Conpoy 干贝 or Dried Scallops: Its deep, rich and umami flavor due to its high content of amino acids such as glycine, alanine, and glutamic acid*.
It is also rich in amino acid byproducts such as taurine; and minerals, such as calcium and zinc.
Conpoy is produced by cooking raw scallops and then drying them. In Chinese cooking, conpoy or dried scallops is often used as a natural flavor enhancer. They come handy when flavoring up soups, stir-fries, stews...almost everything savory.
Before using, re-hydrate in warm water till they softened.
*Do you know? Monosodium glutamate, also known as sodium glutamate or MSG, is the sodium salt of glutamic acid. The glutamate of MSG confers the same umami taste as glutamate from naturally occurring ingredients/foods such as dried scallops, featured here (Source: Wikipedia)
Tag: conpoy, dried scallops
An Escape to Food on Facebook