Gongliang looked at the only two peanuts left in the steel basin and couldn't help but pat his stupid head.

Why are you so stupid, why do you think about fried peanuts, why don't you think about making peanut butter and peanut oil? Also, why do you think so much about soy sauce and bean paste, don't you have dried oysters? Why have you never thought of making oyster sauce from dried oysters?

This oyster sauce couldn't be easier to make.

At the moment, he was not busy making bean paste, and began to prepare to make oyster sauce.

Oyster sauce is actually the essence of the soup left over from the cooking of oysters, which is clarified and filtered and boiled and concentrated, and it is very simple to make.

The oysters that Gongliang is now digging at the beach have long since been eaten, and only a large pile of dried oysters remains. Without oysters, dried oysters should work as well.

So, he took out the bag full of dried oysters from the space. Because after a while, the dried oysters have been dyed with a layer of hoarfrost, which is a proof of the quality of the best raw dried oysters, and there is absolutely no steaming and cooking.

Then, he put away the oil pan for frying peanuts, took out a large pot again, washed it, and put water to boil.

Gongliang's method of making oyster sauce is also from the Internet, after all, it is a person who likes to eat, and occasionally studies the ingredients, and it is inevitable that he will come into contact with these things.

He took some dried oysters and washed them, then threw them into the pot to cook. Because he had no experience in making oyster sauce, he didn't dare to cook too much, for fear of ruining the dried oysters that he had worked so hard to dig out and dry. Generally speaking, to make oyster sauce, the oysters are boiled in a pot, then scooped up, and then the remaining water is filtered and clarified, and then boiled until it is thick.

But the oysters didn't know what to do, so they had to let them boil until they were almost rotten.

The water in the pot has been boiled to a pale yellow hue, and the essence of the dried oysters has been fully integrated into the water. The dried oysters that were scooped up were actually some residues, and Gongliang threw them away.

Miya and Yuan Rolling didn't know what Gongliang was doing, so they gathered around and stared at them with big eyes and curiosity.

After eating the peanuts, the people in the tribe station looked at it for a while, felt bored, and then dispersed.

Gongliang clarified the water from the dried oysters, filtered it with gauze, then washed the pot and poured the clarified and filtered oyster water into the pot to boil. As the boiling time increases, the dried water in the pot slowly solidifies, and the color gradually turns dark yellow.

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

However, the current oyster sauce does not meet his aesthetics.

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

Oyster sauce is generally colored, mainly with caramel.

Caramel is a caramel color made by boiling sugars with high sugar content, such as granulated sugar, rock sugar, etc. It's just that Gongliang doesn't have anything like sugar rock sugar in his hands now, but some fructose and honey. Fructose has a fruity taste, and he doesn't know what the caramel color will taste like, so he simply uses honey.

Honey is easy to discolor, so Gongliang is very careful when boiling caramel.

Soon, the honey was boiling into caramel in the pot, and Gongliang hurriedly washed the boiled oyster sauce down to prevent the caramel from turning black and the taste bitter.

After the oyster sauce is washed down, he slowly stirs it in the pan with a spoon to allow the oyster sauce and caramel colors to blend together.

In a short time, the oyster sauce and caramel have already fused, and they have become you and me, and I have you. He tried it again, and the taste of the oyster sauce remained the same, it was still delicious, but with a touch of honey sweetness.

In this way, the real oyster sauce is not yet good.

Gongliang took out the potato flour and beat it into a batter and poured it into the oyster sauce that had been boiled reddish-brown, and it didn't take long for the oyster sauce in the pot to become sticky.

He hurriedly added some oil, which would not only make the oyster sauce brighter in color, but also keep the oyster sauce a little longer.

In the past, some manufacturers put 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 is ready, several dishes instantly appear in Gongliang's mind, including eel with oyster sauce, beef with oyster sauce, chicken wings with oyster sauce, and large abalone with oyster sauce. It's a pity that it was something from a previous life, and this world doesn't have it at all.

But there are slippery fish, arrows, wild beef, and pheasants, and you can still make a bunch of delicacies with a different twist.

It's drooling just to think about.

Gongliang swallowed his saliva, expelled the imaginary things from his brain, filled the oyster sauce, and finally got a stone jar, which could be used for a long time to save some use.

Making oyster sauce is relatively simple, but making bean paste takes a while because it requires a long fermentation process.

Gongliang didn't know if he could make a good bean paste, so he didn't dare to put all the half of the raccoon beans left, but just took out about one or two catties.

First, he boiled the tanuki beans in a pot, rubbed off the skin, then tossed with flour, placed them in a bamboo sieve, and placed them in a cool, ventilated place to let them ferment. Fermentation, in fact, is the process of waiting for it to grow naturally hairy. When waiting, you should turn it often to let it ferment evenly, so that the brewed bean paste tastes good.

After fermentation, put the raccoon beans in the jar, add water and salt, and let them dry in the sun, let them continue to grow, ferment, and then wait for them to become sauce.

During this time of waiting, you should occasionally stir it and turn it up and down so as not to ferment unevenly, but don't turn it too often, too diligent is not necessarily a good thing.

After a series of time, more than half a month has passed, but the waiting bean sauce seems to be far away.

Gongliang could only go to the places where the middle tribes and the Dongtu people lived to change things while patrolling, while waiting for the bean paste to be born.

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

On this day, Gongliang came back from the inspection and went to see Douban sauce as usual. Just about to go. Suddenly, a smell came out of the altar, vaguely the scent of bean paste that I had eaten in my previous life. Gongliang hurriedly grabbed the jar and shook it vigorously. In an instant, a strong smell of sauce wafted out from inside.

Gongliang was overjoyed, and the bean paste was finally made.

He didn't expect that Douban sauce would succeed in one fell swoop, which was really unexpected, and he originally had the worst plan for growing worms.

That night, he made several dishes with bean paste and oyster sauce, one was steamed fish with bean sauce and stir-fried vegetables with bean paste, and the other was smooth fish with oyster sauce, beef with oyster sauce and wild vegetables with oyster sauce.

In fact, whether it is bean paste or oyster sauce, it does not taste very good when used to cook alone, so when Gongliang cooks, he uses crab meat powder to season it, and it tastes extremely delicious.

The guys had never eaten anything of this kind before, and they almost swallowed their tongues for a while.

Gongliang's favorite dish is the arrow chestnut slippery fish made of oyster sauce, in fact, this dish is not only arrow chestnut and slippery fish, he also added a little stewed and rotten small fragrant pork meat, the taste is delicious, it is simply a delicacy in the world.