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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: Dried Abalone 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 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.
Serve over wild rice. Heat remaining sauce and pour over the chicken. OOOOO LaLa! ITALIAN MEAT BALLS WITH NOODLES 2 well beaten eggs 1 lb. ground beef 1 minced clove of garlic 2 tbsp. minced parsley ¼ cup of grated Parmesan cheese 2 tsp. salt 3 tbsp. vegetable oil 12 oz. tomato paste 3 cans of hot water 1 tsp. dried sweet basil 1 tbsp. pepper ½ tsp. sugar. Mix eggs beef garlic parsley cheese and salt. Wet hands and form 16 balls with the mix. Brown slowly in hot oil rolling the balls to cook even and stay round. Mix in tomato paste hot water basil and sugar and pour it over the meat balls. Cover and simmer for 1 hour while cooking noodles or linguine. Pour meatballs and sauce over noodles ITALIAN STYLE BAKED CHICKEN 3 ½ lb. frying chicken flour 3 eggs 2 tbsp. milk 4 tbsp. romano cheese 3 pieces of parsley 3 cups of Italian bread crumbs 6 tbsp. of cooking oil 4 tbsp. of butter salt pepper.
Fish maw is rich in collagen and is 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 oyster 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 Scallops 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 It was originally made to preserve seafood when there is an excess and nowadays conpoy is utilized as an ingredient in congees stews and sauces because of its strong distinctive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. These are but a few of the dried seafood entrees found in the market.