On 1/21/2010 1:59 PM, Arri London wrote:
>
>
> dsi1 wrote:

> >I don't
>> usually have that Chinese ear fungus mushrooms but shitakes work ok. I
>> do think it important to keep the whatever you put in there in the
>> correct form - fine strips. Some folks will want to add some beaten eggs
>> but I don't go there myself. :-) I'd like to add some scallops but have
>> no idea on how to go about breaking scallops down into fine strips.
>
> Slice them from the top (meaning the flat side) down into thin sheets.
> Stack the sheets and slice again, with the grain, into fine strips.

This would seem to be a reasonable way of doing this however, what I've
seen is that in soups, the Chinese have a way of breaking down the
scallops into small bundles of fibers and not cut strips. My guess is
that they use dried scallops and break the fibers apart through blunt
forces rather than cutting it apart. The ways of the Chinese are most
mysterious...