Ingredients cold knowledge Buy dried scallops common 3 kinds of traps! Since ancient times, dried scallops have been a delicacy on people's tables, fresh dried scallops are sweet and tender, and the delicious seafood is haunting, while dried scallops play an important role in Chinese cuisine and are also top ingredients not to be missed. However, the quality of dried scallops has a very high value, the market will inevitably mixed with some shoddy and shoddy goods, do not want to spend a lot of money but buy the wrong one, you have to open your eyes.
Dried scallops are the rounded shell columns of scallops called "closed shell muscles", and only one scallop can produce one dried scallop. Due to the limited production, dried scallops are quite sought-after, and if wild dried scallops grown in the natural environment, the meat quality has better elasticity and the price is beyond imagination.
The dried scallops are divided into two categories according to whether they are dried or not, the unscratched ones are called "tapes" or "Yaozhu", which is what people generally call raw dried scallops; there are also dried dried scallops, which must be soaked in water before cooking, which is a top ingredient in Chinese cuisine.
Normal dried scallops, if not processed, the size will not be exactly the same, the color is beige with a slight luster, the overall shape is irregular, there is no obvious fibrous tissue, and the profile after tearing off shows a filamentous vertical pattern. If it is fresh dried scallops, it smells a little fishy, but there is no putrid smell or chemical taste, and the meat has a smooth and firm taste, and you can also taste the sweet seafood. The scallop season begins in autumn, and in September it becomes fatter, and the colder the weather, the better the quality.
* Trap one: fake dried scallops
However, there are imitations of dried scallops made of raw materials such as fish syrup, starch, and chemical additives on the market, and the appearance can almost be fake and real, and it is necessary to carefully distinguish between them to avoid buying dried scallops with too white color and unnatural appearance.
* Trap 2: Quality irrigation
Another common blindfold method is to soak salt water or borax water to increase the weight of raw dried scallops, which can not only increase the volume of raw dried scallops, but also become better, so do not simply use size or weight as a criterion for judging the advantages and disadvantages. If the raw dried scallops bought back produce a lot of water when cooking, and the volume shrinks rapidly, it may be passive.
* Trap Three: Improper preservation of spoiled products
Dried scallops are susceptible to moisture, you must pay attention to whether they are moldy due to the absorption of water vapor, smell whether there is a peculiar smell, and pinch with your hands to confirm the degree of dryness to ensure that the dried scallops have not deteriorated. In general, complete internal drying is ideal.