Dried seafood entrees could spell the difference between a completely satisfying meal and a bland, boring, banal eating experience. An entrée is a dish served before the main course, or between two principal courses of a meal. Dried seafood is popularly used as entrees owing to its taste and texture and because it complements the usual flavour and feel of main dishes. The following dried seafood may be used as entrees for a delightful course meal you’ll ever had
According to Tiffany Lam, the dried abalone texture is like a meaty, chewy mushroom, and it’s often cooked in a rich soy-based broth. She recommends home cooks to soak the abalone in water for two to three days in the fridge, then dunk it in boiling water for an hour, and leave it to cool in the pot. After rinsing the abalone under running water for two hours, it’s ready to be stewed with red meat such as ham and roasted goose.
Fish maw, for those who do not know, is the air bladder of all fishes except sharks and rays. It is cleaned, dried and then deep-fried. Fish maw is rich in collagen and is 澳門魚翅 particularly popular in the Chinese region as a texture enhancer to other dishes like soups, etc. Fish maw, as a dried seafood entrée ingredient is better used when older. The older it is, the less fishy oil it contains hence less undesirable fishy odor.
Dried oysters should be soaked in water for half an hour before cooking. This particular seafood, especially the plump ones from Japan and Korea, is rich in vitamins and minerals, perfect for the health conscious individuals.
Dried scallop or conpoy is a type of dried seafood product that is made from the adductor muscles of scallops. It was originally made to preserve seafood when there is an excess, and nowadays conpoy is utilized as an ingredient in congees, stews and sauces because of its strong, distinctive marine taste.