It is mainly produced in QingDao, China. It is slightly light in colour, thin in size, tall in shape, tastes sweet and slightly salty, has fibre texture when eat, and has a wet texture. It is usually used for soup or porridge.
Ingredient: Dried Scallop
Best Before: 1 Year 6 Months
Origin: China · QingDao
Direction to use
Wash the dried scallops with clean water, soak it in hot water for about 1 hour, the water used is retained, then it can be cook.
Amount to use: Approx. 15-30g, can adjust the amount use according to personal requirement.
Anyone with liver and kidney weakness, early recovery after illness, or postpartum women are suitable.
*Gout patient not suitable to eat.
Since scallops are seafood, when placed for a period of time, the water in the scallops will evaporate, and the salt will gradually form salt frost and spread on the surface of the scallops.
Tips: QingDao dried scallop generally can be cooked without soaking.