Southerners have the habit of eating dry goods, such as dried oysters and dried mussels and dried shrimp, whenever adults take dried scallops to the sun to dry, children always like to secretly grab a handful to eat, thinking that this is the most delicious thing in the world. If you feel that the white porridge is too monotonous, grab some dried scallops and put them in the porridge to cook together, the dried bees are sandwiched with rice aroma, and the taste is particularly delicious. Dried scallops, like sea cucumbers, have very different salt and moisture content due to different processing processes. The salt content of dried scallops should be controlled within 6% and the moisture should be controlled within 20%, but due to the different fiber lengths of different varieties of scallop columns, the salt content and moisture also change. Ezo scallop diced fiber is longer, the salinity is too low or the water content is too small, it is easy to break. Therefore, the salt content of dried scallops in Ezo is generally controlled at 6%-10%, and the water content is controlled within 20%.
Regarding the purchase of dried scallops, choose complete without cracks, the shape is as complete as possible, short cylindrical, solid and full, the flesh is dry and hard, high-quality fresh dried scallops, pale yellow. The main cooking method of dried scallops is soup and porridge, so the consumer market is mainly concentrated in Guangdong, Hong Kong, Fujian, Southeast Asia, Shanghai and other areas with in-depth research on old huoliang soup, of which the largest domestic dried scallop trading market is in Guangzhou. Due to many historical and artificial reasons, coupled with the dry scallop standard as the industry standard, most of the products are general packaging, no place of origin, no factory name, no trademark, has been widely available in bulk state. Well, without further ado, today the uncle went to the kitchen to teach you to make dried scallop tofu soup, and I hope you eat happily
Dried scallops, tofu, celery leaves, salt, rice wine, cooking oil to taste
1, first cut the tofu into pieces in salt water and blanch it to remove the water;
2, then steam the dried scallops into the wine for ten minutes to remove the fishy and set aside;
3, finally put the dried scallops into the tofu and simmer with water, season with salt, add the celery leaves to increase the flavor and color, and then you can eat it on the table
Fragrant, delicious and tender dried scallop tofu soup is ready, if you like, you can try it yourself
Uncle tips
1, dried scallops do this soup is very fresh, very nutritious;
2. Dried scallops are diverse and can be selected according to personal preferences.