Sometimes we are getting confuse how to store our sauces and seasoning well, they can be change in flavor and colour if we’re not store in the right way after opened it, it’s mean they lose its freshness. Leaving the sauce out on the kitchen counter top where warm conditions can easily form bacteria.
I suggest that once the sauce lid is opened, you should always refrigerate the sauce and always keep the container tightly sealed (this is especially important for sauce that needs to be refrigerated), and for canned sauce, place in a sealed container after opening and refrigerate. For store non-refrigerated sauce away from direct heat and light.
There are some of sauces and seasoning that you must be refrigerated after opening :
- Black Bean Sauce
- Hoisin Sauce
- Oyster Sauce
- Plum Sauce
- Sweet and Sour Sauce
- Chile Paste
- Chile Sauce.
There are some of sauces and seasoning that you can be stored in the cupboard :
- Rice Vinegar
- Rice Wine
- Dry Sherry (a common substitute for rice wine)
- Sesame Oil
- Soy Sauce (Light)
- Soy Sauce (Dark)
- Fish Sauce (Southeast Asian)
- Hot Chili Oil.
source : chinesefood.about.com
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