Dried Scallops (Conpoy)
A grain is worth gold! A drying column of scallops that dominates the soup and XO soy sauce
Description
A premium dried good condensing umami (succinic acid and amino acids) to the limit by salt-boiling and sun-drying scallop adductor muscles. The flavor base for Taiwanese banquets and premium soups.
Classification: For Adults,Dried Goods,Taiwanese Chinese Premium Dashi
Shops selling Dried Scallops (Conpoy)
Researching
We are researching shops that sell this item.
On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Scallop adductor muscle
- Salt
Instructions
- [Authentic Recipe]
- [Rehydrating (Most Crucial)] Very hard, so put Gan Bei in a small bowl, add water (or a little wine) just to cover, and 'steam in a steamer for
- mins-
- hr' to soften (this soaking liquid is supreme dashi, absolutely do not discard).
- Shred the softened Gan Bei finely into fibers by hand.
- [Premium Soup (Fo Tiao Qiang, etc.)] Adding shredded Gan Bei and liquid to braised cabbage (Bai Cai Lu), daikon soup, or banquet jar soup (Fo Tiao Qiang) instantly jumps the taste to high-end restaurant level.
- [Star of XO Sauce] Shredded Gan Bei, dried shrimp, garlic, chili, and Jinhua ham stir-fry-braised crispy in generous oil makes Chinese premium seasoning 'XO Sauce'.
Learn more Substitutes, pairings, tips
Key spices
Condensed intense ocean aroma and sweetness of scallop
Substitutes at Japanese supermarkets
Canned scallops (use with juice. Umami concentration is inferior)
Pairing
Bai Cai Lu, Daikon soup, Fried rice, XO Sauce
Trivia
[For Adults] The 'King of Dried Goods'. Visiting traditional Taiwanese markets or dried goods streets (Dihua St), you see them piled high in glass jars. Larger sizes are pricier; those shining golden are good quality. Just rehydrating and putting in plain congee makes an ultimate feast soaking into the internal organs.
Eating tips & etiquette
[Unique Eating] Shallow-fry shredded Gan Bei until crispy, mixing it generously into fried rice (Gan Bei Chao Fan) as the ultimate luxury!
Allergen
Seafood (Scallop)