Dried scallop seafood,food grade (500g/1bag)

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It’s quite magical, that you only need a few pieces of dried scallop to create a rich broth or sauce within minutes. Dried conch is sometimes used as a fake dried abalone- if you don't mind paying a bit more, I think it's just as good or maybe even better than dried shrimps as a replacement for conpoy. Dried Abalone A: Pregnant women can safely eat scallops in moderation. Dried scallops contain a high amount of amino acids, trace elements, and other nutrients that are essential for the human body. Consuming dried scallops can benefit expecting mothers with essential nutrients, better body functioning, and improved overall health.

The Medium sized 乾貝, generally small Sea Scallops, tend to be the most versatile and may be used both whole and shredded.

Dad’s Dried Scallop and Egg White Fried Rice definitely deserves a spot on the A-list of any fried rice menu. It passes all the necessary tests: it’s easy, incredibly tasty and vibrant with textures. Steaming: Place the rehydrated scallops in a heatproof dish and steam them over boiling water for about 15-20 minutes. This gentle cooking method helps preserve the scallops’ natural sweetness. You can also use the Thai version of shrimp paste (kapi) but don't use too much as the flavor is strong. Clam Juice Larger scallops usually cost more than small pieces (which are often tough); and whole pieces are considered "better" than dried scallops that have broken down into bits. Braised Dried Scallops with Broccoli: Simmer rehydrated scallops with broccoli in a savory broth until tender. Serve over steamed rice for a comforting and nutritious meal.

This is 1 of the most expensive types of dried Asian seafood so, to be honest, I doubt anyone would use dried abalone in place of conpoy! Use a large pot if cooking this over the stove, as the water will bubble up when boiling and may overflow if the pot is too small. The adductor muscle of scallops consist of about 20% protein. After drying, this becomes as high as 65%, making conpoy a protein-rich food. Top it off with some XO Sauce flavor explosion and you’re set. Everyone can enjoy it in the comfort of their own home, celebration or not! Why this recipe worksChinese people like to drink tea after meals as it washes down the oil. Congee isn't oily but I still like to end with tea! You can actually keep them in any cool, dark place, such as a cupboard, especially the drier ones, but I keep mine in the refrigerator. Chinese people can eat porridge for breakfast, lunch or dinner, and it's especially beloved when feeling under the weather, as it's light and easy on the stomach. Moreover, all of us have fond childhood memories of this dish so it's considered a comfort food. It can be a very frugal dish made with simple ingredients, or made more lavish by using rehydrated dried scallops and other seafood, as I have done What are dried scallops? Fro the top: dried scallop, dried conch, dried ikan bills, dried shrimp and dried abalone at the centre. The key to a good congee, in my opinion, is the choice of rice and its texture. I personally love using Thai Jasmine Rice because it’s incredibly fragrant. Thai Jasmine Rice naturally carries that sweet delicate flavour and fragrance where hardly any seasoning would be necessary for cooking. As for texture, you want to achieve that fluffy texture with the rice porridge without it being too dense or too watery. Jump to Recipe