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

Product Information

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.

Chinese 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! The smaller ones, which are almost always dried Bay Scallops, are useful when used whole in soups and the like. They are relatively cheap.Using a few ingredients keeps the flavor profile simple so it can compliment your favorite side dishes. It's also much saltier so you probably won't need to add salt! Blend the fish sauce with some fresh scallops or fresh shrimp and a bit of sugar, then blitz them into smaller pieces, if you want an alternative with more bite. Katsuobushi (bonito flakes)

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.

Dried scallop is made from the adductor muscles of scallops.Pungent and compact, it has a highly concentrated flavor of the sea. Different from dried shrimp, which are also widely used in Chinese cuisine, conpoy is known for its sweet and delicate aroma. If you can't get any of the dried seafood on the list- which most likely would involve online shopping or trekking to the Asian super market if you live in the West- anchovies are a possible alternative to dried scallops. Add a bit of sugar as anchovies don't have the same natural sweetness. Fish Sauce (Nam pla) Dried scallops, also known as conpoy (in chinese: Jiang Yao Zhu 江瑤柱 (traditional) 江瑶柱 (simplified) or Gan Bei 乾貝 (traditional) 干贝 (simplified)), are scallops that have been preserved by drying and are often used in Chinese cooking. You need to be very careful when using dried shiitake mushrooms in place of dried scallops. Although they also have a lot of glutamates (umami), the mushroom-y flavour is very strong. To bulk up the congee and make it healthier, I like to add frozen scallops, but you can omit this if you wish.