Xiamen dried scallops [Fujian Xiamen specialty]

What is Xiamen dried scallops? Authentic Fujian Xiamen specialty: Xiamen dried scallops

Content summary:Do you want to know what Xiamen dried scallops are? This article is a detailed introduction toFujian Xiamen specialty - Xiamen dried scallops. The editorial team of China Specialty Network reviewed and collected relevant information about Xiamen dried scallops, and reorganized and edited it. The full text takes about 4 minutes to read, mainly including the basic introduction of Xiamen dried scallops and their nutritional value? How to make Xiamen dried scallops and identify their authenticity? Wait

Basic introduction of Xiamen dried scallops

Dried scallops are dried products of scallops, and their taste, color, and shape are comparable to sea cucumber and abalone.

. It is made by drying the skirt edge of scallops. Dried scallops are rich in various nutrients such as protein, carbohydrates, riboflavin, calcium, phosphorus, and iron. The protein content is as high as 61.8%, which is three times that of chicken, beef, and fresh shrimp. Xiamen dried scallops are made fresh from Xiamen waters and have a delicious flavor

Method of making Xiamen dried scallops

Dried scallops and winter melon balls

Ingredients: 1500g winter melon, 60g dried scallops, 200g lean pork, 10g refined salt, 750g chicken soup

Production process:

1. Wash the dried scallops with warm water, peel off only the tendons, and soak them in clean water to soak them in. Put it in the steamer and cook for 10 minutes, then take it out and set aside for later use

2. Cut the winter melon into square pieces, shape them into small spherical shapes, blanch them in boiling water, and put them into a stew pot. Add the broth and boil the thin pork slices thinly for 20 minutes before covering them. Pour the dried scallops into the winter melon pot and stew for 30 minutes. Remove the lean meat and adjust the saltiness to serve<3. Add chicken soup, winter melon balls, and dried scallops to the pot, adjust the taste, thicken, and serve on a plate

Some people like to eat dried scallops but may not necessarily choose them. Dried scallops are mostly imported products. When choosing, attention should be paid to:

(1) The color is bright yellow, and it cannot turn black or white. The fresh taste with white frost is stronger

(2) The shape should be as complete as possible, in the form of 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