of the dried oysters has been completely integrated into the water. The dried oysters that were picked up were actually some residue, and Gongliang threw them away directly.
Mi Gu and Yuan Gun Gun didn't know what Gong Liang was doing, so they gathered around and stared curiously.
After the people at the tribal station finished eating the peanuts, they watched for a while and then dispersed after feeling bored.
Gongliang clarified the water after cooking the dried oysters, filtered it with gauze, then washed the pot, poured the clarified and filtered dried oysters water into the pot and boiled it. As the cooking time became longer, the dried oysters in the pot slowed down.
It slowly condenses and becomes dark yellow in color.
Seeing that the oyster sauce was made, Gongliang tasted it and it tasted very delicious.
However, the current oyster sauce does not meet his aesthetic taste.
So, he took out another steel pot and planned to add some color to the oyster sauce.
Generally, oyster sauce needs to be colored, mainly using caramel.
Caramel is a caramel color made from sugars with high sugar content such as granulated sugar and rock sugar. But Gongliang doesn’t have granulated sugar and other sugary things on hand right now, but he does have some fructose and honey. Fructose has a fruity flavor, but he doesn’t know that.
How will the caramel color taste like? Just use honey.
Honey changes color easily, so Gongliang is very careful when making caramel.
Soon, the honey boiled into caramel in the pot. Gongliang quickly washed down the cooked oyster sauce to prevent the caramel from turning dark and the taste becoming 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.
After a while, the oyster sauce and caramel had merged, becoming you and me and you. He tried it again. The taste of the oyster sauce had not changed, it was still delicious, but it had an extra sweetness of honey.
In this way, real oyster sauce is not yet ready.
Gongliang took out the sweet potato flour and beat it into a slurry, then poured it into the reddish-brown oyster sauce. After a while, the oyster sauce in the pot became thick.
He quickly added some oil to make the oyster sauce brighter and preserve it longer.
In the past, some manufacturers added a large amount of MSG to make the oyster sauce taste more delicious.
But at this time, the oyster sauce made by Gongliang was very delicious even without MSG. When the oyster sauce was ready, several dishes instantly appeared in Gongliang's mind, including eel segments in oyster sauce, beef in oyster sauce, chicken wings in oyster sauce, grilled abalone in oyster sauce, etc.
Dishes. Unfortunately, those are things from the previous life and don’t exist in this world at all.
However, there are slippery fish, arrow chestnuts, wild beef, and pheasants here. If you change the methods, you can still make a lot of delicious food.
Just thinking about it makes me drool.
Gongliang swallowed, expelled the imaginary things from his mind, packed the oyster sauce, and finally got a stone jar. Save some of it, it can be used for a long time.
Making oyster sauce is relatively simple, but making bean paste takes a while because bean paste requires a long fermentation process.
Gongliang didn't know if he could make bean paste, so he didn't dare to put down all the remaining half of the civet beans. He only took out about one or two kilograms.
First, he boiled the civet beans in a pot, rubbed off the skin, then mixed them with flour, put them in a bamboo sieve, and placed them in a cool and ventilated place to let them ferment. Fermentation is actually the process of waiting for it to grow hair naturally.
You need to turn it frequently when fermenting to let it ferment evenly, so that the brewed bean paste tastes good.
After the fermentation is completed, put the civet beans into the jar, add water and salt, and put them in the sun to dry, let them continue to ferment, and then wait until they become paste.
During the waiting period, stir occasionally and turn it up and down to avoid uneven fermentation, but don't turn it too frequently, as too much effort is not necessarily a good thing.
As time goes by, more than half a month has passed, but the waiting for Doubanjiang seems to be far away.
Gongliang could only patrol, exchange things at the place where the middle tribes and Dongtu people lived, and wait 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 as he was about to leave, suddenly, a smell came from the jar, which was vaguely the aroma of the Doubanjiang he had eaten in his previous life. Gongliang quickly grabbed the jar and shook it vigorously.
After a moment, a strong aroma of sauce wafted out from inside.
Gong Liang was overjoyed, the bean paste was finally made.
He also didn't expect that Doubanjiang would be able to succeed in one fell swoop. It was really unexpected. He originally had the worst plan of getting bugs.
That night, he made several dishes using bean paste and oyster sauce. One was steamed fish with bean paste and stir-fried bean paste; the other was smooth fish in oyster sauce, wild beef in oyster sauce, and wild vegetables in oyster sauce.
In fact, whether it is bean paste or oyster sauce, it does not taste very good when used alone to cook, so when Gongliang cooks, he also uses crab meat powder to season it, and it tastes extremely delicious.
Mi Gu, Yuan Gun Gun, and Xiao Ji had never tasted anything like this before, and they almost swallowed it with their tongues.
Gongliang's favorite is the arrow chestnut and smooth fish made with oyster sauce. In fact, this dish not only contains arrow chestnut and smooth fish, he also added a little stewed and mashed dolphin meat. It tastes extremely delicious and is simply a delicacy in the world. 8