Dried scallops, or conpoy are made from raw scallops that are preserved and treated. They are commonly used in soups, stews, sauces, and other dishes to give the dish a rich umami flavor.
Before use, it is important to soak and soften the dried scallops in hot water for 30 minutes so they start releasing their flavors. It is perfectly fine to retain the water either to add it back into your dish for a sauce or to be used as future soup stocks.
Step 1: Rinse and soak the dried scallops in a bowl for 30 minutes.
Step 2 (optional): Reserve the top part of the soaking liquid to add into your dish as debris may have settled on the bottom.
Dried scallops, or conpoy are made from raw scallops that are preserved and treated. They are commonly used in soups, stews, sauces, and other dishes to give the dish a rich umami flavor.Po Wing Hong sells only the freshest conpoy and offers a variety of sizes for your needs. Dried scallops’ prices vary depending on their origin, size, quality, and wholeness. For example, if they are still whole or have been broken apart. Smaller sized dried scallops are best for soups or congees while larger ones can be served whole.
花膠含有豐富膠質,屬高蛋白、低醣及低脂肪的食品。花膠味甘性平,有滋陰固腎,滋養筋脈的功效,可助人體迅速消除疲勞。
鮑魚也含有豐富的蛋白質及碘、鈣、磷和維他命A等,脂肪含量低,中醫稱鮑魚味甘鹹性平,具有滋陰養顏、平衡血壓、養肝明目的功效。
燕窩是由金絲燕口裏吐出的唾液凝結而成。燕窩分為:官燕、毛燕、血燕、屋燕、洞燕等。常見的商品形態又分為:燕盞、燕角、燕條、燕絲、燕碎等。其中:官燕為燕窩之極品,品質上乘。燕窩築建在懸崖峭壁上,為天然名貴補品,質地高超,在華人中醫藥裏,被列為滋補益身的珍品。
煲至海參發大變軟後,每磅海參用1.5磅有灰冬瓜連皮切碎,加半磅鹽(不要用水)將海參淹住,1天後,用水清洗。浸住放入雪櫃(保鮮格內),2天後,清腸,洗凈,即可煮食。
如何儲存已發好的海參?