What is a dried ridge?

dried mussel is a type of dried seafood item that often appears in Chinese cuisine; It is also known as Conpoy, the term from the canton language. Conpoy is generally derived from a certain set of sea muscles called aductors. Traditional methods of dried seashells include fresh shells for learning and maintaining salt that are ejected and at the same time prevent disintegration; These methods are similar to those used to preserve meat before developing modern cooling. Dried scallop is often considered a delicacy that is used to add a taste to various canton soups and other types of meals. This step is usually done by dipping dried shells in hot water for about 30 minutes, so the shells can be easily stretched or cut into smaller pieces. Experienced Chinese chefs recommend roaming shells in hot water for too long, otherwise they can become too wavy and disintegrate too much when they continue to cook with the rest of the recipe.

Dried Congee scallop is a popular Chinese food that somewhat resembles the type of rice porridge. In addition to the reconstructed dried shells and boiled rice, this meal usually includes chopped onions, ground pork, sesame oil, white pepper and salt. One tip that some chefs offer is to save water used to rehydrate dried shells and add it to cooking rice for added salty taste. Others also recommend cracking and mixing the raw egg into Congee, while the mixture is still boiling; The eggs will cook in a similar way to the poisoned egg and give the bowl more smoother texture.

While dried scallop is easily accessible in some areas, it can be more rare in other, and therefore often more expensive. Some Chinese in these regions often have to sell their shells at somewhat higher prices in order to replace the import costs. Experienced cooks who often buy dried shells have found that their purchase in smaller individual sizeECH can usually lead to savings. Many of these markets can also sell shells that are not completely intact, but otherwise fresh at discounted prices; This practice can also be economically advantageous for domestic chefs who plan food with rehydrated and chopped dried shells.