干貝 | Sybaritica

Drying various foodstuffs very much tends to concentrate their flavors and this is just as true with scallops as it is with shrimp, mushrooms, tomatoes, or anything else you can care to name. Dried scallops, even more so than the fresh, are quite extensively used in Chinese cookery, particularly in Hong Kong and the southern coastal provinces, but I don’t see them much used in other cuisines, which is a bit of a shame, really, as they are a very useful ingredient. Certainly, anyone with an interest in cooking Chinese dishes will want to have a stock of these on hand but they are also well worth experimenting with in other culinary preparations as they pack a unique flavor punch that is truly exquisite… Read more