Qinhuangdao dried scallops [Hebei Qinhuangdao specialty]

What is Qinhuangdao dried scallops? Authentic specialty of Qinhuangdao, Hebei: Qinhuangdao dried scallops

Summary:Do you want to know what Qinhuangdao dried scallops are? This article is a detailed introduction to the special product of Qinhuangdao, Hebei Province - Qinhuangdao dried scallops. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Qinhuangdao dried scallops. The full text takes about 3 minutes to read, mainly including the basic introduction of Qinhuangdao dried scallops and their nutritional value? The production method of Qinhuangdao dried scallops and how to distinguish between genuine and fake Qinhuangdao dried scallops? Wait

Basic introduction of Qinhuangdao dried scallops

Dried scallops are dried products of scallops, and their taste, color, and shape are comparable to sea cucumber and abalone. Qinhuangdao dried scallops are made from wild clams in deep-sea areas, which are peeled raw and boiled in salt water. They are then air dried in a shaded area and placed in a sealed container to shrink and shape. They can only be consumed after six months

Method of making Qinhuangdao dried scallops

Ingredients details:

100g dried scallops

50g dried shiitake mushrooms

20G rock sugar

1 Wash the dried scallops and shiitake mushrooms, break them into small pieces, and cut the shiitake mushrooms into small strips. Put it into the pot and slowly dry the water with the lowest heat

2. Afterwards, let it cool and add rock sugar

3. Put all the materials into the mixer and crush them into powder

4. If the material is not baked dry enough, you can pour it out halfway and bake it slowly over low heat for a while, then let it cool before continuing to stir

5. Finally, sift the small hole flour, and add some peanut porridge to eliminate the coarse grains that cannot be sifted

6. Put it in a sealed bottle and use it up within three months

When purchasing, attention should be paid to:

(1) The color should be bright yellow, and it should not turn black or white. The fresh taste of white frost is stronger

(2) The shape should be as complete as possible, in a short cylindrical shape, solid and full, with dry and hard meat

(3) There should be no incomplete cracks

High quality fresh scallops, light yellow in color, the size of a child's finger. Small particles come second, followed by dark colored ones. The longer the dried scallops are stored, the worse they are